I'm a chef with 18 years of experience in professional kitchens
I work in large and busy catering operations from 100 to 3000 customers per day
Restaurants hotels private schools universities staff restaurants canteens stadiums large events
I have knowledge with menu planning menu costing supervisory up to 25 members of kitchen staff
Haccap food safety and reporting systems budget planning and stocktaking.
Level 2 professional chef nvq
Level 3 professional chef nvq
Master in Communication and Market research an University of Wroclaw
Food safety management level 2 and 3
First aider
Fire safety management in catering
Food cooking music video games it technology science theatre musicals food festivals live cooking cars ice hockey books astronomy chemistry programming and software applications
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