I am a career chef who has cooked at a Michelin star or comparable level for nearly 2 decades, I am strong and highly knowledgeable in every aspect of a kitchens operations, from any type of traditional or ultra modern cookery, preparation or presentation to having the energy, fitness and work ethic to regularly deep clean and maintain hygiene, or the knowledge to manage every aspect of a businesses back of house operations from COG'S, ordering, costing, menu design, and stock taking to recruitment, training, rostering, development and pays. There is no part of restaurant operations I have not successfully and repeatedly managed consistently throughout my career.