Education:
International Institute of Hotel Management | Diploma in Hotel Management (Specialization
in Culinary Arts)
Skills:
Sauce preparation, butchery basics, vegetable cuts, grilling, sautéing, plating.
Mise en place planning, inventory checks, workstation hygiene, basic menu costin
Additionally:
Culinary professional with solid experience in European hospitality environments, specializing
in preparing, cooking, and presenting a variety of dishes to high standards. Proven ability to
manage assigned kitchen sections
