Mohammad Ehsan
Salt Lake City,UT
Summary
Skilled Pizzaiolo with a proven track record at Pizzerias Aspendos, excelling in customer service and safe food handling. Demonstrated ability to enhance teamwork, boost productivity, and ensure quality assurance with a keen eye for detail. Mastered menu items and specials, significantly improving order accuracy and customer satisfaction.
Overview
6
6
years of professional experience
Work History
Pizzaiolo
Pizzerias Aspendos
04.2016 - 09.2022
- Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
- Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
- Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Developed strong time management skills by juggling multiple orders during peak hours without compromising quality.
- Monitored and maintained clean working areas and cooking surfaces.
- Handled cash register operations by applying coupons, giving customer totals, and processing cash and credit card payments.
- Utilized excellent communication skills when interacting with customers, addressing their needs, and resolving any issues promptly.
- Established a positive work environment by fostering effective communication and teamwork among colleagues, contributing to overall job satisfaction and productivity.
Education
IT
Afghanistan Technical Vocational Institute
Kabul,Afghanistan05-2013
Skills
- Teamwork and collaboration
- Customer service
- Safe food handling
- Food safety
- Flexible schedule
- Attention to detail
- Customer order management
- Quality assurance
- ServSafe certification
- Verbal and written communication
Languages
Dutch
Professional Working
Dari
Native or Bilingual
Pashto
Native or Bilingual
Farsi
Full Professional
Timeline
Pizzaiolo
Pizzerias Aspendos
04.2016 - 09.2022
IT
Afghanistan Technical Vocational Institute
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