Sami Selmi

• Company Overview: A global provider of food services, facilities management, and uniform services
• Lead and manage kitchen staff and bake shop staff including line cooks and sous chefs to ensure high-quality food preparation for commissary, executive high level catered events for attendance as high as 5K and tailgate concessions including up to 16K meals per game
• Responsible for a budget of $10M+
• Oversee daily operations such as scheduling and inventory management while adhering strictly to health regulations
• Design innovative menus that reflect customer preferences; incorporate new techniques for menu freshness
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.

• Company Overview: A restaurant serving military families stationed at Minot Air Force Base, known for its culinary offerings.
• Managed all aspects of restaurant operations across two sites with a focus on maintaining high culinary standards
• Conducted regular evaluations of staff performance fostering a positive work environment through feedback
• Increased annual sales by $1.5M by developing creative menu items aligned with customer interests
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Implemented special events promotions such as steak nights and daily limited specials to attract new clientele and boost sales revenues.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.

• Company Overview: A dining establishment serving military families stationed at Yokota Air Base, Japan offering a variety of culinary options
• Led comprehensive training programs for staff focusing on safety protocols ensuring compliance with food safety guidelines
• Developed cost-effective recipes aligning with budget constraints while sourcing quality ingredients competitively
• Maintained well-organized mise en place to keep work consistent.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.

• Company Overview: A healthcare facility providing mental health services, including dietary management
• Assisted executive chef in managing four kitchens emphasizing dietary needs within menu planning processes
• Strict adherence to guidelines and recipes as required for dietary needs
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
• Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
• Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

GPA: 4.0