I started my way in the kitchen world after my military service. From the day I started working in the kitchen, I aimed myself at the goals that would enable me to learn and receive as much information as possible. My abilities are expressed in leadership, high emotional and environmental intelligence, diligence, understanding and quick response. And more: High knife capabilities Knowledge of French, Italian cuisine, Mediterranean cuisine, and Thai cuisine. Menu engineering.
Menu Engineering - detailing prices and calculating costs, using the skills I have learned in IPB.
The Role of the "Turner"-Fills each position as needed.
International environment.
Mixing Thai,Japanese and Indian methods with the basic of french & italian cuisines.
Company Description
2nd intership, in a new project in Ibiza. A Mediterranean-Asian restaurant, in the heart of Ibiza.The spirit is creative, innovative and colorful with a luxurious traveler ambience.
mizpe hayamim hotel - Muscat restaurant, chef Haim Tibi
August 2011
to June 2012
Full-time
Rosh Pinna
Israel
Chef de partie- Garde-manger. cold and hot dishes.
Working with entire animal as ducks, lambs and gots. bouchring
Responsible for orders, arrangement of goods and warehouses.
Company Description
This luxury hotel has an organic farm. Located in northern Israel, with a panoramic view of the Galilee. The hotel's Muscat restaurant uses vegetables, fruits and dairy products from the organic farm. Muscat Restaurant, specializes in meats and organic vegetables, in the Galilean style.
