I started working when I was 16.

Since then, I have worked in two hotels, one bakery/café, one small but homely start-up restaurant and a franchise of a restaurant chain. My shortest job stint was three months and the longest being almost a year. I really do enjoy being in the service industry and have never felt more at home in an environment of like-minded individuals who constantly put in their best effort to bring quality food and service to the table.

These experiences, however, have not made it any easier when it comes to throwing perfectly good food down the rubbish bin, which unfortunately is part of my job scope.

Food waste is an issue that is intrinsically linked with my personal experiences and I truly hope that, with my understanding of the Food and Beverage (F&B) industry, I can bring about a different perspective to the problem.

Sincerely,
Doris