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Experienced and passionate chef with over 10 years of culinary expertise, including 2 years in Dubai’s high-end dining scene. Has worked under Michelin-starred chefs and within Michelin-starred restaurants, gaining extensive knowledge in fine dining standards and international cuisines. Played a key role in the success of Sass restaurant in Egypt, which was awarded Best Restaurant in Egypt 2020 during a national chef competition, where I was also recognized as Best Young Chef. Currently working at Sous chef at Sol tropikal By Melia, Albania further refining my skills in luxury and innovative gastronomy.

Dedicated and passionate culinary professional with over a decade of experience in the industry, beginning at the age of 16. My culinary journey started even earlier, growing up in a family-owned Thai restaurant where I began honing my skills by washing dishes at the age of 8. By 21, I had advanced to the role of sous chef, reflecting my deep commitment and expertise. I hold a degree in Culinary Arts from a prestigious institution in Maui, Hawaii. My culinary strengths are deeply rooted in Hawaiian and diverse Asian cuisines, including Japanese, Chinese, Korean, Filipino, Thai, and Laotian dishes. My extensive background and culinary education make me a versatile and innovative chef, ready to bring unique flavors and techniques to any kitchen. In addition to my culinary background, I have five years of experience as a retail manager at Zumiez, where I developed expertise in merchandising, sales tactics, and effective communication. My experience in retail has strengthened my ability to connect with customers, manage a team, and drive sales. Committed to professional growth, I am willing to invest time and effort into developing new skills outside the kitchen.

Culinary professional with comprehensive experience in high-pressure kitchen environments, hospital and hotel dining, and large-scale events. Skilled in food safety, menu development, and kitchen management, with proven ability to mentor and manage teams of up to 30. Seeking a Sous Chef role to leverage expertise in American cuisine, food safety management, and staff development.

Driven, safety conscious, self-directed professional with over sever years of line cook, food preparation, cashier, bartending experience. Contributor of broad experience working in environments, which demand strong work ethics and unwavering commitment to excellence. Interacts well with both customers and coworkers, exercising a high degree of professionalism, discretion and problem resolution capabilities; great team player. Detailed-oriented and resourceful with proven ability to complete tasks on time and in accordance with expectations. Exceptional ability to effectively multi-task and expedite. Excellent organization and coordinating skills planning specials for the day. Ability to work in a high pace environment efficiently resulting in high productivity. Fluently speaks, Spanish and English. Significantly improved staff morale promoting engagement and support.

Seasoned Sous Chef specializing in modern cuisine. Successful 16 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Seasoned Sous Chef specializing in modern cuisine. Successful 10 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Seasoned Sous Chef specializing in
Modern cuisine. Successful 10 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.

Witney Stanley

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Sous Chef

Sous Chef

Line cook

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Sustainable Baking And Pastry - Baking And Pastry Certificate

Sustainable Culinary Management - Culinary Arts Management

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Sous Chef

Sous Chef

Sustainable Baking And Pastry - Baking And Pastry Certificate

Line cook

Sustainable Culinary Management - Culinary Arts Management

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