IMAAN BEG

Designed and executed bespoke multi-course menus for diverse clients, accommodating various dietary restrictions, preferences, and specifications.

Expertly paired wines and craft cocktails with culinary offerings, enhancing the overall dining experience for discerning clientele.

Sourced premium, often organic, ingredients from local farmers' markets and specialty vendors, ensuring peak freshness and quality.

Applied refined fine-dining techniques for plating and presentation, consistently upholding professional service etiquette.

Managed all logistical aspects of private dining events, from procurement to cleanup, ensuring seamless execution and exceptional client satisfaction.

Oversaw daily kitchen operations for a high-volume fine-dining restaurant, managing inventory, ordering, receiving, and meticulous food costing.

Provided leadership and operational guidance to a team of 10+ back-of-house staff, fostering strong communication and efficiency.

Maintained exceptional quality and consistency of dishes in a fast-paced environment, contributing to a premium guest experience.

Spearheaded research and development for new menu items, including Chef's Table experiences, seasonal specials, and private dining events.

Implemented streamlined administrative tasks and checklists, improving operational flow and compliance within the kitchen.

Collaborated with the Head Pastry Chef in a 1-Michelin star kitchen, contributing to daily operations and innovative dessert concepts.

Crafted and plated intricate mignardises and dessert courses to exacting Michelin-star standards, utilizing rare and specialty ingredients.

Ensured timely and precise station setup, maintaining meticulous attention to detail crucial for high-volume service.

Executed all dishes with strict adherence to precise instructions and fine-dining standards, upholding the restaurant's reputation for culinary excellence.