Youssef El mcharfi

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Grilled meats and seafood to customer specifications.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying and baking.
• Plated meals paying special attention to garnishes and overall presentation.
• Collaborated with staff members to create meals for large banquets.

• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Worked flexible hours; night, weekend, and holiday shifts.
• Served customers and followed outlined steps of service.
• Learned menu items produced by assigned station to achieve proper quantities within designated timeframe.
• Ordered food and supplies used to prepare meals for [3000] people.
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
• Managed opening and closing shift kitchen tasks.
• Prepared average of [1500] menu items per shift.

making the best of marocain food and enjoying the best of kitchen in my life

• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying and baking.
• Plated meals paying special attention to garnishes and overall presentation.