I first started my careeer journey in 2018-2019
I did an internship for a year at my family owned restaurant business. I worked in a ll and many sectors in a restaurant. From working in the kitchen for long shidts during rush hour and events, such as weddings. Went to working as a customer service representative, organizing weddings as well as other events, calculating costs, taking inventory, and so much more.
This enabled me to know more and understand how things should be handled in a business and a kitchen or any other environment. Through this internship I was able to know how to work in a team, learn the power of communication, how to solve problems that may arise between employees or witha customer, how to motivate others even after long shifts.
Manager, 2021-2023
Working as a manager at Soup & Noddle. I worked around 16 hours during the night shidt, located inside the airport. I love team work, I work and help in the different sectors of the restaurant such as bartender, waiter, cashier, customer service. I always believe to make each customer leave with a smile on their face. Moreover, create a very lively, enjoyable environment.
I then was transfered to another new branch.
As the Manager and Pastry Chef of an airport cafeteria, I was responsible for overseeing the daily operations of the cafeteria, ensuring smooth workflow, and maintaining high standards of customer service.I managed a team of kitchen staff,including cooks and bakers, and collaborated with them to createa diverse menu that caters to the needs of travelers. Additionally, I was in charge of designing and preparing delicious pastries, desserts, and baked goods, ensuring their quality and presentation align with the establishment's reputation.