– Over 25 years as a chef (10 years as a head chef), improving my style, competencies and skills
– Eager to learn more techniques
– Passionate about all type of creative food
– Creation of seasonal menu, special events menu, good knowledge of food cost
– Committed to providing quality service in culinary art
– Comprehensive knowledge of food cost and inventory controls
– HACCP, hygiene standard procedure & food inventory system implementer
– Putting together effective staff rotas
– Multilingual and able to speak French and English, notions of Polish

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