At Ray Academy, we believe the best way to learn is by doing, which is why our courses are completely hands-on. Students won’t just learn techniques—they’ll practice them every step of the way. This is more than just teaching, it’s about sharing a passion for food and helping others grow their skills with confidence.

Responsible for directing sales teams, creating and implementing sales strategies, and maximizing company revenues. ,solving customer complaints, and recruiting employees.

Oversee all activities at every level in the company, while maintaining the quality of our product and services. Responsibilities:1.Ensure all operations are carried on in an appropriate, cost-effective way.2.Improve operational management systems, processes and best practices.3.Formulate strategic and operational objectives.4.Perform quality controls and monitor production KPIs.5.Recruit, train and supervise staff.6.Find ways to increase quality of customer service.

Handle and coordinate different tasks within the team to ensure effective implementation of daily work and procedures. Assist the manager by implement and complete work/project that assigned.

As a freelance F&B consultant, I specialize in helping businesses within the hospitality and culinary sectors elevate their offerings, optimize operations, and create unforgettable dining experiences. Drawing from years of global experience as a chef and business owner, I provide tailored solutions that align with my clients' visions and market needs.Key Focus Areas:Concept Development.Operational Excellence.Product Development.Training & Mentorship.Sustainability & Quality.I am passionate about building partnerships that drive long-term growth and ensuring my clients' goals are met with creativity, precision, and professionalism. Whether launching a new concept, troubleshooting an existing operation, or bringing a bold vision to life, I am committed to delivering measurable results.

A high quality chocolate factory specialized in fresh chocolate makeing with a 100% natural ingredients.

As I did a training in:1. Events kitchen:In banquet kitchen I was incharged of preparing the MEP for each day and making setting up the buffet. 2. Pastry kitchen:One of my favorite rotation in the pastry department I gained a lot of experience from the talented chef out there because we was making everything from scratch and my tasks was to design the cake and preparing the orders for the next day.3. 32 North Restaurant (International A’Ia carte & Buffet kitchen).My task in the 32 north was to prepare the room service order and the lounge order and preparing the breakfast buffet so the lunch and dinner orders.4.Lombard kitchen (Italian restaurant):As my last rotation to was one of the best experience that I ever had cause in the Lombard we deal with a high quality food, equipment and with a unique twist.

Catering a private events, client daylily meal preps, special need meals deping on the client health plan.