SAMIUL ALI

• Manage 10+ kitchen responsibilities per shift (stock rotation, food preparation, portion control, hygiene checks, and order assembly) in high-pressure environment serving 300+ customers daily
• Adapted to multiple roles – prepared ingredients, managed ovens, and handled customer order adjustments and stock shortages, while monitoring stock levels and wastage reports to support cost control and efficiency
• Ensure accuracy and consistency by following strict recipes and food safety standards, demonstrating attention to detail
• Coordinated with 15+ team members to facilitate smooth service and enhance team collaboration

• Provided exceptional customer service to ensure a welcoming and efficient dining experience, catering to a high volume of customers in a fast-paced Indian restaurant
• Handled orders and special requests, enhancing customer satisfaction through thorough knowledge of menu items and dietary restrictions
• Collaborated with kitchen staff and management to optimise service during peak hours, reducing wait times and improving table turnover
• Resolved customer complaints promptly and professionally, converting negative experiences into positive outcomes and fostering customer loyalty
• Upsold menu items and promoted specials, increasing average customer spending and contributing to the restaurant's revenue
• Maintained a clean dining area, ensuring compliance with health and safety
• Processed cash and card payments at register, ensuring correct transactions

• Managed inventory by sorting and restocking supplies, ensuring accurate stock levels and contributing to seamless operations.

• Collaborated with diverse team to serve hundreds of clients weekly, enhancing communication and teamwork skills in a fast-paced environment.

Organised successful donation drives throughout the year.

Improved relations with local community by promoting the food bank's mission and services.

Worked closely with social workers to identify families in need of additional support.