I was promoted as chef de partie from service associate in the year 2006 in that period my job was to look after the small operation of the kitchen of the highest catogery of the hotel which is 'Horizon club" .After working there for two years I was transfered to cafe kitchen, its all day dining operation having 146 cover,here I was taking care of buffet operations.My key strength is to solve the operational problems from the scratch and this helped me to get my next position as sous chef within one year only which is considered as one of the pivotal post in the kitchen.After one year in the same position I was transfered to banquet kitchen the highest revenue generater in f&b and a least expensive cost centre .At present I am working as banquet chef.I am a firm believer that work culture should comprise planning proactivily and implementing at its best and above all I believe in participative leadership.