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
Accounting Softwares