At Uni Neo Izakaya, I supervise daily restaurant operations and shift staff, provide guest service, and resolve guest concerns. I work with fine dining, wine service, and Japanese cuisine standards.
At Machrou3 Cafe – Zalka, I assisted with daily operations, staff scheduling, onboarding, inventory, and orders. At Meat the Fish – Saifi, I led mise en place and plating for the hot and cold sections and worked with the sous chef on daily service.
My experience also includes guest service at Niu and Sapa, butchery preparation at Nicolas Audi Catering, and overnight front desk support at Staybridge Suites – Beirut. I hold a BS in Restaurant Management and Culinary Arts from Université Saint Joseph de Beyrouth and a Food Safety & Hygiene Level 2 certification.
