Open To Work
YASER KIWAN
St. Catharines,ON
Summary
Innovative culinary professional with experience in menu planning and effective communication. Proven ability to manage kitchen operations, develop unique dishes, and maintain high standards of food safety and quality.
Dynamic Shawarma Chef skilled in culinary creativity, food safety, and ingredient sourcing. Committed to delivering high-quality dishes while ensuring efficient kitchen operations.
Overview
1
1
year of professional experience
Work History
Shawarma Chef
Sultan's Mediterranean Grill- St. Catharines
St. Catharines, Ontario
12.2024 - 12.2025
- Prepared ingredients following Mediterranean recipes and standards.
- Assisted in maintaining kitchen cleanliness and organization.
- Supported lead chef during meal preparation and cooking times.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Distributed food to service staff for prompt delivery to customers.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- 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.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared workstations with ingredients and tools to increase efficiency.
- Checked quality of food products to meet high standards.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Adjusted seasonings of dishes according to customers' tastes.
- Supervised team members during meal service to ensure accuracy of orders.
- Monitored quality, presentation, and quantities of plated food across line.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Resolved customer complaints regarding food quality or service issues.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Trained new chefs on proper cooking techniques and menu items.
- Trained kitchen workers on culinary techniques.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Planned menus, ordered supplies and managed kitchen staff.
- Exercised portion control for items served, eliminating waste.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- 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.
- Stored foods correctly using correct storage containers and labelling systems.
- Checked quality of raw materials before use.
- Prepared high-quality dishes according to established recipes.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Assisted in plating dishes to enhance presentation quality.
- Followed food safety guidelines for handling and storage.
- Collaborated with team members to ensure efficient service flow.
- Stocked supplies and managed inventory of kitchen items.
- Engaged with customers to understand dietary preferences and needs.
Education
CDI
Mississauga, ONSkills
- Menu planning
- Food safety
- Culinary creativity
- Ingredient sourcing
Languages
Arabic
First Language
Arabic
Proficient (C2)
C2
language
The only problem is that I am new to Canada and have not mastered the full language well, but I can understand some things in the language
Work Preference
Job Search Status
Open to workWork Type
Full TimePart TimeLocation Preference
RemoteOn-SiteSalary Range
$20/hr - $1000/hrTimeline
Shawarma Chef
Sultan's Mediterranean Grill- St. Catharines
12.2024 - 12.2025
CDI