MOHAMED ABDALLAH

• Managing inventory so that all necessary ingredients are stocked for service
• Overseeing and supervising all stations and subordinates in kitchen
• Recruit and train new kitchen employees to meet restaurant and kitchen standards
• Develop and maintain restaurant menu
• Setting regular cleaning standards for kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste
• Ensuring food cost by training staff for standard and how to goal cost target inside t kitchen
• Ensuring food execution and quality are maintained by implementing highest of standards
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

• Managing inventory so that all necessary ingredients are stocked for service
• Overseeing and supervising all stations and subordinates in kitchen
• Recruit and train new kitchen employees to meet restaurant and kitchen standards
• Develop and maintain restaurant menu
• Setting regular cleaning standards for kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste
• Ensuring food cost by training staff for standard and how to goal cost target inside Kitchen Ensuring food execution and quality are maintained by implementing highest of standards
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

• Managing inventory so that all necessary ingredients are stocked for service
• Overseeing and supervising all stations and subordinates in kitchen
• Recruit and train new kitchen employees to meet restaurant and kitchen standards
• Develop and maintain restaurant menu
• Setting regular cleaning standards for kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste
• Ensuring food cost by training staff for standard and how to goal cost target inside kitchen
• Ensuring food execution and quality are maintained by implementing highest of standards
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

• Managing inventory so that all necessary ingredients are stocked for service
• Overseeing and supervising all stations and subordinates in kitchen
• Recruit and train new kitchen employees to meet restaurant and kitchen standards
• Develop and maintain restaurant menu
• Setting regular cleaning standards for kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste
• Ensuring food cost by training staff for standard and how to goal cost target inside kitchen
• Ensuring food execution and quality are maintained by implementing highest of standards
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

operate the restaurant HOH and FOH and be sure score P &L target