- Extensive experience in menu development, creating innovative and seasonal dishes that appeal to diverse clientele while ensuring cost-effectiveness and quality. - Proven ability to lead and mentor culinary teams, fostering a collaborative work environment that drives efficiency and high-quality standards. - Proficient in food sourcing, inventory management, and maintaining strong relationships with suppliers to ensure the freshest and highest-quality ingredients. - Expertise in implementing and maintaining food safety and sanitation standards to meet or exceed health department regulations. - Track record of successfully managing large-scale events and banquets, ensuring flawless execution and customer satisfaction. - Strong understanding of pre-opening and opening processes, with the ability to plan and execute the launch of a new culinary concept.

- Expanding knowledge, experience and work in the most dynamic and professional environment. - To work in a modern environment, fair competition and have opportunities for promotion. - Ambitious to apply my skills and abilities in related fields, willing to learn new things and constantly to improve myself for the benefit of the organization to accumulate much experience for future promotion.