Babak Mansouri
Dallas,TX
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
16
16
years of professional experience
Work History
Chef
Dakuma
, Iran
01.2004 - 09.2019
- Established controls to alleviate supply and food waste.
- Prepared high-quality dishes according to established recipes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Monitored quality, presentation and quantities of plated food across line.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Supervised food preparation staff to deliver high-quality results.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Trained kitchen workers on culinary techniques.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Served as a sous-chef in a fine dining restaurant, specializing in Mediterranean and Western cuisine.
- Developed and implemented menus while training employees at a coffee-shop and fast-food establishment.
- Operated rational and Josper charcoal ovens, enhancing culinary techniques and efficiency.
Education
Associate of Arts -
Aftabe Parse
IranSkills
- Menu development
- Kitchen operations management
- Schedule implementation
- Pantry restocking
- Staff coordination
- Food inventories
- Fine-dining expertise
- Team collaboration
- Grilling and deep frying skills
- Braising techniques
- Attention to detail
- Kitchen crew training
- Operations management
- Budgeting and cost control
- Inventory management
- Portion and cost control
- Waste control
- Creative menu planning
- Cost control
- Culinary expertise
- Recipe development
- Grilling techniques
- Recipe creation
- Recipes and menu planning
- Business management
- Forecasting and planning
- Roasting techniques
- Food safety oversight
Languages
farsi
Native/ Bilingual
English
Professional
Turkish
Elementary
arabic
Elementary
Russian
Elementary
Timeline
Chef
Dakuma
01.2004 - 09.2019
Associate of Arts -
Aftabe Parse