Mohammad Aarin

Oversaw daily order management, handling between 500 and 900 orders, with a focus on efficiency.
Led operations in Abu Dhabi with 550 orders daily, while maximising throughput in Dubai Motor City with 700 to 900 orders, achieving peaks over 1000.
Managed varying shifts, demonstrating flexibility in a 24-hour service environment.
Fostered a collaborative team atmosphere, engaging with all levels of staff to address challenges effectively.
Completed training and took charge of night and morning shifts, with occasional solo operations during busy mid shifts.
Enhanced service delivery by stepping up during staff shortages, ensuring consistent performance under pressure.

• Maintained high standards of hygiene, cleanliness, and safety in the kitchen, complying with regulations.
• Aspiring Culinary Professional with a strong foundation in Food Preparation and Health and Safety Standards. Exhibits adaptability and a keen ability to learn quickly, contributing to an organised and effective kitchen environment. Drives improvements in service delivery through teamwork and a proactive approach.

• Secured a second job through the skills and knowledge acquired from this first experience.
  Enhanced culinary techniques and operational efficiencies in fast-paced kitchen.
  Facilitated collaboration with culinary team, resulting in improved service delivery.
• Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
• Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
• Modified recipes to accommodate customer needs and requests, increasing loyalty and satisfaction.
• Monitored food temperatures during cooking and storage to adhere to health guidelines.
• Established clear standards for cooking, garnishing and presenting food.
• Disposed of waste, recyclables and out-of-date stock, sorting into proper receptacles for pickup.
• Conducted daily checks of kitchen equipment for maintenance needs, preventing operational delays.

• Organised storage areas for easy access to ingredients during busy periods.
• Enforced health and safety guidelines amongst the team, promoting a safe working environment.
• Periodically cleaned kitchen stations in line with sanitation regulations.
• Seasoned various meats and peeled, washed, and chopped vegetables.
• Supported food service in a busy restaurant environment.
• Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
• Stored foodstuffs and ingredients in an established manner.

• Prepared ingredients for head chef to ensure efficient service.
• Participated in daily inventory checks to avoid ingredient shortages.
• Followed recipes meticulously, ensuring consistent dish quality.
• Organised storage areas for easy access to ingredients during busy periods.
• Collaborated with team members for smooth kitchen operations.
• Maintained high hygiene standards throughout kitchen operations.
• Improved kitchen efficiency by maintaining a clean and organised work area.