CHEF
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The ability to motivate staff and to ensure cohesive kitchen operations, prepare and present kitchen inventories, menu budgeting and meal pricing. Emphasis on creating innovative dishes using fresh, seasonal produce, and meeting a wide range of dietary, cultural and age limitations. Acquired over the years a vast range of experience with different clientele requests and have always been eager to learn and appreciate new cultures, cuisines and serving suggestions. Highly passionate about food and appreciate the gravity of an amazing dining experience.
Worked at different levels and different departments within the country and internationally. Through passion changed my career objectives from Law to the Culinary Arts. Have dealt with different types of cuisines and locations. Risen through kitchen ranks. Very good at kitchen administration.
Bachelor of Laws, Certificate in Pastry Preparation, Apprenticeship training in Meal production and food preparation, Certified clinical counsellor, Basic French, Comprehensive High school training.
