Creation of dishes,(Mediterranean ,Nordic, French,Russain Cuisine) creating menus organize, plan, and control, direct the work in the Kitchen, control labor and operating expenses, budgeting,scheduling,inventory control,purchasing decisions, cooparation with employees to ensure and provide all nessesary needs on a daily basis, monitoring the sanitary control due to regulations, management and control the whole team of Cook, financial reports (daily, monthly) to the Owners Group.

Budgeting, Menu creation( Nordic, French), managing the Kitchen brigade, tight cooperation with Managing Group( banquetes and catering) Perform the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food.

Owner and Chef. All responsibilities for creating new dishes,provideing catering, banquets, A la Carte , schedules for Cooks,budgets etc.

Sous Chef duties, Chef de cuisine duties