Summary
Overview
Work History
Education
Skills
Timeline
Generic

Bilal Ahmed Mohammed

Sydney,NSW

Summary

Dynamic Chef with extensive experience at Ozi Desi, excelling in food safety and sanitation while enhancing customer satisfaction through innovative menu development. Proven ability to reduce food waste significantly and foster a collaborative kitchen environment. Expert in culinary techniques and committed to delivering high-quality, visually appealing dishes that elevate dining experiences.

Overview

4
4
years of professional experience

Work History

Chef

Ozi Desi
10.2022 - 04.2025
  • 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.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Coordinated with team members to prepare orders on time.
  • Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
  • Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
  • Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
  • Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
  • Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
  • Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
  • Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
  • Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
  • Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
  • Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Cook

Green Bawarchi
05.2021 - 09.2022
  • 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.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Suggested actionable improvements to streamline training procedures.
  • Planned menus for different events, seasons and customer requests.
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Adjusted recipes based on ingredient availability or customer request.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared and served various food items in fast-paced Type environment.
  • Managed opening and closing shift kitchen tasks.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
  • Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
  • Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
  • Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
  • Enhanced kitchen efficiency by streamlining prep work processes.
  • Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
  • Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
  • Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
  • Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
  • Developed and maintained clean and organized kitchen workspace, setting standard for team.
  • Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
  • Trained new kitchen staff, ensuring they met restaurant's high standards.
  • Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
  • Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
  • Managed time effectively to ensure timely meal preparation, even during peak hours.
  • Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
  • Developed system for inventory management, reducing waste and cutting costs.
  • Introduced waste reduction program, contributing to environmental sustainability efforts.
  • Streamlined food preparation process, increasing kitchen productivity.
  • Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
  • Collaborated with management team to develop new menu items.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Mentored junior cooks in refining culinary skills through hands-on guidance.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Communicated closely with servers to fully understand special orders for customers.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Education

Certificate IV And Diploma Of Hospitality - Hospitality

Western Sydney College
Sydney, NSW
09.2023

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques

Timeline

Chef

Ozi Desi
10.2022 - 04.2025

Cook

Green Bawarchi
05.2021 - 09.2022

Certificate IV And Diploma Of Hospitality - Hospitality

Western Sydney College

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Bilal Ahmed Mohammed