Share your talents, background and expertise.Three-year diploma in Hotel Management with Over Fifteen years of career in food preparation and kitchen, banquet and ala carte operations for leading hotels, resort and restaurants. Culinary innovator known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labour cost. Proven ability to effectively lead multi-outlet fine dining and high-volume operation. Superior leadership, coaching and team building skills frequently praised by senior management. Committed to creating dining experiences for all guests. Thrive in high-pressure environment. Passion for food and flawless service.