Mohamed Conteh
Lanham,MD
Summary
Dynamic Kitchen Manager with a proven track record at Mr Med, excelling in inventory management and staff training. Enhanced profitability through effective cost control strategies and reduced food waste by implementing sustainable practices. Strong leadership and problem-solving skills fostered a collaborative environment, driving team performance and customer satisfaction.
Overview
2022
2022
years of professional experience
Work History
Kitchen Manager
Mr Med
- Oversaw daily kitchen operations, ensuring quality and efficiency in food preparation.
- Managed inventory levels, optimizing stock to minimize waste and reduce costs.
- Trained and mentored kitchen staff, fostering a collaborative work environment.
- Implemented safety protocols, enhancing compliance with health regulations and standards.
- Developed new menu items based on seasonal ingredients and customer preferences.
- Conducted regular performance evaluations, identifying areas for staff development and improvement.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Enhanced dining experience by introducing themed culinary events and specials.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Boosted team morale and performance through effective leadership and training programs.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Improved customer satisfaction with timely and accurate food delivery.
- Implemented customer feedback system to gather insights and improve dining experience.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Developed unique events and special promotions to drive sales.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Kitchen Lead in Food Manufacturing Company
Mr Aruna Bayoh
01.2016 - 11.2021
- Assisted in maintaining cleanliness and organization of kitchen spaces.
- Learned and adhered to safety protocols and food handling standards.
- Supported preparation of ingredients for various menu items.
- Collaborated with team members to ensure timely meal service.
- Monitored inventory levels to prevent stock shortages during peak service hours or special events.
- Implemented health and safety protocols to maintain compliance with local regulations and industry best practices.
- Ensured consistent quality in all dishes served by implementing standardized recipes and portion control measures.
- Managed daily kitchen operations, including scheduling, budgeting, and equipment maintenance.
- Mentored junior team members, providing guidance on best practices in cooking techniques, plating, and presentation.
- Increased employee productivity by providing ongoing training and performance feedback for kitchen staff members.
- Performed regular equipment inspections to proactively address maintenance needs before impacting daily operations.
- Streamlined meal preparation processes, resulting in reduced wait times for customers.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Cleaned and maintained work areas, equipment and utensils.
- Trained new staff on food preparation and safety procedures.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Maintained high personal grooming standards and uniform presentation.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Pushed, pulled and transported large loads and objects.
- Assisted in setting up and breaking down kitchen stations.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Lifted and carried heavy materials.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Package Handler
Mr Jannah
05.2020 - 05.2021
- Operated manual and automated sorting equipment for efficient package distribution.
- Loaded and unloaded packages from delivery trucks, ensuring proper handling protocols.
- Maintained organized work area to promote safety and operational efficiency.
- Collaborated with team members to meet daily shipping goals and deadlines.
- Utilized handheld scanners for tracking and documenting package movements accurately.
- Implemented improvements in workflow processes to enhance overall productivity.
- Followed safety regulations to maintain safe work environment.
- Improved package handling efficiency by implementing proper sorting and organizing techniques.
- Maintained a safe work environment by adhering to company policies and guidelines for proper lifting techniques.
- Reduced damage rates for packages through careful handling and adherence to safety protocols.
- Assembled, sealed, and loaded packages into correct trucks.
- Proved successful working within tight deadlines and a fast-paced environment.
- Conducted quality checks to verify package accuracy before shipment.
- Assisted in training new employees on safety procedures and operational tasks.
Education
High School Diploma - Computer Hard Ware
Government Technical Institutions
Sirrra Leone01.2018
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Inventory control
- Waste reduction
- Attention to detail
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Ordering supplies
- Cleaning and sanitation
- Staff management
- Vendor relations
- Team collaboration and leadership
- Operations management
- Sanitation standards
- Health code compliance
- Food production management
- Recipes and menu planning
- Product rotation
- Kitchen equipment maintenance
- Food safety compliance
- Goal setting
- Menu development
- Employee scheduling
- Food plating and presentation
- High volume dining
- Productivity improvement
- Kitchen staff coordination
- ServSafe certification
- Staff coaching
- Cost control
- Health inspections
- Shift scheduling
- Flexible schedule
- New employee recruitment
- Motivational style
- Policy and procedure enforcement
- Scheduling
- Quality assurance
- Verbal and written communication
- Vendor relationship management
- Performance monitoring
- Performance improvement
- Sales projections
- Workflow planning
- Strategic planning
- Process improvement
- Scheduling coordination
- Equipment condition evaluations
- Recruitment
- Annual business planning support
- Equipment maintenance
- Safety audits
- Event planning support
- Procurement processes
- Team building
- Leadership development
- Nutritional knowledge
- Supplier negotiation
- First aid
- Food cost analysis
- Supply chain management
- Catering coordination
- Menu costing
- Labor cost management
- Shift coverage
- Menu preparation
- Employee monitoring
- Food preparation management
- Team leadership
- Collaboration and teamwork
- Employee supervision
- Critical thinking
- Training and onboarding
Timeline
Package Handler
Mr Jannah
05.2020 - 05.2021
Kitchen Lead in Food Manufacturing Company
Mr Aruna Bayoh
01.2016 - 11.2021
Kitchen Manager
Mr Med
High School Diploma - Computer Hard Ware
Government Technical Institutions