Certified professional chef with 19 years’ Cruising experience with proven ability to identify and mitigate operational risk. Positive and self-motivated, keen on reducing cost and increasing efficiencies within the given resources with an emphasis on quality food. My strengths lie in collaboration with a keen eye for detail while focusing on cost, risk management & communications. I am confident in significantly improving menus to produce creative dishes which are innovative yet cost effective. My cross-functional leadership capabilities ensure success at challenging roles to reap strong sustainable results.