Muhammed Dawood
Raleigh,NC
Summary
Results-oriented professional with a proven track record of success. Skilled in planning, marketing, budgeting, expense control, staffing, training, quality management, and customer service. Demonstrated ability to effectively collaborate with diverse individuals and build cohesive work teams. Seeking a position in the culinary field to utilize expertise in supervision, management, and leadership.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Assistant Kitchen Manager
The Angus Barn, LLC
05.2017 - Current
- Hire and train employees
- Ensure the highest level of food quality, following proper safety and sanitation practices
- Open/ Close restaurant
- Supervise meat pulls for all lines of service
- Manage a team of up to 25 employees per shift
- Organize production and service for various banquets/ catering events
- Delegation of daily tasks, cleaning etc
- Ensure proper rotation, labeling and dating of stock/ inventory
Assistant Food Service Director/ Executive Chef
ABL Management Inc.
Raleigh, NC
01.2013 - 05.2017
- Coordinated daily meal production for a student body of 1500.
- Manage food preparation and service in trio of available dining locations.
- Conducted weekly inventory checks.
- Formulated monthly menu guidelines to minimize waste.
- Streamlined process by setting precise par levels.
- Created diverse meal selections for events.
- Organized diverse food presentations for various events.
- Boosted unit satisfaction by implementing creative training techniques for staff.
- Kept food costs consistently below the target of 30% for three consecutive fiscal years.
Kitchen Manager
Jacks Seafood and Soul Food
Raleigh, NC
04.2009 - 01.2013
- Created top-notch dishes in a busy, high-volume setting
- Ensured consistent and accurate tracking of inventory every week.
- Implemented cost-control measures ensuring food costs remained under 32%.
- Ensure thorough oversight of cleaning activities, proper storage practices, and precise labeling for optimal sanitation.
- Ensured all culinary staff met performance standards.
- Enhanced service quality by leading daily pre-shift sessions.
Lead CCook
Capital Buffet
Raleigh NC
01.2005 - 06.2009
- Skilled at preparing diverse grilled dishes in high-volume environment.
- Upheld rigorous health and safety standards across all operations.
- Worked independently in charge of supervising a small team of line cooks
- Monitored food levels and replenished items on buffet displays.
- Designed menus and managed staff schedules at live action stations.
Education
Associate of Applied Science - Culinary Arts
The Chef's Academy
Morrisville, NC12.2014
Skills
- Serv Safe Food Protection Manager
- CPR/AED Certification
- Recipe testing & development
- Food cost, purchasing and cost control
- Menu planning, costing, & design
- Catering and BOH Management Experience
- Meat Fabrication and Charcuterie
- Kitchen Safety
- Kitchen Sanitation
Certification
ServSafe Certified, 10/01/13
Culinary Skills
- Knife skills
- Fish and shellfish cookery
- Recipe testing & development
- Food cost, purchasing and cost control
- Menu planning, costing, & design
- Catering and BOH Management Experience
- Meat Fabrication and Charcuterie
- Kitchen Safety
- Kitchen Sanitation
Timeline
Assistant Kitchen Manager
The Angus Barn, LLC
05.2017 - Current
Assistant Food Service Director/ Executive Chef
ABL Management Inc.
01.2013 - 05.2017
Kitchen Manager
Jacks Seafood and Soul Food
04.2009 - 01.2013
Lead CCook
Capital Buffet
01.2005 - 06.2009
Associate of Applied Science - Culinary Arts
The Chef's Academy