Ramy Farouk

• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Reduced customer complaints by enforcing strict quality control procedures.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.

• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Aided management to practice food hygiene standards.
• Plated completed meals with meticulous attention to presentation and portion control.
• Oversaw maintenance of kitchen to comply with food safety procedures.
• Executed efficient mise en place to facilitate smooth service.
• Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.

. I was responsible for room service, and that was under my responsibility for the lobby restaurant, and I was responsible for suppliers and receiving materials for the hotel through the MC & JANA system program. And I was responsible for the kitchen, pancakes, parties, making buffets, and I trained the employees who would be under my full responsibility.

• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Managed teams by overseeing hiring, training and professional growth of employees.

. I was one of the first employees in the hotel and I made an opening for the hotel and I worked in several departments, including the cold department. I was responsible for the Arabic salad and the international, and after that I was working in the main kitchen and I was responsible for making buffets for the restaurant, and after that I entered the room service department and I was responsible for queuing through Training them, as well as the suppliers, and working on the (Future Log) program, which is a program that follows directly to the suppliers.

• Received and processed stock using inventory management system.
• Prevented cross-contamination by sanitising utensils and surfaces.
• Developed plans and strategies to promote continuous improvement.