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Professional Summary
Innovative and ambitious Investment Banker who is enjoys the challenge of acquisitions, organizational restructuring and leading projects from concept through to completion. Built and launched the U.S. affiliate for a China based, tech-focused investment banking start-up.
Work History
President, 03/2017 to Current
China Renaissance Securities (US) Inc. New York, NY

Lead financial institution dedicated to serving China's new economy entrepreneurs with one-stop financial solutions in Mainland China, Hong Kong, and the United States.

  • Direct sales, trading, research ECM, investment banking and operations efforts.
  • Expand distribution of Chinese private, and public, capital raising services into U.S. institutional hedge funds, mutual funds, sovereign funds, endowments and large family offices.
  • Spearhead and led the sale of Chinese private placements and public offerings.
Chief Operating Officer | COO, 07/2012 to 03/2017
China Renaissance Securities (US) Inc. New York, NY
  • Led company through organizational restructuring, many times over, successfully retaining key management and staff.  
  • Oversaw multiple successful rounds of financial audits and regulatory examinations by FINRA and the SEC and audits for potential investors. 
Chief Executive Officer | CEO, 08/2012 to 04/2016
China Renaissance Securities (US) Inc. New York, NY
  • Led the U.S. effort in one of the largest private capital raisings in the world, $7B financing round for China's largest ride-hailing app, Didi Chuxing
  • Served as a supervisory principal for majority of the equities.
  • Spearheaded the U.S. efforts for the largest ($3.3B) single funding round ever raised by a venture-backed Internet startup in China for Meituan-Dianping, China's largest group deals site.
  • Oversaw more than 12  IPOs, since inception, including the $2B IPO of JD.com ($25B valuation) which was, at the time, the largest Chinese internet IPO. 
  •  Recruited, trained and directed equity staff, including infrastructure and support structure.
Head of Equities, 01/2012 to 01/2013
China Renaissance Securities (US) Inc. New York, NY
  • Launched first U.S. expansion with the opening of a New York-based space.
  • Developed, implemented and led the U.S. cash equities platform, strategically navigating regulatory business line applications.
  • Fostered positive, profitable relationships with high-profile clientele.
  • Collaborated with overseas counterparts.
  • Oversaw and streamlined multiple rounds of regulatory licensing applications, as well as, the build-out of those various business lines.  
  • Identify, develop and close new clients and business opportunities.

 

Director | APAC Equity Trading, 01/2007 to 01/2011
Citigroup Global Markets Inc Singapore, Hong Kong, London
  • Facilitated the trading for the APAC region and provided markets for a range of ADR/GDR securities traded overseas to accommodate the liquidity demands of institutional clients.     
  • Priced block trades and managed a $100M book.  
  • Interfaced and coordinated with program trading and derivatives desks to help price risk trades and products. 
  • Shaped ADR/GDR liquidity and supervised DR-Ordinary share conversation for the regions to accommodate pricing and market-making of securities.  
Director | Head of International Relations, 01/1998 to 01/2007
Citigroup Global Markets New York, NY
  • Trained, mentored, and managed an operations team supporting the international sales and trading desks for cash equities.
  • Coordinated departmental strategic objectives, financial governance, and other internal controls to ensure operational efficiency and compliance with KYC, USA Patriot Act and other AML and regulatory directives.
  • Facilitated process re-engineering leading to improved operational efficiency and effectiveness.
Education
Bachelor of Arts: History, 1998
Boston College - Chestnut, MA
Licenses
  • US:  Series 24, Series 7, Series 63 and Series 99
  • Hong Kong: Paper 1 and Paper 4
This resume is created in 7 minutes.
Summary

Chef for a high class establishment where my experience and culinary specialties will be utilized in preparing outstanding and commendable dishes while maintaining quality and food guidelines as well as professionalism. Self motivated professional with outstanding skills with superior leadership and interpersonal skills. Ability to interact effectively with people of various cultures and backgrounds as well as highly capable of succeeding in high-pressure, challenging, and deadline-driven enviroments. Focused to value hard work, commitment, and vision. 

