Kassandra Mahmud

• Preparation of specific station ingredients for daily service in a timely manner.
• Execution of recipes and plate design according to the head chef's specifications.
• Maintaining a clean and organized kitchen station adhering to health and safety standards.
• Collaborating with other culinary team members to ensure seamless service.

• • Monitoring inventory # communicating low stock items to the sous chef or head chef.

• Coordinate food inventory orders and maintain stock levels within budget constraints
• Collaborate with the executive chef to plan and cost menu items
• Supervise kitchen operations to ensure compliance with health and safety regulations
• Optimize food preparation processes to improve efficiency and reduce waste
• Manage and train kitchen staff to uphold service standards and kitchen hygiene

• • Create schedules for kitchen staff to ensure adequate coverage during service

• Collaborate with the executive chef to plan and cost menu items, keeping within budget constraints.
• Resolve kitchen conflicts and maintain a positive working environment to boost team morale and productivity.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

15,5/20 and Best mediterranean Rest / Gault Millau

• Coordinate and planning F&B events.
• Manteinance and improvement of F&B cost.
• Creating Seasonal Menus, standarization manual and operational staff
  training.
• Adapt menus for special events or dietary restrictions, ensuring guest satisfaction and inclusivity.
• Conduct performance evaluations for kitchen staff, providing feedback and setting goals for improvement.
• Collaborate with the executive chef to plan and cost menu items, keeping within budget constraints.

• • Resolve kitchen conflicts and maintain a positive working environment to boost team morale and productivity.

• Leading and supervising the statt.
• Cost structure, managing and coordinating work routine.
• Creating Seasonal Menus.
• Development of manual production.

• • Stay current with culinary trends and techniques to continually improve the dining experience.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• 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.