FAQs
- What education and/or training do you have that relates to your work?
I posses highest education in F&B field, CEMC - CFBE that force me to keep-up with continuous up-grades in order to be certified.
- How did you get started doing this type of work?
Award Winning Master Chef with distinguished management career spanning many years in increasingly responsible positions. Successful progression in hospitality industry with consistent record of exceeding standards and expectations. Like to build upon current qualification and diversified experience.
- What types of customers have you worked with?
Ice Carving Eatable Vegetable Arrangements Chocolate and Salt Carving and Sculptures Classical Charcuterie (Hors d'Oeuvre) - European Cuisine Alternative-Nouvelle Cuisine Patisserie - Wedding Cake - All types table service (French Russian English) Menu (Party) Cost Control Figures. and whatever is ask.