Angim Malik

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
• Optimized kitchen layout and equipment use, significantly increasing productivity.
• Fostered partnerships with local farmers, securing premium ingredients and supporting community.

Curated custom menus tailored to wedding themes.
Elevated staff level to ensure consistent performance and quality.
Achieved a $1.2 million cost savings in initial year.
Achieved award-winning status with associated press attention.

Revamped dining experience by creating a seasonally inspired menu.

Demonstrated expertise in enhancing social media presence.

Instilling the S.O.P.s for the hotel opening in F&B.

Critical Path for opening of hotel program.

R&D on menus for restaurants as well as wedding tiers.

Contact expired from Aimbridge Hospitality with ownership group after the execution of work order.

Over seen the restaurant aspects (100 acres)

The concept was seasonality and worked with local farms. Locally sourced ingredients.

Made it in the New York Times as the 18th best destination to visit in 2019.

Close due to the pandemic.