Experienced Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Menu Engineering, Food & Beverage and Hospitality Management. Strong entrepreneurship professional graduated from Heliopolis advanced technical school for hotels affairs and tourism services
In the cold kitchen serving the main restaurant, open buffet contain 5 live cooking stations from different cuisines, reporting to sous chef, responsible about buffet presentation and refilling, distributing the menu preparation on the staff
