Redon Isufi

• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
• Worked well in busy kitchen settings, coordinating and partnering with other staff to complete tasks efficiently.
• Kept health and hygiene standards high, ensuring washed pots and cutlery were impeccably clean for service.
• Assisted senior kitchen teams with ingredients preparation, enabling readiness for next service.
• Prepared simple food items, freeing up cooks to focus on complex work.

• Food Preparation and Cooking:
• Assisted in food preparation, cooking, and plating of dishes according to established standards and specifications.
  Demonstrated proficiency in various cooking techniques, including grilling, sautéing, baking, and braising, to produce high-quality dishes.
  
• Kitchen Organization and Cleanliness:
• Maintained a clean, organized, and sanitary kitchen environment by adhering to food safety and sanitation standards and procedures.
  
• Menu Support and Execution:
• Supported senior chefs in menu planning and execution.
  Adapted quickly to changing menu requirements and production schedules.

• Team Collaboration and Communication:
• Worked collaboratively with kitchen team members to coordinate food preparation and service, ensuring smooth workflow and timely delivery of orders.
  Communicated effectively with senior chefs, sous chefs, and other kitchen staff to clarify instructions, provide updates, and address any issues or concerns.
  
  
  

• Menu Planning and Development:
• Assisted in the development of menus, including recipe creation, menu item selection, and pricing strategies, to meet customer preferences and business objectives.
  Contributed creative ideas and suggestions for menu enhancements, seasonal specials, and themed promotions to help the head chef.
• 
  Kitchen Operations Management:
• Efficiently managed daily kitchen operations in the absence of the Head Chef, ensuring smooth workflow and adherence to quality standards.
  
• Food Preparation and Execution:
• Demonstrated exceptional culinary skills and attention to detail in food preparation, cooking techniques, and plate presentation, ensuring consistency and quality in every dish.
  
• Customer Satisfaction and Service Excellence:
• Collaborated with front-of-house staff (waiters and bartender teams)to ensure timely and accurate delivery of orders, resolve customer complaints, and provide exceptional service.
  
• Team Collaboration and Communication:
• Fostered a positive and collaborative work environment by effectively communicating with kitchen staff, front-of-house team members, and management.
  Supported teamwork and cooperation among kitchen staff to achieve common goals and objectives, contributing to a cohesive and high-performing team.
  
  
  
  
  
  

• Seafood Expertise:
• Demonstrated expertise in handling and preparing a variety of seafood dishes, including fish, shellfish, and crustaceans, ensuring freshness, flavor, and quality in every dish.
• Menu Development:
• Assisted in developing seafood-focused menus that showcase seasonal and locally sourced ingredients, highlighting the restaurant's commitment to sustainability and culinary excellence.
• Quality Control and Freshness:
• Maintained strict quality control measures to ensure the freshness and quality of seafood ingredients, conducting regular inspections and assessments to uphold high standards of taste, texture, and appearance.
• Adherence to Health and Safety Standards:
• Ensured compliance with food safety regulations and sanitation standards in the handling, storage, and preparation of seafood, maintaining a clean and hygienic kitchen environment to minimize risks of contamination.
• Continuous Learning and Improvement: Actively pursued opportunities for professional development and culinary education in the field of seafood cookery, staying abreast of industry trends, techniques, and innovations to enhance skills and knowledge.
• Collaboration with Suppliers:
• Helped building relationships with seafood suppliers and vendors to source the freshest and highest quality seafood ingredients, ensuring reliability and consistency in product availability.

• Menu Development:
• Lead menu development and design innovative pastry offerings that align with the restaurant's culinary concept and standards.
• Recipe Creation:
• Create and refine recipes for a variety of pastries, desserts, and baked goods, ensuring consistency, quality, and flavor balance.
• Training and Development:
• Train and mentor one junior pastry staff on pastry techniques, recipes, and presentation skills, fostering a culture of continuous learning and skill development.
• Vendor Relations:
• Establish and maintain relationships with pastry ingredient suppliers and vendors, ensuring the procurement of high-quality ingredients and competitive pricing.
• Customer Interaction:
• Interact with customers to gather feedback on pastry offerings, address any concerns or special requests.
• Health and Safety Compliance:
• Ensure compliance with food safety regulations, sanitation standards, and workplace safety protocols to create a safe and hygienic environment for pastry production.

A highly accomplished Head Chef with a proven track record of success in elevating the reputation and performance of a prominent European fusion restaurant in Central London (Leicester Square).

Over the past five years, demonstrated exceptional leadership and innovation in various aspects of restaurant management, resulting in significant improvements in customer satisfaction, operational efficiency, and business growth.

• Enhanced Reputation and Ratings: Successfully improved the Google review and TripAdvisor score of the restaurant from 3.5 to 4.5 over the past five years, reflecting a commitment to excellence in culinary quality, service, and overall dining experience.
• Menu Development and Event Planning: Independently created all festival menus, drinking menus and organised wine tasting events over the last four years, showcasing creativity, culinary expertise, and a keen understanding of customer preferences and market trends.
• Supplier Management and Relationship Building:
• Took on sole responsibility for managing relationships with all food, wine, and alcohol suppliers, attending renowned food and beverage exhibitions in London to identify and develop new partnerships and opportunities for the restaurant.
• Maintaining Professional Standards: Ensured the restaurant's cleanliness and hygiene standards were consistently upheld to professional standards, contributing to a safe, sanitary, and inviting dining environment for guests.
• Adherence to Health and Safety Standards:
• Ensured compliance with food safety regulations and sanitation standards in the handling, storage, and preparation of seafood, maintaining a clean and hygienic kitchen environment to minimize risks of contamination.
• Effective Communication and Collaboration:
• Exhibited excellent communication and cooperation skills, fostering positive relationships and teamwork among kitchen staff, front-of-house team members, and management, resulting in a harmonious and efficient work environment.
• Strategic Planning and Promotion: Collaborated with other managers to develop promotion and customer satisfaction strategies, driving business growth and enhancing the restaurant's competitive edge in the market.
• Continuous Improvement Initiatives: Implemented regular menu renewal and development every six months, along with employee training and skill improvement programs, leading a team of five individuals and facilitating their professional growth and development.
• Performance Evaluation and Incentive Schemes:
• Introduced a new performance evaluation system for all kitchen and waitstaff team members, including a service charge commission scheme, resulting in increased team satisfaction, motivation, and stability.