ABDULLAH-AL YOUSUF
Tilanhoitajankaari 28 E 69
Summary
Dedicated Chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with 10 years of hands-on experience preparing meals for customers in fast-paced restaurant. Works with management to analyze food costs and forecast business trends to meet company goals. Well-versed in creating new, seasonal menus, and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
11
11
years of professional experience
Work History
Chef Manager
Burgers & Wine
Helsinki
05.2019 - Current
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Trained kitchen workers on culinary techniques.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Understood and followed oral and written directions.
- Provided guidance and direction to subordinates through coaching, counseling, mentoring, and performance reviews.
- Leveraged software skills to input and compile data gathered from various sources.
Sous Chef
Scottish Arms Hotel
Bowral
10.2015 - 10.2017
- Performed as head chef to maintain team productivity and restaurant quality.
- Monitored inventory levels to ensure adequate supplies on hand.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Complied with all health department regulations regarding proper food handling methods.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assisted in menu development and recipe testing.
- Displayed strong telephone etiquette, effectively handling difficult calls.
Chef De Partie
Three Weeds Rozelle
Sydney
06.2013 - 09.2015
- Monitored food products, driving quality, freshness and integrity.
- Developed new dishes and recipes in collaboration with other members of the team, while maintaining high standards of quality.
- Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
- Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Collaborated with restaurant managers on special events such as banquets or private parties, creating unique menus for each occasion.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Maintained updated knowledge through continuing education and advanced training.
Education
Vocational Diploma - VOCATIONAL QUALIFICATION IN BUSINESS AND ADMIN
Business College Helsinki
Helsinki12-2019
Vocational Diploma - HOSPITALITY MANAGEMENT IN COMMERCIAL COOKERY
Metro College of Technology Pty Ltd
Queensland 06-2013
Skills
- Kitchen Operations
- Recruiting and Hiring
- Recipe Creation
- Equipment Inspection
- Inventory Supervision
- Food Safety Regulations
- Training and Mentoring
- Menu Planning
- Culinary Expertise
Timeline
Chef Manager
Burgers & Wine
05.2019 - Current
Sous Chef
Scottish Arms Hotel
10.2015 - 10.2017
Chef De Partie
Three Weeds Rozelle
06.2013 - 09.2015
Vocational Diploma - VOCATIONAL QUALIFICATION IN BUSINESS AND ADMIN
Business College Helsinki
Vocational Diploma - HOSPITALITY MANAGEMENT IN COMMERCIAL COOKERY
Metro College of Technology Pty Ltd
Similar Profiles
JUSTIN BOYESJUSTIN BOYES
Owner/Buyer/Visual Merchandiser at Individual Medley/Dreams Los Angeles/Wine and Eggs/Wine and Rock ShopOwner/Buyer/Visual Merchandiser at Individual Medley/Dreams Los Angeles/Wine and Eggs/Wine and Rock Shop
Pira LaohacharoensombatPira Laohacharoensombat
Co-Founder at Wine Lab.Co.,ltd (Boutique Wine Importer)Co-Founder at Wine Lab.Co.,ltd (Boutique Wine Importer)
Benjamin CarsonBenjamin Carson
Shift Leader /Lead Line Cook at Nathan’s Famous HotDogs & BurgersShift Leader /Lead Line Cook at Nathan’s Famous HotDogs & Burgers