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About me
I would like to briefly introduce myself to you to be considered for the Executive Chef position available with you. Currently I am employed at The Stanley Hotel & Suites as the Sr Chef de Cuisine, I have hotel opening experience and kitchen design and set up, Payroll experience, Micros materials control and hiring of staff.
I have gained a tremendous amount of 5-star experience, from farm to table using the best possible ingredients in Paris, London and Cannes which has allowed me to expand and enhance my hands-on knowledge of what it means to be an excellent Chef.
My more than Fifteen years’ experience, I enjoy experimenting with ingredients to create innovative flavour sensations and has allowed me to gain fresh insight and a thorough understanding of what are the crucial elements required to have a successful team of 150 chefs and stewards working closely with you and managing efficient food preparation and service. Understanding the Planning for Business volumes, Leading People & Valuing Diversity
Managing Operations Customer Focus, Adaptability & Teambuilding to Influencing Outcomes & Drive for positive Results.
Experience
6 years and 4 months
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Chef De Cuisine
The Stanley Hotel and Suites - Port Moresby, Papua New Guinea
F&B kitchenDecember 2017 - Now · 6 years and 4 months
Education
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Culinary Arts
Red River Collage - Winnipeg, Canada
January 1989 - June 1991Red Seal Cook CK 71
Languages
1 language
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English
Native or fluent
Personal information
Nationalities
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Canadian
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Australian
Skills
6 skills
- All Office programs
- food costing menu creation
- Human Resorces
- most Social Media applications Inst,Twitter,FB,Pin
- PAYROLL
- Stocks and sauces
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