Key Skills
  • Sanitation & Food safety
  • Batch cooking
  • Butchery & knife skills
  • Detail oriented
  • Experience in baking, frying, grilling, boiling, broiling meats, fish, and vegetables
  • Knowledge of checking freshness of raw foods
  • Physically fit and able to lift heavy goods and stand for long periods
  • Reliable and flexible
Work Experience
Olive Garden Italian Restaurant Lansing, IL Line Cook 08/2017 to 11/2017
  • Follow given recipes and prepared desired food items requested including poultry, seafood, meats, vegetables, and pastas 
  • Used different kitchen equipment such as fryers, grills, ovens, saute burners, flat top, etc.
  • Ensure amount of food products are maintained and stocked properly
  • Help food prep during downtime when needed
  • Followed opening and closing kitchen checklist
  • Make certain that food products are portioned prior to cooking 
  • Set up plates for presentation for every dish
AMERISTAR CASINO East Chicago, IN Prep Cook 11/2015 to 12/2016
  • Prepped meat and side dishes prior to frying and/or grilling
  • Prepared vegetables and fruit for buffet
  • Responsible for all safety and sanitation
  • Created signature dishes and sauces from scratch
  • Provided excellent customer service to all customers and employees
Rib 'B' Ribs Supper Cafe South Holland, IL Head Chef 08/2014 to 03/2015
  • Grilled and/or fried meat upon requests from call-in and walk-in orders
  • Prepared side dishes 
  •  
  •  
  •  
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  • Responsible for plating all dishes on time with excellent presentation
  • Assisted with training new employees
  • Coached existing employees displaying leadership
Rib 'B' Ribs Calumet City, IL Assistant Cook 07/2009 to 08/2012
  • Prepped all meats and side dishes
  • Handled cash register
  • Assured areas were clean and sanitized at all times
  • Performed closing procedures
  • Provided excellent customer service
Educational Background
Le Cordon Bleu College of Culinary Arts, Chicago, IL
High School Diploma: General education 2011 Thornton Fractional North High School, Calumet City, IL
This resume is created in 7 minutes.
Professional Summary
Skills
Work History
Head Cook, 01/2013 to 01/2014
Bread of Life Mission/Life Change Program Seattle Washington
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Managed kitchen staff by recruiting, selecting, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Actively involved in cost control, sanitation, menu development and training
  • Practiced safe food handling procedures at all times.
  • Verified freshness of products upon delivery.
Case /Houe manager, 01/2014 to 01/2015
Bread of Life Mission Seattle Washington
  • Insured daily operation of Day and Night Shelter
  • Supervised facility maintenance personnel
  • Managed food service program and homeless meal program
  • Purchased food and supplies for Rescue Mission
  • Supervise program paicipants and ther work
Education
This resume is created in 7 minutes.
Experience
05/2012 to 08/2014
Line Cook, Assistasnt manager Affiity Gaming/ Mardi Gras Casiono/ Luckys Black Hawk, Co Arvada, United States, Colorado
  • Maintain sanitation, health, and safety standards in work areas.
  • Measure ingredients required for specific food items being prepared.
  • Verify that prepared food meets requirements for quality and quantity.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Wash, cut, and prepare foods designated for cooking.
  • Clean, stock, and restock workstations and display cases.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
  • Serve orders to customers at windows, counters, or tables.
  • Know how to manage a crew of 5 or more at all times.
  • Know how to use Aloha and microsoft office Know how to handle large amounts of cash, count it, do cash deposits Maintain safety regulations, and health regulations both Company and state I know how to fill out a prep list and fll out food orders.
10/2011 to 05/2012
Fry cook/ slicer Arbys Arvada, United States, Colorado
  • Maintain sanitation, health, and safety standards in work areas.
  • Measure ingredients required for specific food items being prepared.
  • Verify that prepared food meets requirements for quality and quantity.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Wash, cut, and prepare foods designated for cooking.
  • Clean, stock, and restock workstations and display cases.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
  • Serve orders to customers at windows, counters, or tables.
07/2010 to 10/2011
line cook Jack Colorado
  • Take food and drink orders and receive payment from customers.
  • Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
  • Serve orders to customers at windows, counters, or tables.
  • Clean, stock, and restock workstations and display cases.
  • Wash, cut, and prepare foods designated for cooking.
  • Maintain sanitation, health, and safety standards in work areas.
  • Verify that prepared food meets requirements for quality and quantity.
Head Cook Noodles & Company Applewood, Co
  • 12-HR September, 29th, 2014 - December, 27th, 2014 Maintain sanitation, health, and safety standards in work areas.
  • Measure ingredients required for specific food items being prepared.
  • Verify that prepared food meets requirements for quality and quantity.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Wash, cut, and prepare foods designated for cooking.
  • Clean, stock, and restock workstations and display cases.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
  • Rock Bottom Brewery, Orchards, Westminster, Co Linecook,Fry $13.00- January 4th, 2015 - April 10th, 2015 Maintain sanitation, health, and safety standards in work areas.
  • Measure ingredients required for specific food items being prepared.
