Share your talents, background and expertise.Executive chef: as a chef a take a lot of pride on been an organized and fair leader. I love to teach and learn from all my employees all while working side by side with them Executive Sous chef: My job at Harvard club is to manage all kitchen aspect of the club as the Executive sous and no Executive chef on site was the acting Executive chef of one out of the two locations that the Harvard club has. Chef: cook one at Mandarin Oriental Boston; it’s a deferent breed of awareness and attention to details and it only made me a better chef working for MOBOS. My job responsibility is to be the leader of kitchen in all aspects in the absence of the ex-chef Classical French Cuisine: I worked for L'espalierl/Sel de la terre witch is conceder to be one of the best restaurants in Boston. And they specialize in classical French cuisine.