Description

Hospitality professional with hands-on experience in luxury hotel and fine dining operations. Skilled in team supervision, restaurant service, guest satisfaction, and Food & Beverage cost management. Worked as a Team Leader (Chef de Brigade) at prestigious hotels including Radisson Blu Hammamet and Hotel Africa Hammamet. Holds a Higher Diploma (BTS) in Hotel and Restaurant Management from the Institute of Management of Hospitality – Hammamet.