Mohamed Doucoure

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Supported in overseeing all kitchen operations, ensuring compliance with health regulations and hotel culinary standards.
• Supervised and trained culinary staff, promoting a team culture focused on consistency, creativity, and high performance.
• Assisted with inventory management, vendor relations, and ordering to maintain quality and control food costs.
• Played a key role in menu planning and development, contributing seasonal and guest-focused dishes to enhance offerings.
• Responsible for labor scheduling and cost control strategies to meet departmental financial targets.

Locations : Woodland Restaurant, Wallabout Seafood, Ashland Rooftop, Imani Caribbean Kitchen & Bar, Imani Grill

• Spearheaded expansion and operational success of multiple restaurant locations within American Standard Hospitality Group
• Led development and execution of unique menus tailored to each restaurant's concept and target audience, ensuring exciting and diverse dining experiences
• Managed and mentored kitchen teams across 5 locations, maintaining consistent food quality, presentation, and service standards
• Collaborated closely with restaurant managers to optimize kitchen operations, control costs, and maximize profitability, resulting in increased revenue and efficiency
• Implemented and maintained rigorous food safety and sanitation practices, consistently achieving exemplary health inspection records
• Established strong relationships with vendors and suppliers, negotiating favorable terms and sourcing high-quality ingredients for all locations
• Innovated and adapted menus to incorporate seasonal and local ingredients, staying ahead of culinary trends and maintaining competitive edge
• Maintained focus on sustainability and waste reduction, resulting in improved cost management and alignment with environmentally conscious dining practices
• Successfully managed labor costs and staffing levels, optimizing employee schedules to ensure efficient kitchen operations while controlling labor expenses
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
• Modernized work processes to reduce guest wait times and boost daily output

• Led team of culinary professionals in a high-volume, farm-to-table restaurant known for its creative and sustainable cuisine
• Designed and executed a diverse menu, incorporating locally sourced ingredients to create unique and memorable dishes
• Oversaw menu development, costing, and recipe standardization
• Maintained strict quality and sanitation standards while managing kitchen staff and their professional development.

• Assisted Executive Chef in creating and executing a seasonal menu inspired by Dutch cuisine with a modern twist
• Managed kitchen operations, including ordering, inventory control, and staff scheduling
• Supervised and trained culinary staff to maintain high standards of food preparation and presentation
• Collaborated with front-of-house team to ensure smooth service and guest satisfaction
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
• Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours