Abdelaziz Ragouba

Leading a team of people in main Kitchen , managing schedules, preparation of food, planning for kitchen in day to day operation.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity

Leading a team of 30 people in main Kitchen, managing schedules, preparation of food ,planning for Kitchen in day to day operation.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
• Produced innovative menu offerings to promote company awareness and customer satisfaction

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Interacted with guests to obtain feedback on product quality and service levels.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Assisted chef with planning easy but elegant appetizers to spark customer interest
• Ordered and received products and supplies to stock kitchen areas
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients
• Transitioned between breakfast and lunch service
• Seasoned and cooked food according to recipes or personal judgment and experience
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
• Managed kitchen staff to supervise preparation of foods and explain steps for readying specialty items
• Mentored staff in expectations and parameters of kitchen goals and daily work
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores
• Communicated closely with servers to fully understand special orders for customers
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination
• Prepared food items in compliance with recipes and portioning control guidelines
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot
• Inspected appliances, commercial fryers and ovens to verify proper working order
• Tasted, smelled and pierced food with fork to verify sufficient cooking
• Created identical dishes numerous times daily with consistent care, attention to detail and quality

• Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
• Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes
• Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency
• Followed recipes and presentation guidelines to assemble high-quality [Type] fare
• Set production flow, maintained inventory and managed budget of $[Amount] for [Type] kitchen

• Worked with customers to understand needs and provide excellent service.
• Monitored company inventory to keep stock levels and databases updated.
• Managed team of employees, overseeing hiring, training and professional growth of employees.
• Used coordination and planning skills to achieve results according to schedule.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Placed orders to restock items before supplies ran out.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
• Aligned seasonal promotions with ingredient availability to maximize profits
• Rotated stock to use items before expiration date
• Maintained well-organized mise en place to keep work consistent
• Produced innovative menu offerings to promote company awareness and customer satisfaction
• Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Planned and directed high-volume food preparation in fast-paced environment.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Mentored staff in expectations and parameters of kitchen goals and daily work.
• Transitioned between breakfast and lunch service.
• Ordered and received products and supplies to stock kitchen areas.

• Developed team communications and information for meetings.
• Carried out day-to-day duties accurately and efficiently.
• Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
• Resolved conflicts and negotiated mutually beneficial agreements between parties.

• Developed and implemented performance improvement strategies and plans to promote continuous improvement
• Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork