Sharjeel akram

Chef

Pepe's Piri Piri

Oldham, united kingdom

10.2023 - Current

Optimised workflow processes reduced time spent on administrative tasks.
Implemented cost-effective strategies in purchasing and inventory management.
Supervised all kitchen staff to maintain high quality standards.
Maintained high safety standards during food preparation and serving procedures.
Participated in local food festivals, elevated restaurant's reputation within the community.
Enhanced team productivity with effective delegation of tasks.
Adhered to strict hygiene standards, ensured a clean working environment.
Demonstrated proficiency in various cooking techniques, improved dish presentation.
Led successful catering events provided excellent dining experiences for guests.
Performed regular equipment maintenance increased lifespan of kitchen appliances.
Trained junior chefs to enhance their professional skills.
Streamlined kitchen operations for enhanced efficiency.
Created balanced meal plans abiding by dietary restrictions.
Coordinated prep work, streamlined the cooking process.
Orchestrated seamless kitchen service during peak hours.
Reduced food waste to improve profitability.
Transformed under-utilised ingredients into special menu items.
Improved customer satisfaction by creating innovative and appetising menu items.
Developed new recipes for a diverse culinary experience.
Collaborated closely with suppliers, secured fresh ingredients daily.
Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Set kitchen standards governing cooking procedures, garnishes and food presentation.
Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Reduced customer complaints by enforcing strict quality control procedures.
Built attractive displays of food items, enticing customers to make additional purchases.
Developed menus for continuous use, events and promotions for different seasons.