One of the most intense restaurants in Israel. serving 800-1000 sitting customers a day. Diverse manu: breakfast, salads, meat, fish, high end events. Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen, including restaurant, deli, pizzeria an events. Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews. Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands. Pitched in to work line during busy periods or in place of sick employees.

high school diploma