With over 25 years of experience in the hospitality industry, I feel I am well versed in the culinary arts sector. I work as a Sous Chef at Levantine Hill Estate, a prestigious winery and restaurant in Victoria. I oversee the daily operations of the kitchen, ensuring the highest standards of quality, creativity, and hygiene. I also help manage the food cost, optimizing the profitability and sustainability of the business. I have a passion for creating innovative and delicious food, using fresh and local ingredients, and catering to the diverse preferences and dietary needs of our customers. I am driven by the mission of providing exceptional service and memorable experiences to our guests, and I value teamwork, collaboration, and continuous learning. But more importantly, I love what I do!