Summary
Overview
Work History
Education
Skills
References
Accomplishments
Timeline
Generic

Asir Mansoor

Campbelltown,NSW

Summary

Dynamic Kitchen Manager with over 12 years of experience in food service management, specializing in innovative culinary creations and effective budget oversight. Proven expertise in safe food handling, inventory management, and staff training fosters an environment of excellence. Recognized for motivating high-performance teams to deliver exceptional customer service while maintaining stringent quality and cost controls. Committed to enhancing operational efficiency through strong leadership, communication, and problem-solving skills.

Overview

11
11
years of professional experience

Work History

Head Chef

Chuck Trailers
Sydney, NSW
01.2025 - 03.2025
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Monitored quality, presentation and quantities of plated food across line.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Monitored food production to guarantee quality standards were met.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Negotiated contracts with suppliers to secure competitive prices for ingredients.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Trained kitchen workers on culinary techniques.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.

Kitchen Operations Manager

Funlab
Sydney, NSW
11.2021 - 02.2025
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Received, organized and rotated paper goods and food ingredients.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Delegated work to staff, setting priorities and goals.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Ensured proper storage of food items at correct temperature according to health code standards.
  • Monitored inventory levels of supplies, food products and equipment to maintain adequate stock.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Created weekly menus based on seasonal ingredients while controlling costs within budget parameters.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Trained new employees to perform duties.
  • Collaborated with chefs and other culinary professionals to develop new menu items or improve existing ones.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Implemented operational best practices throughout the kitchen organization.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Scheduled employees in accordance with budget guidelines and labor laws.
  • Explained goals and expectations required of trainees.
  • Ordered food supplies from vendors as needed to maintain appropriate inventory levels.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.

Sous Chef

Ambervale Hotel
09.2019 - 02.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards
  • Acted as head chef when required to maintain continuity of service and quality
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Planned and directed high-volume food preparation in fast-paced environment
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews
  • Mentored kitchen staff to prepare each for demanding roles
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations

Floor Supervisor

Squeeze and Grind Café
10.2018 - 05.2019
  • Resolved conflicts among staff members diplomatically, maintaining a harmonious working environment conducive to productivity
  • Mentored new hires in company policies, job responsibilities, and expectations, ensuring successful integration into the team
  • Enhanced customer satisfaction by effectively managing floor operations and addressing concerns promptly
  • Boosted sales through effective merchandising strategies and attention to product placement on the floor
  • Established objectives to offer team members clear roadmap to help company achieve overall goals
  • Served as a positive role model for staff, exemplifying strong leadership qualities and a commitment to company values
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences
  • Coached employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers

Kitchen Manager

The Village (Darlin Group)
10.2017 - 09.2018
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget
  • Checked and tested foods to verify quality and temperature
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques
  • Inspected stock to identify shortages, replenish supply and maintain consistent inventory
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling

Chef

Raby Tavern
03.2017 - 01.2018
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures
  • Maintained well-organized mise en place to keep work consistent
  • Placed orders to restock items before supplies ran out
  • Handled and stored food to eliminate illness and prevent cross-contamination
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality
  • Trained kitchen staff to perform various preparation tasks under pressure

Cook

Our Place at Balmain
03.2014 - 01.2015
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations
  • Prepared meals efficiently under time constraints for timely service during peak hours
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation
  • Prepared food items in compliance with recipes and portioning control guidelines
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly

Education

Diploma of Hospitality Management - Hospitality Management

Strathfield College
Sydney, NSW
02.2021

Diploma - IT

01.2014

Cert 4 in cookery -

International Institute of Business and Management
01.2013

Work Food Safety Supervisor Clear To Work -

Sydney Institute of Business and Technology
01.2011

Sydney Institute of Business and Technology
01.2009

Cert 3 in Cookery -

International Institute of Business And Management

Responsible Services of Alcohol -

Strathfield College

Skills

  • Multilingual, speaking and writing
  • Multitasking and Organization
  • Customer Service
  • Food Safety
  • Inventory Management
  • Staff Supervision
  • Staff Training and Development
  • Kitchen Management
  • Inventory Control
  • Cost control
  • Team leadership
  • Staff scheduling
  • Workflow optimization
  • Conflict resolution
  • ADDITIONAL INFORMATION
  • Excellent communication and customer service acumen, Familiar with hygiene, hand washing and safety codes, Able to listen and answer guest inquiries in a helpful and professional manner, Superb attention to detail, Can Communicate in multiple language (both speaking and writing)

References

REFERENCES Please ask

Accomplishments

  • Highest Performing Kitchen Manager In Funlab 2 years in a row

Timeline

Head Chef

Chuck Trailers
01.2025 - 03.2025

Kitchen Operations Manager

Funlab
11.2021 - 02.2025

Sous Chef

Ambervale Hotel
09.2019 - 02.2022

Floor Supervisor

Squeeze and Grind Café
10.2018 - 05.2019

Kitchen Manager

The Village (Darlin Group)
10.2017 - 09.2018

Chef

Raby Tavern
03.2017 - 01.2018

Cook

Our Place at Balmain
03.2014 - 01.2015

Diploma of Hospitality Management - Hospitality Management

Strathfield College

Diploma - IT

Cert 4 in cookery -

International Institute of Business and Management

Work Food Safety Supervisor Clear To Work -

Sydney Institute of Business and Technology

Sydney Institute of Business and Technology

Cert 3 in Cookery -

International Institute of Business And Management

Responsible Services of Alcohol -

Strathfield College

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Asir Mansoor