When I was a executive chef, my financial management skills helped me maintained my cost for the kitchen food, equipment and staff. Training all staff to industry standards to become exceptional staff. I’ve designed programs and policies to maintain the consistency. I am a Red Seal And Certified Chef De Cuisine Chef. As I have stepped back and turned a new page and I went into spray foam as a career. I used my executive kitchen management training skills to my advantage to stand out and go the extra mile. I started to get trained and I’ve self trained my self to get better and to learn all areas of the industry. My Human resource management skills shined to where my training people, create programs, check list, warehouse organization-cleaning-FIFO, inventory, over looking chemicals and properly organized and labelled.