EXECUTIVE CHEF of BHG Group.The manager of the restaurant.• The opening of the restaurant• Building the menus• Team management• events management• food cost & payroll follow-up• Supervise kitchen staff's activities• Supervises and coordinates activities of cooks and workers engaged in food preparation.• Demonstrate new cooking techniques and equipment to staff.• Interacts with guests to obtain feedback on product quality and service levels.• Responds to and handles guest problems and complaints.

Hotel kitchen openingOpening hotel outlets: Dairy restaurant, Event's kitchen, Meat restaurant, Tapas barTeam management

Planning and directing food preparation and culinary activitiesfood cost follow-upSupervise kitchen staff's activitiesArrange for equipment purchases and repairsRecruit and manage kitchen staff

opening hotel outlets: herbert samuel restaurant, dariy restaurant.Supervises and coordinates activities of cooks and workers engaged in food preparation.Demonstrate new cooking techniques and equipment to staff.

One and a half years at King's Garden RestaurantThree years at La RéganceMain butcher at the hotel