  • Verify that prepared food meets requirements for quality and quantity.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Wash, cut, and prepare foods designated for cooking.
  • Clean, stock, and restock workstations and display cases.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
  • Wheatridge/ , 80033 Manager, $11.25-HR April 11th, 2015 - May 1st, 2016 Maintain sanitation, health, and safety standards in work areas.
  • Measure ingredients required for specific food items being prepared.
  • Verify that prepared food meets requirements for quality and quantity.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Wash, cut, and prepare foods designated for cooking.
  • Clean, stock, and restock workstations and display cases.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
  • Serve orders to customers at windows, counters, or tables.
  • Know how to manage a crew of 5 or more at all times.
  • Know how to use Aloha and microsoft office Know how to handle large amounts of cash, count it, do cash deposits Maintain safety regulations, and health regulations both Company and state I know how to fill out a prep list and fill out food orders Inventory counts daily, weekly and end of month customer satisfaction 100% Red Robin, Littleton, Co Line cook.
  • 14.50$ Hr April 5th, 2016 - September 10th, 2016 Maintain sanitation, health, and safety standards in work areas.
  • Measure ingredients required for specific food items being prepared.
  • Verify that prepared food meets requirements for quality and quantity.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Wash, cut, and prepare foods designated for cooking.
  • Clean, stock, and restock workstations and display cases.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
  • Serve orders to customers at windows, counters, or tables.
  • Know how to manage a crew of 5 or more at all times.
  • Know how to use Aloha and microsoft office Know how to handle large amounts of cash, count it, do cash deposits Maintain safety regulations, and health regulations both Company and state I know how to fill out a prep list and fill out food orders Inventory counts daily, weekly and end of month customer satisfaction 100%.
Education and Training
Arvada High School Arvada, Colorado, United States
FRCC(Front Range Community College Westminster, Colorado, United States
This resume is created in 7 minutes.
Professional Summary
Level-headed health professional who remains calm and effective in extremely difficult and stressful situations. Detail-oriented Facilities Technician familiar with all aspects of facilities maintenance and repair. Well-versed in evaluating and diagnosing problems and repairing issues in a timely and professional manner.
Skills
  • Compassionate
  • Adaptable
  • Culinary talent
  • Patient-focused care
  • Compassionate caregiver
  • Experience working with adults
  • Quick problem solver
  • Organized and efficient server
  • Committed team player
  • High energy
  • Guest relations professional
  • Trustworthy companion
Work History
Crew worker Dunkin\' Donuts Easthampton, Massachusetts, United States
Crew worker Dunkin\' Donuts Agawam, Massachusetts, United States
Head cook Liberty Pizza 332 Walnut Street Ext, Agawam, MA 01001
08/2016 to 12/2016
Dishwasher Silver Spoon Restaurant Easthampton, Massachusetts, United States
11/2017 to Current
Snow Removal By Us Co Jonesport, ME
11/2017 to 12/2017
Facility Maintenance Omni Hotel and Resort Bretton Woods , New Hampshire
    I did  worked base learning for a month. 
  • Worked closely with equipment maintenance engineers and technicians.
Education
2016
High School Diploma:
Brockton high school - 470 Forest Avenue, Brockton
2018
Facility Maintenance
Penobscot Job Corps Center - Bangor, ME
Certifications
  • First Aid Certification
  • OSHA Certification
  • Facility Maintenance
  • Customer Service
  • Servsafe
This resume is created in 7 minutes.
Summary
Hardworking Line and Prep Cook focused on producing quality food and providing excellent customer service. Trained in food safety and handling.
Skills
  • Reliable and punctual
  • Reliable team worker
  • Neat, clean and professional appearance
  • Comfortable standing for long time periods
  • Delivers exceptional customer service
  • Commercial deep fryer and slicer operation
  • Excellent multi-tasker 
  • Math and language skills 
  • Culinary knowledge
  • Computer Skills
Experience
Shift Leader/Supervisor-Ms. Desi Wafflen /$13.00 Hr. 32 Hours Weekly 07/2004 to 10/2009 ARC Hampton, Virginia Took necessary steps to meet customer needs and effectively resolve food or service issues. Served fresh, hot food with a smile in a timely manner. Communicated clearly and positively with co-workers and management. Carefully maintained sanitation, health and safety standards in all work areas. Transported the food trays to the ward and delivered the trays to the proper patients.
Line Cook / Supervisor: Mr. Booker $10.00 per Hour 40 Hours weekly 12/2003 to 06/2004 Harry Bar-B-Q Norfolk, Virginia Monitored cooking completion times for efficient use of ovens and other equipment. Measured, mixed and prepped raw materials according to Properly labeled all signs for mixes, weights and measures with accurate information. specifications and recipes. Maintained temperature, sweep and sanitation logs. Followed code dating procedures and adhered to legal regulations governing product labeling and packaging. Controlled spoilage by generating turn movement and maintaining monthly inventory. Merchandised food, including garnishes for serving presentation. Trained and supervised 10-15 new employees.  
