Professional Chef with a passion for food and innovation. Experienced in all elements of menu engineering and development, from costing to designing a menu that coincides with the constrictions and limitations of the kitchen and personnel.Strong management and organisational skills, with experience in leading a brigade of over 20 Chefs.Experienced in a multitude of different styles of food including casual fine dining, banqueting, bulk cooking, pub style, a la carte, set menus, buffet and fast paced modern Australian cuisine.I believe as a Chef you are always learning and can gain knowledge from anyone no matter what level of experience they have.I am forever looking to challenge myself and take my career to the next level.