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European and Italian chef de partie in a 5 STARS and member of leading Hotels of the world, I am responsible for the production of all kinds of Italian pasta prepared with the traditional way as well as other European dishes served both a la carte and in buffets, live cooking food and at different sales points. Also I am in charge of minimizing wastage at all stages of food production and for instilling in the staff a culture of essential hygiene practices connected with food cooking, storage and meal preparation. Apart from preparing meals at scheduled times. Also I am responsible for overseeing all the work done by kitchen staff and ensuring that they carry out their duties to the fullest of their abilities.

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