Experience:
Over 25 years of progressive experience managing the provision of 5* hotels, mainly high-end boutique hotel concept, fine dining establishment as well as QSR,
High-end Restaurants, Hotels, refining the art of cooking and developing impressively.
A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine, Fusion cuisine and an innovative approach to setting the stage for a customized dining experience.
Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience.
Adept at developing and working within budgets.
Expert in productivity while controlling food and labor costs.
Can flawlessly execute in the culinary arts, management, training, standardization sales and marketing plans and customer relations
Possesses a positive attitude, is responsible, and has a high degree of self-motivation.
Confidence in interaction and communication at all levels, including cross-cultural.
Ability to prioritize work and work well under pressure.
Education:
HACCP Certified
Basic Cookery & Kitchen Hygiene Courses
Food Management Courses
Skills:
Menu Design / Development
Staffing / Training / Instructing
Catering / Banquets / Events
Dining Room / Kitchen Operations
Resource Procurement / Inventory
Conferences / Special Occasions
Supervision (Front / Back of House)
Customer Service / Guest Relations
Kitchen Design / Layout
Safety / Sanitation / HACCP
Budgeting / Cost Reduction
Kitchen Auditing and Consultant Specialist
Additionally:
Mainly fine dinning and Ala carte concept
