Culinary professional with extensive experience in food preparation and menu development, specializing in advanced cooking techniques such as sous vide. Proven leadership in training and mentoring kitchen staff while maintaining strict health and hygiene standards. Expertise in meat butchering, portion control, and plating presentation, ensuring compliance with food safety regulations. Dedicated to enhancing dining experiences through innovative menu planning and meticulous attention to detail.
Basic Food Hygine
Linkdin Online Learning
Marriot Learning
Driving Licenses