- brand development and improvement.
- development of new dishes.
- work with suppliers.
- off-site promotions.
- content creating

RUN magazine is a magazine for sports enthusiasts. The content mainly consists of various tips for training, equipment and also eating. I write recipes for various subjects in the magazine. For example, preparation for a marathon, recovery or foods with a high content of certain nutrients.

High-quality Vietnamese bistro chain in Prague.
- organization of work in the kitchen.
- quality control.
- development of new dishes.
- hygiene audit.
- organization and service of off-site events.
- work with suppliers.

Fit menu for everyone. Great food in boxes.

Very nice Hotel in heart of Prague with high quality of service.

It was great experience to open new, very modern and hight style hotel in Prague. I cooperate with very professional team on managers and we did great job. From my site, I builded system in the kitchen from the begin, made menus for breakfast, roomservice and lobby bar snaks, HACCP, training cooks and service. Now this hotel running very well, have hight ranking in TripAdvisor. My job is done. Thanks to all and good luck :)

Hotel King David is the only one glad kosher hotel in Prague and all Czech republic, working with high kosher certificates, day-to-day cooperation with kosher suppliers from all Europe, keeping the highest kosher standards
Overall responsibility for daily operations in the kitchen
Liaising with purchasing companies for food orders
Maintaining or raising the profit margins on food
Producing menus and new dishes
Managing, training and recruiting a brigade of chefs

Managing all aspects of the kitchen including operational, quality and administrative functions
Preparation and presentation of high quality food
Controlling of costs without compromising standards, improving gross profit margins and other departmental and financial targets
Helping create new recipes and write menus
Training and scheduling
Assisting in positive outcomes from guest queries in a timely and efficient manner

in present hotel King David*****

Managing the development and supervision of the Commis Chefs, ensuring they are fully trained and understand their duties
Ensuring team have high standards of food hygiene and follow the rules of health and safety
Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels

Traditional Czech cusine
Ensuring that dishes are prepared and cooked according to the specific restaurant standards
Helping the sous chef and head chef to develop new dishes and menus
Managing portion and waste control to maintain margins

Preparing, cooking and presenting dishes
Assisting Head Chef/Sous Chef in the training of all staff
Ensuring food stuffs are of a good quality and stored correctly