I have the right attitude for the demanding industry. I'm driven, energetic and i'm always looking to learn. i will not let you down if given an opportunity.
I am, however , majorly self- taught and want to better my skills and it would be an honor to be a part of your team as this will help me find guidance from mentors.
Bachelor in hotel management and catering tecnology
wine education level 1 (karnataka wine board)
- Junior sous-chef (Dec 2020 - May 2022)
Karakccino prime Dubai
start-up opportunity during pandemic, planning kitchen
layout, developing menu, accumulating ingredients,
managing kitchen activities, keeping up with quality and
consistency.
-The Greenbrier, WV USA ( 5 star resort) 1 year
line cook, worked in every station of the fine dining kitchen and learned to be organized and consistent.
- The oberoi vanyavilas ( 5 star resort) 4 months
industrial exposure training
- Forno bakery (startup)
baker ( may - nov 2020)
food photography
travel
exploring new food
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