Profiel van Chefkok Lexton

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<p><span style="color: rgb(36, 36, 36); font-family: Arial, &quot;sans-serif&quot;; font-size: 11.5pt;">Hello,</span></p>

<p class="MsoNormal"><span style="color: rgb(36, 36, 36); font-family: Arial, &quot;sans-serif&quot;; font-size: 11.5pt;">My name is Lexton D'cunha
and I come from a generation of people in my family that have known nothing other
than hospitality. I looked my whole life to get away from it but here I am,
cooking and feeding people for a living and absolutely loving it.&nbsp;</span><br></p>

<p class="MsoNormal"><span style="color: rgb(36, 36, 36); font-family: Arial, &quot;sans-serif&quot;; font-size: 11.5pt;">I have only had a Sous chef stint with a restaurant called El Qatarijne for a good and busy 4 months, including the holidays. There was a falling out and it was difficult to pinpoint where the downfall happened. I am a professional through and through and would hope to get another chance at working in a position I know I am suited for rather than continue as a C.D.P with other restaurants as I have the experience of running a pass in busy situations on the busiest days. I am fluent in English, I know and am accustomed to ingredients in dutch and am getting around to communicating in dutch but as of now, I can move easily in the kitchen regardless of the language.</span></p><p class="MsoNormal"><span style="font-size: 11.5pt; line-height: 17.6333px; font-family: Arial, &quot;sans-serif&quot;; color: rgb(36, 36, 36); background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial;">I have been a chef for 6 years now. I recently applied to freelance to begin my journey to starting something with my own name.&nbsp;</span><span style="color: rgb(36, 36, 36); font-family: Arial, &quot;sans-serif&quot;; font-size: 15.3333px;">My Aim is to be able to use this time as a freelancer and build a strong connection with the people around me and share our experiences with cultures and food to create something amazing.</span></p>

<p class="MsoNormal"><font color="#242424" face="Arial, sans-serif"><span style="font-size: 15.3333px;">I would say my weaknesses are only concetrating on the food and the standard of the kitchen rather than the the overall growth of the team. I was taught that in my old kitchens but as I moved forward I feel growing with a team together would be beneficial not only for the food but for the guests as well. Another weakness would be eating. I really am a huge snacker and have requested employers before to have a small percentage of the ktichen ordering budget for staff meals as I always think money and food are the number 1 motivators for employees and I like feeding my colleagues along with myself.&nbsp;</span></font></p><p class="MsoNormal">My strengths would be running a service from the pass, keeping the kitchen clean and organised even if I have to do it myself, Cooking for sure and definitely communicating with guests about concerns, complaints and just a general conversation whether it be on social media, on the telephone or in person.</p><p class="MsoNormal"><br></p><p class="MsoNormal">Below I will be putting my hourly rate as per a fulltime contract basis. My freelance rate per hour is 29.50</p>