Chef cook in Tallinn 

- Managed full-cycle solo shifts: From dough preparation to plating, optimizing workflow for fast service.
- Handled a la carte alongside Wolt/Bolt orders, boosting shift revenue above average.
- Reduced food cost and waste through accurate prep forecasting.
- Ensured seamless service for large groups and events, maintaining hygiene standards.

- Published two books on Amazon: "Dimpled Bread" and "I Gotcha Focaccia!"— handling everything from recipes to design.
- Commercial food and beverage photography for wineries and businesses: Photo/video content for websites and social media using Adobe Lightroom/Photoshop.
- Food styling and monetization via stock photography; earned high ratings for enhancing brand visuals.

- Independently managed three stations (pizza oven, cold section, desserts) in an open kitchen.
- Served full house and banquets up to 150 guests: From ingredient ordering to dish presentation.
- Developed creative ideas for seasonal menus and group specials.
- Front-of-house cooking: Personalized orders, collaborating with service team for efficient operations.

- Led kitchen in sous chef's absence: Inventory, procurement, process oversight.
- Covered three sections (cold, hot, pastry) during high tourist seasons.
- Mastered local German cuisine and premium service; contributed to menu development.
- Organized festival catering with show cooking elements.