People see me as a meticulous, responsible and innovative young culinary professional with customer-centric, solutions-oriented mindset and leadership potential. I have experience in quality assurance, kitchen operations, and team supervision. I am committed to continuous learning and delivering consistent excellence in high-pressure environments. I’m seeking to grow within a structured, high standard kitchen to elevate technical skill, management capability, and strategic thinking. My goal is to become an Executive Sous Chef in a top-tier hotel or resort chain within the next 3–5 years.