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- Creating menu items, and recipes, developing dishes for special events in private villas and houses- Ensuring food quality and excellent standards are maintained for in-room dining kitchen, Caminetti Bar, Chenot wellness menu- Private pizza classes and cooking classes for guests- Control of food items and daily orders with suppliers- Training of employees- Directing the food preparation process and delegating tasks - Cooking and preparing high-quality dishes.- Supervising, motivating, and working closely with other Chefs of all levels- Being responsible for health and safety

- Designing/developing restaurant menu Mexican-Mediterranian fusion- Training staff- Helping kitchen to become more efficient and cost-effective- Troubleshooting problems- Food Costing, Food Plating, and Presentation- Placing orders with suppliers- Cooking for events and special occasions

- Managed a team of 2 in the galley- 9 weeks of charter- Full time private chef for owners and guests- Seafood, Mediterranean, vegetarian

- Prepared meals for breakfast, lunch and dining services- Experimenting with flavors, food combinations, pairing food and drinks- Learned all about natural essences and flavors, and also fermentation of vegetables and fruit- Collaborating with the Restaurant Manager to set item prices- Maintaining the kitchen and surrounding areas in conditions that meet all standards and health code regulations- Monitoring inventory and purchasing supplies and food from vendors- Hiring, training and supervising kitchen staff- Identifying and introducing new culinary techniques

- Delivering a high standard food at all times- Ensuring all dishes are served at the correct portion size, quality and temperature and enforcing strict ticket times on service- In the Head and Sous Chefs absence take complete ownership over the running of the kitchen, making decisions, managing staff- Ensure that all products used are of a high standard quality- London styled menu

• Japanese and Mediterranean Fusion Cuisine• Working with a top ranked Chef Marko Djurasevic, who has worked in many Michelin- starred restaurants in Spain• Assisting and rotating with Head Chef and Sous Chef on the grill, pan andserving station• Preparing and serving food items• Working on the ‘pas’• Learned more about physical and chemical transformations of ingredients• Cleaning and filleting various types of fish

• Small restaurant famous for craft beers and seasonal menu• Prepared meals for breakfast, lunch and dinning services• Experimenting with flavors, food combinations, pairing food and drinks• Learned about natural essences and flavors, and also fermentation of vegetables and fruit

• Setting up the line for Lunch and Dinner service, large scale buffets up to 1500 people, as well as special events• Golf Club kitchen, day to day operations

• A la carte Restaurant• Setting up food stations, buffets• Making food at live sections for dinner up to 700 people