I have achieved a lot of skills in my current role as a sous chef. And have gained experience working in several cuisines, Italian, French, Australian, Greek and Inter continental cuisines.
I create and adjust menus, manage cost for in sub recipes in food production, as well as improve quality of food. which makes customers happy and keep them coming back for our food and services.
More so i have a lot of ideas to share with the head chefs that will contribute to the success of the buisness in the future
Bachelor Degree in hotel management.
planning new menu.
managing budgets and cost control.
leading and managing a team to provide quality service to customers.
implementing the HACCP and following the food hygiene procedures
SHERATON GRAND HOTEL DUBAI (2016-2018)
THE COFFEE CLUB (2018-2020)
PIPELINE RESTURANTS( current employment)
reading and research
gymning
worship
