Deyya Haddad

• Cook, Season and prepare dishes. also responsible for the food's presentation.
• Inventory management to ensure restocking schedules and stay in touch with vendors to ensure a regular supply of ingredients.
• Responsible for maintaining the kitchen's health and safety standard, including safe food service.
• Menu planing to meet client's dietary wishes and food preferences.
• Responsible for training and managing staff.

• Manager and Chef of the Cafeteria at Kaiser hospital, Fresno.
• I assumed full responsibility for running and maintaining the cafeteria at the Hospital.
• I provided food for hospital staff, patients, and visitors.
• Met and complied with hospital requirements for healthy dietary selections.

• Preparing and cooking international cuisine menu items for pre-set times including Breakfast, Lunch, and Dinner.
• Took rule of lead cook to direct other cooks in the kitchen.
• Preparing purees for residents special needs.
• Following sanitization and safety procedures between tasks to avoid cross-contamination.
• Garnished food orders to make attractive presentation for each meal.
• Took rule of line cook to process food orders from cashiers and complete these order items quickly.
• Trained and motivated new employees

Providing Catering and Cooking services for school events.

Chef Stage performing dessert cooking and menu preparation.

• customer greeting at counter to fulfill orders and ensure customer satisfaction.
• restocked product supplies including produce and frozen-food.
• sanitized dishes and utensils.
• Prepared hot and cold food.

• Business operation management in weekends.
• Preparing Mexican cuisine food.

• Realistic budget analysis based upon costs and fees to successfully operate the restaurant.
• Prepared the restaurant menu.
• Participated in the cooking process to maximize customer satisfaction.