31march 2022

• Started in La bruschetta as an opening head chef and fixed the pizzeria with all strategies include recruitment, implemented own menu, staff training etc. • Preparing all the varieties of Pizza’s and fresh dough pasta’s.• Providing on job training to the Kitchen staff, about the traditional Italian Pizza.• Helping Executive chef on menu creation and cost control.• Conduct daily shift briefings for the pizzeria staff. • Manage all kinds of bread production for daily

Fiat restaurant is the one of the busiest multi cuisine restaurant in Cophagen, with seating capacity of 150.• Trained kitchen staff in production of Italian and Mediterranean cuisine’s• Consistently kept food cost very low by monitoring inventory and food wasteAxel restaurant is a summer time Italian restaurant, situated in Fano Island. Open only for the month of June, July and August, with seating capacity of 80. Serve wide range of Italian fusion foods, Pizza’s and fresh… Show more Fiat restaurant is the one of the busiest multi cuisine restaurant in Cophagen, with seating capacity of 150.• Trained kitchen staff in production of Italian and Mediterranean cuisine’s• Consistently kept food cost very low by monitoring inventory and food wasteAxel restaurant is a summer time Italian restaurant, situated in Fano Island. Open only for the month of June, July and August, with seating capacity of 80. Serve wide range of Italian fusion foods, Pizza’s and fresh dough pasta’s.• Executed all phases of food production and staff management, with 16 staff under my direct supervision. • Responsible for all phases of food production and outlet management. • Staff training for dining and HACCP in remote island setting Show less

After completion of my management studies, I started as waiter in Dive inn resort at Egypt. During my three and half years of my service, with my knowledge, my dedication in work and tireless work ethics made me an excellent Restaurant Manager.• Coordinating the entire operation of the restaurant during scheduled shifts• Creating and executing plans for department sales, profit and staff development.• Maintaining high standards of quality control, hygiene, and health and safety•… Show more After completion of my management studies, I started as waiter in Dive inn resort at Egypt. During my three and half years of my service, with my knowledge, my dedication in work and tireless work ethics made me an excellent Restaurant Manager.• Coordinating the entire operation of the restaurant during scheduled shifts• Creating and executing plans for department sales, profit and staff development.• Maintaining high standards of quality control, hygiene, and health and safety• Preparing reports at the end of the shift/week, including staff control, food control and sales• Meeting and greeting customers and organizing table reservations, advising customers on menu and wine choice Show less