Nadeem Shareef Mohammed

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
• Assisted with development of new menu items, researching and work shopping recipes compatible with existing menu.* Manage kitchen staff, assign duties, and maintain a professional and efficient work
  e n v i r o n m e n t
  * Ensure strict adherence to food safety and sanitation protocols
  * Maintain proper inventory and procurement of ingredients
  * Optimise kitchen layout and equipment for efficiency
  * Conduct quality inspection of food items
  * Communicate effectively with the front of house staff to ensure seamless service
  * Maintain a clean and organised kitchen area
  * Collaborate with the Executive Chef to conceptualise, develop, and implement
  innovative menu items
  * Ensure dishes meet the highest standards of culinary excellence, flavor, and
  presentation
  * Supervise the preparation and planning of all dishes in the station
  ability to create innovative and delectable dishes, maintaining high standards of taste, presentation,
  and hygiene. He collaborated seamlessly with the kitchen team, demonstrating leadership qualities
• Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.

• Preparing, cooking, and presenting seafood and other menu items in accordance with our quality and portion standards.

• Assisting the Sous Chef and Head Chef with food preparation and service during busy periods.

• Managing a specific section of the kitchen (e.g., grill, fryer, or salad station) efficiently and independently.

• Ensuring all food items were prepared and stored according to food safety and hygiene standards (HACCP compliance).

• Participating in the creation and refinement of new seafood dishes and menu items.

Conducting daily mise en place and ensuring readiness of ingredients and equipment before service.

• Monitoring and controlling inventory for assigned section, including assisting with stock rotation and minimising wastage.

• Ensuring cleanliness and organisation of the workstation, tools, and kitchen equipment.

• Training and mentoring junior kitchen staff and apprentices when required.

• Liaising with front-of-house staff to ensure accurate and timely food delivery.

• Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
• Contributed to a positive work environment through effective communication and teamwork among kitchen staff.