Executive Chef with more than 35 years Culinary experience in 4 * & 5* establishments including Marriott & Hilton , Private Hotels & Country Houses with a passion to deliver the guests needs and more

Ensuring that the culinary operation works to established food costs, efficiency and to set the highest standards possible for the establishment

I am a Forward thinking chef with experience in many aspects of the culinary field some of which include large hotels with high volume banquets, fine dining restaurants and always trying to utilize local farm to table concepts

I am a competent and seasoned professional with a strong record of achievement in providing the management, technical skills and personnel motivation to ensure streamlined operations, customer satisfaction, and increased profitability

Excellent interpersonal communication skills, coupled with the ability to establish and maintain rapport with all levels of personnel, management and clients. Strong leadership, team building, planning, organizing and problem solving skills, all which realize a significant contribution to bottom line result

Specialties:xcellent leadership & organizational in the Kitchen , conscientious on minimizing company operational expenses, revenue management & profits maximization, F&B budgeting & forecasting, profit & loss management, customer relations, menu planning, administration,

Responsible for pre-openings and setting up New Restaurant & Kitchen Ventures from Kitchen / Restaurant Equipment & Layout Design

Modern and Classical cooking techniques to a 2 & 3 rosette level, whilst the kitchen adheres to hygiene and health and safety regulations and H.A.C.C.P substantial “hands on” experience in the hospitality industry, coupled with the required skills to anticipate potential problems and implement appropriate resolution measures