ANEESHRAJ DL
Khobar,Eastern Province
Summary
Entry-level Kitchen Manager motivated to contribute to business success with high-quality kitchen service. Experienced Kitchen Manager successful at reducing costs, increasing productivity and maximising customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 4 years of progressive leadership experience. Energetic Kitchen Manager enthusiastic about working with a high-performance team. Personable, responsible and hardworking professional. Dedicated to customer satisfaction. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management. Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.
Overview
10
10
years of professional experience
2
2
years of post-secondary education
Work History
Kitchen Manager
Mizo, Alamer Restaurants,
Khobar, Saudi Arabia
04.2021 - Current
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximised quality assurance by completing frequent checks of the line.
- Purchased food and cultivated strong vendor relationships.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Helped general management develop prices based on inventory costs and portion sizes.
- Coordinated and organised all restaurant inventory.
- Resolved customer concerns with food preparation in a timely manner.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
Assistant Manager - Purchase Department
Alamer Restaurants
Khobar, Saudi Arabia
06.2019 - 12.2020
- Created engaging, appealing merchandise displays to motivate impulse purchases and improve revenue.
- Maintained store appearance, including shelving organisation, store layout and visual merchandise planning.
- Oversaw daily operations of store, including inventory and supply restocking, cash-handling and assisting customers.
- Initiated inventory control measures to manage and replenish stock, maintain costs and meet customer demands.
- Analysed consumer behaviour and adjusted product positioning and store layout accordingly.
Chef De Partie
Mizo, Alamer Restaurants
Khobar, Eastern Province
03.2018 - 05.2019
- Prepared, produced and packed food in tight timescales.
- Plated completed meals with meticulous attention to presentation and portion control.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Monitored line production to achieve consistent quality.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Followed recipe specifications strictly to produce high volume of food orders.
- Monitored kitchen equipment to gauge functionality.
COMMIS CHEF
LUMEE & ALABRAAJ RESTAURANTS
MANAMA, BAHRAIN
10.2014 - 01.2018
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Cooked and presented dished in line with standardised recipes.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
- Carried out tasks assigned by Chef De Partie.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
3RD COMMIS CHEF
LA FERNS RESTAURANT W.L.L
MANAMA, BAHARAIN
06.2013 - 10.2014
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
- Met high standards of food hygiene and safety.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Accurately measured dish ingredients to support precise portioning.
- Supported food service in busy restaurant environment.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Controlled and minimised food waste.
- Stored foodstuffs and ingredients in established manner.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Cooked and presented dished in line with standardised recipes.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
Education
DEGREE IN HOTEL MANAGEMENT & TOURISM - FOOD AND BEVERAGE KITCHEN
MUNNAR CATERING COLLEGE
COCHIN , INDIA 07.2010 - 12.2012
Skills
- Project scheduling
- First aid knowledge
- Safe food handling
- Just In Time stock control
- Menu development
- Cleanliness
- Cost controls
- Forecasting and planning
- Payroll and scheduling
- Ingredient selection
- Menu planning
- Kitchen management
- Employee training and development
- Food preparation
- Cost reduction
- Vendor relations
Languages
English
Fluent
Hindi
Fluent
Malayalam
Native
Timeline
Kitchen Manager
Mizo, Alamer Restaurants,
04.2021 - Current
Assistant Manager - Purchase Department
Alamer Restaurants
06.2019 - 12.2020
Chef De Partie
Mizo, Alamer Restaurants
03.2018 - 05.2019
COMMIS CHEF
LUMEE & ALABRAAJ RESTAURANTS
10.2014 - 01.2018
3RD COMMIS CHEF
LA FERNS RESTAURANT W.L.L
06.2013 - 10.2014
DEGREE IN HOTEL MANAGEMENT & TOURISM - FOOD AND BEVERAGE KITCHEN
MUNNAR CATERING COLLEGE
07.2010 - 12.2012
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