Abraham Iqbal
Lenoir City,TN
Overview
17
17
years of professional experience
Work History
Assistant Kitchen Manager
Big Kahuna Wings
03.2023 - 02.2026
- Assisted in daily kitchen operations, ensuring efficient workflow and adherence to safety protocols.
- Supported inventory management by tracking supplies and conducting regular stock checks.
- Maintained cleanliness and organization of kitchen tools, equipment, and workspaces.
- Prepared ingredients for meal preparation, following standard recipes and portion guidelines.
- Collaborated with culinary team to streamline food preparation processes and improve service speed.
- Learned proper food handling techniques to ensure compliance with health regulations.
- Engaged in training sessions to enhance culinary skills and operational knowledge within the kitchen team.
- Managed daily kitchen operations, delegating tasks among staff members to optimize workflow and maintain high-quality standards.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Maintained a clean and safe work environment, conducting regular inspections to ensure compliance with health and safety regulations.
- Supported timely service by coordinating with front-of-house staff to ensure accurate order completion and prompt delivery.
- Assisted in hiring and training new kitchen staff, fostering a positive team atmosphere for efficient productivity.
- Contributed to a positive workplace culture by fostering open communication, constructive feedback, and mutual respect among team members.
- Enhanced kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Advised kitchen staff on proper food handling techniques to ensure compliance with local health codes and minimize risk of contamination.
- Demonstrated strong problem-solving skills when faced with unexpected challenges or emergencies within the kitchen environment.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Reduced food waste by diligently monitoring inventory levels and adjusting orders accordingly.
- Ensured proper equipment maintenance, scheduling repairs as needed for optimal functionality within the kitchen space.
- Boosted employee morale through recognition of hard work and providing support during challenging situations.
- Streamlined communication between kitchen staff during busy shifts, facilitating smooth collaboration for timely service delivery.
- Optimized food presentation techniques, enhancing visual appeal of dishes while maintaining consistent portion sizes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained detailed records of food costs, assisting management in making informed decisions regarding budgeting and pricing strategies.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Implemented effective cross-training initiatives among staff members to improve overall versatility in fulfilling various roles as needed throughout service periods.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Maximized quality assurance by completing frequent line checks.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Coordinated with catering staff to deliver food services for special events and functions.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Kitchen Manager
Nama Sushi Bar
09.2024 - 01.2025
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored culinary staff on food preparation techniques and best practices.
- Streamlined inventory management processes to reduce waste and optimize stock levels.
- Developed and implemented seasonal menu changes based on ingredient availability and trends.
- Collaborated with front-of-house staff to enhance customer service and dining experience.
- Conducted regular quality control inspections to maintain high food standards and presentation.
- Oversaw ordering of supplies, negotiating vendor contracts for cost-effective procurement.
- Implemented training programs focusing on kitchen efficiency and team collaboration strategies.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Boosted team morale and performance through effective leadership and training programs.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Optimized food presentation and plating techniques, elevating overall dining experience.
Sous Chef
AWE Hospitality
11.2020 - 08.2023
- Supervised kitchen staff, ensuring adherence to food safety standards and quality control.
- Developed and executed daily specials, enhancing menu offerings and customer satisfaction.
- Collaborated with head chef in inventory management, optimizing ingredient usage and reducing waste.
- Trained new kitchen staff on culinary techniques and equipment operation for efficient workflow.
- Coordinated food preparation during peak hours, maintaining consistent service speed and quality.
- Implemented standardized recipes, ensuring consistency in flavor profiles across all dishes.
- Organized kitchen layout for improved efficiency, streamlining food prep and cooking processes.
- Assisted in menu planning based on seasonal ingredients, aligning offerings with market trends.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Cook
The Northshore Brasserie
09.2017 - 02.2021
- Prepared diverse menu items following recipes and presentation standards.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Assisted in inventory management, ensuring proper stock levels and freshness.
- Collaborated with team members to enhance service efficiency during peak hours.
- Streamlined food preparation processes, reducing waste and enhancing productivity.
- 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.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Cook
Calhouns
02.2012 - 09.2017
- Trained junior cooks on kitchen procedures, improving overall team performance.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
- Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
- Streamlined food preparation process, increasing kitchen productivity.
Laborer
Family Pride Roofing
07.2009 - 11.2011
- Operated hand and power tools effectively for various roofing projects, maintaining equipment in optimal condition.
- Collaborated with team members to complete roofing tasks efficiently, contributing to timely project completion.
- Conducted site clean-up and debris removal, promoting a safe working environment for crew and clients.
- Loaded, unloaded, and moved material to and from storage and production areas.
- Expanded skill set through continuous learning of new techniques, tools, and equipment related to laborer tasks.
- Improved worksite efficiency by maintaining clean and organized work areas.
- Performed general housekeeping and cleaning tasks.
- Contributed to successful completion of projects by following instructions from supervisors and adapting to changing priorities.
- Promoted a positive work environment by demonstrating strong teamwork and communication skills.
- Demonstrated flexibility with shifting responsibilities based on project needs, contributing to overall productivity levels.
- Maintained high-quality workmanship through attention to detail and adherence to industry standards.
- Supported construction projects by assisting with heavy equipment operations and manual labor tasks.
- Upheld company reputation for quality workmanship through dedication to best practices within the laborer role.
- Delivered consistent results under challenging weather conditions or other external factors affecting productivity.
- Ensured safety compliance through regular inspection of tools and equipment, reporting any issues promptly.
- Mitigated potential hazards with thorough site cleanup efforts at the end of each workday.
- Facilitated timely project completions by consistently meeting deadlines for assigned tasks.
- Bolstered team morale with a positive attitude and willingness to help others when needed.
- Used variety of hand and power tools to complete tasks.
Education
High School Diploma -
Lenoir City High School
Lenoir City, TNTimeline
Kitchen Manager
Nama Sushi Bar
09.2024 - 01.2025
Assistant Kitchen Manager
Big Kahuna Wings
03.2023 - 02.2026
Sous Chef
AWE Hospitality
11.2020 - 08.2023
Cook
The Northshore Brasserie
09.2017 - 02.2021
Cook
Calhouns
02.2012 - 09.2017
Laborer
Family Pride Roofing
07.2009 - 11.2011
High School Diploma -
Lenoir City High School