Bilingual professional holding a BSc in Veterinary, Level 1 Food Hygiene and Safety v5 and Level 2 Food Hygiene and Safety for Catering v10 (HACCP trained). Overall 14 years of experience with goat meat, japanese food and restaurant management. Food trends seeker. Proven experience in creating innovative dishes and calcullating costings. Passionate about working in a fast paced environment.

Expertise: HACCP, Ingredients preparation, Stock Management, Menu Creations. Problem Solving, Customer Service, Restaurant Management, Employee Engagement.