Head Cook & Kitchen Manager:Supervisor:Mr. Jennings $13.00 Hourly/ 50 Hours weekly 12/2002 to 12/2003 Shoney"s Virginia Beach, Virginia Up-sold additional menu items, beverages and desserts to increase restaurant profits. Took necessary steps to meet customer needs and effectively resolve food or service issues. Recorded customer orders and repeated them back in a clear, understandable manner. Promptly reported complaints to a member of the management team. Served fresh, hot food with a smile in a timely manner. Communicated clearly and positively with co-workers and management. Cut and chopped food items and cooked on a grill or in fryers. Packaged menu items into bags or trays and placed drink orders into carriers. Operated large-volume cooking equipment such as grills, deep-fat fryers and griddles. Accurately measured ingredients required for specific food items. Carefully maintained sanitation, health and safety standards in all work areas. Closely followed standard procedures for safe food preparation, assembly and presentation to ensure customer satisfaction. Frequently washed and sanitized hands, food areas and food preparation tools.
Performed general maintenance duties, including mopping floors, washing dishes, wiping counter tops and emptying grease traps. Cleaned food preparation areas, cooking surfaces, and utensils. Followed all established restaurant practices and procedures.
Prep Cook/Supervisor: Mr. Gary $10.00 Hourly 50 Hours Weekly 06/1994 to 12/2002 Sentara Norfolk General Norfolk, Virginia Assisted management with monthly inventory control and weekly stock ordering. Maintained a neat, well groomed appearance including impeccable personal hygiene, hair restraint and minimal jewelry that met company standards. Cleaned food preparation areas, cooking surfaces, and utensils. Frequently washed and sanitized hands, food areas and food preparation tools. Closely followed standard procedures for safe food preparation, assembly and presentation to ensure customer satisfaction. Carefully maintained sanitation, health and safety standards in all work areas. Provided courteous and informative customer service in an open kitchen format. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.  Followed proper food handling methods and maintained correct temperature of all food products.
Prep Cook 05/1987 to 06/1993 Sheraton Hotel Norfolk, Virginia Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Provided courteous and informative customer service in an open kitchen format. Expert in final plate preparation with authentic presentation. Built and fostered a team environment. 
Education and Training
GED: General Studies 1979 Department of Education Philadelphia, Pennsylvania
This resume is created in 7 minutes.
Summary
Sous-Chef  with 15 years of experience cooking in different  environments. Prior work as prep cook, line-cook, and lead line, than supervisor then Sous-Chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Bilingual cook with a focus on European cuisine. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Motivated Sous Chef  offering long  experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Skills
  • Sous-vide  cooking technique
  • Rational systems
  • Molecular cooking technique
  • Beautiful presentation of food
  • Institutional and batch cooking
  • Strong attention to safe food handling procedures
  • Hungarian cuisine expert, French cuisine, US comfort food.
  • Effective planner
  • Extensive catering background
  • Cooking classes
  • Food presentation talent
  • Hospitality and service industry background
  • Menu marketing expertise
I have travelled to Austria, France, England with culinary school to study different areas, traditions in European setting
Work History
01/2004 to 09/2006
Line Cook Charles hotel Budapest-Hungary
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
09/2002 to 09/2004
Student Cook Dobos C. Jozsef vendeglatoipari Szak/Szakkozep Iskola/Culina Budapest- Hungary
Study and "Hands on" practice of culinary art. 
cook Szimpla Kft. Restaurant & Cafe (Second job) Budapest Kertesz street. Hungary
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
06/2003 to 10/2009
Student Line Cook later promoted to cook than head cook Protocol event kft. Hungarian PARLIAMENT Phone :+00 KOSSUTH LAJOS TER 1-3
    STUDENT THAN FULL TIME  EMPLOYEE
  • Paused my employment under  the Circumstance of drawn in military services .
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Reduced food costs by 9% percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
08/2006 to 11/2007
Infantry Rifleman Hungarian Military( Drawn in services) 88 fast reaction team Szolnok-Hungary
03/2010 to 10/2015
Cook Supervisor Aigis Senior living, than Oakmont management Segovia Palm Desert CA 92260
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Reduced food costs by 15%   by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Maintained updated knowledge of local competition and restaurant industry trends.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
10/2015 to Current
Sous Chef HILTON/PGA WEST PRIVATE La Quinta, California
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Reduced food costs by 15  percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Maintained updated knowledge of local competition and restaurant industry trends.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Achieved and exceeded performance, budget and team goals.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.


 In charge of Kennedy's restaurant, Banquets ,Café 59, Cooking class and all offsite  operations. As well as private events

Education
2001
High School Diploma:
Bajza utcai alt. isk., Benczur utcai alt. isk, Szent Laszlo. - Budapest hungary
2002-2006
Associate of Arts: Culinary Arts
Dobos C. Jozsef vendeglato ipari szak,szakkozep iskola. - Budapest-Hungary
Certifications

>CA and Riverside food handlers Certificate

>Safe Serv certified  to keep ANSI standards

>Trained in Rational systems

>Anti corruption training(Hilton)

>Code of Conduct Certified 2017 (Hilton)