In the process of my degree at the Culinary Arts Academy Switzerland, I have worked in the Lakeview Restaurant; cooking for nearly 500 other students and also the Fine Dining Restaurant. I have worked in• Production Kitchen• Mise en Place Kitchen• Fine Dining KitchenI have also been the head chef of a banquet style event, developing a menu with a team over a several month period while considering costing/requisitioning and organisation.

For the bulk of my internship I was left in charge of a cold appetizer section with 4 different plates on the menu. Responsible for full operation of the section including but not limited to purchase orders, mise en place, services, maintenance and cleaning performing a similar role to that of a demi chef de partie. A fully booked restaurant would serve 120 covers not including walk-in customers in the lounge. While working at Eat Me I also worked and gained experience in:• Garde Manger section• Hot Section• Pastry Section

• Extracted essential and actionable data from yearly employee engagement survey provided byAon-Hewitt• Working with businesses to create and monitor goals using said data• Executed miniature benchmarking exercise• Liason with external vendor to create recruitment video• Modification of existing careers web page• Brainstormed overhaul of current HR data management and ownership policies• Planned, pitched and performed a charity event for special needs schools

• Performed a critical business function role in the User Acceptance Testing (UAT) of a newinternational HRSS system that was being implemented company wide• Testing of said system as well as addressing any defects• Contact point for international testers (the testers who were testing from their own locales)• Participated in the process mapping of the entire compensation process• Contributed to the rework of compensation guidelines to better accommodate the new HR system• Silver Award winner from a pool of over 50 interns

• 9 months intensive training in Officer Cadet School, Commissioned on January 2012 • Includes Training in Brunei (Jungle Survival) and Taiwan • In charge of 55 personnel including discipline, mental and physical well being • With 3 other Platoon Commanders: In charge of training 220 personnel including creating lesson plans, scouting area of operations and overseeing all activities • Liaison with higher command to communicate or suggest improvements in training and protocol • Facilitated the creation of personnel ready for advanced training