Saher Mohammad
Wauwatosa,WI
Summary
Knowledgeable chef with background in creating personalized dining experiences for clients. Possesses diverse culinary techniques and has successfully crafted unique menus tailored to individual tastes and dietary needs. Demonstrated ability in managing kitchen operations and ensuring high standards of food quality and presentation.
Overview
4
4
years of professional experience
Work History
Private Chef
Self-Employeed
09.2023 - Current
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Implemented creative presentation techniques that added visual appeal to dishes while maintaining taste quality.
- Modified recipes to suit preferences and dietary restrictions of household.
- Shopped for ingredients.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
- Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
Chef
Auberge
04.2023 - 09.2023
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Communicated with supervisor to discuss menu items, ingredients and nutritional values.
- Maintained a clean and sanitary work environment, adhering to health department regulations and safety protocols.
- Assisted in menu planning, incorporating seasonal ingredients for optimal taste and nutritional value.
- Kept accurate records of patient dietary information for reference during meal planning and preparation stages.
- Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
- Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
- Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
- Monitored food temperatures throughout preparation and serving process.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Trained new staff members in kitchen procedures, equipment usage, and recipe preparation to maintain quality standards.
- Maintained a positive work atmosphere by addressing any conflicts or concerns in a proactive and professional manner.
- Trained and supervised new kitchen staff on food preparation and safety protocols.
- Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
Chef
Birch
05.2021 - 06.2022
- Coordinated with team members to prepare orders on time.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored food production to verify quality and consistency.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Education
Associate of Applied Science - Culinary Arts
MATC
Milwaukee, WI02-2021
Skills
- Allergy awareness
- International cuisine
- Cooking techniques
- Ingredient sourcing
- Recipe development
- Menu planning
- Nutritional advice
- Budgeting and cost control
- Client relationship building
Languages
Arabic
Elementary
German
Limited Working
Timeline
Private Chef
Self-Employeed
09.2023 - Current
Chef
Auberge
04.2023 - 09.2023
Chef
Birch
05.2021 - 06.2022
Associate of Applied Science - Culinary Arts
MATC
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