SUFIANE BINOUMAR

Prepared and cooked dishes according to restaurant standards and customer preferences.
- Managed inventory, monitored food supplies, and ensured freshness and quality of ingredients.
- Maintained cleanliness and organization in the kitchen area, adhering to sanitation and safety standards.

-Created estimates of food and labour costs to set accurate operating budgets.

-Worked under very high pressure, some days you could have covers as high as 300, which meant having to prepare multiple plates continuously for hours at a time, whilst still being up to perfection and on time.

- Led a team of waitstaff in providing exceptional service to hotel guests, ensuring smooth operations during high-pressure situations.
- Interacted with customers to ensure a positive dining experience, addressing any concerns or requests promptly and effectively.
- Demonstrated strong leadership skills, leading to promotion from a normal waiter to a team leader position.

-This had led me to have a real care and passion towards working closely with customers and revealing to myself that its one of my key skills.

-Some days there could be banquets ad big as 1100 people, this meant having to work in cramped tight spaces with nearly over 100 waiters trying to squeeze through the room to serve their tables as well as give service, working in an environment like this really gives you a brief understanding of how to work with multiple people at once and still perform top service.