Position:
Chef de Cuisine at Joya Restaurant
Work:
Joya Restaurant
since Aug 2008
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Chef de Cuisine
Restaurant Zitune
Aug 2007 - Mar 2008
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Sous Chef
Spencer's for Steaks and Chops
Jan 2004 - Jul 2007
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Sous Chef
Education:
Le Cordon Bleu 2001 - 2002
Skills:
Culinary Skills, Recipes, Menu Development, Fine Dining, Cuisine, Catering, Gourmet, Restaurant Management, Banquets, Restaurants, Food Service, Seafood, Sanitation, Food, Cooking, Food, Menu Costing, Pastry, Culinary Management, Food Safety, Recipe Testing, Food Preparation, Menu Engineering, Pre-opening, Hospitality, Hospitality Management, Food Industry, New Restaurant Openings, Hospitality Industry, Hotels, Mediterranean, Event Management, Food Quality, Butchery, Customer Service, Food Cost Management, Chef, Wine