Having worked in the hotel kitchen industry for 12 years, I have developed a deep understanding of the operational intricacies and the unique challenges that come with managing a kitchen in the hotel and resort. In my most recent role as Chef de Cusine (Flamingo Dai Lai Resort), I successfully oversaw all aspects of daily operations, including guest services, staff management, food cost control,… As a Chef de Cusine, I am committed to upholding the highest standards of service, ensuring guest satisfaction, and keeping always creative in my own work. My passion for kitchen, combined with my leadership skills and hotel industry knowledge, make me an ideal candidate for this position.