Mohammad ALahmad

• Maintained well-organized mise en place to keep work efficient and consistent.
• Commissary kitchen ( chopping , cutting , slicing , sanitizing , etc.. )
• Safety skills ( apply HACCP safety standards ) .
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Developed recipes and menus by applying understanding of market demand and culinary trends,

• Delivered clerical support by efficiently handling wide range of routine and special requirements.
• Interacted with customers professionally by phone, email or in-person to provide information and directed to desired staff members.
• Applying cooking methods
• Had a chance to serve food for more than 200 people per day .
• Received and processed stock into inventory management system.
• Worked in different area ( hot kitchen , cold kitchen , butchery )
• Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.

· Banquet service styles “ synchronized, Avalanche, English service and Gueridon”.

Service skills :well trained for banquet , casual , and fine dining skills . Able to be in charge of organizing tables( table setup, service techniques , hosting )

• Exceeded goals through effective task prioritization and great work ethic.

• Researched new dessert concepts and performed recipe analysis to increase overall sales.
• Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
• Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.