Being the only chef in a one man restaurant that took dozens of daily orders meant that I had to enhance my cuisine techniques to accommodate the order density.
While adapting over the months to satisfy these constraints. I ensured that I prioritized the restaurant’s code of conduct, eg meal quality, sanitation and timely delivery. I worked hard to cook in simultaneous and calculated manner. Although this seems like a tedious process, but my love for cooking and the satisfaction from my clients proved to me that it was a task worth taking.
As I transition to becoming a chef at a new restaurant at a new country, I know that my love and grit towards cooking will not diminish. I am committed to giving my best to this journey and I trust that your organization will receive the full value of an employee from me.
Qualifications
3 years head chef experience at old mango chow restaurant.
Bsc mass communication
High school degree (SSCE)
SKILLS
Food preparation skills
Business skill.
Creative
Sautéing
Leadership skill
Team player
Great teacher.
Cooking and creating new recipes.
Reading.
Working out.
Traveling.
