CV Profile No.75357

I started my Chef's career at a young age as I was forging myself to affront the future well prepared. I started as an intern in Chef's ABEL cuisine, at first I started at the pizzeria station later on I joined the Italian cuisine still at papyrus. In every station I was placed in I made to sure to give it my all and excel and keeping the goal of becoming better than I was yesterday. Few years later papyrus introduced a new cuisine of Asian food where I also kept on working under Chef RICO , unfortunately we worked together for just 1 year as papyrus was sold we were dismissed for a period of time.

In 2019 I switched sector and moved to a construction company where I was employed as supervisor and later on became I was promoted to become the company's manager. For this company I was in charge of orienting trucks and keeping track of the drivers and moreover was focused in linking truck drivers with clients and handling clients complains and informing them. Most of the times it also required my presence to visit my sites and make sure the client got the quality product they ordered.

For Ikigai as I had great skills in the construction and hospitality and accounting I started with the company from the first brick laid up to the last . I helped with the designing of the restaurant up to running the stock and purchasing materials needed for construction. After the construction I was nominated as the manager of the company from the baby steps I pushed it with my team to a successful strong company. Management was an easy task for me for I had trained and saw and grew from the hospitality sector from a young age . I had observed and what was needed then was to put in action.