Skills
Culinary Arts, Gastronomy, Hot Section Management, Garde Manger (Cold Kitchen), High-Volume Operations, Banquet & Event Catering, Menu Execution, Portion Control, Kitchen Team Leadership, Food Safety & Hygiene, HACCP Compliance, ISO 22000, Prep & Mise-en-place, Fine Dining Standards, International Cuisine, Stress Management, Teamwork.
About
Highly disciplined and passionate Chef de Partie with a Bachelor’s Degree in Culinary Arts and Gastronomy and over 4 years of proven experience in 5-star hotel kitchens. Expert in managing hot/cold stations, executing high-volume culinary operations (up to 1,000 covers per service), and leading junior kitchen staff. Certified in strict food safety standards (HACCP & ISO 22000). As a former national badminton athlete and sports club founder, I bring an exceptional work ethic, ironclad stress tolerance, and a strong team-oriented mindset to high-pressure kitchen environments. Immediately available and fully mobile for international opportunities in France, Switzerland, and Austria.
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