Daniel Tsvetanov

• Lead and supervise the entire kitchen team.
• Organise daily kitchen operations and service
• Maintain food quality and presentation standards
• Ensure full compliance with HACCP and food safety regulations
• Manage food ordering and stock control
• Recruit, train and develop junior chefs and kitchen staff
• Coordinate with front-of-house management

to ensure excellent customer service

• Trained junior chefs to enhance their professional skills.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.