I am a specialist in French and Western cuisine. I have developed my style from the different regions in the world where I have worked: from many places in France to my last position at Potato Head in Indonesia. These last 15 years, I have worked meticulously to evolve in all areas of cuisine (banquet, group, a la carte…). I’m very confident working with any cultural people and environment.I have learned to adapt and be very flexible in my approach to this industry. Actually executive chef at Kuta Paradiso Hotel in Bali, I manage a large team (including stewarding team). Manage menu creation, staff training, menu engineering, costing… As 5* hotel, KPH provide 3 outlets (Indonesian/ Japanese/ Chinese & Western cuisine), Breakfast buffet, group and banquet with ball room, pool & bar and room service facilities. My job also includes much interaction with clients. I am aware of a modern chef’s responsibility to market itself and the operation that it is part of. I enjoy writing articles about food and food culture and have good relations with the press.While I worked at “Meridien” hotel Abu Dhabi, I use to be part of the hygiene and food safety team of the hotel. I worked closely with the hygiene officer as a chef adviser for better application of good practices from the kitchen staff. So, I’m very well aware of all international standards of hygiene and good practices. I’m able to create and improve standards…I am completely computer literate.Throughout the texture of my services I had proven to be an asset in all organization I have worked for. As a leadership, I make my success with a close working relation with my team in all strategies and creation of new recipes, menus…