I've been a chef for more than 10 years and the highest position I held is Sous Chef back in the Philippines. My experience is mostly in the Western Cuisine such as Carvery, Italian Dishes and French Cuisine. My first 3 years is in the Cold section which focuses on different appetizers, salads and sandwiches.
- Research and development.
- Menu Planning
- General management such as labor and food cost monitoring.
- Knowledgeable in food safety standards.
- 10 years of experience in the kitchen primarily in the Western Cuisine and Cold kitchen.
Travel
