My journey as a Private Chef and Food Consultant has honed my ability to craft personalized menus, ensuring each meal is a culinary adventure. From managing food procurement to delivering innovative dietary plans, I thrive on exceeding expectations and fostering culinary innovation.
At Edenlife Concierge, I orchestrated seamless kitchen operations, driving 20% increase in productivity while spearheading training initiatives that optimized workflows. As a Sous Chef at Satiate I elevated customers satisfaction by 20% through curated menu and innovative cooking techniques, all while monitoring junior staff to excel.
My certification in Food and Beverage Management, alongside the hands-on experience in kitchen management and food safety, align seamlessly with your requirements. Beyond my culinary prowess, I bring a keen eye for details, a dedication to guest satisfaction, and a commitment to fostering a diverse and inclusive workplace culture.
Qualification Distinction in NVQ Level 3 Adv.Diploma in Food Preparatory and Cookery Supervision Distinction in NVQ Diploma in Food and Beverage Services NVQ Level 2 & 3 Food Safety and Hygiene Skills Culinary Expertise,Time Management, Basic computer skills Team leadership Kitchen Management
I am interested in event planning, food content and photography also traveling to explore different culinary cultures
I also enjoy reading and painting, and researching new ideas
