Mohamed Fathy

• Work with the sous chef to produce diversified menus in accordance with the restaurant's policy and vision
• Help with the Controls profit & loss, by following cash control, maintaining inventory, managing labor, and taking appropriate actions
• · Come up with new dishes which appeal to the clients, whenever required
• Exceeded goals through effective task prioritization and great work ethic.
• Work closely with standard recipes and presentations in order to maintain established quality level of the kitchen
• Assist in training of subordinates, particularly to their development and training process.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Sous Chef assist to development of the menu.
• Supervises team of 5 people to serve 400 guests in breakfast buffet.
• Resolved problems, improved operations and provided exceptional service.

• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Operated all kitchen equipment safely to prevent injuries.
• Acting junior sous chef.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Preparing and cooking catering kitchen parties of up to 600 people with team of 5 Chefs.
• Maintained excellent attendance record, consistently arriving to work on time.
• Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Managed team of employees, overseeing hiring, training and professional growth of employees.

The chef responsible for preparing and cooking the lunch buffet with two of my colleagues daily for 700 guests.

• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Supported chef de partie in daily mise-En-place, assigned preparation projects and inventory activities.
• Working within team to prepare, prepare and cook buffet lunch and dinner for 650 guests per day.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained well-organized mise en place to keep work consistent.
• Gathered and placed all ingredients into workstations to meet shift needs.

• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained well-organized mise en place to keep work consistent.
• Gathered and placed all ingredients into workstations to meet shift needs.

• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef and waiting staff's needs.