Zita Vandenbussche

Worked as sous-chef in a Mediterranean sharing-plate concept, executing hot and cold cooking, table service, mise en place, and opening/closing while contributing to a creative hospitality experience.

Led kitchen staff in a wine bar with a French-style menu, managed ordering and inventory, prepared staff and guest dishes (hot and cold), and performed opening/closing and cleaning duties.

Served as a temporary sous-chef overseeing the hot section, preparing mise en place and staff meals, and maintaining kitchen cleanliness during a short-term replacement.

Prepared mise en place and menu items in a wine & pasta bar, managed bar service and drinks, and handled opening/closing and cleaning responsibilities.

Operated a one-person kitchen preparing an international fusion menu, handled mise en place, cooking, ordering and inventory, and performed opening/closing and cleaning duties.

Worked a flexible role across front and back of house, preparing mise en place, cooking dishes, making cocktails and hot drinks, managing orders, and performing opening/closing and cleaning duties.

Performed retail and cashier duties while managing stock, inventory, and opening/closing responsibilities; maintained customer service standards in a fast-paced supermarket environment.

Completed secondary education in Human Sciences at Pius-X Institute focusing on general humanistic and social studies.