Kitchen Supervisor (Dispatching, Managing Operation) at Bear Paw Restaurant (2024-12 – Present)
Overseeing daily culinary operations with focus on staff management, quality control, and cost management.
- Oversee, train, and schedule kitchen staff, including cooks and dishwashers
- Monitor food preparation, quality, and presentation to ensure they meet or exceed company standards
- Manage inventory levels, order supplies, and control wastage to keep food costs within budget
- Enforce all health, safety, and hygiene standards
Chef Prep at UMAMI RESTAURANT (2024-10 – 2024-12)
Assisting senior chefs in food preparation, ingredient preparation, and kitchen compliance.
- Assisting senior chefs in the preparation and presentation of dishes
- Preparing ingredients, mise en place, and basic cooking under supervision
- Following recipes, portion control, and kitchen standards accurately
- Maintaining cleanliness and hygiene in the kitchen at all times
- Ensuring compliance with food safety, hygiene, and HACCP standards
- Assisting with proper storage of food items and stock rotation (FIFO)
- Supporting smooth service by coordinating with different kitchen sections
- Learning kitchen operations, techniques, and best practices
- Performing any other duties as assigned by senior kitchen leaders
Crew Trainer (Grill) at Cactus Food Group (Chucks) (2022-10 – 2024-12)
Training crew members and managing grill operations with focus on food quality and safety standards.
- Prepare and assemble menu items following standardized recipes and portion guidelines
- Operate kitchen equipment safely and efficiently, ensuring consistent food quality
- Maintain food safety and hygiene standards during preparation and handling
- Assist in stock organization, storage, and inventory checks
- Follow procedures for cooking, grilling, frying, and assembling orders
- Maintain cleanliness of the kitchen and adhere to sanitation protocols
CDP (Western/Asian Cuisine) at ALMAKAN United Company (2015-01 – 2022-12)
Progressive kitchen roles from dishwasher to Chef De Parties spanning 7 years, developing expertise in Western and Asian cuisine preparation and kitchen management.
- 2021-2022: Chef De Parties
- 2018-2020: Demi Chef De Parties
- 2016-2018: Commi 2 & 3
- 2015-2016: Dishwasher, Cleaner/Kitchen Assistant
- Prepare and present high quality dishes within company guidelines
- Keep all working areas clean and tidy and ensure no cross contamination
- Prepare all mis-en-place for all relevant menus
- Assist in positive outcomes from guest queries in a timely and efficient manner
- Ensure food stuffs are of a good quality and stored correctly
- Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
- Assist other departments wherever necessary and maintain good working relationships
- Report maintenance, hygiene and hazard issues
Food Quality Inspector at TAMIMI GLOBAL (Saudi Aramco) (2013-04 – 2015-04)
Ensuring food safety and quality compliance through inspection, testing, and documentation management.
- Maintain food safety management systems (HACCP), adhere to regulatory requirements (FDA/USDA), and manage compliance documentation
- Monitor raw materials and finished products, conducting sensory testing (taste, texture, appearance) and physical checks, such as using pH meters and moisture analyzers
- Keep detailed records of tests, manage nonconformance issues, investigate product complaints, and perform root cause analysis
- Oversee production processes, ensure proper sanitation practices (GMP), and calibrate equipment
- Train production staff on safety protocols and continuously improve quality systems
