Raeed Neaimai
Sterling Heights,MI
Summary
Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence. Proven history of innovative dishes, effective leadership and maximized productivity. Detail-oriented team player and manager with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
12
12
years of professional experience
Work History
Kitchen Supervisor
All Season Retirement Home
10.2021 - Current
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Reduced food waste through effective inventory management and menu planning.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
- Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
- Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Set and oversaw weekly and special event menu plans.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Planned and executed promotions and special events in close collaboration with management.
Restaurant Owner
Own Restaurant
03.2020 - 09.2021
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Launched successful promotional campaigns to boost visibility in the local community, increasing brand awareness among potential customers.
- Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Collaborated with designers to create a visually appealing website and social media presence, which led to increased online reservations and inquiries.
- Managed payroll, daily deposits, and cost controls.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- 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.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Meat Cutter
Whole Food Market
08.2017 - 07.2020
- Enhanced meat product quality by implementing proper cutting techniques and adhering to sanitation standards.
- Reduced waste by accurately portioning meat products according to customer specifications.
- Increased efficiency with expert use of various cutting tools, including knives, saws, and cleavers.
- Ensured optimal freshness and shelf life of meat products through proper packaging and storage methods.
- Assisted customers with selecting the best cuts of meat for their desired recipes, resulting in satisfied clients.
- Continuously sharpened knives and maintained equipment for optimal cutting performance.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products.
- Increased customer satisfaction by providing exceptional service during peak hours in a fast-paced environment.
- Followed all food safety regulations to maintain a safe work environment for both employees and customers.
- Demonstrated expertise in deboning various types of meats efficiently while maintaining highest levels of precision and quality control.
- Trained new employees on proper techniques, company policies, equipment usage, ensuring consistent product quality across the team.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Adjusted machine settings to accommodate different cuts of meat.
- Trimmed fat to remove undesirable parts from cuts of meat.
- Trained new employees on proper meat-cutting techniques and safety measures.
Cook & Preparation
Salvatore Scallopini
09.2011 - 07.2017
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Collaborated with the management team to develop new menu items based on customer feedback and preferences.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Skills
- Arabic
- Money Handling
- Manager
- Supervisor
- Gold Smith
- Upselling
- Catering Oversight
- Food Plating and Presentation
- Inventory Controls
- High-Volume Dining
- Recipes and Menu Planning
- Inventory Control
- Food Safety Understanding
- Kitchen Staff Coordination
- Kitchen Equipment Operation and Maintenance
- Food Production Management
- Team Management
- Health Code Compliance
- Kitchen Management
- Staff Management
- Staff Training
- Sanitizing Understanding
- Problem Solving
- Quality Control
- Food Safety
Languages
Arabic
Native or Bilingual
English
Professional Working
Timeline
Kitchen Supervisor
All Season Retirement Home
10.2021 - Current
Restaurant Owner
Own Restaurant
03.2020 - 09.2021
Meat Cutter
Whole Food Market
08.2017 - 07.2020
Cook & Preparation
Salvatore Scallopini
09.2011 - 07.2017