The Modern

Sous Chef

Chef de Cuisine

Sous Chef

Cook I

My goal is to use what I’ve learned in the past 4 years working with Red Lobster and apply it to a restaurant which demands a higher quality of service and thus taking my service skills to a higher level. I dream of working with a team of professionals with a unified goal of providing quality food coupled with excellent service.

Server

I am attaching it worker from kitchen also it’s my bread and butter it’s in my heritage of cooking I got inspired from my grandfather my mother and my father they they all are from the same background and which inspired me a lot in cooking specially growing up in my native hometown in India specially in the southern part which was very close to the nature and growing up we grew in the fields where fruits vegetables poultry was harvesting which made me more interesting to learn about this industry that made me to be passionate towards culinary kitchen industry

Wine and Spirits Professional

Back Server