Quality Control Customer Service
Resume:
Orlando FL, Zzz FL *****
***************@***.***
Bold Profile
SUMMARY
Dynamic culinary professional with
extensive experience at Loews
Portofino Bay Hotel, excelling in
quality control and inventory
management. Proven ability to
enhance menu offerings and train
staff, ensuring exceptional food
presentation and customer
satisfaction. Adept at adapting
recipes for dietary needs while
maintaining high standards of
sanitation and efficiency in
fast-paced environments.
SKILLS
• Food safety
• Inventory management
• Recipe modification
• Cooking techniques
• Quality control
• Time management
• Customer service
• Team collaboration
• Equipment operation
• Waste reduction
• Menu planning
• Staff training
• Sanitation practices
• Problem solving
• Communication skills
Ahmed mohamed
EXPERIENCE
January 2016 - January 2025
Cook Operator and Supervisor International east Africa cuisine Addis Ababa, Ethiopia
Maintained organized workstations throughout shifts by discarding unused ingredients and cleaning surfaces.
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Ordered food from suppliers based on estimated needs for upcoming days, weeks, months of service.
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• Rotated stock items regularly to ensure freshness and minimized waste. Stored food items properly in designated containers and storage areas to prevent spoilage.
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Monitored food while it was cooking to ensure that it did not burn or stick to pans.
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Assembled dishes on plates according to instructions from chefs or supervisors.
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Measured ingredients according to recipe specifications and mixed them in the correct order.
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Checked quality of ingredients before use and discarded any spoiled or expired items.
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• Tasted cooked dishes for flavor and texture before serving them.
• Managed inventory levels by tracking usage patterns over time. Operated deep fryers, grills, ovens, broilers, or other kitchen equipment to prepare foods.
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Estimated amounts of ingredients required for daily menus based on projected customer numbers.
•
Assisted in training new staff members on proper safety procedures when handling food products.
•
Read and interpreted recipes to determine appropriate cooking times, temperatures, and ingredient measurements.
•
Followed all health regulations related to food storage and sanitation standards.
•
Cooked large batches of food quickly without compromising taste or quality.
•
• Modified recipes according to customer requests or dietary restrictions. Cleaned kitchen areas including counters, tables, grills, ovens, stoves, utensils, and equipment.
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• Kept records of supplies used in the preparation of meals. Worked closely with cashiers to obtain order information and accurately complete customers' orders.
•
Maintained clean and orderly appearance throughout kitchen and dining area.
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• Set up work stations prior to opening to minimize prep time. Safely operated ovens, fryers and grills to prevent injuries and accidents.
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• Sanitized workstation at end of shift to prevent foodborne illnesses.
• Collaborated with team to deliver timely service of items. Worked closely with human resources to support employee management and organizational planning.
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• Created plans to propose solutions to problems related to efficiency,
• Knife skills
• Workstation organization
• Sanitation protocols
• Food plating
• Food presentation
• Kitchen equipment operation
• Measuring ingredients
• Grilling expertise
• Nutrition
• Food storage practices
• Allergen awareness
• Food portioning
• Garnishing techniques
• Adaptability in kitchen
• Ingredient sourcing
• Sauce preparation
• Special diets
• Recipe development
• Roasting methods
• Poaching techniques
• Cooking techniques mastery
• Food preparation
• Sanitation procedures
• Ingredient knowledge
• Food storage
• Temperature monitoring
• Speed and efficiency
• Teamwork and collaboration
• Reliable and responsible
• Cleaning and sanitization
• Cooking equipment operation
• Workstation setup
• Sauce making
• Kitchen safety
• Cleaning and sanitizing
• Multitasking Abilities
• Problem-solving abilities
• Preparing ingredients
• Food packaging
• Restock workstations
• Multitasking and prioritization
Fast paced environment
adaptability
•
• Problem-solving
• Adaptable and flexible
April 2014 - June 2016
Line Cook Intern Westgate Lakes Resort & Spa Kissimmee, FL costs or profits.
