Line cook
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Creative professional with 7 years of culinary experience in a variety of upscale restaurants and hotels. Proven record of success in creating innovative menus and managing kitchen operations. Proficient in culinary trends and menu development, as well as in cost analysis, budgeting, and recipe development.
Over a period of 7 years I've worked as a trainee chef ,a commi chef,chef de partie and a pastry chef in Nairobi Kenya
Btec -HIGHER NATIONAL DIPLOMA IN HOSPITALITY MANAGEMENT
