At Trakta LLC (Tary-Bary Restaurant), I worked across social media marketing, procurement, and production. I reduced the average age of the restaurant’s audience from 35–40 to 25–30.
In procurement, I reduced dish food costs by 2% and raw ingredient costs by 15%, while improving ingredient quality and reducing logistics costs. I also introduced weekly monitoring of prices, discounts, promotions, and suppliers.
As Head of Production, I analysed kitchen operations and increased the speed of dish service by 20%. I worked personally as a line cook to identify problems, then redesigned production processes and introduced controls for ingredient movement.
At Poisson LLC (Chanouar Restaurant), I organised front-of-house operations, coordinated dining room and kitchen service, and resolved operational issues during shifts. I’m seeking further development in the restaurant industry and HoReCa, including management and consulting roles.
