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Last seen: 5 months ago
PROFESSIONAL SUMMARY Dynamic and results-driven Executive Sous Chef with over 18 years of international experience in high-volume culinary operations, menu development, and large-scale catering. Specialized in managing multi-cuisine kitchens, producing 5,000–8,000 meals daily, and leading operations for institutional, banquet, and outdoor events. Demonstrated expertise in cost control, HACCP compliance, and team leadership, with a proven track record of streamlining operations and enhancing food quality. Awarded Sous Chef of the Year (2016) for pioneering cost-saving strategies and vendor partnerships. World Chef Association. Skilled in global cuisines, kitchen leadership,
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