As an accomplished and energetic Chef, I have a solid history of achievement in kitchens, showcasing my motivation and strong organizational skills. My expertise lies in creating menus, managing teams, and excelling in fast-paced service environments.I have held significant roles such as Head Chef at The Graham Hotel and Harry Burns, where I managed high-volume services and controlled stock in intimate dining settings. Additionally, my experience at Leveson Hotel and Wayside Inn involved overseeing large-scale venues, including weddings, wine dinners, and off-site catering events with precision and efficiency.During my time as a Sous Chef at establishments like Arlberg Hotel and Snow Pony, I ensured quality standards were met while supervising kitchen staff diligently. My international experience as Chef De Cuisine in Thunder Bay, Canada, and Executive Chef in Guelph, Canada, allowed me to diversify my culinary skills, incorporating techniques such as house-made cheese and full animal butchery.With a background in Hospitality from Holmesglen Institute of TAFE, I have honed my skills in time management, critical thinking, and food production. I am dedicated to freshness, quality, and innovation in the kitchen, always striving to exceed expectations. My hard work, passion, and loyalty drive me to excel in every culinary endeavour.