As a chef I've learned to handle, prepare, and serve meats, seafood, and vegetable fare, using the Josper oven to create dishes with a distinctive smoky flavour. I worked under the direct supervision of the supervisor and complied with all WH&S standards of the organisation. I also assisted various sections within the kitchen brigade in terms of mise en place and delivered the highest quality of fare.I have an Advanced Diploma in Hospitality - Cuisine from Le Cordon Bleu Australia, where I learned the classic French gastronomy, modern Australian, and modernist cuisine techniques. I also have a B.Sc. in Hospitality and Hotel Administration from Institute of Hotel Management, Goa, where I gained the hospitality administration and management skills. I am passionate about exploring different cuisines and cultures, and I aim to continuously improve my culinary skills and creativity. I'm also a business fanatic and love "all-things business". I aspire to become an entrepreneur in hospitality, trying to push the boundaries of the trade and apply creative ideas to the more traditional ways of doing things.