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