I started working in this hotel with the opening came to this hotel in the position of cook1, thereby setting a goal to reach heights while working at this hotel. working hard notwithstanding the difficulties of showing myself in eight months I was given the position of demy chef de partie then after working half a year I was given the position of chef de partie in a 3 and half year I learned how to control the team, how to motivate, making a working plan every day making a schedule to the stuff apply for a warehouse control of the kitchen in the absence of the chef or sous chef to prepare dinner Working closely with the chef Staff training for the shift Preparation of menu orders for restaurant, guests execute all orders of the sous chef Learned how to make and preparation a sushi menu solve the problems of the guests and try to make them happy so that they come back to us do master classes for children In this period I worked with many chefs, specially with Italian chefs They’re tich how to make a real Italian dishes like pasta pizza lasagna... Right now I’m ticheng the staff how to make a Mis a place, work with menu, and keep kitchen clean and tidy.

Preparing orders from the menu Preparing cakes for a banquet Cooking for staff Banquets up to 200 servings Control and filling of the breakfast buffet Working closely with the chef Preparation of menu orders for restaurant guests

Preparing the workshop for a working day Preparation of preparations for breakfasts and preparation of breakfasts Control and filling of the breakfast buffet Preparation of banquets for banquets Banquets up to 200 servings Serving of lunches 150 servings Supper service up to 100 servings Preparation of desserts for a banquet Preparing orders from the menu Preparing cakes for a banquet Cooking for staff

We prepare the kitchen for the working day Check and preparation of meat and grill blanks Cooking marinades for fish and seafood Cooking meat roast dishes Kept order in the kitchen Lunch Serving 150 Servings Banquet service 120 servings General cleaning Work closely with the chef Product acceptance and thorough inspection Checking the kitchen before closing and closing the kitchen

Prepare the kitchen for a working day Checking and prepare on the menu Reception of purchase of products, Staff training for the shift Preparation of menu orders for restaurant guests Cleaning the kitchen Checking the kitchen before closing