Experience

The Henry Hotel - Autograph Collection

• United States
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Mar 2012 - Present

  As a Head chef ,I additionally accused of amplifying the gainfulness of the kitchen staff, and dealing with the sous gourmet expert and chef de partie, whom are straightforwardly beneath them in the gourmet expert's levels of leadership. Keeping up immaculate individual cleanliness and high work and security models in the working environment is inconceivably critical for all gourmet specialists. As a Head chef ,I additionally accused of amplifying the gainfulness of the kitchen staff, and dealing with the sous gourmet expert and chef de partie, whom are straightforwardly beneath them in the gourmet expert's levels of leadership. Keeping up immaculate individual cleanliness and high work and security models in the working environment is inconceivably critical for all gourmet specialists.



JW Marriott Grand Rapids

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Mar 2010 - Feb 2012

  As a sous culinary specialist/Chef ,I am in charge of arranging and coordinating nourishment readiness in a kitchen. This will include a huge level of directing other kitchen staff, and additionally looking out for issues that emerge in the kitchen and seizing control of a circumstance immediately. The sous culinary expert may likewise need to successfully teach failing to meet expectations staff individuals, and give motivating forces to staff individuals to go well beyond the desires of their specific gourmet specialist parts. Show less