Experience

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  Kinabuch grill and bar

  Apr 2010 - May 2010

  On the job training as trainee chef and food and beverage attendant

  *300 hours experienced in Food and Beverage Attendant and Trainee Chef in Garde Manger.*Doing table set-up.*Taking proper order and serving proper food to the guests.*Taking feedback and customer satisfaction.*Doing all the mise en place in garde manger section.*Ensure that the food is in good quality to established standard.

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  Shangri-la hotels and resorts

  Feb 2011 - Feb 2012

  Commis chef trainee

  *1 year experienced in the kitchen as a Trainee Chef in the Line Restaurant namely Wok Side,Noodle Bar,Salad Bar,Japanese Counter abd Seafood Counter.*Maintains Shangri-la Hotel Standards.*Responsible for overall assigned stations preparation,presentation and service of the food to ensure highest qualities are maintained at all times.*Establishes and maintains effective employee relation.*Doing mise en place to get ready for the operation.

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  Atlantis resorts

  Sept 2012 - May 2016

  Commis chef 2

  *3 years and 8 months experience as a Commis Chef in Hot and Cold section.*Responsible for overall assigned stations preparation,presentation and service of the food to ensure highest qualities are maintained at all times.*Ensure grooming and appearance is to required standard.*Assumes the responsibilities of the outlet during chef de partie absence.*Complies with Atlantis Hotel health and safety hygiene.*Helping other outlets for the mise en place and operations for the big functions or events.*Ability to work under tremendous work pressure and challenging environment.*Well Focused when it comes to guests dietary restrictions and requirements.*Focus on portion and cost control. Show less

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  Butcha steakhouse

  May 2016 - Aug 2016

  Commis chef

  *Working in a pantry and section in charge.*Prepares and serve all the food items according to Butcha standard.*Ensure consistency in taste and presentation of all the food items in the section.*Maintains the mise en place abd prepare certain foods item for the operation *Ensure freshness of the food abd ingredients by checking the quality and keeping the track of first in first out or first expiry out.*Inspect and clean food preparation areas,such as equipment and work surfaces or serving areas to ensurr safe and sanitary food handling practices.*Fully aware of Hygiene Standard.*Focus in portion,Cost control and wastage.*Making the full list of the ordering. Show less

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  Intercontinental hotels group (ihg®)

  Oct 2016 - Jan 2018

  Commis 1

  *Working in Asian Section,Noodle Bar and Teppanyaki Section.*Monitoring stocks movement and responsible in ordering in my section.*Responsible in doing mise en place for the operation.*Monitoring portion and waste control to maintain profit margin.*Ensure a positive and professional working environment throughout the kitchen and upholding culinary and hotel standards.*Work closely with standards recipes and plate presentation in order to maintain quality standards of the product.*Abide to all hygiene/safety procedures as per the hygiene standards of the hotel.*Performing other reasonable side duties especially in busy period and helping other section in order to make the work much easier. Show less

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  Westin hotels & resorts

  Mar 2018 - Jul 2020

  Demi chef de parie

  *Working in Asian Section.*Responsible of being Chef in charge during Junior Sous Chef absence.*Prepare and present high quality of food.*Ensure all the preparation meets the standard.*Contribute to controlling costs,improving gross proper margins,and other departmental objectives.*Maintain high sanitary,hygiene,and safety standards and conditions.*Demonstrate excellent customer service at all times while working in fast faced team environment.*Perform any other duties as may be assigned by Chef De Cuisine. Show less