• In charge for the Grill Section, Garnish Section, Entree Section.• Preparing a la carte menu for the day with hygiene.• Reporting to Sous Chef• Maintaining all the temperature records like sanitizing, cooking, cooling, blast chilling to keep the HACCP Standards.• Making mise en place for the service like making gnocci, fish, beef, lamb, chicken preparations• Take care of dietary like vegeterian, vegan , gluten free, dairy free, food allergies etc.

(Summer Seasonal Job)Prepared mis en place.• Used grill for beef, fish, chicken, vegetables• Making Pasta• Making Sauce (demi-glace, tomato sauce, romesco, chicken stock, fish stock, vegetable stock)• Making Risotto• Sea foods cooking

• Making Taco• Making Wrap (Burrito)• Making Nachos• Making Fajta• Making Quesadilla• Making Guacamole

(summer seasonal job)• Prepared mis en place.• Used grill for beef, fish, chicken, vegetables• Making Pasta• Making Sauce (demi glace, tomato sauce, romesco, chicken stock, fish stock, vegetable stock)• Making Risotto

Boutique Hotel In charge all section (pastry, garde manger, grill) Making sour yeast bread Making salad Prepared all section mis en place. Making pasta (tortellini, ravioli, alfredo bolognese, carbonara)

(Summer Seasonal Job)• Prepared mis en place.• Making Sauce (dressing, guacamole, tartare, mayonnaise, vinaigrettes, béarnaise)• Making Mezedes• Making chesse plate (brie petit, roquefort, truffle pecorino, comte, parmigiano, manchego viejo etc.)• Making charcuterie ( jamon iberico, prosciutto crudo, bresaola, salami napoli, etc. )

Fine Dinning RestaurantsNo. 79 in World’s 50 best restaurants No. 27 in Asia’s 50 best restaurants

Italian Restaurant and Boutique Hotel

Hotel SU5 Star Hotel

TUI Group Pegasos Resort Hotel5 Stars Hotel

TUI Group Magic Life Kiris Hotel5 Stars Hotel