Skilled result oriented chef with vast experience in fine dinning, banqueting and high volume operation.Good knowledge in menu engineering and recipes development.Inventory management,food costs and wages controls,food safety and hygiene, Allergens,portion sizing precision and presentations.Regulatory compliance and documentation
Diploma in catering and accommodation
Coshh certificate
Kitchen administration certificate
Food safety level 2
Servsafe food handler certificate
Hazwoper Certificate
Food Allergies certificate
Proficient in Window operating system POS,Macros ,FMC
First Aid and CPR certificate
Pre-opening and kitchen layout
Signature dish creation
Budget,Cost analysis, forecasting and operational logistics management
Green Belt Sigma Six Sigma certifications
HACCP ,Project Management
Cooking,Watching culinary program,surfing internet on culinary and latest cooking trends.watching wildlife documentary.
Swimming, cycling ,hiking athletics
