Zoya Jimeian

As the chef of Cultural Cookery, a committee organized by the University College Student Association board, I curated a diverse menu with dishes from around the world. I trained volunteer kitchen staff on each recipe, ensuring they were well-prepared to serve at our pop-up restaurant, which operated for three weeks during the summer of 2023. This role allowed me to develop skills in menu planning, team coordination, and cultural culinary education.

Managed all the bookings of meeting rooms, transportation, and basketball courts for all the teams that stayed at the hotel for the tournament

Reliable staff member with a strong background helping with customer orders, cooking, and store cleanliness. Able to stand for long hours and complete demanding work in high-volume settings. Service-oriented, punctual, and hardworking with excellent people skills.

• plating starters
• Prepared ingredients for dishes as requested by chefs, carrying out tasks such as peeling, chopping, and washing.