Laura V.K Samulionytė

Development of projects. Legal projects, courses, conferences. Training of young lawyers. Working with legal acts, knowledge of legal laws.

Working with seriously ill children in hospitals and at home. Fulfilling children's dreams, creating/generating new projects.
Communication with families who have experienced child illnesses, provision of psychological assistance. Provision of the most necessary medications, their compensation

• Laura Samulionyte horeca company
• Work with graphic design, creation of business cards, flyers, stands, logos and visualizations, graphic design consultations.

• Pastry,MEP, A la carte garde, grill.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Communicated closely with servers to fully understand special orders for customers.
• Monitored food quality and presentation to maintain high standards.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Trained and supervised cooking staff to expertly meet daily needs.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Collaborated with staff members to create meals for large banquets.

• Evaluated food products to verify freshness and quality.
• Participated in food tastings and taste tests.
• Coordinated with team members to prepare orders on time.
• Assisted with menu development and planning.
• Working with plancha, fresh fish
• Following HACCP
• Stress resistance

• Assisted with menu development and planning.
• Participated in food tastings and taste tests.
• Developed close relationships with suppliers to source best ingredients.
• Evaluated food products to verify freshness and quality.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Working with HACCP