One Kitchen- One Mission- One PassionThe True is on the Plate.Development of budgets for estimating labor & produce costs to ensure delivery of high quality service whilst maintaining stringent controls over spending to achieve operational satisfaction.Recruited, trained & developed a wide range of personnel of multinational & multicultural backgrounds.Led highly effective teams of demonstrating excellent interpersonal, communication & motivational skills as well as the ability to organize & prioritize workloads to achieve demanding standards of service within extremely tight time frame.Development program which provided training & education in hygiene, health, safety, stock control & purchasing which was successful in achieving a constant supply of skilled, motivated staff, many of whom went on to progressively senior position."I like to build my dishes around the best seasonal produce and treat them with integrity, intelligence and love".