• Oversaw quality control to identify inconsistencies and malfunctions. Wrote and submitted reports on industry trends, prompting managers to develop business plans.
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Maintained positive working relationship with fellow staff and management.
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Set specific goals for projects to measure progress and evaluate end results.
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Audited company's legal documents to verify compliant policies and procedures.
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• Analyzed key performance indicators to identify effective strategies. Determined consumer needs to provide products and services appealing to larger market.
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Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
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• Assessed company operations for compliance with safety standards.
• Organized client meetings to provide project updates.
• Analyzed company's expenditures and developed financial models. Monitored operations and reviewed records and metrics to understand company performance.
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Prepared food items for buffets or banquets according to established guidelines.
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• Contributed ideas for new menu items based on customer feedback.
• Kept track of food waste and disposed of it in a safe manner.
• Followed recipes to prepare dishes according to restaurant standards. Attended meetings with chefs and other staff members to discuss operational issues.
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Informed supervisors about any shortages or discrepancies in orders received from vendors.
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Adhered to sanitation policies at all times during food preparation process.
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Monitored stock levels of kitchen supplies and ordered more when needed.
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Performed basic maintenance tasks such as changing lightbulbs or unclogging drains.
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Plated dishes for presentation before serving them to customers or staff members.
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Cooked various menu items such as grilled meats, fish, and pasta dishes according to specifications.
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Assisted in the preparation of meals by chopping vegetables, preparing sauces, and marinating meats.
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Followed safety procedures while using sharp knives and other kitchen tools.
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• Cleaned work areas after each shift was completed. Ensured that all food items were stored properly in accordance with health regulations.
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• Assisted in setting up catering events for large groups of people. Organized kitchen supplies, including cleaning and sanitizing utensils and surfaces.
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Checked temperatures of cooked foods to ensure they were properly cooked through.
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• Set up workstations with all necessary ingredients and cooking September 2009 - April 2014
Banquet Cook and Banquet Supervisor Loews Portofino bay hotel at universal Orlandoor Orlando, FL
equipment.
Maintained communication with waitstaff regarding special requests from customers.
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Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
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Used food thermometer to verify cooking of food items to proper temperature.
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• Plated entrees and observed food portion control.
• Collaborated with team to deliver timely service of items.
• Sanitized workstation at end of shift to prevent foodborne illnesses. Worked closely with cashiers to obtain order information and accurately complete customers' orders.
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• Set up work stations prior to opening to minimize prep time. Maintained clean and orderly appearance throughout kitchen and dining area.
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Safely operated ovens, fryers and grills to prevent injuries and accidents.
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• Packaged and bagged cooked food and prepared items.
• Prepared multiple orders at once for speedy service.
• Used grills, deep fryers and griddles to cook food. Scheduled equipment use and activities based on daily menus and manager directions.
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• Followed specific methods for food preparation and proper portioning.
• Filled and served various beverages for customers.
• Cooked menu items based on customer orders.
• Checked completed orders for correct quantity and quality. Requested supplies and equipment orders, explaining needs to managers.
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Coordinated with banquet staff to ensure accurate timing for delivery of hot entrees to guests' tables.
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Trained junior staff members on various cooking techniques such as sautéing, grilling and roasting.
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• Cleaned kitchen equipment, utensils and surfaces after each shift. Maintained a clean work area by washing dishes, sanitizing surfaces, sweeping floors and disposing of garbage regularly.
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Plated dishes according to restaurant's specifications prior to serving them to guests at banquets or events.
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Assisted in the development of new menu items, as well as modifications to existing dishes.
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Estimated amounts and costs of required supplies such as food ingredients based on event size.
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Prepared food items according to recipes and menus, ensuring proper presentation, portioning and temperature.
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Stocked inventory of ingredients for upcoming meals and ensured freshness of all products used.
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Checked temperatures of ovens, grills and stoves to ensure accuracy during meal preparation.
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Ensured compliance with health and safety regulations in the preparation of food items.
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Inspected supplies received from vendors prior to storage or use in order to verify quality assurance standards.
