Disciplined Commis III candidate with structured training and hands-on hotel kitchen experience. Strong foundation in classical stock production, mise en place systems, and HACCP-based food safety compliance.
Trained in structured hotel kitchen operations through an intensive 18-week professional culinary program, followed by practical internship within a high-volume hotel environment. Experienced in supporting daily production across hot kitchen and banquet operations while maintaining strict hygiene discipline.
Open to structured European kitchen environments and committed to continuous professional development under brigade hierarchy. Operating with a philosophy centered on strict adherence to food safety standards, I am driven by an ambition to refine my craft and deliver consistency in every service.
* Images displayed represent real, hands-on culinary execution.
Available for interviews, culinary trials, and European opportunities. Please reach out via phone or professional networks.