ABDUL BLAKNEY

• Assisted the cook and colleagues in upholding a pleasant workplace atmosphere.
• Delivered a delightful dining experience for patrons by crafting high-quality dishes
• Oversaw all elements of food preparation and creation in a setting that adheres to hygiene standards.
• Guaranteed that the finished menu items were prepared in accordance with specifications, and served at the appropriate quality, portion size, and temperature.

• Responsible for all culinary production in the Fatty Factory (commissary kitchen).

• Ensured quality assurance of all food products in line with company standards.

• Supervised, instructed, and trained kitchen staff in the preparation, safe handling, and storage of all food, while exemplifying the highest standards of personal hygiene.

• Developed accurate, cost-effective, large-scale recipes and techniques.

• Collaborated with restaurant chefs, commissary chefs, market chefs, and corporate chefs to identify any discrepancies and coordinate when necessary.

• Managed systems for inventory oversight; this includes monitoring incoming deliveries and outgoing requests.

• Organized the scheduling of all kitchen staff.

• Functioned as the Executive Chef for a corporate dining establishment, delivering meals to medical and administrative personnel.
• Directed and oversaw the kitchen team and chefs of a dining hall, and food kiosk.
• Designed all menu and à la carte food selections for a medical institution with over 120 staff members.
• Engaged positively with personnel, management, clients, and suppliers on a daily basis.
• Administered cost management and preserved food expenditures by ensuring all operations adhered to upper management's objectives and budget.
• Oversaw and coordinated all related culinary functions.
• Established and executed a staff health and safety standards compliance training initiative, attaining an A+ health rating.
• Updated the existing inventory system, ordering, and food storage methods, leading to a reduction in waste.

• Production Cook- June 2014
• Supported the chef and teammates in maintaining an enjoyable work environment
• Provided an enjoyable dining experience for customers by preparing quality food
• Managed all aspects of food preparation and production in an environment that meets sanitation guidelines
• Ensured the final menu items were prepared according to specifications, and served at the correct quality, portion size, and temperature.
• Catering/Special Event Lead – November 2014 – 2021
• Served as the catering lead for a high-volume catering department, managing staff performance and compliance with Universal policies and procedures.
• Trained 20 employees, ensuring all staff members were able to perform successfully in their duties.
• Met with the Executive Chef to confirm the event menu, to ensure that the equipment and food inventory are correct.
• Comply with all food and sanitation legislation, and best practices.
• Exceeds customers' expectations by encouraging and promoting a high level of service. Communicate positively with staff, management, clients, and vendors on a daily basis.
• Ability to work well in a fast-paced catering kitchen, with efficient skills, and good organizational skills.