As a culinary expert with a Diploma 3 in Hospitality, I have 4 years of experience in cooking various cuisines, from Western, Asian and Nikkei cuisines. I have a passion for creating delicious and innovative menus, and I always focus on quality control and standard recipes.Currently, I work as a Chef at SUSHISAMBA, a fusion restaurant that combines Japanese, Brazilian, and Peruvian flavors. I also work as a Head Kitchen at Zerogram, a modern and minimalist restaurant that offers healthy and fresh food. In both roles, I manage the kitchen, handle the pressure, and work in alacarte and banquet settings. I am always willing to learn new skills and techniques, and I can collaborate with diverse teams. My goal is to deliver exceptional culinary experiences to customers and grow as a chef.