Chef , sous chef, chef de partie

Leisure, Travel & Tourism Professional Olbia, Sardegna, Italy

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Summary

My experience started from the bottom, I started as a dishwasher and over the years I worked my way up to become a chef. I now have over 20 years of experience, working in restaurants serving Mediterranean, traditional Italian, regional and gourmet cuisine. In my career, I have done practically every job there is to do. I also ran a restaurant for about 8 years.

Expectations

I prefer to work a single shift with at least one day off per week. If there are two days off, that would be a plus, obviously with a lower salary. I am only willing to work shifts if the job is very close by.