Masters

Executive Chef – The Gourmet Bistro, Cityville, USA (2017 – Present) As an Executive Chef, I lead a team of 15 culinary professionals in a high-end restaurant. I am responsible for developing innovative menus, incorporating seasonal and locally sourced ingredients. Ensuring exceptional food quality, presentation, and overall guest satisfaction are my top priorities. Additionally, I implement cost-control measures without compromising on quality. I strongly believe in collaborating with local suppliers and farmers to support sustainability initiatives. Sous Chef – La Grande Brasserie

Executive Chef – The Gourmet Bistro, Cityville, USA (2017 – Present) As an Executive Chef, I lead a team of 15 culinary professionals in a high-end restaurant. I am responsible for developing innovative menus, incorporating seasonal and locally sourced ingredients. Ensuring exceptional food quality, presentation, and overall guest satisfaction are my top priorities. Additionally, I implement cost-control measures without compromising on quality. I strongly believe in collaborating with local suppliers and farmers to support sustainability initiatives. Sous Chef – La Grande Brasserie