Insights Blog Qualitester by Day; Restaurateur by Night


Qualitester by Day; Restaurateur by Night

Asaf Yosifov was a Sous-Chef who worked with leading chefs in Israel and even co-owned a successful smoked meat restaurant named “Smokin’ meat”. After years in the field of food art, Assaf decided to join the field of software testing.

For the past two years, he has been working at Qualitest as a software tester. “It was the best decision I made. My experience as a Sous-Chef helps me to be a better Qualitester and I enjoy both worlds: my job as a QA tester and the restaurant.“ Assaf Yosifov (32) has been working at Qualitest for about two years as a software tester in a large-scale financial systems testing project.

What did you do before joining Qualitest?

I was a Sous-Chef. Actually, I learned the profession on the fly and I enjoy working in a kitchen to this day. Although it was a very fun job, it was also very intense and left no room for family life or other hobbies. In some cases, I used to work 18 hours a day.

Why did you decide to make a change and switch to QA and software testing?

It’s a decision that had matured after much thought. I have always loved to work with technology and many of my closest friends are programmers and QA testers. They recommended I should learn QA testing because they felt very happy working in the tech industry and believed I would be happy there as well. It was a hard decision to make, because back then the only workspace I knew was the kitchen.

While I was learning QA I still wasn’t sure whether or not I was making the right decision. It wasn’t until I joined Qualitest that I realized I was doing the right thing.

Today I enjoy both worlds. I have a successful smoked meat restaurant and I work in what I love as a software tester.

How was the transition to working at Qualitest?

It the beginning, it was different from everything I knew before. I had to adjust to a completely different work environment, but thanks to my managers and friends support and assistance, I was able to get down to business very quickly and become a leading Qualitester on the team. From the first moment, I felt like I joined a family.

Do you feel that your previous profession as a chef has influenced your work as a Qualitester?

In the kitchen, you have to constantly think outside the box and be creative. You cannot offer your customers the same tastes – you must always find the way to innovate. This creativity accompanies me to this day. With every challenge I face, I try to find the different angle that nobody has ever thought of.

What are you doing at Qualitest today?

I am working with a very large bank in Israel. As part of the project I am involved in simplifying the documentation processes. Banks are known for having their clients sign countless documents. The problem is that most of the time the client has no idea what he’s signing about.  We work to change that.

Someone told us you are one of the most dedicated employees on the team.

I believe in hard work. There are no shortcuts. I accept a lot of responsibility and give back 100% without compromising. That one of the reasons why I won the outstanding employee award twice in a row.

Where do you see yourself in 5 years?

In management. Most importantly, I want to remain challenged all the time and Qualitest constantly gives me new challenges.

What do you like to do in your spare time?

There are three things I love the most: family, work and food. Everything revolves around these three worlds. In addition, I set up a meat restaurant called “Smokin’ meat” that operates in Kiryat Gat’s shopping center (Israel) that specializes in smoked meat. All the Qualitesters are warmly invited and I promise to indulge them with the best meat dish they’ve tasted!

What is your favorite dish?

Meats like Asado and Picanha. I can eat three pounds of meat a week. Meat takes me back to my childhood memories.