Executive Head Chef
Holiday Inn
2015 - 2023
- Led kitchen operations, ensuring high standards of food quality and presentation.
- Developed seasonal menus, incorporating fresh local ingredients to enhance guest experience.
- Trained and mentored culinary staff on food preparation techniques and safety protocols.
- Implemented cost control measures, optimizing inventory management to reduce waste.
- Streamlined kitchen operations for increased efficiency and reduced food waste.
- Enhanced guest satisfaction by consistently delivering high-quality, innovative dishes.