Atif Ali

• Attended training courses to build understanding of processes, techniques, and industry.
• Learned new materials, processes, and programs quickly.
• Produced letters and memoranda to inform stakeholders of business decisions.
• Supported organizational objectives with help from existing employees.

• Restaurant opening.

• Menu development.

• Food hygiene& quality control.

• Staff supervision.

• Food R&D

• Hired, managed, and trained kitchen staff.
• Placed orders to restock items before supplies ran out.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Obtained fresh, local ingredients to lower grocery costs.

• Menu development.
• Mise en place for ala carte menu.
• Food hygiene & quality control.

• Verified compliance in preparation of menu items and customer special requests.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Oversaw business operations, inventory control, and customer service for restaurant.

• Dealing with guests, buffet station.
• Monitoring & advising seating for buffet.
• Mise en place as per daily requirement.
• Menu development, food hygiene & quality control.

• Making & maintaining employee work schedule.
• Accompanying CDP & Sous chef on various occasions.
• Menu preparation, quality & hygiene control.