Summary
Overview
Work History
Education
Skills
Timeline
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KASRA MAHMOUDI

Las Vegas,NV

Summary

  • Professional with more than 10 years of experience working in high-pressure environments.
  • Working with head chefs and kitchen staff to meet high standards for taste, presentation, and service has been a highlight of my career.
  • Food allergies, sensitivities, and intolerances are all something I'm familiar with.
  • Detail-oriented
  • Knowledgeable in a variety of food preparation methods, as well as unusual ingredients, food pairings, and plate presentation.
  • Proven leadership, operational excellence, and organizational development skills
  • Professional with the ability to adapt to any situation.
  • Adaptable and enterprising sous chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Talented Manager with expert team leadership, planning, and organizational skills built during successful career. Smoothly equip employees to independently handle daily functions and meet customer needs. Diligent trainer and mentor with exceptional management abilities and results-driven approach.

Overview

10
10
years of professional experience

Work History

Sous Chef/Manager

Cosmopolitan Resort & Casino (Block 16)
02.2023 - 04.2024
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Collaborated with staff members to create meals for large banquets.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Assisted with menu development and planning.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.

Sous Chef/Manager

NCL CRUISE LINES (Pride of America)
07.2022 - 11.2022
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Led daily staff meetings to communicate expectations and review safety procedures.

Assistant Chef

Westgate Resorts (BANQUET)
03.2019 - 03.2022
  • Ensured quality standards were met when preparing meals for banquets.
  • Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
  • Assisted head chef in cooking dishes according to ingredients.
  • Checked food inventory and ordered ingredients.
  • Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
  • Assisted with hiring decisions for new kitchen staff members who were instrumental in furthering the success of the business.
  • Supported head chef in managing budgets, reducing overall expenses without compromising quality or service standards.
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Evaluated food products to verify freshness and quality.

Master Cook

Aria Resorts (BANQUET)
05.2016 - 02.2019
  • Assisted executive chefs in developing new recipes or modifying existing ones.
  • Assisted in the recruitment and training of new kitchen staff members, fostering an environment of growth and learning within the team.
  • Effectively managed special dietary requests from customers, ensuring accurate modifications were made while maintaining exceptional taste profiles.
  • Consistently met tight deadlines in a fast-paced kitchen, ensuring timely service for customers without compromising quality.
  • Led daily pre-shift meetings to review specials, discuss potential challenges, and motivate the culinary team towards peak performance.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.

Lead Line Cook

Portage Country Club
05.2014 - 05.2016
  • Creating and developing menu, banquet and catering up to 500 people.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.

Education

Architectural drawing -

Azad University

Skills

  • Team Leadership
  • Food Safety
  • Inventory Management
  • Food presentation
  • Menu Planning
  • Customer Service
  • Cooking techniques
  • Allergen awareness
  • Supervising Food Prep
  • Mentoring and Coaching
  • Menu Memorization
  • Staff Training
  • Detail Oriented
  • Cost Control
  • Employee Scheduling
  • Special diets

Timeline

Sous Chef/Manager

Cosmopolitan Resort & Casino (Block 16)
02.2023 - 04.2024

Sous Chef/Manager

NCL CRUISE LINES (Pride of America)
07.2022 - 11.2022

Assistant Chef

Westgate Resorts (BANQUET)
03.2019 - 03.2022

Master Cook

Aria Resorts (BANQUET)
05.2016 - 02.2019

Lead Line Cook

Portage Country Club
05.2014 - 05.2016

Architectural drawing -

Azad University

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KASRA MAHMOUDI