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I am a French national with a passion for the English language since my youth. I am originally from Montautour, a small village in the region of Bretagne, but my career as a chef has taken me from Paris, where I cooked in a brasserie jazz club, to England where I cooked in several hotel restaurants. My most recent employment experiences have expanded into work that allows me to actively explore different aspects of the cooking industry, use my skills for organization and time management, and practice speaking English.

I am confident in what I do. I am motivated and positive,especially under pressure. I love cooking and also learning new things. giving it a go. I will describe myself as a Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.

Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.

Chef with extensive experience at Kiwi Grill, excelling in menu planning and inventory management. Proven track record in enhancing operational efficiency and ensuring food safety standards. Adept at leading teams and resolving customer issues, consistently delivering high-quality dishes that meet diverse dietary needs. Committed to culinary excellence and team collaboration.

Dynamic Executive Chef with a proven track record at Knapp Winery, specializing in seasonal menus and locally sourced ingredients. Expert in food safety and sanitation, I enhance customer satisfaction through innovative culinary creations and effective team leadership, fostering a collaborative kitchen environment that drives repeat business and elevates dining experiences.

Rosa Morla

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