​Executive Chef Nov 2008 – Dec 2012
Sous Chef Noe 2006 – Nov 2008

I’ve been in charge of an 18 permanent cook brigade, plus up to 20 casual.
Responsible to hire and train the staff according ISO 22000 and HACCP rules, in a modern equipped kitchen.
Planning high volume events, such as 2000 covers set menu and 1000 covers outside catering. 
Planning and scheduling 2 more permanent convention outlets, of 200 and 500 covers a day.