S.Lara Gezer

I will start my official internship when the new academic year starts however I wanted to give a head start with your methodology so that when I start my internship at my country I can improve my knowledge including my experiences I had with your studies.

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.
• Rotated stock to use items before expiration date.
• Sanitized all counters properly to prevent food-borne illness.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.

• Developed and implemented marketing strategies to promote hotel services.
• Booked large groups for weddings, seminars, conferences, and other events, providing best available room rates.
• Managed hotel operations for seamless functioning, ensuring high levels of efficiency and guest satisfaction.
• Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
• Provided services efficiently and with high level of accuracy.
• Monitored safety procedures to ensure a secure environment for both guests and employees.
• Greeted and assisted guests by gathering information pertaining to reservations or requests.

• Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
• Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
• Managed food resources, memorized orders, and coordinated customer service.
• Supervised server staff and simultaneously served personal section of tables.
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Mentored new hires, providing comprehensive training on company policies, procedures, and service standards.