Leo Diaz Email & Phone Number

Despite I’m currently working as Junior Sous Chef, it all started at the kitchen of a Local Restaurant in London as Commi Chef. After that, I moved to a Tapas Restaurant based in London, where my career as Chef de Partie started and continued as Senior Chef de Partie in Hoi Polloi Restaurant, placed in Ace Hotel London.In the present time, I’ve continued my development as Chef at Royal Automobile Club, a fast paced environment where the food quality is extremely high and the attention to the detail a key skill for developing a good job.Throughout my journey, I’ve developed skills creating menus and managing people, as well as experience running the pass and supporting the Head Chef with orders and food records.Commitment, initiative and enthusiasm are applied in every new dish I create.

Listed skills include Gestion De Personas, Alta Cocina, Gourmet, Catering, and 7 others.