• Co-founded the first non-alcoholic bistro, specializing in authentic Mediterranean cuisine, leading the project from ideationto its launch in Kazakhstan.• Oversaw all aspects of the pre-opening phase, including concept development, menu design, and operational planning.• Directed the F&B department to ensure the delivery of high-quality culinary experiences and customer satisfaction.• Led the sustainability efforts in R&D by implementing food waste reduction strategies… Show more • Co-founded the first non-alcoholic bistro, specializing in authentic Mediterranean cuisine, leading the project from ideationto its launch in Kazakhstan.• Oversaw all aspects of the pre-opening phase, including concept development, menu design, and operational planning.• Directed the F&B department to ensure the delivery of high-quality culinary experiences and customer satisfaction.• Led the sustainability efforts in R&D by implementing food waste reduction strategies, plastic recycling, and preservationand fermentation techniques to optimize resource efficiency.• Collaborated with the Brand Chef to create and develop the kitchen menu; independently crafted the bar menu.• Spearheaded the procurement process to establish relationships with suppliers and ensure the availability of premiumingredients. Show less

- Founder of Bactosoil, an early-stage AgriTech startup to revolutionize the way we cultivate our lands.- Won the Most Innovative Solution Award by iGEM Startups.- TOP 3 Runner-up of the iGEM Startups Showcase 2023.- Won the Startups Pitching Competition at the ATG SynBio Spain 2023 (7,500$ funding).

Project Manager for Sandyq & Tary • Managed operations of the “Best Restaurant of Kazakh Cuisine” Sandyq (WHERETOEAT Kazakhstan 2023).• Led and developed the franchise operations for the Tary ethnic coffeehouse across Kazakhstan and Russia.

Restaurant Captain & Shift Leader • Organized and executed dinners with Michelin-starred chefs such as Davide Hemmerle 1* and Nicolas Isnard 1* toenhance the dining experience and culinary reputation of Mökki Restaurant.• Managed service excellence and guest relations, consistently achieving high satisfaction ratings (Trip Advisor).

Senior Restaurant Manager • Oversaw finances and cost control to maintain budget discipline and optimize inventory management.• Directed restaurant marketing efforts to enhance brand visibility and customer engagement for La Crème Patisserie.

Founder & Farmer • Established a vertical urban farm to cultivate a variety of microgreens.• Supplied locally grown microgreens to restaurants in Astana, supporting the community's food supply during the pandemic.

- Receiving deliveries and verifying that all ordered items are received and are good quality- Taking inventory of restaurant supplies and notifying the supervisor when stock is low

Bar Captain • Manage bar operations, oversee staff training, and ensure excellent customer service.• Develop drink menus, implement cost control measures, and oversee financial management to boost profitability.

Waiter, Bartender • Greet and seat guests, take and serve orders promptly, and provide a high level of customer service to ensure apleasant dining experience.• Maintain cleanliness of the dining area, manage payment transactions, and handle special requests or dietary needs,collaborating with kitchen staff to meet guests' expectations.