MUSHTAQ BASHIR

• Improved customer satisfaction by creating innovative and appetising menu items.
• Streamlined kitchen operations for enhanced efficiency.
• Enhanced team productivity with effective delegation of tasks.
• Reduced food waste to improve profitability.
• Adhered to strict hygiene standards, ensured a clean working environment.
• Developed new recipes for a diverse culinary experience.
• Collaborated closely with suppliers, secured fresh ingredients daily.
• Trained junior chefs to enhance their professional skills.
• Created balanced meal plans abiding by dietary restrictions.
• Supervised all kitchen staff to maintain high quality standards.
• Demonstrated proficiency in various cooking techniques, improved dish presentation.
• Implemented cost-effective strategies in purchasing and inventory management.
• Coordinated prep work, streamlined the cooking process.
• Participated in local food festivals, elevated restaurant's reputation within the community.
• Maintained high safety standards during food preparation and serving procedures.
• Led successful catering events provided excellent dining experiences for guests.
• Orchestrated seamless kitchen service during peak hours.
• Transformed under-utilised ingredients into special menu items.
• Performed regular equipment maintenance increased lifespan of kitchen appliances.
• Optimised workflow processes reduced time spent on administrative tasks.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Reduced customer complaints by enforcing strict quality control procedures.
• Developed menus for continuous use, events and promotions for different seasons.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Inspected completed work and stations to verify conformance with standards.
• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Created estimates of food and labour costs to set accurate operating budgets.
• Achieved [Number] star rating by delivering exceptional dishes and prompt service.

Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.

• Maintained high standards of food hygiene for superior customer satisfaction.
• Improved menu variety with introduction of innovative recipes.
• Assisted Head Chef to ensure smooth operations during peak hours.
• Ensured timely delivery of orders, enhancing overall dining experience.
• Prepared gourmet dishes with utmost precision and creativity.
• Worked closely with team members to maintain harmonious work environment.
• Initiated staff training programmes for improved culinary skills.
• Managed inventory effectively, reducing unnecessary wastage.
• Collaborated effectively with kitchen staff for efficient meal preparation.
• Handled catering requests for special events successfully.
• Supervised junior chefs, ensuring adherence to recipe instructions and quality control measures.
• Contributed significantly towards achieving positive restaurant reviews on popular online platforms.
• Devised cost-effective strategies resulting in better profit margins whilst maintaining quality.
• Led daily prep routines, improving kitchen productivity levels significantly.
• Adopted best practices from industry trends to enhance menu offerings continuously.
• Delivered exceptional guest experiences by preparing visually appealing and delicious meals consistently.
• Improved operational efficiency by implementing new procedures in food storage and handling protocols.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Demonstrated excellent leadership skills in overseeing the smooth operation of kitchen activities during busy periods.
• Maintained guest safety, ensuring compliance with food handling, sanitation and storage standards to prevent cross-contamination.
• Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
• Drove continuous improvement by following latest food trends and translating them to appealing menu and food offers.
• Ensured brand quality standards through regular training on food preparation and portion control.
• Streamlined kitchen operations with effective resourcing to minimise wait times.
• Created recipes to maximise profit by delivering on target food costs per dish.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Utilised excess stock by developing recipe adaptations and special menu items.
• Catered events with [Number]+ guests with specialised menus.
• Coached [Number] staff to deliver top quality food service, consistent with brand guidelines.
• Trained kitchen staff in food presentation techniques, boosting customer satisfaction levels by [Number]%.
• Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
• Developed new vegetarian menu items that became bestsellers within [Number] months of launch.
• Oversaw culinary functions of upscale [Number]-cover AA Rosette restaurant, managing [Number] kitchen staff.
• Produced and executed [Number] catering events that received [Number]% positive guest feedback.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Followed recipe specifications strictly to produce high volume of food orders.
• Assisted cooks to determine freshness and quality of dishes.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Estimated cooking time to provide timely deliveries to customers.
• Acted as head chef when required, maintaining continuity of service and quality.
• Sanitised equipment and kitchenware to comply with hygiene protocols.
• Planned and directed food preparation in fast-paced restaurant environments.
• Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
• Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
• Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
• Maintained total control to maximise guest satisfaction and team productivity.
• Collaborated with head chef to create innovative, seasonal menus for special events.

• Improved menu variety by introducing innovative dishes.
• Maintained high standards of food hygiene for customer satisfaction.
• Assisted in stock control to reduce waste and increase profitability.
• Managed junior kitchen staff, ensuring efficient workflow.
• Conducted regular equipment checks to ensure compliance with safety regulations.
• Supervised the preparation of speciality dishes to maintain quality standards.
• Demonstrated culinary expertise whilst preparing gourmet meals under tight deadlines.
• Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
• Demonstrated proficiency in [Skill] and [Skill] to perform [Task].
• Worked confidently in [Number] sections including [Type], [Type] and [type].
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Oversaw storage and preparation of food items to correct recipe and portioning standards.
• Built and maintained strong working relationship with staff across business.
• Prepared, produced and packed food in tight timescales.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Maximised restaurant capacity by coordinating seamless, efficient meal services.
• Inspected completed work and stations to verify conformance with standards.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Worked closely with senior chefs for menu planning.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Streamlined kitchen operations, leading to smoother service during busy periods.
• Gained expertise in a variety of cuisines from around the world.
• Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
• Perfected traditional cooking methods including baking, grilling and braising.
• Supervised and trained junior chefs cook assigned dishes.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Executed efficient mise en place to facilitate smooth service.
• Monitored line production to achieve consistent quality.
• Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Built attractive displays of food items, enticing customers to make additional purchases.
• Considered seasonal product pricing and availability when developing new dishes.
• Maximised restaurant capacity by coordinating seamless, efficient meal services.
• Inspected completed work and stations to verify conformance with standards.
• Created estimates of food and labour costs to set accurate operating budgets.
• Improved presentation of dishes by incorporating innovative plating techniques.
• Managed portion control effectively, reducing waste significantly.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Plated completed meals with meticulous attention to presentation and portion control.
• Removed expired food from kitchen areas, composting waste and recycling packaging.

• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Worked closely with senior chefs for menu planning.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Gained expertise in a variety of cuisines from around the world.
• Developed new dessert recipes resulting in positive customer feedback.
• Supervised junior staff, ensuring efficient teamwork during service hours.
• Plated completed meals with meticulous attention to presentation and portion control.

• Enhanced individual culinary skills by assisting in the preparation of diverse, gourmet dishes.
• Established high standard of hygiene for maintaining cleanliness and organisation in kitchen.
• Assisted senior chefs for effective menu planning and food presentation.
• Boosted teamwork efficiency with clear and concise communication amongst kitchen staff.
• Ensured adherence to health and safety regulations by following all necessary protocols.

• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Worked closely with senior chefs for menu planning.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
• Demonstrated versatility by preparing both hot and cold meals as required.
• Incorporated seasonal produce into menus for freshness and variety.
• Managed portion control effectively, reducing waste significantly.
• Followed recipe specifications strictly to produce high volume of food orders.
• Supervised and trained junior chefs cook assigned dishes.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Captivated audiences by delivering comedic performances at various clubs and theatres.
• Developed new stand-up routines for fresh audience engagement.
• Supervised set up of performances spaces to prepare for shows.