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January 2009 - April 2014
Banquet and Fine Dining Server Hard Rock Hotel At Universal Adhered to established time frames for preparing dishes before they are served during banquets or events.
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Organized buffet tables by setting up decoration pieces while ensuring that food is attractively presented.
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Monitored quality control standards for all prepared foods throughout service periods.
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Managed waste disposal procedures in accordance with company policies and local environmental regulations.
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Supervised other cooks in the kitchen during banquets or events when needed.
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Strictly followed recipe instructions when preparing sauces, soups and other specialty items.
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Maintained records related to food production including number of meals served at each event.
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Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
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• Executed set menus for banquets with cuisine from diverse regions. Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
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Handled guest complaints effectively using six-step procedures to maximize satisfaction.
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Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
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• Managed production of food for catered corporate and private events.
• Delegated work to staff, setting priorities and goals.
• Prepared workstations with ingredients and tools to increase efficiency. Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
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• Observed food safety and sanitation protocols to reduce germ spread.
• Distributed food to service staff for prompt delivery to customers. Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
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Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
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• Monitored temperatures of prepared food and cold-storage areas. Promoted safe working conditions by monitoring safety procedures and equipment.
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• Cleaned and sanitized kitchen equipment, utensils and work stations. Prepared variety of foods according to exact instructions and recipe specifications.
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Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
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Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
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Oversaw food preparation, production and presentation according to quality standards.
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Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
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Maintained cleanliness and organization of banquet spaces before, during, and after events.
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Developed and maintained positive relationships with vendors and suppliers for event needs.
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Orlando Orlando, FL
Maintained knowledge of current menu items, garnishes, ingredients, preparation methods and presentations.
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• Ensured proper presentation of dishes before serving to the guest.
• Greeted guests upon arrival and provided them with menus. Collected dirty dishes from tables following course completion and removed them to dishwashing area.
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Provided excellent customer service to all guests by responding promptly to their requests.
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Followed established safety regulations when handling hot plates or trays of food.
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• Processed payments accurately at the end of each meal service period.
• Delivered food orders from kitchen to dining room in a timely manner. Checked back with customers during meals to ensure satisfaction with food and beverage items.
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• Assisted cooks in plating desserts for special events. Informed guests about daily specials as well as any changes on the menu.
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Prepared beverages for guests including coffees, teas, juices and cocktails.
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Replenished supplies such as utensils, napkins and condiments throughout shift hours.
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• Served wine and other drinks according to restaurant standards. Responded quickly to any customer complaints or concerns regarding their dining experience.
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Assisted in setting up banquet tables with linens, china, glassware and silverware.
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Stocked side stations with additional supplies such as coffee cups or extra cutlery.
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• Adhered strictly to sanitation policies when handling food or beverages.
• Refilled water glasses regularly during meal services. Cleared used tableware between courses and replaced with clean items as necessary.
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Performed general cleaning tasks such as sweeping floors or wiping down surfaces.
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Educated guests on meals during by answering questions and bringing special orders.
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Verified food tray contents and transported each from kitchen to banquet hall.
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Handled food safely and kept spaces clean to protect customers from foodborne illness and maintain proper sanitation.
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Carried appetizer and drink trays around events and maneuvered around guests and furniture without spilling.
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Collected dishes promptly after each course, cleared crumbs and glassware and maintained customer satisfaction.
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• Provided exceptional service to high volume of daily customers. Greeted arriving guests and escorted each to assigned tables, took drink orders and answered questions about events.
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Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.
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Removed and replaced dirty dishes and utensils to maintain table settings.
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Adhered to sanitation and safety policies, protecting establishment, and patrons.
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• Collaborated with kitchen staff to deliver food smoothly, adapting service February 2007 - September 2009
Cook Operator Rosen Shingle Creek Orlando, FL
based on customer requests and kitchen readiness.
Communicated with hosts, bussers, and kitchen staff to prepare for and serve customers.
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Walked among tables and refilled water and beverage glasses or took orders for more drinks and food.
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• Noted timing of meal progression, keeping kitchen staff informed.
• Presented meal options to help patrons select food and beverages.
