I assumed the position of Culinary Morning Shift Supervisor, planning and organizing the daily tasks and responsibilities of the kitchen staff and ensuring that all food preparation and cooking processes are carried out according to quality standards. Additionally, I actively contributed to the design of special event set menus that offered alongside the à la carte menu.

I served as a Che de Partie in the Pizza and baking Section. During this period, I curated a menu featuring 25 distinctive items, along with taking on the responsibility of cheese production. Additionally, I Conducted training sessions and bakery courses for new staff.

Assumed responsibility for product quality control and implementing menu changes. Additionally, I provided guidance as a CEO advisor during the launch and ongoing supervision of the initial four branches in the city. During this period, I curated two menus, each showcasing 14 to 19 distinctive items, And I contributed to the design of a dedicated area within the central facility for preparation and supplying the branches. Furthermore, I established bakery sessions in that location, emphasizing specialized training for applicants and staff, particularly focusing sourdough expertise.

I founded and managed my own restaurant, Cucina, where I led a team of 12 individuals, ranging from service personnel to kitchen staff, cashiers, accountants, and more. We introduced a dynamic menu, changing every three months based on seasonal ingredients, each showcasing 18 to 26 distinct items. With a focus on sustainability, we established a chain of local suppliers, fostering connections with regional farmers. We were recognized as one of the top 10 restaurants in the city two times through the www.peeyade.com platform. This journey, from conceptualization and setup to daily management, provides a holistic perspective on my capabilities for this position.

Assumed responsibility for managing kitchen operations, including procurement of raw materials, menu development, control of the cooking process, waste control, and maintaining hygiene and quality standards. Successfully adapted to the challenges of COVID-19 by enhancing our non-presential sales system. During this period, revamped the restaurant menu from scratch, incorporating diverse techniques such as sous vide and adhering to hygiene protocols throughout the preparation, cooking, packaging, and delivery processes. Emphasized the enhancement of technical and culinary skills within the team as a primary priority throughout this period. This initiative led to increased speed and precision in service delivery.

I served as a Che de Partie in the Pizza and baking Section. Led the team through three complete menu overhauls, introducing 9 to 14 new items each time, as well as updating the menu as needed to Increasing efficiency and precision in all activities, creating more time and opportunities for the development of new and innovative ideas that Elevating the team's technical and culinary skills, emphasizing high speed and accuracy in service delivery.

Collaborated in the preparation and operations of the pizza and bakery sections, supporting the culinary team in maintaining high standards and delivering daily services with excellent quality. Acquired advanced and professional skills, leading to an elevated role within the culinary team and becoming a key element in the cooking process. Undertook the responsibility of researching modern cooking techniques, aiming to enhance flavours and create distinctive experiences for customers.

Responsible for Ultrasound products Sales and technical support in 8 states in Iran. Revenue forecasting and sales planning. Focusing on market development and customer relationship, responsible to hold technical seminars and conferences for all hospital and medical clinics in area. Hold demonstration and training for Radiologists and Cardiologists. Market share estimation and Strategic sales planning considering available competitor’s products in Iran.

Responsible for Ultrasound product sales in 6 states in Iran. Reporting to marketing manager. Product demonstration and technical training to users. Training of new software and applications.

Responsible for Sales Technical Support directly to Neurologists. Assistance in Operation room to operate instruments and training of users.

Hospital General Equipment maintenance, inspection and procurement.