AHMED HABEEB

• Oversaw daily cafe operations to maintain smooth workflow in both front-of-house and back-of-house areas.
• Delivered excellent customer service experiences by addressing concerns promptly and professionally.
• Improved customer satisfaction by implementing efficient service procedures and staff training programs.
• Handled business administration functions such as payroll, cash register counting, and supply ordering.
• Fostered a positive work environment through open communication channels and collaborative problem-solving approaches.

Staff Cafeteria as a Chef De Partie working under HR Director.

• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying, and baking.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Evaluated food products to verify freshness and quality.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Developed close relationships with suppliers to source best ingredients.
• Planned and directed high-volume food preparation in fast-paced environment.
• Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
• Modified recipes to accommodate dietary restrictions and allergies.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.

• Staff Cafeteria Demi Chef De Partie /
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Evaluated food products to verify freshness and quality.
• Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.

• Organiser of the Restaurant
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained well-organized mise en place to keep work consistent.
• Arranged for kitchen equipment maintenance and repair when needed.
• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
• Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Placed orders to restock items before supplies ran out.
• Planned and directed high-volume food preparation in fast-paced environment.
• Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

• Followed supervisor instructions to complete tasks on time.
• Cleaned and organized kitchen stations to promote team efficiency.
• Enhanced kitchen efficiency by assisting with meal preparation and ensuring timely food delivery to customers.
• Supported a clean and organized workspace by performing daily kitchen maintenance tasks, contributing to a safe work environment.
• Operated standard kitchen equipment with focus on safety and sanitation.
• Provided reliable assistance during peak hours, managing time efficiently while maintaining a high level of quality control in food preparation.
• Boosted customer satisfaction with timely meal preparation, meeting strict deadlines during peak service hours.
• Collaborated with fellow kitchen staff, effectively managing multiple tasks for seamless operations.
• Promoted excellence in food quality and presentation for kitchen staff.
• Contributed to menu planning, incorporating seasonal ingredients for fresher, more appealing dishes.
• Consistently met strict health and safety standards, contributing to restaurant's reputation for reliability.

• Developed strong rapport with returning guests, leading to increased customer loyalty and positive reviews.
• Trained staff members on use of POS system.
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
• Utilized knowledge of menu offerings to upsell specials and premium dishes, contributing positively to the restaurant''s overall revenue.
• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Improved communication between front-of-house and back-of-house teams, resulting in smoother operations during peak hours.
• Conducted regular performance evaluations for wait staff to continually improve service quality.
• Mentored new hires, providing comprehensive training on company policies, procedures, and service standards.
• Prepared specialty desserts for customers for special occasions.

• Italian, Chinese, main bar, main restaurant, cafeshope
• Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Demonstrated extensive menu knowledge, enabling personalized recommendations for guests based on preferences or dietary restrictions.
• Inspected dishes and utensils for cleanliness.
• Answered customers' questions, recommended items, and recorded order information.
• Increased sales significantly by upselling higher-end products to customers.
• Printed dining checks with total due, collected payment and offered receipts to complete transactions.
• Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
• Managed high volume of customers during peak hours, maintaining prompt and efficient service.
• Utilized strong multitasking skills to manage multiple tables simultaneously while maintaining a high level of attention to detail.

• Managed high volume of customers during peak hours, maintaining prompt and efficient service.
• Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
• Utilized strong multitasking skills to manage multiple tables simultaneously while maintaining a high level of attention to detail.