Adept at menu development and team management, I enhanced Layho‘s Bakerei's customer experience by baking innovative sourdough breads and managing costs effectively. My journey from a sushi chef to managing Kaarmaan House showcases my adaptability and excellent communication, driving significant improvements in food presentation and kitchen efficiency.
The very first workshop I attended in this industry was sushi workshop back in 2012 and loved it immediately and attended more workshops.
Started working as a professional sushi chef supporting big events seafood tables and gatherings. I make sushis, fried rices, chop suey and perfect Pho soups.
At Lahyo we were a family. We commissioned layho with friends and made a very friendly environment for our costumers. As we started with very limited support, we managed the shop and we baked amazing healthy sourdough breads, snacks and pastries.
I baked at night and sold in the morning as I love to help our costumers to pick the best option.
Shopping ingredients and controling the cost is the other skill I learnt perfectly during my mission at Layho.
At Kaarmaan house we welcomed our guests with delicious and healthy finger foods. Along supporting events and setting a magnificent table for guests filled with fruit platters and small but nutritious snacks, We delivered bigger portions for our dear costumers.
Menu Development
Team Management
Food Presentation
Kitchen Equipment Usage
Multitasking
Excellent Communication
Adaptability
Accounting Softwares