I see the opportunity as a way of developing my career in an industry as I have the skills to succeed to the role I would be considered.
1. Graduated with a bachelor's degree in Hospitality & Tourism with First class
1. Perch- Commis 1(4th April 2022- Present)
Collaborate with sous chef in brainstorming the menu development, adapting to seasonality of products & cooking trends.
Ability to demonstrate a good knowledge of portion control, stock control & reducing waste
Supports junior kitchen staff in ensuring the health and safety measures.
Assisting CDP to ensure the food products through creative menu development & presentation.
2. Sofitel- Commis3/Commis2(15th April 2018 To 20th January 2022)
Responsible for managing food production & quality control of all meat , fish & other food items.
Take care of all physical aspects of cold kitchen operations, preparations & serving of food.
Responsible to create exceptional cuisine for the cold kitchen sections of banquet menu as well as for other food & beverage outlets.
Food Blogging
Photography
