 Managed staff of twenty-five peoples to ensure quality and consistency. Creation of menus and recipe development of all desserts and restaurant menu, Weeding cake, show piece and special event. In charge of food and labor cost.

managed staff of 12 peoples to ensure quality and consistency .Creation of menus ,recipe development of all desserts ,weeding cake ,show piece and special event.In charge of labor cost and food.

Managed a staff of 10 peoples for creation pastry menu ,restaurant,banquet and outside catering.In charge for labor cost and food.

Responsible of two restaurant,French and Italienne,managed team of 12 peoples,creation menus ,cake,show pices and special event .

Responsible of two-pastry cook for the restaurant Dinning Room and dessert bar.

Sous chef for Francois Payard for 3 years at Daniel ,left Daniel to Ritz carlton anb back for Daniel with the pastry chef Thomas Hass.

pastry cook.

raise from cook to pastry sous chef in charge of production,service small party .

commis chocoltier production all the gannache.