Manager Customer Service

GHAZWAN ALSHARIF

*** **** ******, ***. *** San Francisco, CA 94102 415-***-**** ***************@*****.*** ****************@*******.***

SUMMARY: ·ServSafe Certification obtained August/26/2016 ·Passionate about food and cooking

. Offices management degree .Knowledge of special diet :BL/MSF/DB/LF/VEG/VEGAN

.Knowledge on Food allergies

.Knowledge of Food handling .Knowledge of title 22 ·Calm under pressure ·Professional, dependable and punctual ·Positive attitude and team approach to work

.Good knife skills ·Creative menu design skills ·Specialties include Mediterranean cuisine, catering and Pastry

.Develops plans effectively

.Great leadership ability

.Excellent customer service

Sodexo / San Francisco

April 2017 - present

Executive chef

• manage the daily food production in retail and catering including production labor to budget

• supervises the production cooks, cold prep team and the catering cook

• ensure Culinary Standards including recipe compliance and food quality

• manage food costing, controls and compliance

• manage and uphold the food safety and sanitation in compliance and State and Local Health Department standards

• train and develop frontline employees

• have a passion for food and innovation

• experience with online Food Management Systems

• Handled interviewing staff interviewing hiring and training tasks for all BOH.

• Served as kitchen manager.

• Ordered all inventory; held daily and weekly staff meetings to ensure a smooth-running operation and safety .

• Created five new menus and a wide range of recipes plus catering .

. Create The café menu from the deli station/ bowl station /pizza station and the grill station

Build a new catering menu and the restaurant

• Performed with ease and efficiency under significant pressure in fast-paced environment

Johnson & Johnson / compass group-Eurest, April-2016 – April 2017

South San Francisco/CA

Chef / Kitchen manager

· Designing and executing weekly menus .

· Managing multiple stations.

· Maintaining a professional, creative, fun and safe work environment in the kitchen, hire and train staff, build a strong relation with vendors.

· Solid food-costing and budget evaluation.

Safe purchasing, preparation, disposal and inventory of ingredients.

RAMS / Broderick Street Adult Residential Facility, Feb. 2015 – April-2016

Chef / Kitchen manager

.Design the weekly menu breakfast, lunch, dinner

.Supervise kitchen staff - hiring / training

.Make order – BiRite / Food bank / BC produce

UC Berkeley / ZTA house, August 2013 – February 2015

Chef / KM

. Design Menu brunch, lunch, dinner and special parties

.Make order / supervise kitchen staff

. Cook for 80-140 people daily

Google SFO / Guckenheimer, August 2012 – August 2013 Chef station

.develop and create a special lunch menu

.cooked Lunch over 1200 people

.catering Menu and assist

.made over 50 gallon of soup and stock daily

. Supervise lunch station

Eden Villa, San Francisco, CA Jan 2012 - August 2012 Head Chef / Kitchen manager

·Lead kitchen staff including hiring and training ·Design weekly menu and cook breakfast, lunch and dinner · Manage ordering and inventory Project Open Hand, San Francisco, CA Nov 2008 – June 2012 Dinner Chef/Production Manager Oct 2010 to June 2012

·Manage pack-out of all meals delivered from the facility ·Supervise and train volunteers ·Implement new procedures for storage and organization of ingredients ·Design menu and cook dinner for over 20 employees and volunteers daily ·Catering for Board meetings, Fundraisers and other Open Hand events including menu design and management of preparation Swing cook Nov 2008 to Sept 2010

·Critical team member in meeting demand of 2,000 meals per day ·Cover every position in all six kitchens ·Manage staff at all levels ·Responsible for employee and volunteer lunches and dinners ·Train new employees ·Conduct inventory to ensure adequate food supplies for upcoming production ·Manage high volumes (e.g. 80 gallons of soup, 70 roasted and carved turkeys, etc.) ·Pack out individual meals for distribution by volunteers ·Expertise with diabetic, low fat, mechanical soft, geriatric and vegetarian recipes ·Prepare meals for City of San Francisco Senior Lunch Program (SLP) ·Design menus using ingredients found in existing inventory ·Consistently meet deadlines in high pressure environment Jimmy Beans Pastry Department, Berkeley, CA August 2008 – Oct 2008 Pastry Chef /Assistant ·Prepared all ingredients for baking ·Baked pastries for early morning production ·Decorated and designed baked items ·Operated large ovens, high volume mixers and dough proofers ·Packaged items for delivery

EDUCATION: Diploma in Office Management, 1992 CERTIFICATIONS: ServSafe Certification- Sexual Harassment and Discrimination Training First Aid Training

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