Executive Chef with 2 decades of successful experience. Highly adaptable and accomplished in all cuisine types. Possess proven versatility with experience in hotels, independent restaurants, off site catering, store fronts and manufacturing. Adept at developing and working within budgets. Expert in productivity while controlling food and labor costs. Can flawlessly execute in the culinary arts, management, training, standardization, sales and marketing plans and customer relationsAwarded with a 3 months management assignment to train staff for the GCT in Croatia.Sold and delivered Gourmet Catering services for 1400 people for Lufthansa airlines Co. Sold and delivered my largest non-profit catering event for 1500 people with the Egypt air Co. Sold and more than 5000 people by day for fast food in airport red sea Hurghada Egypt.Executive chef for Sbarro Company and Louis catering in sharm el shagk airport For more then 3500 people by day.The standardization of menu recipes with presentation photos to create a blueprint for success Controlling fine dining food costs at or below 29.5% compared to the industry standard of 33% Maintaining gourmet dining labor costs at or below 29% compared to industry standard of 30% Flattened banquet labor costs at 5% compared to industry standard of 7% Maximize word of mouth advertising by creating unforgettable cuisine and memorable moments Flawless execution of small, medium or large scale culinary/catering events Continually raise the bar on kitchen and front of the house performance levels through training Expert troubleshooter can snuff out small fires while they are still in the smoke only stages Keep excitement with a changing menu as I am a highly versatile, creative and adaptable Chef I bring an unmatched passion and boundless enthusiasm for my job each and every day The organization of kitchens and training staff for maximum efficiency, quality and productivityOne man with a passion