Progressive culinary professional with over 15 years experience that include working and leading hight volume kitchens. These include restaurant and University settings. Excellent organizing, problem solving and coordinating skills. Ability to create exciting productive work environment and embrace diversity. Excellent knowledge of labour management and team leading. In depth knowledge of menu development and delivering the highest level of service and quality. Obtained a diploma in advanced cuisine from Le Cordon Bleu Ottawa. Red Sealed certified  with the Ontario College of Trades and also possess an Advanced Food Safety Certificate. Participated in Aramark intercompany culinary competitions, receiving 1st and 2nd places. Took part in the Aramark contract bidding  presentation team, with success.