Makram khoumachi

• Modernized work processes to reduce guest wait times and boost daily output.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Interacted with guests to obtain feedback on product quality and service levels.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Participated in food tastings and taste tests.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Modified recipes to accommodate dietary restrictions and allergies.
• Monitored food production to verify quality and consistency.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

• Modernized work processes to reduce guest wait times and boost daily output.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Interacted with guests to obtain feedback on product quality and service levels.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Trained and managed kitchen personnel and supervised related culinary activity.

• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Implemented food cost and waste reduction initiatives to save money.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Utilized culinary techniques to create visually appealing dishes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Coordinated with team members to prepare orders on time.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Verified compliance in preparation of menu items and customer special requests.

• Modernized work processes to reduce guest wait times and boost daily output.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Disciplined and dedicated to meeting high-quality standards.
• Participated in food tastings and taste tests.
• Monitored food production to verify quality and consistency.

● Controll operation dei 4 Outlet F&B

- Le Grand Quai ( Restaurant Gastronomique)

- 5 ROOFTOP ( Terasse )

- Banqueting

- Bistropole (Restaurant Italien)

• Skilled at working independently and collaboratively in a team environment.
• Excellent communication skills, both verbal and written.
• Worked well in a team setting, providing support and guidance.
• Self-motivated, with a strong sense of personal responsibility.

My competence:

● Control operation 3 Outlet F&B

1/ Bocconi Restaurant (Italian Restaurant )

2/ Twist Restaurant/Bar

3/ Banqueting

• Utilized culinary techniques to create visually appealing dishes.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Assisted with menu development and planning.
• Modernized work processes to reduce guest wait times and boost daily output.

• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Acted as head chef when required to maintain continuity of service and quality.
• Prepared items for roasting, sautéing, frying and baking.
• Collaborated with staff members to create meals for large banquets.
• Mentored kitchen staff to prepare each for demanding roles.

• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Modernized work processes to reduce guest wait times and boost daily output.

• Collaborated with staff members to create meals for large banquets.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying and baking.
• Developed and cooked memorable dishes that brought new customers into establishment.