Bader Alkaishwan

• Developed recipes and menus to meet consumer demand and align with culinary trends.
• Planned kitchen staff schedules to maximize coverage and encourage collaboration.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Coordinated and executed menu planning, recipe development and daily restaurant/Kitchen/Stewarding operations.
• Collaborated with other departments to coordinate strategic marketing activities.
• Coordinated marketing events for showcasing product and service offerings.

• Monitored food production to guarantee quality standards were met.
• Ensured compliance with health department regulations regarding hygiene and sanitation practices.
• Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
• Regularly interacted with guests to obtain feedback on product quality and service levels.

• Supervised kitchen food preparation in demanding, high-volume environments.
• Trained kitchen workers on culinary techniques.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Monitored food products, driving quality, freshness and integrity.

• Monitored and improved work of 6 team members producing over 100 meal per night.
• Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.

• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Managed food usage with proper stock rotation to prevent spoilage.
• Abided by company standards in terms of portion and serving sizes.

arbete inom restaurang/fast-food/kiosk/café samt kassavana.

Helping In Cold and warm Section in the hotels banquet kitchen.