- cooking elegant ala carte dishes\r\n- prepare buffet and catering \r\n- Menu planning and engineering \r\n-Cost control and menu costing \r\n- work load analysing and staff recruitment \r\n- quality assurance\r\n- L & D and staff training \r\n- HACCP , hygiene and food safety\r\n- purchasing and dealing with suppliers\r\n- Standards of receiving and storing\r\n- Molecular and modern cooking\r\n- multiple cuisines.\r\n\r\n\r\n
Chess, swimming and tennis ball
*Andalusian medical services group - hospitality manager\r\n*Two Spoons corporation, Group Executive Chef \r\n*Marriott international - Chef de Cuisine
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