Donya Fathi

Restaurant launching , pop up projects , retreat chef , catering

• Developing/writing menus and recipes
• Training staff (how to cook each recipe and prepare for their work in the various sections)
• Cost calculation of dishes

• Management of the kitchen
• Preparation and cooking of daily dishes
• Planning and organizing the menu
• Catering organization and execution

• Calculating costs
• Responsible for orders
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Preparing and cooking more than 200 dishes on festival days
• Hired, managed, and trained kitchen staff

• Experience in preparing over 100+ vegetarian and vegan dishes
• Conducting quality controls
• Menu creation
• Responsible for orders
• Calculation
• Catering organization and execution

• Advising and supporting customers
• Menu planning
• Cost calculation
• Supporting and coordinating the daily tasks of the entire kitchen team
• Organizing the entire event and the staff

• Rotated through all prep stations to learn different techniques and different food preparations
• Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines
• Preparing stock and sauce bases for different sections
• Preparing fresh Pasta and different doughs