Lidya Abraha

In 2005, I had a small cafe while i was finding high school back home. After 2 years, we got a restaurant and I worked there for around 5 years. Then 2012 I left my home country and in 2015 came to America but refugee status. I wanted to get my culinary education but due to my daughters schedule I wasn’t able to continue so I stared working for child care for about 5 years. I had to get two maternity leaves in that time. Then I was able to get time and support to start a small catering business for 3-4 years . Currently I found a wonderful opportunity to get my certification for culinary. Cooking had always been my passion

• Maximized pool use during off-peak hours through strategic marketing efforts targeting local schools, childcare centers, and other community organizations.
• Adhered to strict health and safety guidelines as mandated by the childcare facility, ensuring the well-being of all students in attendance.
• Ensured a safe and nurturing environment by enforcing strict safety guidelines and adhering to childcare regulations.
• Upheld a positive reputation for the childcare center through community involvement, attending local events networking with other professionals within the industry.
• Participated in ongoing professional development opportunities to stay informed about best practices in early childhood education and childcare.
• Actively participated in ongoing professional development opportunities to stay current on best practices in childcare, leading to consistently high-quality services provided.
• Developed staff training program to improve teaching practices, leading to higher quality childcare services.

• Developed menus by researching current culinary trends and customer preferences.
• Coordinated kitchen operations to ensure timely meal preparation and high-quality service.
• Assisted in managing inventory levels, ensuring proper stock of ingredients and supplies.
• Implemented food safety procedures to maintain compliance with health regulations.
• Trained staff on customer service standards and operational procedures for efficiency.
• Established relationships with local suppliers to source fresh ingredients and support community engagement.
• Managed payroll, daily deposits, and cost controls.
• Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
• Increased customer satisfaction by implementing high-quality service standards and staff training programs.