Skilled Executive Chef and international culinary guru with 10 delectable years specialising in French and Italian cuisine. Eager student of new presentation and production techniques in food preparation. Highly competent manager of people, time, and cooking procedures.
Exceptional time manager
Knowledgeable in FDA rules and regulations
International cuisine guru
Villa Alessio 1/1/2011 to Current Executive Chef London
Compile budget and product projections and reports.
Develop new menu items based on current techniques and market trends.
Establish cost-effective portion sises and cost estimates for menu additions or changes.
Botegga Orazio 3/1/2007 to 1/1/2011 Executive Chef London
Consulted with F&B management to ensure quality food production.
Conducted spot-checks of prepared dishes for 3 to Chefs determine satisfactory presentations.
Supervised the preparation of complex dishes.
Chez Friso 6/1/2004 to 3/1/2007 Executive Chef London
Established and provided oversight for the overall cleaning and maintenance of kitchen area and equipment.
Kept abreast of new culinary techniques and trained staff accordingly.
Assessed products to ascertain quality and and price were congruent.
The Premiere Institute of Culinary Arts 2004 Bachelor of Professional Studies – BPS: Culinary Arts Management London, England, UK