With over 18years of hospitality industry experience, my career as chef began in Sicily with regional/Italian cuisine and learning everything concerning mediterranean culture and products.Given my closely experience in several fine-dining restaurants in Sydney, where I spent over six years, I developed business sense skills. For instance, food safety, cost control, food cost, product selection, orderings. Organization skills such as planning, safe food handling, teamwork, training, team player;management skills, staff coordination, service shifts, roster. Attention to details, knowledge of international products, dishes and tecniques. Creativity, problem solving skills and yet, paing attention to details, stress management, working under pressure are in my baggage too.