executive chef de cuisine

My goal is to be an integral part of a dynamic institution where my enthusiasm and hard work will lead to success not only for me but also for the company I represent. I need to be part of a progressive team where creative thinking and collaboration solves problems and contributes to the well being of the company. With over 35 years experience as a chef, reaching the position of Executive Chef and Operations Manager, my expertise is:  Training, development, stock control in a Food & Beverage department.  Hygiene, health and safety and different levels of HACCP,  Housekeeping and laundry training, Restaurant training.  Training, development & nurturing of all new & experienced staff  Stock Control & Management  Budgets, administration & Food Costs  Menu Design – creating innovative dishes often in accordance with market availability  All kitchen areas include Pastry.  Managerial & communication skills

Executive Chef