• Expert in menu pricing engineering and recipe development, ensuring costeffectivenessand culinary innovation.• Proficient in operations optimization, streamlining kitchen processes for peakperformance.• Skilled in supplier evaluation and selection to maintain high-quality foodstandards.• Adept at conducting food waste and cost analysis to enhance profitability.• Implemented inventory optimization procedures to minimize excess andimprove turnover.• Knowledgeable in HACCP protocols, upholding the highest levels of foodsafety and quality.• Proven track record in team development, fostering a culture of excellenceand growth.• Successfully increased sales through strategic menu planning and kitchenefficiency.

·       Creating new dishes, updating and planning menus that include price, layouts and kitchen amenities ·       Oversee the culinary management of Compass restaurants ·       Hiring and training head chefs·       Collaborating with marketing professionals to create campaigns and promotional material·       Comply with nutrition and sanitation regulations and safety standards

·       Teaching International and domestic students about safety, hygiene, management and organization of kitchen, cooking demonstration.·       Setup classroom, lab and other school equipment and supplies for students·       Created, prepared and delivered lessons plan

·       Involved with yearly budget preparations    ·       Created new standards, new team spirit, develop new menus and culinary concepts, preparation and implementation of menu presentations. ·       Ensured menu presentations are properly planned, set up, and specifications reviewed to ensure compliance, ·       Established production of recipes in line with the set pricing structure/customer budgets·       Modified, organized kitchen floor and repaired equipment, purchased items to improve safety, quality and performances. ·       Maintained annual food cost at 30 %

·       Implemented menu recipes, tasting and food cost, assuring quality·       Created and implemented standards, food safety and hygiene issue·       Banquet, afternoon tea and private events ·       Trained, and directed a brigade of 20 chefs.·       Controlled and minimized food waste·       Give prepared plate the final touch·       Meet & greet of dining guests including reviews and improvement guest  feedback

•     Part of pre-opening team•     In charge of meal periods such as breakfast lunch, afternoon teas, lunch and dinner  •     Created new menus, e.g., a la carte, special events cocktail events•     Coached kitchen staff•     Ensured all kitchen staff performed higher standards as well the quality of food and service offered to guests•     Management of food inventory, in compliance with the first in first out - principle" as well the purchasing