Hasan Muwakkil

Edison, NJ *****

ad2dce@r.postjobfree.com

C (973) 246 - 2756

Work Experience

OTG Multi Unit Terminal Chef

JFK Airport - New York, NY February 2021 to Present

• Manages Terminal 5 – Jet Blue

• Oversees 6 restaurants $35M annual sales.

• Directs 2 Executive Chefs, 2 Executive Sous and 4 Sous Chefs

• Cogs and quality control.

• Responsible for more than hire, training 500 cooks.

• All orders for several units – maintaining all Inventory levels.

• Responsible for QA and Maintaining A IN all units.

• Responsible for cross training and developing. Responsible for all equipment and report to OTG. Executive Chef

Havana Central Times Square & Menlo Park August 2012 to August 2019

• Oversaw $17M annual sales / Times Square location.

• NRO – New Restaurant Opening of Menlo Park location $7M annual sales.

• Menlo Park – NRO – all hiring, training of Kitchen staff – all cross training

• Managed 1 Executive Chef, 1 Executive Sous

• Developed and executed new menu ideas for our Happy Hour Menu and Regular Menu

• All ordering and inventory

• Responsible for all kitchen operations from opening to shift changes including closing.

• Responsible for working with cooks’ side by side daily as well as mini portion classes.

• Responsible for changing pars on a week-to-week basis and lowering prep production for all cook stations.

• Food cost, labor cost to meet financial goals each week.

• In charge of all Line checks and keeping all food reviews on file.

• Responsible for the guest feedback about food gets pre-shift to the BOH staff. Senior Kitchen Manager

California Pizza Kitchen June 2000 to July 2012

• Promoted to Sr. KM 2004

• NRO – New Restaurant Opening - · Opened 29 restaurants nationwide and internationally.

• Responsible to organize and coordinate all new menu rollouts for the region.

• Training both hourly employees and managers.

• Responsible for testing new menu items at the store level to give feedback on the execution and the guest perspective.

• Responsible to adjust pars on new menu items to ensure product reliability and consistency.

• Performed all Quality Assurance inspections throughout the region.

• Directly responsible for the maintenance and cleanliness of all equipment in the back of the house.

• Evaluation of all back of the house employees and administering annual appraisals

• As the SKM in a training store, to train new managers during the MIT process. Education

Bachelors in Culinary Arts

New York Restaurant School - Edison, NJ