Ahmed Lulu

• Work with Executive Chef for the operation of 5 restaurants that belong to our company,

( Poseidon Mediterranean Sea Food ) - ( Bali Beach Fusion Cuisine Far East Cuisine & İtaliyan Cuisine) - ( Venice Beach American Dinner) - (Thalia İtaliyan Cuisine ) - ( Aperİtivo Bistro Kitchen )

• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• İmplemented new recipes and techniques to enhance the restaurant's menu.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
• Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
• Setting up the kitchen prior to a restaurant's opening
• Presenting Mediterranean cuisine soul in new recipes and dishes

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Placed orders to restock items before supplies ran out.
• Developed new recipes that increased restaurant sales by 18% and managing food cost under 30%

• Maintained a clean and sanitary work environment in compliance with health department standards.
• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.

• Getting strong vision and experience of Michelin star restaurants standers.
• Supported sous chef and head chef in food preparation and expediting.
• Experience boiling, Sous-Vide, basting, grilling, roasting, and broiling meats, fish, and vegetables.
• Prepared all foods according to recipes.
• Commitment to clean, safe, and sanitary practices and working environment
• Helping butchery chef with preparing different types of seafood and meat.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Established a successful business by identifying market needs and developing innovative solutions.