Hotel · Since 2025
Nof Ginosar Hotel
Ginosar, Sea of Galilee, Israel
A complete overhaul of the hotel’s pastry department — in one intensive month across the peak High Holidays of Rosh Hashanah and Sukkot.
One intensive month, working from morning to night across the peak High Holidays of Rosh Hashanah and Sukkot. I restructured the hotel’s entire pastry department, introduced modern production techniques and standardized a new portfolio of recipes.
Alongside the Executive Chef and the F&B leadership, I trained the pastry team hands-on and designed scalable, premium menus for high-occupancy family dining, buffets, conferences and intimate banquets — from elevated everyday cakes to signature artisanal cookies, all to the highest kosher standards.
What I did
- Restructuring the pastry department
- Modern production techniques & standardized recipes
- Hands-on training for the pastry team
- Scalable menus for buffets, conferences & banquets
- Working with the Executive Chef & F&B leadership
Gallery
11 photos · 1 video · tap to enlarge
In their words
EttyFood & Beverage Director, Nof Ginosar HotelSea of Galilee, IsraelCollaborating with Chef Oren for a comprehensive culinary overhaul at Nof Ginosar Hotel was an extraordinary experience. Throughout an intensive month—working tirelessly from morning to night across the peak High Holidays of Rosh Hashanah and Sukkot—Oren completely restructured our entire pastry department, introducing modern production techniques and standardizing new recipe portfolios. He mentored our pastry team with dedicated, hands-on training, working seamlessly alongside our Executive Chef and the F&B leadership. Oren designed scalable, premium menus tailored for high-occupancy family dining, diverse buffets, conferences, and intimate banquet setups—from elevated everyday cakes to signature artisanal cookies—all while maintaining the highest kosher standards. His deep understanding of hotel pastry operations and unwavering commitment made a lasting impact on our hospitality standard.