Sidra Jawad

• Supervised daily restaurant operations, ensuring efficient service and customer satisfaction.
• Trained staff on menu offerings, enhancing product knowledge and service quality.
• Implemented inventory management practices, reducing waste and optimizing stock levels.
• Coordinated schedules for team members to maintain optimal staffing levels during peak hours.
• Resolved customer complaints promptly, fostering a positive dining experience and loyalty.
• Enhanced team efficiency by implementing streamlined processes for daily restaurant operations.
• Monitored food safety protocols, ensuring compliance with health regulations and guidelines.

• Planned and prepared food product orders to maintain appropriate stock levels.

• Monitored quality, presentation and quantities of plated food across line.

• Trained kitchen workers on culinary techniques.

• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

• Approved and polished dishes before delivery to customers to maintain signature reputation.

• Developed recipes and menus to meet consumer demand and align with culinary trends.

• Supervised preparation of specialty items and customer requests to verify accuracy in production.

• Considered seasonal product pricing and availability in development of promotional dishes and menu selections.

• Improved performance of team members resulting in high-quality meals produced daily.

• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.