Using my restaurant experience to create new products for the retail market finding trends to bring all types of cuisines to ready meal production

Working to a Gp of 72 and running of three kitchen been In charge of 27 chefs and 12 kitchen porters gaining two rosette after taking over 4 weeks in and maintaining them for the last four years working out costing for each dish. daily Budgets and cost of productivity working on special events

Working along side head chefs and daily running of the kitchen work out costing and to a Gp working closely with the Junior chefs giving training

Working along side head chef covering his days off and teaching the staff sourceing new products and finding trends

Working all over the country and different Venus to all aspect of catering