Through international experience in restaurants, bars, catering and 5* hotels I have the ability to run a profitable culinary department. With focus on value for money and delivering creative contempery cuisine, innovative adaptations of the country's local cuisine I'm in, and well executed staples international travellers expect at a high quality. I run my department as if it was my own business constantly looking to save on base line cost's whilst improving production quality. Im a natural leader and drive my team to higher performance through leadership by example but allowing them to express and action there ideas, benchmarking achievements and coaching thier development needs.