• Served orders by picking up and delivering selections from kitchen. Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
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• Trained new employees to perform duties.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
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Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
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• Responded to ad hoc cleaning duties at end of shift. Collected dirty dishes and glasses from tables or counters, preparing areas for next diners.
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Took reservations and to-go orders to streamline process for both customer and restaurant.
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• Filled condiments and napkin containers during slack periods.
• Informed customers of daily specials and signature menu items.
• Managed inventory levels by tracking usage patterns over time. Estimated amounts of ingredients required for daily menus based on projected customer numbers.
•
Operated deep fryers, grills, ovens, broilers, or other kitchen equipment to prepare foods.
•
Prepared multiple menu items simultaneously by coordinating with other cooks as needed.
•
Maintained organized workstations throughout shifts by discarding unused ingredients and cleaning surfaces.
•
Read and interpreted recipes to determine appropriate cooking times, temperatures, and ingredient measurements.
•
• Modified recipes according to customer requests or dietary restrictions. Ordered food from suppliers based on estimated needs for upcoming days, weeks, months of service.
•
Scheduled equipment use and activities based on daily menus and manager directions.
•
• Packaged and bagged cooked food and prepared items.
• Followed specific methods for food preparation and proper portioning.
• Set aside add-on items for future orders.
• Cooked menu items based on customer orders.
• Prepared multiple orders at once for speedy service.
• Checked completed orders for correct quantity and quality.
• Filled and served various beverages for customers. Maintained clean and orderly appearance throughout kitchen and dining area.
•
• Sanitized workstation at end of shift to prevent foodborne illnesses.
• Tasted cooked dishes for flavor and texture before serving them. Stored food items properly in designated containers and storage areas to prevent spoilage.
•
November 1998 - January 2007
Cook Operator Adams' mark hotel Orlando, FL
• Managed inventory levels by tracking usage patterns over time. Cooked large batches of food quickly without compromising taste or quality.
•
Estimated amounts of ingredients required for daily menus based on projected customer numbers.
•
Operated deep fryers, grills, ovens, broilers, or other kitchen equipment to prepare foods.
•
• Rotated stock items regularly to ensure freshness and minimized waste. Prepared multiple menu items simultaneously by coordinating with other cooks as needed.
•
Maintained organized workstations throughout shifts by discarding unused ingredients and cleaning surfaces.
•
Read and interpreted recipes to determine appropriate cooking times, temperatures, and ingredient measurements.
•
Monitored food while it was cooking to ensure that it did not burn or stick to pans.
•
• Modified recipes according to customer requests or dietary restrictions. Ordered food from suppliers based on estimated needs for upcoming days, weeks, months of service.
•
Measured ingredients according to recipe specifications and mixed them in the correct order.
•
Assembled dishes on plates according to instructions from chefs or supervisors.
•
Checked quality of ingredients before use and discarded any spoiled or expired items.
•
Scheduled equipment use and activities based on daily menus and manager directions.
•
• Packaged and bagged cooked food and prepared items.
• Followed specific methods for food preparation and proper portioning.
• Washed and cut ingredients for quick meal assembly. Requested supplies and equipment orders, explaining needs to managers.
•
• Set aside add-on items for future orders.
• Checked completed orders for correct quantity and quality. Maintained clean and orderly appearance throughout kitchen and dining area.
•
• Tasted cooked dishes for flavor and texture before serving them. Worked closely with cashiers to obtain order information and accurately complete customers' orders.
•
Stored food items properly in designated containers and storage areas to prevent spoilage.
•
Cleaned kitchen areas including counters, tables, grills, ovens, stoves, utensils, and equipment.
•
• Kept records of supplies used in the preparation of meals. Followed all health regulations related to food storage and sanitation standards.
•
Assisted in training new staff members on proper safety procedures when handling food products.
•
EDUCATION AND TRAINING
January 1998
GED
Orange Technical College, W.amelia St,orlando Florida English:
Professional
Arabic:
Professional
Spanish:
Professional
African language:
Professional
LANGUAGES
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