I am a very hard working, dedicated, loyal and trustworthy person. I have worked my way up the ranks in the kitchen brigade starting off as a chefs hand and was promoted in my first 6 months to commis chef and 3 months later to junior chef de partie. In my first year in the industry, I have worked my way up to a junior chef tournant which is where I started taking charge of a staff compliment of 10 people and also got more involved in ordering and stock takes. I have worked in four of the top restaurants in cape town( berthas, jonkershuis, societi and blues). After 11 years in the fast paced restaurants environment, I took up a role with one of the world's most leading hotel groups (Radisson hotels) and have been working for the group for the past 7 years, where I have worked up the ranks and is now currently managing one of the hotels kitchens in cape town.