Karim Hazem

• Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Monitored workshop work flow for over 50 employees.
• Analyzed equipment breakdowns using various troubleshooting methods.
• Consistently met quarterly sales goals and increased customer retention rate year-over-year.
• Repaired equipment to keep jobs moving smoothly, informing maintenance department of major machinery failures.
• Tracked and prepared quarterly reports of sales goals to management.
• Developed training, task and process guidelines and communicated clear and concise directions to employees.
• Conducted routine inspections of incoming materials to check quality and compliance with established product specifications.
• Directed staff and managed annual capital budget.
• Handled customer complaints, resolved issues and adjusted policies to meet changing needs.
• Performed annual evaluations and reviews for large staff of employees.
• Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
• Revitalized operational structures and procedures to successfully control turnover and waste, enhance output and boost overall quality.
• Audited and documented processes and procedures for new accounts department.
• Successfully managed high volumes of client-facing interactions and established strong rapport with physicians, medical and laboratory staff and patients.
• Introduced team contests and goals to enhance productivity and improve employee morale.

• Complied with portion and serving sizes as per restaurant standards.
• Placed orders to restock items before supplies ran out.
• Produced revolutionary menu offerings to put establishments on local, regional and national map.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Operated all kitchen equipment safely to prevent injuries.
• Developed and cooked memorable dishes that brought new customers into establishment.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Placed orders to restock items before supplies ran out.
• Produced revolutionary menu offerings to put establishments on local, regional and national map.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Developed and cooked memorable dishes that brought new customers into establishment.

• Oversaw grill, stove and oven and cleaned equipment after every shift.

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Complied with portion and serving sizes as per restaurant standards.
• Rotated stock to use items before expiration date.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Worked closely with head chef to create banquet menu for Number wedding guests.
• Obtained fresh, local ingredients to lower grocery costs.
• Collaborated with staff members to create meals for large banquets.
• Supervised and enhanced work of Number-person team producing more than Number plates per day.

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.

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