Masih Rafiania
Port Hardy,British Columbia
Summary
Results-driven food service professional with experience in restaurant and hospitality industry. Possesses proven ability to lead teams, manage operations and develop staff. Expertly resolves customer issues, multitasks and solves problems.
Overview
7
7
years of professional experience
Work History
COOK
Civeo
Edmonton, Alberta
06.2018 - 06.2023
- Prepared vegetables, garnishes and other items in advance to reduce loads during rush periods
- Complied with portioning requirements to help keep costs low and minimize waste
- Measured ingredients required for specific food items and minimized waste to control costs
- Paid close attention to presentation to give customers attractive dishes in line with restaurant standards
- Operated kitchen equipment to prepare meal items for guests
- Managed simultaneous cooking tasks to promptly deliver high-quality food
- Accepted special requests from guests and prepared food to meet demands
- Demonstrated correct cooking techniques to staff to increase team skill level
- Monitored kitchen operations to maintain proper sanitation and quality assurance
- Oversaw team members at each station to verify consistent and accurate preparation of every dish.
Chef/Restaurant Manager
North Coast Resort
Port Hardy, B.C
07.2016 - 03.2018
- Oversaw menu changes to maintain reputation of restaurant in producing exciting dishes defining exquisite level of cuisine available in city
- Interviewed, trained and hired kitchen staff and launched operational improvements to reduce turnaround times for food preparation and dining service
- Planned, organized and supervised daily culinary operation of restaurant and catering services
- Evaluated restaurant operations to spot problems, improve kitchen organization and refresh menus with proactive mindset
- Increased guest satisfaction scores in first quarter with enhanced staff training and food preparation oversight
- Kept staff working productively to achieve total guest satisfaction
- Purchasing management Inventory management Kitchen equipment operation Obtained best prices from vendors by negotiating contracts for ingredients and equipment procurement, reducing monthly food costs
- Created new recipes and developed pricing structures to meet financial targets
- Oversaw team members at each station to verify consistent and accurate preparation of every dish
- Controlled costs through stringent portion requirements and thoughtful inventory management
- Built positive relationships with customers by visiting tables and engaging in friendly conversations.
Education
HIGH SCHOOL DIPLOMA -
Sir William van horn high school
Calgary, A.B06.2000
Skills
- Employee training
- Cost control
- Food safety and sanitation
- Kitchen operations management
- Menu development
- Menu planning
- Food safety
- Verify food quality
- Create recipes
Timeline
COOK
Civeo
06.2018 - 06.2023
Chef/Restaurant Manager
North Coast Resort
07.2016 - 03.2018
HIGH SCHOOL DIPLOMA -
Sir William van horn high school