Reza Sharbaf Tabrizi

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Acted as head chef when required to maintain continuity of service and quality.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Utilized culinary techniques to create visually appealing dishes.
• Worked closely with front-of-house staff to facilitate excellent customer service.

• Organized and detail-oriented with a strong work ethic.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Maintained well-organized mise en place to keep work consistent.
• Collaborated with staff members to create meals for large banquets.
• Coordinated with team members to prepare orders on time.
• Modified recipes to accommodate dietary restrictions and allergies.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.

Corona quarantine started and restaurant closed down

• Developed and cooked memorable dishes that brought new customers into establishment.
• Modernized work processes to reduce guest wait times and boost daily output.
• Operated all kitchen equipment safely to prevent injuries.
• Sanitized all counters properly to prevent food-borne illness.
• Plated meals paying special attention to garnishes and overall presentation.
• Maintained up-to-date knowledge of current culinary trends and techniques.

I'm happy with this job but I deserve to work on a higher rank than demi chef