For Hotel management MBA program in Paris, France.

By the end of 2022, my thesis was supposed to be finished, and I intended to graduate. To be eligible for any later stages in Turkey, such as a Ph.D. or job, I also had to complete my Denklik or license completion procedure. I additionally determined to study for the IELTS exam for almost ten months...

• Preparing, grilling, and presenting dishes in an “à la carte” environment • Serving and garnishing dishes

• Directing food preparation and collaborating with the executive chef • Overseeing and supervising kitchen staff • Maintaining proper hygiene and ensuring the top-quality deliverance • Keeping stations clean and complying with food safety standards to make sure the kitchen is in good condition

"Due to the situation with the COVID-19 pandemic, I have started another project about writing and preparing the student assignments and writing as a profession during this time. " • Investigating and overseeing food preparation techniques • Studying the effects of COVID-19 on hospitality industry, ...

• Producing high-quality plates, emphasizing on both design and taste • Offering suggestions or creative ideas to improve upon the kitchen’s performance • Monitoring and maintaining kitchen equipment • Seizing control of issues in the kitchen, including the customer’s feedback on food

. Italian cuisine and fast food • Controlling and directing the food preparation process and any other relative activities • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings • Approve and “polish” dishes before they reach the customer • Plan o...

. Persian and international cuisines • Resuming the responsibilities of a cook in my second stint • Preparing dishes and garnishing them for presentation

. Italian and Persian cuisines and fast foods • Preparing meals and food to meet the specifications of guests in a timely manner • Properly measuring kitchen ingredients and food portions • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements • Ma...

. Persian cuisine • This was my second stint as a cook at V I P, and I resumed my aforementioned responsibilities for this period.

. Persian and Italian cuisines with fast foods • Assisting with stocking and setting up the kitchen stations • Preparing food including cleaning and cutting the ingredients and cooking main dishes and pizza • Plating prepared foods based on senior chef’s guidance • Working with servers to ensure th...

. Persian cuisine and buffet • Presenting and arranging dishes based on recipes • Serving dishes and working on improving recipes based on feedback

• Measuring meal ingredients accurately for the chef de partie • Receiving deliveries and verifying that all ordered items are received and are good quality • Taking inventory of restaurant supplies and notifying the supervisor when stock is low

• Ensuring ingredients and final products are fresh. • Following recipes, including measuring, weighing, and mixing ingredients. • Presenting, garnishing, and arranging final dishes. • Occasionally serve food.

• Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat • Preparing basic salads and sauces for meals, as directed by the chef de partie

• Assisting the chef in preparing and cooking dishes while training to be a full-time chef

• Preparing and serving hot and cold drinks such as coffee, tea, artisan and specialty beverages. • Cleaning and sanitizing work areas, utensils and equipment. • Cleaning service and seating areas.

• Mixing, garnishing, and serving drinks according to the hotel’s specifications. • Helping guests choose menu items or guiding them through drink options. • Taking orders and making guests feel taken care of during their stay