Roudy Ghanem

Rentokil Boecker level 3

• Introduced energy-saving practices in the kitchen, contributing towards sustainability goals.
• Improved kitchen efficiency by implementing new organisational strategies.
• Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.
• Managed daily kitchen operations efficiently whilst maintaining high quality standards.
• Created dishes for special events, impressing guests and elevating the restaurant's reputation.
• Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.

• Kitchen Management and serving high quality Eastern and Western food
• Training, developing and creating kitchen team
• Carefully and accurately measuring dish portions
• Controlling and directing food preparation process
• Organizing duty roster of staff
• Providing feedback to management regarding food quality/purchases
• Trained junior staff for optimal performance and skill development.
• Maintained exemplary hygiene standards in kitchen area.

• Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
• Streamlined kitchen processes by implementing effective time management strategies.
• Reinforced safety protocols amongst staff members for safe working environment.
• Managed inventory efficiently, minimising waste and optimising resource use.
• Worked under pressure during peak hours whilst maintaining composure and efficiency.
• Reinforced safety protocols amongst staff members for safe working environment.

• Preparing high quality Italian food (Pizza, Burger, and Pasta...etc.)
• Developed unique flavor profiles for signature dishes, enhancing customer satisfaction.
• Streamlined kitchen processes by implementing effective time management strategies.
• Reinforced safety protocols amongst staff members for safe working environment.
• Managed inventory efficiently, minimizing waste and optimizing resource use.
• Fostered positive working environment through clear communication and team motivation.

• Supervised junior staff, ensuring efficient teamwork during service hours.
• Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
• Perfected traditional cooking methods including baking, grilling and braising.
• Worked closely with senior chefs for menu planning.
• Ensured cleanliness in kitchen to maintain health and safety standards.
• Gained expertise in variety of cuisines from around world.
• Adapted quickly under high-pressure situations to deliver consistent results.
• Improved presentation of dishes by incorporating innovative plating techniques.
• Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.

• Preparing Venezuelan food (Pipito, Areba, and Hotdog....etc.)
• Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
• Supported dish development, resulting in varied menu options.
• Maintained high hygiene standards throughout kitchen operations.
• Enforced health and safety guidelines amongst team, promoting safe working environment.
• Contributed to food presentation, enhancing visual appeal for diners.
• Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
• Provided support to senior chefs, improving speed of service delivery.
• Developed new garnishing methods to improve plate aesthetics.

• Organized storage areas for easy access to ingredients during busy periods.
• Collaborated with team members for smooth kitchen operations.
• Developed new garnishing methods to improve plate aesthetics.
• Prepared ingredients for head chef to ensure efficient service.
• Assisted in menu planning for seasonal dishes.
• Improved kitchen efficiency by maintaining clean and organized work area.
• Provided support to senior chefs, improving speed of service delivery.
• Organised storage areas for easy access to ingredients during busy periods.