Mohammad Othman

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Prepared and plated diverse menu items to ensure high-quality presentation and taste.
• Managed kitchen inventory, reducing waste through effective stock control and ingredient utilization.
• Developed new recipes that enhanced menu offerings, incorporating seasonal ingredients for freshness.
• Trained junior kitchen staff on food preparation techniques and safety protocols to maintain standards.

I worked with them on creating the restaurant’s opening menu, contributing to the design and development before I moved on to my next opportunity.