About
I am very responsible and passionate about my work. A chef must be adaptive, productive, and able to work calmly under pressure. I have 18 years of experience, and I like to keep myself updated with new brands and work styles in the industry. My previous work as a branch manager has enabled me to pre-plan and organise efficiently and be more productive.
Personal Details
Hobbies & Interests
Motorcycles, skiing, hiking
Experience
Sous Chef
Preparing food for 32 crew members, creating charter menus, maintaining hygiene of the galley, dry-store, refrigerators, and freezers. Achievements include preparation of the galley for the Atlantic crossing.
Sous Chef
Creating menus with head chef daily, supply orders using yacht supply agencies, participating in budget control, supporting crew chef, cooking halal food for guests.
Sole Chef
Food preparation for 10 crew members and max 3 guests, daily supplies collection from local suppliers and producers, daily preparation of seafood and local meats on guests and owners' demand.