Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Mohamed Sabri

Mohamed Sabri

St John's,Canada

Summary

Forward-thinking professional offering more than 12 years of experience working in fast-paced kitchens. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Energetic First Cook adept at multitasking in high-volume, fast-paced kitchens. Maintains cordial and collaborative working relationships with kitchen, waiting and management teams to optimize restaurant performance. Passionate about food and introducing new menu items to loyal clientele

Overview

17
17
years of professional experience

Work History

First Cook

Best Western Plus Hotel
10.2023 - Current
  • Improved meal quality by creating and executing diverse menus with seasonal ingredients.
  • Enhanced customer satisfaction by efficiently managing special dietary needs and allergy requests.
  • Streamlined kitchen operations by organizing and maintaining clean workspaces, reducing food waste, and ensuring timely meal preparation.
  • Collaborated with team members to guarantee a high level of service and consistent plate presentation.
  • Developed new recipes incorporating local produce for fresh, innovative dishes that received positive feedback from guests.

Line Cook

The Rock steak house
03.2023 - Current
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.

First Cook

Sheraton Hotel & Resorts
06.2022 - 10.2023
  • Improved meal quality by creating and executing diverse menus with seasonal ingredients.
  • Enhanced customer satisfaction by efficiently managing special dietary needs and allergy requests.
  • Streamlined kitchen operations by organizing and maintaining clean workspaces, reducing food waste, and ensuring timely meal preparation.
  • Collaborated with team members to guarantee a high level of service and consistent plate presentation.
  • Developed new recipes incorporating local produce for fresh, innovative dishes that received positive feedback from guests.

Kitchen Supervisor

Jungle Jims Restaurant
06.2022 - 07.2023
  • Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
  • Reduced food waste through effective inventory management and menu planning.
  • Trained new team members on kitchen procedures, safety protocols, and company standards.
  • Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
  • Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.

First Cook

Ramada Hotel
07.2021 - 05.2022
  • Trained and mentored new team members
  • Ensured safe food handling and product temperatures, resulting in consistently high scores on health inspections
  • Sanitized food preparation areas, grills, and equipment to avoid raw food cross-contamination
  • Stocked workstations in a manner that produced maximum productivity
  • Continuously restocked all food items to ensure necessary ingredients were available to all cooks
  • Improved meal quality by creating and executing diverse menus with seasonal ingredients.
  • Enhanced customer satisfaction by efficiently managing special dietary needs and allergy requests.
  • Collaborated with team members to guarantee a high level of service and consistent plate presentation.
  • Developed new recipes incorporating local produce for fresh, innovative dishes that received positive feedback from guests.
  • Streamlined kitchen operations by organizing and maintaining clean workspaces, reducing food waste, and ensuring timely meal preparation.

Kitchen Supervisor

Old Spaghetti Factory
03.2020 - 07.2021
  • Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
  • Reduced food waste through effective inventory management and menu planning.
  • Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
  • Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
  • Trained new team members on kitchen procedures, safety protocols, and company standards.

Pizza Chef Assistant

Bocca Food Restaurant
06.2018 - 03.2020
  • Improved pizza production efficiency by streamlining ingredient preparation and dough handling techniques.
  • Enhanced customer satisfaction by consistently producing high-quality pizzas with attention to detail and presentation.
  • Collaborated with head chef to develop new pizza recipes, resulting in increased menu variety and guest praise.
  • Maintained a clean and organized workspace, ensuring compliance with food safety regulations and fostering a positive work environment.

Commissary Supervisor

Al Tazaj Restaurant
06.2013 - 05.2018
  • Enhanced productivity by streamlining commissary processes and implementing efficient work schedules.
  • Reduced food waste by implementing inventory management systems and monitoring expiration dates.
  • Maintained high safety standards with consistent equipment inspections and staff training sessions.
  • Increased customer satisfaction through proactive communication, addressing concerns in a timely manner.
  • Boosted team morale by fostering a positive work environment and recognizing employee accomplishments.

Assistant Kitchen Manager

TGI Fridays
11.2009 - 05.2013
  • Reduced food waste by diligently monitoring inventory levels and adjusting orders accordingly.
  • Enhanced kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
  • Maintained a clean and safe work environment, conducting regular inspections to ensure compliance with health and safety regulations.
  • Assisted in hiring and training new kitchen staff, fostering a positive team atmosphere for efficient productivity.

Line Cook/Cashier

KFC Restaurant
06.2007 - 04.2008
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.

Education

Culinary School Diploma -

Afaq Association
06.2006

Highschool Diploma -

Ibno al Haitam
06.2004

Skills

  • Leadership and supervisory responsibilities
  • Team oriented
  • Ability to work under pressure
  • Dependable and punctual
  • Highly organized and proactive
  • Effective verbal and written communication
  • Extremely disciplined
  • Multilingual (English, French, Arabic)
  • Baking techniques
  • Allergen awareness
  • Garnishing finesse

Languages

English
Professional Working
Arabic
Native or Bilingual
French
Professional Working

Timeline

First Cook

Best Western Plus Hotel
10.2023 - Current

Line Cook

The Rock steak house
03.2023 - Current

Kitchen Supervisor

Jungle Jims Restaurant
06.2022 - 07.2023

First Cook

Sheraton Hotel & Resorts
06.2022 - 10.2023

First Cook

Ramada Hotel
07.2021 - 05.2022

Kitchen Supervisor

Old Spaghetti Factory
03.2020 - 07.2021

Pizza Chef Assistant

Bocca Food Restaurant
06.2018 - 03.2020

Commissary Supervisor

Al Tazaj Restaurant
06.2013 - 05.2018

Assistant Kitchen Manager

TGI Fridays
11.2009 - 05.2013

Line Cook/Cashier

KFC Restaurant
06.2007 - 04.2008

Culinary School Diploma -

Afaq Association

Highschool Diploma -

Ibno al Haitam

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Mohamed Sabri