ABANOUB FOUAD FAHIM AGAIBY

• Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
• Prepped daily menu items to quickly deliver upon request.
• Oversaw cleanliness of each station in kitchen.
• Developed unique menu items and plating presentations.
• Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
• Led team by example in preparing items accurately and according to high-quality standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
• Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
• Successfully completed kitchen product inventory as assigned.
• Assisted in catering special events, contributing to memorable dining experiences for guests at weddings, corporate functions, and other occasions.

• I got promoted from Chef de Partie to Junior Sous Chef.
• Chef wok thai and chinese
• Chef dim sum
• sushi
• Ordered food items
• Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
• Monitored recipe portioning to control food costs.
• Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
• Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

• Company Overview: Asian cuisine
• Asian cuisine
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
• Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.

• I started my job as a first commis but after four months it has been upgraded to be demi chef in Asian cuisine
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Unloaded food deliveries and stored items in proper locations for easy access.
• Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
• Transported food items from storage areas to kitchen for prepping.

training

• Fast food restaurant training

• Training in gard mange Italian cuisine
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Followed recipes and instructions to achieve quality and presentation standards.
• Prepped ingredients ahead of time to increase cooking and service speed.
• knife skill's