YASHA EZZI-IRANI

Working many private chef jobs for clients over the past 10 years in chalets for short stays. designing menus to their reqirements/dietrary needs, serviving breakfast, afternoon tea, canapes and dinner to the highest of standard.

• Collaborated closely with each client to ascertain kinds of meals and foods that would meet needs.
• Created menus for clients that comprised fresh, locally grown food for farm-to-table dinner entrees.
• Identified recipes through careful research and study of different cultures that could be used to create authentic, from scratch meals.

• Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
• Organized kitchen staff to ensure efficient operations during peak service hours.
• Trained new kitchen staff in food safety regulations and proper cooking techniques.
• Ordered food supplies from vendors to maintain adequate stock levels.
• Ensured compliance with health department regulations regarding hygiene and sanitation practices.
• Monitored food production to guarantee quality standards were met.
• Maintained accurate records of inventory, sales, labor costs, and other operational costs.

• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

• Organized and maintained the daily mise en place for all stations.
• Managed food inventory, ordering and receiving of products from vendors.
• Trained and supervised junior cooks in proper culinary techniques.
• Maintained a clean work area to ensure compliance with health regulations.
• Monitored food temperatures during storage, preparation and service to meet safety standards.

• Maintained a clean work area to ensure compliance with health regulations.
• Trained and supervised junior cooks in proper culinary techniques.
• Managed food inventory, ordering and receiving of products from vendors.
• Organized and maintained the daily mise en place for all stations.
• Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.

• Planned menus, ordered supplies and managed kitchen staff.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Trained new chefs on proper cooking techniques and menu items.
• Overseen all chalets in the resort.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
• Supervised team members during meal service to ensure accuracy of orders.
• Prepared high-quality dishes according to established recipes.
• Organized special events such as banquets or buffets requiring complex menus or decorations.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.