Léwiz Friljo

In charge of à la carte show kitchen and mass production (mise en place, banquets, Asian breakfast, buffets). Trained junior chefs and managed daily kitchen operations, inventory, handovers, and paperwork. Ensured dish quality and presentation met Hilton brand standards. Coordinated with FOH, restaurant, and front office for seamless service. Also worked as Alleinkoch at Hilton’s Appart Hotel (menu planning, breakfast setup). Achievements: Signature dishes featured on the à la carte menu under chef’s name.

Responsible for Ala Carte Kitchen's Grill and Saucier Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Responsible for day to day Business lunch menu Preparing meat and fish for Grill and Saucier (trimming and portioning steaks and fish etc ) Complete temperature Control & hygiene paper works. Collecting food samples and record it to computer excel sheet and store it as national standard Overseeing the maintenance of kitchen and food safety standards

Managed shifts at one of the busiest Highland pubs. Staff training, daily prep, ordering, audits, and food safety compliance.

Supported head chef with seasonal à la carte menus using Highland game and local seafood. Responsible for staff meals and boutique hotel kitchen operations.

Conducted internal audits, product trials, and sample assessments. Liaised with labs, supported customer complaint investigations. Achievements: Launched M&S Cajun Fish Fingers contributing 5% to monthly sales. Optimized sourcing for improved profit margins.

Assisted banquet kitchen with canapé and sandwich production for large events.

Prepped for banquets and à la carte, handled cleaning and stock management.

Supported pool bar chef with snack and sandwich prep and mise en place.

purchasers order preparing, stock management in the ERP system, Stock transfer document issuing, barcode printing and add to the system and update etc, store room cleaning and tidy up

This qualification covers areas such as workplace health and safety; food safety; standards of behaviour in hospitality; team working; and preparing and cooking a wide range of ingredients to produce basic dishes.

Food Production Management Food and Beverage Service Management Housekeeping Management Front Office Management Tourism Administration Travel Agency and Tour Operation Business Entrepreneurship for Tourism and Hospitality Business Ecotourism and Environment Management

It is a course focused on the core fundamentals of Economics, its theories and applications. It covers both qualitative and quantitative courses in Economics like Microeconomics, Macroeconomics, Econometrics, Economic Statistics, History of Economics, Indian Economy, etc.