Sous Chef | Banquet Catering & Restaurant
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A dedicated and experienced sous chef with 12 years in professional kitchens, known for precision, leadership, and a deep passion for culinary excellence. Skilled in high-volume service, team training, and menu development.
I bring strong expertise in high-volume food preparation, banquet service, and maintaining high standards of quality.
I'm currently the Sous Chef at the Victoria Marriott's Fire & Water Restaurant. Where I've been employed for 8 years since August of 2017.
I've completed two years of college level training in professional cooking at Camosun College. Gaining a solid foundation in culinary techniques, kitchen operations and food safety.
