Chra Mustafa

***** ******** *******,

Temecula, CA 92591

202-***-****

adv3n2@r.postjobfree.com

Professional Skills: Strong leadership, time management, and people management abilities. Exceptional customer service skills and the ability to work in a fast-paced environment. Quick learner and adaptable to new situations and changes.

Professional Experience:

Salad Bar Line Cook, South Coast Winery – Temecula, CA Oct. 2022 – Mar. 2023

Prepare ingredients for salads, such as washing, chopping, and slicing vegetables, fruits, and meats, and arranging them in a visually appealing manner.

Follow recipes and standard operating procedures to ensure consistency in taste, texture, and presentation of salads.

Maintain a clean and organized salad bar station, including restocking ingredients, monitoring food temperatures, and rotating products to minimize waste.

Ensure food safety and sanitation guidelines are followed at all times, including proper food handling, storage, and labeling.

Communicate with other kitchen staff and servers to ensure timely and accurate service of salads and other menu items.

Assist in ordering and inventory management of salad bar ingredients, including tracking usage and waste, and recommending adjustments to par levels as needed.

Participate in training and development programs to improve knowledge and skills related to salad preparation and service.

Adhere to South Coast Winery's standards of excellence in food quality, service, and presentation, and provide exceptional customer service to all guests.

Perform other duties as assigned by the Kitchen Manager or Executive Chef.

Salad Bar Food Service Worker, Ponte Winery – Temecula, CA Aug. 2022 – Oct. 2022

Manage and oversee the salad station to ensure timely and accurate preparation and presentation of a variety of dishes.

Handle a high volume of orders, up to 400 tickets daily, while maintaining quality and consistency of food.

Prepare meals for events hosted at the winery and cater to customer requests as needed.

Ensure the station is properly stocked, cleaned, and sanitized throughout the shift and at the end of the day.

Assist in cross-training and covering other departments as needed to ensure efficient operations.

Help maintain a clean and organized kitchen environment by performing regular cleaning and sanitizing tasks.

Owner Manager Far Lights LLC. (Hummus Republic) Temecula, CA Jan. 2019 – Jun. 2022

Proven track record of successful restaurant management, with a focus on quality, efficiency, and customer satisfaction.

Strong leadership and interpersonal skills, with the ability to motivate and train employees to achieve their full potential.

Proficient in financial management, including budgeting, record keeping, and cost control.

Managed all aspects of daily restaurant operations, including scheduling, training, and supervision of employees.

Oversaw purchasing of supplies and produce from national brand name vendors to ensure consistent quality and cost-effectiveness.

Maintained accurate records of finances and accounts, including daily balance sheets and ledgers.

Tracked inventory of supplies on a daily, weekly, and monthly basis to optimize ordering and minimize waste.

Ensured compliance with all health and industry guidelines, resulting in a 100-point score on the last two Department of Health inspections.

Established and built up the restaurant from inception to full operation, including design, hiring, and training of staff.

Managed weekly staff schedules and work hours to ensure optimal staffing levels and employee satisfaction.

Experienced in inventory management, including ordering, receiving, and tracking of supplies and equipment.

Excellent communication and problem-solving skills, with a proactive and positive approach to managing restaurant operations.

Line Cook – Part time; The Embassy of France in Washington DC Sept. 2017-Aug.2018

Prepared salads and other dishes for up to 200 guests

Assisted in preparation and prep work for a variety of dishes

Cleaned workstations and sanitized utensils and tools used for cooking

Worked with renowned French Chef Cussard to maintain high culinary standards.

Director of Sales, part-time, The Firebirds Restaurant, Gainesville, VA July 2016 – July 2018

Conducted site visits and entertained clients to promote property facilities and services, resulting in increased sales and customer satisfaction.

Obtained new and managed existing customers by building a reputation of knowledge, punctuality, and accountability, and maintaining regular communication with clients.

Implemented catering promotions and maximized revenue by creating and developing food and beverage packages for the corporate market, resulting in increased sales and profitability.

Visited local businesses and hotels to expand business by establishing referral relationships and promoting the restaurant's services, resulting in increased visibility and sales opportunities.

Sous Chef in training - The Firebirds Restaurants, Gainesville, VA Jan. 2016 – July 2018

Handled multiple food line preparation stations simultaneously, demonstrating excellent leadership skills and ensuring timely and high-quality food preparation.

Trained new staff and new managers on food preparation and processing procedures, ensuring consistency and adherence to company standards.

Prepared, seasoned, and cooked an extensive range of foods, including soups, salads, entrees, and desserts, and maintained high standards of quality and presentation.

Demonstrated expertise in garnishing, arranging, and serving food, resulting in enhanced customer satisfaction and repeat business.

Checked freshness of food and ingredients prior to cooking, and followed food safety and handling procedures to ensure the safety and quality of food.

Maintained a clean and organized work environment, including cleaning work areas, equipment, utensils, dishes, and silverware to standard.

Worked effectively in a team environment, taking direction and collaborating with colleagues to ensure smooth operations and exceptional customer service.

Self-motivated and committed to delivering high-quality service and expanding food and beverage knowledge through ongoing training and professional development.

Strong leadership and communication skills, with the ability to train and mentor team members and collaborate effectively with colleagues and superiors.

Full time Deli- Bakery Associate, Harris Teeter Grocery Stores, VA Sept. 2014- Jan. 2016

Managed the bakery preparation section by producing adequate baked goods to match the store's forecasted daily needs.

Managed and prepped the deli department and opened it for business daily.

Prepared, packaged, and labeled baked goods in an attractive and orderly manner to attract customers' attention.

Prepared takeaway food with great attention to detail.

Prepared the cheese section and sliced samples for customers to taste.

Ensured cleanliness and adhered to the highest hygienic requirements for the work area and handling and preparing food and produce.

Education:

Associate degree in Advanced Culinary Arts Stratford University, Woodbridge, VA, 2018

Certifications:

ServSafe Manager Certified through 2026

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