Mohammed Rehan Bustani

• Developed and implemented seasonal menu offerings, enhancing guest dining experiences.
• Managed inventory control processes, minimizing waste while maintaining supply levels.
• Established standard operating procedures for food preparation and sanitation compliance.
• Conducted regular performance evaluations of kitchen staff, promoting professional development initiatives.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Coordinated special events and banquets, customizing menus to meet client specifications.
• Oversaw daily kitchen operations, ensuring high standards of food quality and presentation.
• Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
• Collaborated with procurement team to source high-quality ingredients from local suppliers.
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Enhanced dining experience by creating innovative and visually appealing menu items.
• Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
• Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Developed and implemented seasonal menus showcasing local ingredients and culinary trends.

• Conducted regular inventory assessments to optimize stock levels and minimize costs effectively.
• Established strong vendor relationships to source premium ingredients aligned with menu offerings.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
• Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
• Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
• Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
• Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
• Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
• Arranged for kitchen equipment maintenance and repair when needed.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Maintained well-organized mise en place to keep work consistent.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Led culinary team in executing high-quality, innovative dishes for fine dining experiences.
• Participated in food tastings and taste tests.
• Modified recipes to accommodate dietary restrictions and allergies.
• Evaluated food products to verify freshness and quality.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Created recipes and prepared advanced dishes.

• Developed seasonal menus, incorporating local ingredients to enhance guest dining experiences.
• Managed inventory control, reducing waste through efficient stock rotation and usage practices.
• Spearheaded initiatives to optimize kitchen efficiency, resulting in improved service times during peak hours.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
• Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
• Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Supervised kitchen operations, ensuring adherence to food safety and hygiene standards.
• Trained and mentored junior chefs, fostering skill development and team cohesion.
• Coordinated inventory management, minimizing waste and optimizing ingredient usage.
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.

• Delivered verbal culinary instruction and assignments to five kitchen staff members daily to promote successful dining experiences for clients.
• Supervised kitchen staff to ensure efficient food preparation and service delivery.
• Maintained high standards of food safety and sanitation in compliance with regulations.
• Monitored inventory levels and coordinated with suppliers for timely stock replenishment.
• Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
• Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
• Assisted sous chef with weekly schedule drafts for Fifteen kitchen staff.
• Assisted in managing kitchen operations during peak hours, ensuring quality control.
• Evaluated and refined cooking processes, contributing to overall kitchen efficiency improvements.
• Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
• Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.

• Implemented cost control measures to optimize ingredient usage and reduce waste.
• Mentored junior chefs, fostering skill development and enhancing team collaboration.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Complied with portion and serving sizes as per restaurant standards.
• Supervised daily kitchen operations to ensure high-quality food preparation and presentation.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Assisted in inventory management, maintaining stock levels for optimal kitchen operation.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.

• Supervised kitchen operations, ensuring adherence to health and safety regulations.
• Developed and executed seasonal menus, enhancing guest dining experiences.
• Trained junior kitchen staff on food preparation techniques and presentation standards.
• Collaborated with suppliers to source high-quality ingredients, maintaining cost-efficiency.
• Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
• Conducted quality control checks on dishes before service, ensuring consistency and excellence.
• Coordinated kitchen workflow during peak hours, improving service speed and efficiency.
• Mentored emerging chefs, fostering skill development and culinary creativity within the team.
• Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
• Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
• Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
• Assisted with hiring decisions for new kitchen staff members, conducting interviews and evaluating candidates based on skill level and fit within the team dynamic.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
• Implemented inventory management systems to reduce waste and optimize stock levels.
• Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
• Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Supported catering events with efficient preparation of large-scale meals for weddings, corporate functions, and other special occasions.
• Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
• Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
• Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• 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.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Supervised daily kitchen operations, ensuring adherence to hygiene and safety standards.
• Conducted regular quality control checks on dishes before service, ensuring consistency and satisfaction.
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.

• Skilled at working independently and collaboratively in a team environment.
• Worked well in a team setting, providing support and guidance.
• Passionate about learning and committed to continual improvement.
• Managed time efficiently in order to complete all tasks within deadlines.
• Learned and adapted quickly to new technology and software applications.