Tarik I. Moosa
Exective Chef
Zelienople,PA
Summary
Experienced manager dedicated to achieving goals and leading hospital operations for over 10 years. Skilled in creating a productive team environment that prioritizes cleanliness, safety, and patient satisfaction. Proficient in regulatory compliance, budget management, and staff training. Committed to upholding high standards in healthcare environments to promote healing and comfort for patients.
Overview
25
25
years of professional experience
Work History
Traveling Corporate Executive Chef
Lucent Group
11.2023 - Current
- Conduct daily inspections and implement quality control measures to ensure compliance with health and safety regulations
- Developed and executed training programs to improve service quality and team productivity
- Conducted audits and addressed operational inefficiencies to enhance patient and staff satisfaction
- Collaborate with hospital leadership to meet facility cleanliness goals and budgetary objectives
- Ensure compliance with OSHA, The Joint Commission, and other regulatory agencies
- Oversaw inventory management, budgeting, and cost control to optimize financial performance
Executive Chef 1
Duquesne University
11.2022 - 11.2023
- Monitored budgets and maintained cost-effective solutions while ensuring compliance with industry regulations
- Managed a team of salaried and hourly employees, promoting high standards in hospital housekeeping operations
- Managed daily operations of the school lunch program, ensuring compliance with USDA Professional Standards
- Fostered strong relationships with facility administrators, staff, and students to enhance meal program participation
- Maintained cleanliness and organization of service areas in compliance with health and safety standards
Executive Chef/ Production Manager
UPMC Mercy
02.2018 - 09.2022
- Lead a hospital team to maintain a safe, clean, and comfortable environment for patients and staff
- Oversee recruiting, training, and development of housekeeping employees to foster a motivated and efficient team
- Collaborate with hospital leadership to meet facility cleanliness goals and budgetary objectives
- Ensure compliance with OSHA, The Joint Commission, and other regulatory agencies
- Developed a culture that emphasizes collaboration, accountability, compassion and performance with a shared vision for the future
Production Supervisor
UPMC Mercy
01.2016 - 02.2018
- Controlling budgets while maintaining expenses and man-hour utilization to exceed patient and customer satisfaction
- Daily huddles to better communicate and set clear expectations
- Increase sales by creating daily/ weekly features, and stronger knowledge of menu items and server suggestions
- Interviewing, hiring, and training new team members while assuring personnel competencies
Kitchen Manager
Max & Erma’s
03.2015 - 01.2016
- Responsible for a team of 90 employees
- Hiring, training and developing team members to live the passion to serve and to provide honest and timely feedback of performance reviews and competencies
- Performed and completed full physical inventory as well as extended the inventory to determine the dollar value, food cost and revenue
- Prepare sales and revenue projections as well as schedules to remain within the budget standards and expectations by maintaining expenses and man hour utilization
- Maintaining the highest standards of products and services to maximize profitability through cost and labor control
Managing Partner
Longhorn’s Steakhouse
09.2013 - 01.2015
- Responsible for a team of 120
- Annual revenue of over $2.5 million
- Managing, developing, communicating and leading to achieve sales goals
- Adhered to all Quality Control guidelines, Standard Operating Procedures as well as a consistent HACCP logs
Restaurant Manager
Longhorn’s Steakhouse
01.2006 - 09.2013
- Ensuring all ordering, receiving, inventory, and food production are in correct quality and quantity
- Hiring, training, coaching, developing a team member load of 65-80
- Facilitated the introduction of the new Back Office computer system that integrated every restaurant to home office
- Opened a new Longhorn’s as a Kitchen Manager and exceeded projected guest counts of 6000 guests
- Increased team member service through coaching and one-minute manager methods
- Reduced food costs from the red while increasing standards and execution
Restaurant Manager
Cincinnati Marriott Northeast
01.2005 - 12.2005
Restaurant Manager
Ryan’s Steakhouse
06.2002 - 12.2004
Beverage Supervisor
Westin Convention Center Hotel
05.2001 - 05.2002
Beverage Manager and Assistant Banquet Manager
Embassy Suites Hotel
05.2000 - 01.2001
Education
B.A. - Hospitality Management
Robert Morris University
Pittsburgh, PA01.2001
Associate. Degree - Restaurant and Hotel Management
Community College of Allegheny County
01.1997
Skills
- Team Leadership
- Patient & Customer Satisfaction
- Regulatory Compliance (OSHA, The Joint Commission)
- Budget & Quality Control Systems
- Performance Inspections & Assessments
- Staff Training & Development
- Strategic Decision-Making
- Strong Interpersonal & Communication Skills
- Proficiency in Microsoft Word
- Proficiency in Excel
- Quality control
Languages
Arabic
Professional Working
Timeline
Traveling Corporate Executive Chef
Lucent Group
11.2023 - Current
Executive Chef 1
Duquesne University
11.2022 - 11.2023
Executive Chef/ Production Manager
UPMC Mercy
02.2018 - 09.2022
Production Supervisor
UPMC Mercy
01.2016 - 02.2018
Kitchen Manager
Max & Erma’s
03.2015 - 01.2016
Managing Partner
Longhorn’s Steakhouse
09.2013 - 01.2015
Restaurant Manager
Longhorn’s Steakhouse
01.2006 - 09.2013
Restaurant Manager
Cincinnati Marriott Northeast
01.2005 - 12.2005
Restaurant Manager
Ryan’s Steakhouse
06.2002 - 12.2004
Beverage Supervisor
Westin Convention Center Hotel
05.2001 - 05.2002
Beverage Manager and Assistant Banquet Manager
Embassy Suites Hotel
05.2000 - 01.2001
Associate. Degree - Restaurant and Hotel Management
Community College of Allegheny County
B.A. - Hospitality Management
Robert Morris University
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