Summary
Overview
Work History
Education
Skills
Timeline
Hi, I’m

NAVEED REHMAT

Practical Cooking And Grill Cook
Kuala Lumpur,14
NAVEED REHMAT

Summary

  • Adaptable and innovative Job Title committed to preparing and serving delicious dishes within well-timed food service. Focuses on maximising budgets and minimising food waste by using ingredients creatively. Friendly team player collaborates well with teams to communicate menu changes, daily specials and seasonal additions.

Overview

26
years of professional experience
1
Language

Work History

Khan Academy
Malaysia Kl

Cook
11.1998 - Current

Job overview

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

Education

Naveed
Malaysia

Practical Cooking from School
11.1998

Skills

Advanced knife handling

undefined

Timeline

Cook

Khan Academy
11.1998 - Current

Naveed

Practical Cooking from School

Similar Profiles

CREATE PROFILE
NAVEED REHMATPractical Cooking And Grill Cook