• Recognized by Executive Chef for improving menu selections and significantly increasing the quality of the provided service.
• Trained and supervised 9 cooks and 7 other kitchen personnel in preparation and serving of various meals in a high-volume and fast-paced restaurant.
• Monitored and analyzed food/labor expenses to identify potential areas for improvement.
• Increased the efficiency of multiple kitchen operations by developing more accurate standardized recipe files and product-rotation system.
• Prepared various original meals, ensuring that the restaurant's high standards and customers' requirements were always fully met.
• Awarded Employee of the Month for executing excellent work.

Diploma in Restaurant and Culinary Management

Top 2% of the Programme

Graduated with Distinction

Placed first in last year's Craft Calamari Cook-Off.

Passed five-year food safety certification.