Qasim Bilal Al-Amin Bin McDaniel

Completed Culinary Classes with SERVSAFE certification until 2021. Finished top in class. Prepared entrees for Executive staff and employees daily that included entrees, salads, soups, desserts, and preparation for the following day, Instructed students in proper food preparation, storage, use of kitchen equipment and safety. Verified proper portion sizes and consistently attained high quality standards. Changed and sanitized all used tools and equipment daily including surfaces to avoid cross- contamination. Developed menus, pricing and special food offerings to increase revenue and customer satisfication

Planned menu additions for executive staff and employees in officer dinning room.

• Planned promotional menu additions based on seasonal pricing and product availability.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
• Verified proper portion sizes and consistently attained high food quality standards.
• Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Ordered and received products and supplies to stock kitchen areas.

• Managed schedule of [Number]+ weekly appointments helping students with homework, test prep, and advanced placement examinations.
• Conducted tutorial services for students to provide academic support in computer programming and [Type].
• Administered feedback to students using positive reinforcement techniques to encourage and build confidence.
• Evaluated student progress in [Type] complex coding methods and developed plan of action for achievement.

• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Assisted customers in placing special orders for large-scale events such as holidays and special events.

• Developed recipes to instruct students on [Type] materials and assess progress.
• Supervised students in kitchen lab setting to maintain safety and efficiency targets.
• Taught culinary theory and practice in food industry focusing on food production, food safety and restaurant operations.
• Designed hands-on lesson plans for up to 17 students on 5 day schedule doing book work. menu planning, and meal preparation.
• Developed and implemented creative lesson plans to reach diverse student audience.
• Prepared lesson plans for classroom instruction of credited technical and occupational courses.
• Directed college-level instruction along with full service restaurant and catering management and operation.