Executive Chef & Global Culinary Advisor

Concept and Menu Development

Retention & Engagement Strategy

Training, Development, Recognition, and Succession Planning

High-Performance Team Building

Asset Control System

Food & Beverage

Culinary Excellence

Food Safety and Sanitation: HACCP (Hazard Analysis and Critical Control Points)

Cost Containment

Project Management

Organizational Effectiveness

Waste reduction

Global Food Trends Awareness

Customer Service Excellence

Mentoring and Development

Team Motivation

Catering and Events Management

Food Labeling Compliance

Allergen Management

Hotel Branding

Seasonal Menu Rotations

Sous Vide and Molecular Gastronomy

Catering and Events Management

Culinary Research

Community Engagement:

Mentoring and Development

Culinary Competitions

Innovative Cooking Techniques

Customer Service Excellence

Menu Adaptability

Quality Assurance

Inventory Management

Project Management

Financial Forecasting

Customer Feedback Analysis

Pricing Strategy

Organizational Skills

Data Analysis

Ingredient Sourcing

Vendor Relationship Building

Crisis Management

Marketing Skills

Cost Analysis

Computer Skills

Supplier Negotiation

Multi-Tasking

Public Relations

Sustainability Practices

Global Cuisine Knowledge

Event Planning

Customer Relationship Management

Menu Engineering

Team Building

Problem-Solving

Strategic Planning

Customer Focus

Food Safety and Sanitation

Adaptability

Quality Control

Time Management

Financial Management

Creativity

Leadership and Management