About
I am a culinary professional with a strong background in high-pressure kitchen environments. I excel in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. I am known for fostering collaboration and adapting to changing needs while consistently achieving desired results.
Personal Details
Career Objective
To leverage my culinary skills and experience in a dynamic kitchen environment, contributing to innovative menu development and high-quality food service.
Experience
Line Cook
Completed a J1 trainee Program at a 3 Michelin-star restaurant, gaining in-depth experience across savory and pastry departments. Immersed in the unique culture and mentality of EMP, gaining insight into the high standards and dedication required in a 3 Michelin-star kitchen.
Sous Chef
Executed Head Chef responsibilities from 24 July 2024 to 18 August 2024. Trained kitchen staff to perform various preparation tasks under pressure. Offered suggestions and creative ideas that improved upon the kitchen's performance.
Snr Chef de Partie
Worked at all sections (snacks, garnishes, meat and pastry when needed). High end intense recipes and service. Helped manage inventory and quality control of fermented products to meet restaurant standards.