Superior culinary skills, very advanced international cuisine knowledge, unique techniques, strive to perfection, high level management, permanent professional development, food safety, budget constraint, P&L detail, goal-oriented, great guest satisfaction interaction, company ambassador, inventory control and rotation, portion control, consistency, action planning & executing, staff performance improvement, talent aquisition, hiring, training and coaching, labor and food cost, waste management, ordering policies, cleanliness, equipment maintenance scheduled, BOH and FOH hygiene, etc.
Read, listen to music, and play sports.
I was Head of the Culinary Department, Executive Chef and Culinary Arts Teacher.
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