Hademou Yatera

Kitchen equipment operation
Recipes and menu planning
Vendor management
Strategic planning
Food plating and presentation
Business operations
Creativity
Critical thinking
Streamline inventory process to speed up deliveries and cut down on supply turnover by 25%.
Redesign the menu in 2021 with a focus on more pictures, enhancing dining revenue by 75%.
Collaborate with a marketing specialist to produce videos and blog posts about Italian cooking tricks and tips.
Recruit, hire and train all staff members.
Profession Relevant Skills
Well-versed in video development, blogging and podcasting.
Ability to collaborate with kitchen staff, dining room staff and outside vendors
Adept at strictly monitoring kitchen activities and meeting health code standards.
Excellent communication, leadership and problem-solving skills.
Attentive to detail while remaining flexible to changing circumstances and requirements

• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Open Zillion Restaurant & Lounge, Jeddah, Saudi Arabia
• Worked as operational manager as well
• Implementing the various programs in order to smooth restaurant operation
• Boost staff to improve productivity, take responsibility of everything that comes out of the kitchen
• Reduce the food cost up to 25% from the company monthly goal
• Motivate the Staff and holding them accountable for everything in Kitchen
• Create and develop menu
• Hiring fresh talents and train them
• Conducting monthly meetings with the company officials and deliver restaurant progress
• Started a new catering branch inside the restaurant and deliver weekly 2500 meals to Mahmood Saeed Beverage factory employees
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Open the fist Cheesecake Factory Dubai Mall, Kuwait in Avenue Mall then Tahlia Jeddah with weekly sales of 700.000 and 73.000.000, million Riyals a year
• Responsible for maintaining the kitchen food safety
• Implementing the Alshaya programs and manages all the food related operations
• Boost staff to improve productivity, take responsibility of everything that comes out of the kitchen
• Reduce the food cost up to 30% from the company monthly goal
• Motivate the Staff and holding them accountable for everything in Kitchen
• Leads operations of $19million /year restaurant kitchen
• Develops food preparation techniques and supplies ordering system that minimizes wastage
• Gold training for the CDP and the supervisors
• Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained
• Implements procurement strategies to minimize cost and ensure timely delivery
• Daily alignments with the teams to informs them on the company goal
• Weekly Inventory
• Dealing with the Vendors for the for the quality of the products
• Meeting with the Receivers for receiving the products and procedure to reject to product
• Maintaining the HCCP and handling the costumers complains.

• Handled employee relations in the various kitchen outlets in order to attract, retain and motivate the employees and the union Leaders
• Supervised more than 80 staff involved in full –service restaurant operation-sous chef, line cooks, cdp, stewards
• Forecasted, implemented
• Monitored, controlled, and reported food budget, and its components (labor cost, food cost, supplies)
• Maintained a food and beverage revenue and increased food revenues
• Hire, train, and direct entire culinary staff cooks/chefs
• Plan menu, assure quality control, and minimize waste
• Implementing company programs and manage all food related operations, to ensure customer satisfaction
• Take responsibility of everything went out of the kitchen
• Boost staff to improve productivity
• Responsible for maintaining the kitchen very clean for safety standard.

• Executive Chef for restaurant serving Italian, French, and Continental cuisine
• Maintained a food and beverage revenue of $2 million and increased revenues
• Hire, trained, and direct cooks/ Sous chef
• Plan menu, assure quality control, and minimize waste
• Implementing company programs and manage all food related operations, to ensure customer satisfaction.

• Handled employee relations in the various kitchen outlets in order to attract, retain and motivate the employees
• Managed back of the house operations
• Forecasted, implemented, monitored, controlled, and reported food budget and its components (labor cost, food cost, supplies)
• Hired and trained the cooks, Executive sous chef and stewards.

• Responsible for overseeing all operations of the kitchen
• Done all setting including execution, quality and financial
• Responsible for supervising staff of 20 members
• Manage recruiting, purchasing, sanitation, scheduling seasonal Promotion, food and labor cut and many others responsibilities
• Performed other duties as assigned.

• Interviewed, hired, and trained new employee
• Created menus, and catered to all banquet events
• Handled payroll, and maintained inventory
• Handling weekly payroll send to payroll office
• Cutting labor cost when business is slow.

• Executive Chef for restaurant serving Italian, French, and Continental cuisine
• Maintained a food and beverage revenue and increased food revenues
• Hire, train, and direct entire culinary staff cooks/chefs
• Plan menu, assure quality control, and minimize waste
• Implementing company programs and manage all food related operations, to ensure customer satisfaction.

• Start as commi de cuisine and was promoted as chef de parties.

• Culinary School of Art Clingnancourt, Paris
• Master in Computer technology 2008 University of Maryland