Mohamed Bourass

• manage all food services for 2 kitchens and banquet space up to 600 pax

Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.

Oversaw business operations, inventory control, and customer service for all restaurant.

• Delivered excellent food quality and maximized customer satisfaction by creating menus according to events and customer requests
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• accepted this position to get visa to Canada. got promoted 3 time during first year
• worked with and helped chef to manage 2 kitchens and banquet space up to 1000 pax
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Adjusted recipes based on ingredient availability or customer request.
• Monitored food quality and presentation to maintain high standards.

• Frensh and Arabic cuisine
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Acted as head chef when required to maintain continuity of service and quality.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Led daily staff meetings to communicate expectations and review safety procedures.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.