I have been in the hospitality industry for 10 years with a culinary qualification and a passion for food. I'm adaptable and enjoy working with a dynamic team within a high volume environment.i handle various responsibilities by prioritizing my task in preparing food and cooking according to recipes , quality standards, presentation standards and food preparation checklist therefore have gained the necessary experience to be an asset to the establishment.
my skilled enable me to perform to the best of my ability as i have worked in various outlets in buffet, à la carte, fine dining and banquet in high-volume establishments and have masted the skill of
preparation and produce dishes of the highest standard
menu palnning
punctual and reliable
plating and presentation
handling high pressure
communication
ensure cleanliness hygiene procedures.
Diploma in Culinary Arts
Certificate in hospitality
Business Management
private chef (01/2021- todate)
line cook (10/2019-03/2020)
line cook (05/2019-10/2019
demo chef and chef de partie (05/2015-03/19)
chef de parties (08/2014-03/2015)
commis chef (08/2013- 07/2014)
commis chef (07/2012- 06/2013)
when Im not in the kitchen Im always reading and studying food and how it treats the body human nutrition.
and like compiling new recipes
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