I am an accomplished International Culinary Consultant and Project Manager with over five years of experience leading successful restaurant openings across the globe. Since May 2019, I have been a pivotal member of The Good People Group, collaborating closely with renowned chef Eyal Shani. My expertise lies in managing high-profile culinary projects, training diverse kitchen teams, and ensuring that each restaurant embodies the unique ethos and culinary vision of Chef Shani.My journey in the culinary world has been marked by the successful openings of esteemed restaurants such as Seven North in Vienna, HaSalon in Miami, and Bella in Cannes, among others. I pride myself on my ability to seamlessly integrate locally sourced, seasonal ingredients into our menus, delivering exceptional dining experiences that have garnered international acclaim.

At North Abraxas, one of Chef Eyal Shani's iconic restaurants, I served in the dual role of Restaurant Manager & Executive Chef. I was responsible for supervising all day-to-day operations of the kitchen and front-of-house, ensuring a seamless dining experience that aligned with Chef Shani's vision.Key Responsibilities:Menu Development: Redesigned the menu in accordance with Chef Eyal Shani's vision, utilizing seasonal produce to create innovative dishes.Kitchen Management: Supervised a team of 5-15 kitchen staff, overseeing all aspects of food preparation and production while ensuring strict adherence to food safety procedures.Staff Hiring and Training: Managed the hiring process for kitchen staff, including interviewing, training, and payment. Conducted training sessions to ensure staff were well-prepared and knowledgeable.Regulatory Compliance: Maintained all necessary permits for the restaurant, including alcohol licenses and outdoor dining permits. Acted as the liaison for all regulatory matters.Profit and Loss Management: Managed the restaurant's P&L, working closely with business partners to optimize operational expenses and maintain profitability.Front-of-House Coordination: Assisted the floor manager in managing customer service and training staff on menu items, ensuring a high standard of service.Achievements:Successfully redesigned and implemented a new menu that enhanced the restaurant's culinary offerings and received positive reviews.Developed and maintained a high-performing kitchen team through effective hiring and training processes.Ensured the restaurant operated within budget and regulatory guidelines, maintaining high standards of food safety and customer satisfaction.

In my role as Sous Chef at North Abraxas, I was responsible for overseeing kitchen operations, managing the pastry department at HaSalon TLV two days a week, and ensuring smooth and efficient functioning of the kitchen in a high-volume environment.Key Responsibilities:Staff Scheduling: Scheduled shifts and stations for 15 kitchen staff members, ensuring proper staffing during peak hours.Daily Produce Orders: Managed the ordering of daily produce, ensuring quality and availability of ingredients.Operational Management: Oversaw all operational tasks to maintain smooth kitchen operations.Health and Safety Compliance: Coordinated Department of Health checks to ensure compliance with health codes.Acting Head Chef: Served as a replacement for the head chef during absences, taking full responsibility for kitchen operations.Cost Management: Managed food costs and worked with the head chef and general manager to keep operational expenses within budget.Training and Development: Led training sessions for new cooks, ensuring high standards of food preparation and plating were met.Hiring and Firing: Responsible for hiring and terminating cooks as needed, ensuring a skilled and cohesive team.Front-of-House Briefings: Briefed front-of-house staff before each shift on featured menu items and specials.Achievements:Successfully managed dual roles, overseeing kitchen operations at North Abraxas and the pastry department at HaSalon TLV.Maintained compliance with health and safety regulations, ensuring the kitchen passed all Department of Health checks.Reduced food costs and optimized operational expenses, contributing to the restaurant's financial health.

Successfully redesigned the menu for HaSalon NYC, resulting in increased customer satisfaction and positive reviews.Established a robust training program for kitchen staff, improving efficiency and team cohesion.Maintained excellent relationships with regulatory agencies, ensuring all compliance requirements were met without issues.