I am a senior chef from Vietnam who qualified in New Zealand in Western division since 2013 and was working as Junior Sous Chef at Orchard Grand Court who working on Western section then transferred to Chinese cuisine for 4 years with highly motivation and ambition , multi tasks with experiences in presenting dishes. I am willing to work under pressure such as any kitchen where I am assigned .Ability working independently, team work and collaboratively. Moreover, there is an innovative ability to manage the job faster and a achieve standard of establishment.I am strong passion, enthusiastic in making gorgeous beautiful dishes of culinary.Im currentlyworking and taking in charge of Chinese Banquet kitchen and assisting Exc Sous chef in events and functions As I have equipped myself with knowledge of diversity of different cuisine such as Chinese and Vietnamese dishes. I wish to forward my career in F&B to give myself better approach in this field and I am looking forward to take part at your establishment to contribute my best in the kitchen Qualifications: 2013 : City and Guilds London awards - with Food preparation knowledge :Distinction 2014: NZQA Lv3 Certificate in Professional chef : Competent 2015: NZQA Lv4 National Diploma in practice chef City and Guilds London Hospitality Awarded for both Lv3 and 4 and will Be provided upon request from establishment/hotel Work History: Attending as BBQ, Finger bite Chef in Southland Spring festivals at the SIT bungalow since 2013 in New Zealand I have been working for a Spanish restaurant as a Sous chef in New Zealand for 8 months 4 years of working in Singapore with good references as Western and Chinese cuisine More than 1 year working in Casino kitchen as Chef de Partie in charge of hot and cold kitchen.