Maaria Ylöstalo

Fixed-term employment. I started working by receiving and packing food orders for other company locations. As well as preparing menu items by hand in the company chain's production kitchen. Later on I was assigned also to work as a lunch cook in the location bistro, on top of my normal job.

Fixed-term employment. Working as a Line Cook, I was also preparing mise en place. The best part of the job was by making fresh burgers being able to serve a great quality product. As well as cooking I was receiving and ordering ingridients.

Part-time employment. I started working with a prep team producing mise en place. My willingness to have more responsibility led me to doing buffet foods (up to 300 persons), where I let my creativity to shine. After showing that I was hard working and ready to do more, I got new responsibilities like ordering and receiving ingredients as well as putting the delivery notes into a computer system. But the greatest responsibility was being Certified Trainer and that led me to train new people for the job.