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Deutsch
$
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Brahim
@brahimdenhadj
I will optimize your kitchen operations and cut costs
Großbritannien
Englisch, Französisch, Arabisch
Über mich
I'm a London-based Kitchen Manager and Hospitality Operations Consultant with over 14 years of experience running high-volume kitchens across restaurants and pubs. I've delivered a 300% revenue increase at Leadlogix Ltd, 75% growth at The Greene Man (Euston), and 200% growth at Footnote Ltd — all while cutting labour costs by 10–15% and keeping food waste consistently below 3%.
Every site I've managed has achieved a 5-star Environmental Health Officer (EHO) rating. I specialise in operational efficiency, cost control, team leadership, stock management, and food safety compliance.
Kompetenzen
Brahim
offline •
Durchschnittliche Antwortzeit: 1 Stunde
Meine Dienstleistungen
Business-Strategien & -Innovation
I will optimize your kitchen operations and cut costs
Business-Effizienz & -Automatisierungen
I will analyse your labour performance
Portfolio
Arbeitserfahrung
Greene King
Selbstständig • 6 yrs 8 mos
Kitchen Manager and Director
Jun 2024 - Present • 2 yrs
– Drove a 300% increase in kitchen revenue through operational improvements, tighter cost control, and enhanced service standards. – Directed and mentored a team of kitchen staff, setting performance targets and fostering a high-performing kitchen culture. – Reduced labour costs by 10–15% through efficient rota management and improved workflow planning. – Maintained food waste below 3% through rigorous stock rotation, portion control, and supplier management. – Achieved a 5-star EHO rating, ensuring full compliance with Health & Safety and Food Hygiene legislation. – Collaborated with senior management on operational planning and continuous improvement initiatives.
Kitchen Manager
Sep 2019 - May 2024 • 4 yrs 8 mos
– Achieved a 75% increase in kitchen revenue by raising service standards, improving efficiency, and tightening cost control. – Managed day-to-day kitchen operations for a busy central London gastropub, overseeing a team of kitchen staff. – Reduced labour costs by 15–20% through effective scheduling and streamlined kitchen workflows. – Maintained food waste below 3% through disciplined stock management and portion control. – Achieved a 5-star EHO rating, ensuring all kitchen practices met Environmental Health standards. – Liaised with front-of-house management to coordinate service and enhance the overall guest experience.
