ABOU KOUROUMA

• Prepared ingredients by washing, chopping, and measuring for various recipes
• Operated kitchen equipment such as ovens, grills, and fryers under supervision
• Assisted in maintaining cleanliness and organization of kitchen workspace
• Followed food safety guidelines to ensure safe handling and storage of food items
• Collaborated with team members to prepare meals efficiently during peak hours
• Learned cooking techniques from experienced staff to enhance culinary skills
• Supported inventory management by restocking supplies and reporting shortages
• Adapted to changing menu requirements and customer preferences promptly
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Developed and implemented strategies to increase customer satisfaction and loyalty. Maintained relationships with existing clients by providing superior customer service. Organized events such as trade shows and conferences. Managed daily operations of business, including hiring and training staff. Collaborated with other owners on joint ventures and shared resources.

Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner. Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments. Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback. Ensured compliance with local health department regulations by performing routine inspections. Ordered food supplies, maintained inventory, and managed budgeting of resources. Cultivated relationships with vendors to secure cost-effective ingredients for recipes. Resolved conflicts between kitchen staff members and provided guidance as needed.

Prepared high-quality dishes according to established recipes. Stored foods correctly using correct storage containers and labelling systems. Checked quality of raw materials before use. Planned menus, ordered supplies and managed kitchen staff.

• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Monitored food preparation processes for compliance with health regulations, ensuring safety standards were met.
• Maintained cleanliness and organization of kitchen equipment, promoting a safe work environment.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

• Monitored kitchen operations to maintain adherence to health and safety regulations consistently.
• Developed new recipes based on seasonal ingredients, increasing menu variety and customer interest.
• Collaborated with front-of-house staff to ensure timely service and guest satisfaction.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Maintained well-stocked stations with supplies and spices for maximum productivity.