As an executive sous chef at Crane and Feathers, I am responsible for overseeing the daily operations of the kitchen, ensuring quality and consistency, and creating innovative and delicious dishes. I have more than three years of experience as a chef de partie at two different restaurants, where I honed my skills in various cuisines and techniques. I graduated from Capsicum Culinary Studio with an advanced diploma in culinary arts in 2022, where I learned the fundamentals and advanced aspects of cooking, food safety, nutrition, and menu planning. I am passionate about culinary arts, and I enjoy experimenting with new flavors, ingredients, and methods. I am also committed to delivering excellent service, ensuring customer satisfaction, and working collaboratively with my team. My goal is to continue to grow as a chef, to learn from the best in the industry, and to contribute to the success of Crane and Feathers.