Managing the kitchen on catering services for the institution.

worked as a food chef in the Alacarte kitchen producing continental cuisines as well as Indian cuisines.

Working as a commis chef at the Ala carte section opened my mind when it came to culinary art. By joining the company as an apprentice in 2016 -2017, I was allowed to work as a casual employee and learnt even more by training others who came as an apprentice in the company. I believe that teamwork and getting the opportunity to pass your knowledge to fellow workmates is key to me succeeding in my career and if an opportunity avails itself am ready and willing grab the bull by the horns.