As a Chef De Partie at Raffles Seychelles, I showcase my culinary skills and creativity in preparing and presenting dishes for the guests of this luxury resort. I work with a team of talented chefs and sous chefs, and I contribute to the menu development, quality control, and hygiene standards of the kitchen. I have over two years of experience as a Demi Chef De Partie at Hilton Doha The Pearl, where I gained valuable knowledge and skills in various cuisines and techniques. I also have experience as a Commis Chef at ORYX ROTANA HOTEL, where I started my career in the hospitality industry. I am passionate about cooking, learning, and delivering excellent service to the customers. I aspire to grow and advance in my profession, and to explore new opportunities and challenges in the culinary field.