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Executive Chef with managerial power, coordinating, and menu developing experiences in various foods and specialized in Cuisine Gourmet and Italian Cuisine, French Cuisine. fusion Cuisine and international banquet
Extensive experience in food preparation rules and regulations by H.A.C.C.P standards.
Manage a team of 12 Sous-Chefs and 150 junior staff plus 65 steward
Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies.
Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence.
Giving both positive and negative feedback to kitchen staff on a daily basis.
Providing appropriate training for all members of staff.