Mamon Shoman

• Cooked memorable dishes that brought new customers into establishment.
• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Cooked memorable dishes that brought new customers into establishment.

Salad ,oven dishes ,sweet, ottoman konafa , Ozzy Biryani With Melffy Dough oriental daily dish ,Burger, grills ,Biella Nachos, pudding ,aish Saraya

Freekeh with prawns,

grilled prawns, mashtah risotto, tawook risotto, turkish manakeesh (spang cheese-sausage)

Arabic hot food (sauda, sausage) Sandwich (Fajita, Philadelphia, Chuck Sub, Club Sandwich) Italian hot food (salmon steak, beef steak

Oriental food (white rice, lamb rice) Daily plate (chakeria, pasha and asakro, shish barak, kibbeh labaniya, moroccan, zucchini, vine leaves, castalita, molokhia, geko, neck, sanaat fattah, maqadam fattah) Tarwiqa (Foul, Mesbaha, Fattah, Muhallabia, Rice with Milk, Krupa, Manakeesh, Kebab with Cherry) chicken with mushrooms, pasta, arrabiata, pesto, alfredo, roria, fattoush, tabbouleh, arabic salad, crab salad, quinoa salad, Arabic bread, pizza, manakish saj)

Oven Chef (preparing Kababji oven department 2015/1 ->2015/4 dough, Arabic bread, Lebanese meat with dough, free cheese pie)

kitchen Crow