Rodrigue Khawand

• Assisted in menu development, incorporating feedback from customers into new dishes.
• Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Demonstrated creativity and attention to detail in plate presentation; enhanced visual appeal.
• Managed inventory control, reducing waste and cost overruns.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Hired, trained and mentored staff resulting in a highly skilled kitchen team.

• Planned promotional menu additions based on seasonal pricing and product availability.
• Hired, trained and managed all kitchen staff, spearheaded employee development, issued disciplinary action, and conducted performance reviews.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Verified compliance in preparation of menu items and customer special requests.
• Forecasted supply needs and estimated costs.
• Hired, managed and trained kitchen staff.
• Achieved targets for personnel safety, kitchen sanitation and proper food handling and storage.
• Arranged for kitchen equipment maintenance and repair when needed.
• Maintained well-organised mise en place, ensuring efficient and consistent workspace.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Created recipes and prepared advanced dishes.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Supervised and enhanced work of 30-person team, producing over 450 plates per day.
• Meticulously checked delivery contents to verify product quality and quantity, maintaining high food quality standards.

Menu Development for Salmontini London.

• Followed proper food handling methods and maintained correct temperature of all food products.
• Produced exceptional menu items, consistently winning diners' praise.
• Collaborated closely with Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
• Prepared bakery and specialty products such as bagels, breads and pastries.
• Prepared identical dishes numerous times daily with consistent care and attention to detail and quality.
• Correctly and safely operated all kitchen equipment in accordance with set guidelines.
• Enhanced and maintained central standardised recipe and ingredient repository, including nutritional and cost information.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Established and maintained open, collaborative relationships with the kitchen team.
• Ordered and received products and supplies to maintain well-stocked kitchen areas.
• Developed innovative menus and special food offerings to increase revenue and customer satisfaction.
• Utilised meticulous attention to detail to ensure prepared items were correctly labelled, dated, covered, monitored for quality and freshness, and rotated.
• Inspected and strictly followed recipes to ensure first-class meal quality and consistency.

• Managed food usage by first in, first out rule to adhere to expiration dates.
• Plated completed foods paying special attention to overall presentation and necessary garnishes.
• Removed expired food and beverages from kitchen and stockroom.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.
• Created tasty dishes using popular recipes that delighted patrons and resulted in repeat business.
• Properly handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line work processes to ensure consistency in quality, quantity and presentation.
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
• Abided by company standards in terms of portion and serving sizes.

• Managed food usage by first in, first out rule to adhere to expiration dates.
• Plated completed foods paying special attention to overall presentation and necessary garnishes.
• Removed expired food and beverages from kitchen and stockroom.
• Abided by company standards in terms of portion and serving sizes.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.
• Properly handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.

• Managed food usage by first in, first out rule to adhere to expiration dates.
• Plated completed foods paying special attention to overall presentation and necessary garnishes.
• Removed expired food and beverages from kitchen and stockroom.
• Abided by company standards in terms of portion and serving sizes.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.