Badawy Kamel

Hotel Opening

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Oversaw business operations, inventory control and customer service for restaurant.

Increased sales by 10%.

• Hotel Opening
• In Charge of Food & Drink Division
• Verified compliance in preparation of menu items and customer special requests
• Produced revolutionary International menu offerings to put establishments on local, regional and national map
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
• Mentored more than 30 kitchen staff at all levels to prepare each for demanding roles.

• Prepar for opening Hotel
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality, established presentation technique
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
• Mentored more than 28 kitchen staff at all levels to prepare each for demanding roles.

• Aligned seasonal plans with ingredient availability and key area events for optimal promotions
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders
• Mentored more than 33 kitchen staff at all levels to prepare each for demanding roles
• Generated employee schedules, work assignments and determined appropriate compensation rates
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
• Maintained well-organized mise en place to keep work efficient and consistent.