Responsible cook with 3+ years of experience. While working in the company as a member of a cooking team of five, I provided everyday meals for more than 250 employees. Every day we cooked and served a wide variety of food, including salad buffet, 2-4 types of soups, and several main courses, taking into account special preferences of our guests, such as veganism and food allergy. Friendly milieu was also our top priority.