Zameek Mohamed

Currently leading kitchen operations and culinary staff to uphold excellence, optimize costs, and enhance overall dining experiences at The Food Cycle Restaurant.

• Supervise and mentor a team of 15+ kitchen staff, ensuring adherence to high standards of culinary excellence and fostering continuous professional development.
• Direct daily kitchen operations, including menu development, food quality control, and inventory management, consistently achieving operational efficiency and guest satisfaction.
• Strategically manage food costs and inventory, negotiating with suppliers to optimize procurement and reduce waste by an estimated 10-15%.
• Implement rigorous food safety and hygiene protocols, ensuring compliance with health regulations and maintaining a pristine kitchen environment.

Directed comprehensive restaurant operations, including strategic planning, finance, and marketing, achieving significant revenue growth and operational excellence.

• Managed cross-functional teams of 20+ to successfully deliver high-impact projects on time and within budget, enhancing overall restaurant performance.
• Developed and executed strategic business plans that directly increased restaurant revenue by 30% within a 2-year period.
• Oversaw all facets of restaurant operations, including marketing, financial management, and customer experience, ensuring consistent brand alignment and profitability.
• Implemented innovative customer experience initiatives that boosted guest retention and positive reviews by 20%.

Led a diverse operational team, enhancing service efficiency and developing marketing strategies to increase customer engagement and brand recognition.

• Managed and mentored a diverse team of 10+ employees, fostering a collaborative environment and enhancing team performance through targeted leadership and training programs.
• Streamlined operational procedures, resulting in a 25% improvement in service efficiency and significant cost savings over a 16-month period.
• Developed and executed successful marketing initiatives that increased customer footfall by 15% and significantly boosted brand recognition.
• Optimized inventory management and supply chain processes, reducing waste and improving overall resource utilization.

Supervised daily hotel operations, managed customer relations, and supported inventory management to ensure smooth service delivery and guest satisfaction.

• Supervised daily operational workflows for a team of 8 staff, ensuring seamless service delivery and high guest satisfaction rates.
• Managed all aspects of customer relations, resolving complex inquiries and complaints to maintain a positive brand reputation and foster guest loyalty.
• Assisted in comprehensive inventory management, optimizing stock levels and reducing waste by 10% through accurate tracking and forecasting.
• Coordinated with various departments to ensure efficient inter-departmental communication and operational synergy.

Supported senior chefs in daily prep tasks and maintained rigorous kitchen standards, contributing to efficient food production and quality control.

• Supported a team of 5+ chefs in executing daily food preparation tasks, ensuring timely and accurate mise en place for high-volume service periods.
• Maintained stringent kitchen hygiene and sanitation standards, consistently passing health inspections and contributing to a safe work environment.
• Efficiently managed ingredient preparation and portion control, minimizing waste and supporting cost-effective kitchen operations.
• Collaborated effectively with kitchen staff to streamline workflows and enhance overall kitchen productivity during peak hours.

Held progressively responsible culinary and supervisory roles, honing skills in food preparation, kitchen management, and team oversight across various hospitality settings.

• Progressed through various culinary roles, including Assistant Supervisor, Indian Cook, and Chef, demonstrating increasing responsibility and expertise.
• Developed strong foundational skills in diverse culinary techniques, specializing in Indian cuisine and contributing to menu development.
• Assisted in kitchen operations and staff coordination, ensuring efficient food production and adherence to quality standards.
• Gained extensive experience in diverse restaurant environments across Sri Lanka and Kuwait, adapting to varied culinary traditions and operational demands.

Gained foundational professional experience in graphic design and administrative support across different industries, developing transferable skills in communication and organization.

• Executed graphic design projects at Jareer Printing Press, developing visual content for various client needs.
• Managed front office operations as a Receptionist at International Insulation Contracting Co., handling communications and administrative tasks.
• Developed strong organizational and communication skills in diverse professional settings.
• Contributed to team efficiency and client satisfaction through diligent execution of assigned duties.