Chef
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I’m a Sous Chef ready to move to the next level.
Strong experience as Sous Chef in a very busy Pub restaurant, including hotel rooms, functions (wedding, wakes, birthday parties, etc), afternoon teas, garden shack, restaurant and breakfast.
managing a team of 15+ between chefs and Kps, stock take, ordering, rota and creating new menu every three months.
knowledge in British, Mediterranean, European and some Asian cuisine.
knowledge in Allergens and Haccp.
Grew up in fine dining and Michelin Star restaurants in Mayfair (London) for my first three years in UK, slowly take my steps into different places and cultures, from Indian restaurants to Mediterranean.
from Greek souvlaki to Vietnamese Pho.
from a five star luxury hotel with italian cuisine to a one of the biggest pub of Young’s Company.
Diploma as a Chef from catering school in Italy
