• Working at Michelin star and three Gault Millau toques restaurant.
• Second in command in the kitchen, helping the Executive Chef Auguste Gusteau to run the kitchen and manage 12 staff members.
• Helping the Executive Chef to pick and train new employees. So far, we improved the kitchen performance by 40 %.
• Reworked the entire menu in 2017 and increased sales by 90 % and due to it won an award "Best Chef".
• Making sure stock control and rotation procedures are implemented.
• Monitoring that portions are correct and the food is plated in an attractive manner. By introducing new process already reduced food waste by 30 %.
• Responsible for completing all audit and quality standards documentation.

• Promotion from Commis Chef to Chef de Partie.
• Was in charge of roast station and led five assistants - commis chefs.
• Followed the guidance of the Sous Chef Grant Aschatz.
• Gave inputs in new ways of food presentation or dishes.
• Prepared roasted and braised meats and their appropriate sauce.
• Ensured adequacy of supplies at the cooking station.

• Worked at station of starters and meat station.
• Learned Italian cuisine with different cooking techniques.
• Improved solid culinary skills and methods by working under the guidance of Chef de Partie Ferran Adria.
• Assisted in food preparation and in producing menu ideas.
• Served and prepared the meals.

Bachelor's degree in Culinary Arts Management. During my studies, I did a placement at award-winning restaurant Pillars where I have learned the art of fine service and culinary best practices.