Work experience I have 5 years of practical experience in a professional kitchen. I worked in various formats of establishments and conditions, which gave me a deep understanding of kitchen processes, real costs and nuances of cooking. I had experience working in all main positions: • universal cook • hot shop • cold shop • dessert preparation I know what the actual cooking process looks like - from raw materials to serving, taking into account losses, yield and quality stability. 🔹 Professional skills • Calculating the cost of dishes • Understanding the norms of laying, yield and cooking technology • Analysis of product costs and losses during cooking • Structured thinking and attention to detail • Working with Excel / Google Sheets (formulas, automatic calculations) • Creating convenient calculation templates for establishments 🔹 Strengths • Practical kitchen experience, not “theory from books” • Understanding of real problems of the restaurant business • Ability to work in different conditions and adapt to the format of the establishment • Logical approach to numbers and processes • Responsibility and orientation to results ✦✦✦✦✦✦✦✦✦✦✦