Antuint Karr Yakit

Antuint Karr Yakit: Email & Phone Number

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Assistant Chef at The Kitchen Lab by Mireille|Oman

Position:

Assistant Chef at The Kitchen Lab by Mireille

Location:

Oman

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Last updated: 2026-04-15
Updated: 2026-04-15

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Work Experience 7 years

Assistant Chef at The Kitchen Lab by Mireille

Jan 2023 - Current

Line Cook at Habitual Foods Inc

Sep 2022 - Dec 2022

Cook at Vondat restaurants

Jul 2021 - Jul 2022

Line Cook at Frankie's New York Buffalo Wings

Dec 2019 - Feb 2021

Cook at Bulalo fiesta

Jul 2019 - Nov 2019

Kitchen Staff at Giligan's Island Restaurant & Bar

May 2019 - Jul 2019

Antuint Karr Yakit started working in 2019, then the employee has changed 5 companies and 3 jobs. On average, Antuint Karr Yakit works for one company for 1 year 1 month.

Education

Hotel and Restaurant Management at First City Providential College

Frequently Asked Questions

What is Antuint Karr Yakit's email address?

SignalHire found a verified business email address for Antuint Karr Yakit: *****@gmail.com.

What is Antuint Karr Yakit's phone number?

SignalHire found a verified phone number for Antuint Karr Yakit: +968-***-***-8289.

How do I contact Antuint Karr Yakit at The Kitchen Lab by Mireille?

You can reach Antuint Karr Yakit through SignalHire by unlocking their verified email and direct phone number (free signup, no credit card needed). SignalHire is the fastest route if you need their contact details immediately.

What is Antuint Karr Yakit's professional background?

Antuint Karr Yakit has 7 years of professional experience. They have held roles including Line Cook, Cook, and Line Cook at companies such as Habitual Foods Inc, Vondat restaurants, and Frankie's New York Buffalo Wings. Their education includes Hotel and Restaurant Management from First City Providential College.

Is Antuint Karr Yakit's contact information up to date?

Yes. Antuint Karr Yakit's SignalHire profile was last updated on 15 April 2026, reflecting their current position as Assistant Chef at The Kitchen Lab by Mireille.

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