Shamoon Masih

• Cooked premium steaks and grilled dishes to consistently high standards, enhancing guest satisfaction. Serve Pakistani, Asian, and pan-Asian fusion meals with confident culinary flair. Prepared burgers, sauces, and pasta daily to maintain high quality, contributing to menu excellence. Control portions carefully and present plates neatly for each service. Follow UK food safety and hygiene rules during food handling. Assist menu development and train junior staff for smooth shifts. Manage stock levels actively and reduce food waste through planning. Oversaw stock rotation processes to ensure freshness of ingredients. and portion planning to cut waste.

Created innovative, authentic dishes to enhance customer dining experiences. Improve service flow by managing daily kitchen operations and staff performance. Checked food taste and presentation to ensure high guest satisfaction before service. Reduce waste and support value by monitoring portion control and costs. Increase repeat business by preparing special dietary meals for specific needs. Enhanced reliability by coordinating timely deliveries by coordinating deliveries and maintaining accurate stock management. Assisted head chef with appraisals and scheduling to enhance team performance.

• Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
• Prepared and cooked high quality food following recipes and menu guidelines.
• Followed strict health and safety guidelines in kitchen.

Develop menus and author new recipes for service days.
Supervise kitchen operations while keeping hygiene standards throughout shift.
Monitor food costs and reduce wastage by tightening prep portions.
Train and mentor kitchen team members to improve consistency.
Follow health and safety policies during daily kitchen routines.

Delivered fine dining and Mediterranean cuisine that enhanced guest satisfaction during service.
Improved daily production flow by creating special dishes for every shift.
Strengthened food safety by keeping kitchen areas clean and sanitised throughout service.
Elevated banquet and large event catering experiences through coordinated kitchen support.
Raised team capability by training staff across all kitchen sections.

• Support head chef with menu planning and daily prep tasks.
  Manage designated kitchen stations during service to keep workflow steady.
  Plate garnish and portion sizes accurately for consistent dishes every shift.
  Follow hygiene and safety procedures to maintain safe food handling.
  Train commis chefs and junior staff on station readiness and standards.

Prepare food and cook items following kitchen guidelines and recipes.
Coordinate banquet and event operations to align service timing and set-ups.
Manage stock control and rotation to uphold supply standards.
Maintain kitchen cleanliness by following hygiene routines and cleaning schedules.