NIYA SAYKOVA

• Followed recipe specifications strictly to produce high volume of food orders.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Sanitizes counters and utensils used to prepare raw meat, eggs and fish.
• Monitored line production to achieve consistent quality.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Executed efficient mise en place to facilitate smooth service.
• Built attractive displays of food items, enticing customers to make additional purchases.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.

• Quality-checked fruit and vegetables ahead of use to maintain standards.
• Graded fruit and vegetables and sorted according to processing and preservation treatments.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Designed presentation and plating standards to promote quality.
• Preserved kitchen equipment to prevent damages and breakdowns.
• Built attractive displays of food items, enticing customers to make additional purchases.

• Cooking in hot and cold section
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Maintained clean and tidy food preparation areas.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Plated completed meals with meticulous attention to presentation and portion control.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Prepared, produced and packed food in tight timescales.

Cooking for events up to 200 people.

Working in the restaurant in Design museum

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Designed presentation and plating standards to promote quality.
• Purchased ingredients and supplies to maintain stock and inventory.
• Preserved kitchen equipment to prevent damages and breakdowns.
• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Prepared food for up to 200 guests at events successfully.

• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Followed recipe specifications strictly to produce high volume of food orders.
• Produced up to 100 dishes per service with strict quality control procedures for weddings.
• Plated completed meals with meticulous attention to presentation and portion control.
• Maintained clean and tidy food preparation areas.
• Executed efficient mise en place to facilitate smooth service.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.

• Sofia
• FEBRUA RY 2 018 — J U LY 2 018 - Preparing typical Turkish pastries and homemade baklava.
• Baked pretzels, bagels, baguettes and wide variety of breads and brioche with sourdough starter.
• Maintained strong, cooperative working relationship with bakery team and fellow employees.
• Maintained strong knowledge of food safety practices.
• Monitored storage temperatures to preserve food quality.
• Cleaned and maintained kitchen equipment and oven.

• Followed precise recipe cards and food preparation procedures.
• Contributed to kitchen revenue through effective ingredients cost control and waste minimization.
• Accurately measured dish ingredients to support precise portioning.
• Stored foodstuffs and ingredients in established manner.
• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
• Regularly rotated stock and helped to organize incoming deliveries of fresh produce, promoting best inventory management practices.
• Seasoned various meats and peeled, washed and chopped vegetables.
• Carried out tasks assigned by Head chef.

• M AY 2 017 - Making desserts for specific preferences - Working for healthy catering events - Cooking a daily lunch menu - Creating a menu - Maintaining of a small kitchen - Using Bio and Organic products from the shop in the venue - Doing orders every day - Working with chocolate for special different occasions.
• Artisan cake orders with specific requirements related to health conditions like allergies , intolerance and vegan for Birthday parties and special occasions
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Purchased ingredients and supplies to maintain stock and inventory.
• Calculated food requirements and labor costs to stay at par with budget.
• Preserved kitchen equipment to prevent damages and breakdowns.
• Designed presentation and plating standards to promote quality.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Developed menus for continuous use, events and promotions for different seasons.