Ø Project Management
Ø New product development and delivery
Ø Business operations organization
Ø Menu creation
Ø Public Relations
Ø Team Leadership
Ø Event Management and Promotion
Ø Multi-unit Operation Management
Ø Cuisine sous-vide
Ø Rational ovens expertise
Ø Kitchen & Floor Plan Design
Ø Administrative Skills
Ø Budget Forecasts
Ø Communication Skills
Ø Customer Relations
Ø Business Development
Ø New Business Development
Ø Organizational Restructure and Change
Ø Inventory Management
Ø Labour & Food Cost Control
Ø New opening
Le Chef Pierre
Executive Chef, culinary adventurist and entrepreneur. Trained and studied in preparing and supervising the preparation of foods of all types. Adept at managing all food-related personnel and activity in the hospitality field in the best ways to cook, design and present food product.
Strong education and hands-on experience in the preparation and management of meals and menus with a solid understanding of how to adjust taste and ingredients to accommodate a variety of tongues, diets, and cultures.
Exceptional communication skills for coaching and training staff in the best ways to design, and cook present foods.
Excellent organizational skills as demonstrated in the ability to apply best practices to save costs and manage time, whether preparing simple restaurant meal or a large event.