Mostafa Aboutalebi
Los Angeles
Summary
Dynamic chef skilled in menu planning, inventory management, and team leadership. Committed to maintaining high culinary standards and ensuring compliance with health regulations.
Overview
4
4
years of professional experience
Work History
Chef or restaurant management
Shamshiri Grill, Javan restaurant, and 2 others.
Los Angeles
06.1996 - 02.2000
- Managed inventory and ensured freshness of ingredients at multiple restaurant locations.
- Collaborated with kitchen staff to maintain a clean and organized workspace.
- Developed new menu items reflecting cultural authenticity and seasonal ingredients.
- Trained junior chefs on proper cooking techniques and kitchen safety protocols.
- Supervised daily food preparation activities to meet operational standards.
- Assisted in coordinating special events and catering services for large groups.
- Maintained compliance with health regulations and food safety practices consistently.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Organized and labeled food storage to maintain freshness and safety. using correct storage containers and labeling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Trained kitchen workers on culinary techniques.
- Trained new chefs on proper cooking techniques and menu items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Resolved customer complaints regarding food quality or service issues.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored quality, presentation, and quantities of plated food across line.
- Supervised team members during meal service to ensure accuracy of orders.
- Adjusted seasonings of dishes according to customers' tastes.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Checked quality of food products to meet high standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Distributed food to service staff for prompt delivery to customers.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Education
Bachelor of Science - Behavioral Sciences
Military Acadamy of Iran
Iran/Tehran09-1969
Skills
- Menu planning
- Food safety practices
- Kitchen operations management
- Culinary techniques
- Event catering coordination
- Inventory management
- Customer relationship management
- Vendor negotiation
- Complaint resolution
- Team leadership
- Effective communication
- Problem solving
- Attention to detail
- Time management
- Communication
- Collaboration
- Task prioritization
- Active listening
- Data management
- Troubleshooting
- Flexible and adaptable
- Interpersonal communication
- Dependable and responsible
- Team management
- Cultural awareness
- Team building
- Teamwork and collaboration
- Friendly, positive attitude
- Supervision and leadership
- Self-Directed
- Organizational skills
- Analytical thinking
Timeline
Chef or restaurant management
Shamshiri Grill, Javan restaurant, and 2 others.
06.1996 - 02.2000
Bachelor of Science - Behavioral Sciences
Military Acadamy of Iran