Abubacar Sanha

• Built positive, productive client relationships for enhanced social support.

I,am Good worker and Friendly...

• Monitored financial performance, reporting to [Job title] using [System].
• Creatively incorporated upcoming [Type] trends to maintain relevancy and innovation.
• Enhanced overall dining experience for up to [Number] guests [Timeframe] through [Action].
• Provided quality seasonal food in [Type] style in line with company brand whilst maintaining excellent [Type] standards.
• Captured [Number]% reduction in [Type] costs through efficient purchasing and strategic use of existing stock.
• Attended to customer needs in polite and helpful manner, addressing [Type] and [Type] issues.
• Coordinated stock activities through [Task] and [Task] to ensure optimal operational levels.
• Fully understood and complied with [Type], [Type] and [Type] policies and standards.
• Proactively identified potential shortages of [Type] ingredients and instigated action to source adequate supplies.
• Recruited, trained and supported [Number] new staff members since [Year] to established skilled and dedicated workforce.
• Managed kitchen team of [Number] and [Number] front of house staff.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Meticulously checked delivery contents to verify product quality and quantity.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.

• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Monitored line work processes to ensure consistency in quality, quantity and presentation.

• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Monitored line work processes to ensure consistency in quality, quantity and presentation.
• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Executed pricing points of dishes to cater to different markets.
• Purchased ingredients and supplies to maintain stock and inventory.
• Preserved kitchen equipment to prevent damages and breakdowns.
• Designed presentation and plating standards to promote quality.
• Determined freshness and quality of dishes and provided timely deliveries to customers.
• Calculated food requirements and labor costs to stay at par with budget.
• Developed recipes and menus by applying understanding of market demand and culinary trends.

• Demonstrated excellent stamina and manual dexterity.
• Worked at heights of up to [Number] metres.
• Shovelled concrete into construction area.
• Maintained construction machinery in line with operation manuals.
• Confidently operated and manoeuvred trucks, safely transporting heavy construction materials and supplies.
• Stored, maintained and cleaned construction equipment.
• Improved site workflow, performing building, construction and assembly duties quickly and accurately.
• Promoted health and safety by raising concerns of unsafe practices to construction supervisors.
• Transported materials using hauling and hoisting equipment.
• Performed strenuous physical activities such as heavy lifting in adverse conditions.
• Kept safe, organised workspaces by closely monitoring site operations.
• Prepared sites and surfaces for concreting.
• Carried out activities in line with work schedule.
• Cleaned up sites after shifts, organising tools and securing supplies in designated storage units.
• Safely loaded and unloaded daily deliveries, maintaining optimal materials' quality and condition.
• Worked efficiently to help teams complete construction projects ahead of deadlines.
• Supplied construction managers with materials to aid on-site production.
• Utilised PPE on site to prevent accidents.
• Helped to set forms and wall panels.
• Established on-site security by fitting sturdy barriers around site perimeter.