I have 10 years of culinary experience working in various cuisine. Working in fast-paced, casual and fine-dining and open kitchen restaurant. Able to do inventories, food-cost, wastage control.
Bachelor’s in hotel & tourism management
Marina bay sands - chef de partie may 2018 till date (singapore)
Noosh noodle bar- kitchen manager dec 2016 to april 2018 (singapore)
East pan asian - sous chef nov 2011 to dec 2016
Cooking, trying different methods of cooking.
