Executive Chef
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Business professional with extensive experience in profitability growth, cost efficient, restaurant concept diversity and menu development, hands on encouraging leadership, attention to detail, guest satisfaction, a la carte, in room dining, corporate and social events, multi outlet management and crafted top-notch menu selections with consistency, flavor and visual appeal.
25 plus years of experience in crafting menus, developing recipes to standardize results, hands on leadership with extensive team building and fostering skills, opening new venues, developing new outlets, overseeing of front and back of the house, experienced management of bars, restaurants & banquets free stand and hotels with large square footage for venues and high traffic breakfast, lunch, dinner & weddings as well as corporate events.
IBARHS institute - Buenos Aires, Argentina - proffesional in the culinary arts 1996/1998
food & handling manager certification, 2024
