Shaiju Abrahm

Work History

Fogo De Chao brazillian steak house

Jedhah

01.2021 - Current

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.
Collaborated with staff members to create meals for large banquets.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Developed recipes, portion specifications and standard preparation procedures for all dishes.
Maintained well-organized mise en place to keep work consistent.
Aligned seasonal promotions with ingredient availability to maximize profits.
Placed orders to restock items before supplies ran out.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Modernized work processes to reduce guest wait times and boost daily output.

Fogo De Chao Brazillian Steak House

Jeddah

03.2019 - 02.2022

Actively listened to customers' requests, confirming full understanding before addressing concerns.
Received and processed stock into inventory management system.
Managed team of employees, overseeing hiring, training and professional growth of employees.
Used coordination and planning skills to achieve results according to schedule.
Prepared variety of different written communications, reports and documents.
Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
Learned new skills and applied to daily tasks to improve efficiency and productivity.

Fogo De Chao Brazillian Steak House

Jeddah

02.2018 - 01.2019

Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending
Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance
Meticulously checked delivery contents to verify product quality and quantity
Prevented cross-contamination by thoroughly cleaning and sanitizing utensils, pans, and surfaces
Obtained fresh ingredients from local farms, maximizing kitchen sustainability
Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
Monitored linework processes to maintain consistency in quality, quantity, and presentation
Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery
Properly handled and stored raw ingredients, minimizing illness and cross-contamination risks
Achieved targets for staff safety, kitchen sanitation, and proper food handling and storage
Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews
Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
Maintained well-organized mise en place to keep work consistent.
Planned and directed high-volume food preparation in fast-paced environment.
Cleaned kitchen counters, refrigerators and freezers.

Crowne Plaza Hotel

Kochi

01.2017 - 05.2017

Studied functional relationships between different operational areas to better understand the importance and impact of different decisions and protocols
Produced reports and papers for various audiences, adjusting the level of technical wording based on the intended use
Tracked daily performance of [teams to identify and monitor deficiencies
Worked closely with industry professionals to expand upon acquired training with practical knowledge
Observed packing operations to verify conformance to specifications
Worked closely with industry professionals to expand upon acquired training with practical knowledge
Observed packing operations to verify conformance to specifications
Studied functional relationships between diverse operations to assess impact of different decisions and protocols.
Worked closely with industrial professionals to expand upon acquired training with practical knowledge.