• Created a new vision and plan for the restaurant.• Created the menu of the restaurant and designed new recipes.• Ensured that the quality of food is consistently high and that hygiene standards are exceeded.• Organized, employed, trained new staff of 13 and motivated them in the kitchen and on the restaurant floor.• Organized budgets and purchased food and supplies from vendors to make sure to offer the freshest ingredients.• Managed to grow the profit with 20% in comparison the previous years.

• Prepared the whole course and study materials practical and theoretical (including a book with 360 recipes).• Taught culinary classes according to course curriculum.• Prepared course assignments, tests, projects to improve student’s academic performance.• Provided personal and professional guidance to students when needed.• Prepared reports to include progress reports, grades, progress reports etc. • Organized trainings and workshops for professional and skill development for the students.• Guided the students into finding internships and jobs.• Achieved to qualify more than 5000 students in 10 years in the field of culinary.• Improved the admissions application rate by almost 5-10% each year through the positive feedbacks of the previous students.

• Developed and executed innovative menus for the resort's restaurants, catering services, and room service.• Assisted the restaurant managers in managing day-to-day operations of the restaurant.• Supervised staff of 25 and ensured adherence to policies and procedures.• Managed inventory and placed orders for supplies.• Coordinated events and private parties.• Monitored guest satisfaction and resolved any issues or complaints.• Contributed to 10% year on year growth in profits.

• Worked together with kitchen helpers to follow recipes, including measuring, weighing and mixing ingredients.• Adapted to different environment and culture.• Baked, grilled, steamed and boiled meats, vegetables, fish, poultry and other foods.• Presented, garnished and arranged final dishes according to the restaurant’s menu.• Set up workstations with required ingredients and equipment.• Checked the quality and freshness of ingredients.• Executed opening and closing procedures and monitored station inventory levels.

• Assisted the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients.• Cleaned and sanitized the food preparation areas, kitchen utensils and equipment.• Manage stock control and rotation.• Complete audit and quality standard documentation.• Deputized for the Chef Manager when needed.

• Served meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.• Executed cold food production in accordance with standards of plating guide specifications.• Attended to the detail and presentation of each order.• Placed and expedites orders.• Prepared ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.• Completed hot meal preparation by grilling, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.

• Prepared meal ingredients for the cooks, which includes washing, peeling, cutting, and slicing ingredients.• Properly washed and drying all dishes, utensils, cooking instruments and cutting boards.• Ensured all the vegetables and meats are fresh. • Made sure the kitchen is cleaned.• Stocked the food items properly in the cold storage.