As a sous-chef at Republiek Bloemendaal, I have been responsible for managing the mise en place and ordering of various sections in the kitchen, ensuring that all dishes are prepared to the highest standards of quality. In addition to overseeing the work of my colleagues, I work collaboratively with the chef to develop a new menu every season, bringing my creativity and culinary expertise to the table. Through my work, I have honed my skills in leadership, communication, and menu development, all while maintaining a high level of professionalism and dedication to excellence.

As a chef de partie at Arca, I had the responsibility of managing mise en place and ordering for multiple stations in the kitchen, including the cold side, wood-fired grill, and stove. Additionally, I oversaw the day shifts, which involved organizing and preparing ingredients for the rest of the kitchen. Through this experience, I developed my skills in multitasking, organization, and communication, and gained a deep understanding of the importance of teamwork in a high-pressure culinary environment.

During my time at The Jane, I gained extensive experience working in various sections of the kitchen, including the cold side, fish section, entremetier, and roti. As part of my role, I managed the mise en place, ordering, and organization of the section I was working on, which required exceptional attention to detail and the ability to multitask efficiently. Working across different sections also allowed me to develop my skills in adapting to different culinary styles and techniques. Through my time at The Jane, I gained a deep appreciation for the precision and dedication required to excel in the culinary industry.