With over 19years of experience in the culinary industry, I am a Group Chef at Asmara Restaurants Kenya, where I am responsible for delivering food with the highest hygiene, quality, and safety standards, strictly following all health and safety guidelines. I have worked in different cuisines and settings, from Italian to catering, and I am passionate about creating delicious and innovative dishes that satisfy our customers and exceed their expectations.I have developed chefs to run stations efficiently during peak service periods, and deputized as head chef, successfully managing all aspects of kitchen operations during times of absence. I have also contributed to the development of recipes and menu pricing, researching and selecting ingredients based on seasonal availability and quality. I continuously monitor and control food cost, and build and develop back of house team, providing performance feedback and training. I am eager to learn new skills and techniques, and have attended online training courses in Singapore chilli crab from Worldchefs, a global association of chefs. I hold an advance diploma in restaurant and hospitality management from John Academy, and I am pursuing a bachelor's degree in hospitality management from Unicaf University. I speak English and Middle English, a historical variant of the language.