Executive Chef with extensive experience in traditional French brigade kitchen. Skilled in sauté , searing, roasting , sous vide' , sauces and H.A.C.C.P programs. Excellent background in expediting recipe development employee training and pastries. Experience in Excel, PowerPoint , Compeat, protein fabrication and walk- in organization.
|
|
Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.
School Attended
Job Titles Held:
Degrees
© 2021, Bold Limited. All rights reserved.