ASSISTANT CHEF at NUTRITION DIET CENTER (2023-05 – 2025-07)
- Assisted the Head Chef in daily kitchen operations, food preparation, and menu execution to ensure timely service.
- Prepared ingredients, sauces, and garnishes in advance, maintaining consistency and high-quality standards.
- Supervised junior kitchen staff, delegated tasks, and ensured smooth workflow during peak hours.
- Maintained kitchen hygiene by following safety protocols, sanitizing equipment, and ensuring proper food storage.
- Assisted in developing new recipes, testing flavors, and presenting innovative dishes to improve menu variety.
- Monitored stock levels, assisted in inventory management, and coordinated with suppliers for timely procurement.
- Ensured compliance with food safety regulations, HACCP guidelines, and organizational standards.
FOREIGN FOOD COOK & P.I.C MANAGER at KABABAK RESTAURANT (2016-03 – 2022-06)
- Specialized in preparing and cooking a variety of international cuisines, ensuring authentic taste and presentation.
- Managed kitchen operations as Person In Charge (P.I.C), supervising staff and ensuring smooth workflow during service hours.
- Designed and executed diverse menus featuring foreign dishes to meet customer preferences and restaurant standards.
- Ensured strict compliance with food safety regulations, HACCP guidelines, and hygiene protocols.
- Oversaw inventory control, ordering of ingredients, and management of perishable items to minimize waste.
COMMIS-1 at PEARL CONTINENTAL HOTEL (2015-01 – 2015-10)
- Assist senior chefs in preparing, cooking, and presenting dishes to high standards.
- Ensure ingredients are properly measured, cut, and cooked as per recipe requirements.
- Maintain cleanliness and organization of the kitchen and workstations.
- Follow hygiene, food safety, and health regulations (HACCP standards).
- Assist in menu preparation and contribute creative ideas for new dishes.
- Monitor food stock, report shortages, and assist in inventory control.
- Handle kitchen equipment safely and efficiently.
COMMIS-1 at RAMADA HOTEL (2014-01 – 2014-12)
- Support the team during busy service hours with fast and quality food preparation.
- Learn and develop culinary skills under the supervision of senior chefs.
- Ensure timely service of meals while maintaining taste and presentation standards.
- Assist senior chefs (Chef de Partie, Sous Chef, Head Chef) in daily kitchen operations.
- Prepare mise en place (chopping, cutting, marinating, sauces, garnishes) before service.
- Cook and plate food according to standardized recipes, taste, and presentation guidelines.
- Maintain high standards of cleanliness and hygiene in food preparation areas.
COMMIS-1 at BEST WESTERN HOTEL (2011-06 – 2013-12)
- Operate and maintain kitchen equipment safely (ovens, grills, fryers, mixers, knives).
- Store raw and cooked food properly, ensuring freshness and preventing contamination.
- Assist in creating new dishes, testing recipes, and providing feedback.
- Monitor cooking times and adjust heat to ensure perfect texture and flavor.
- Support stock management by rotating ingredients (FIFO), checking expiry, and minimizing waste.
- Comply with HACCP and food safety regulations at all times.
- Handle special dietary requests and allergens with accuracy and care.
ASSISTANT COOK at DREAM LAND MOTEL (2009 – 2010)
- Assist head chef and senior cooks in preparing daily meals.
- Perform basic cooking tasks such as chopping vegetables, preparing sauces, and marinating meats.
- Maintain cleanliness and organization of the kitchen and workstations.
- Help with plating and garnishing dishes before serving.
- Ensure proper storage of ingredients and follow FIFO (First In, First Out) system.
- Monitor stock levels of ingredients and inform the chef of shortages.
- Wash, peel, and cut fruits, vegetables, and meats as directed.
- Maintain food safety, hygiene, and sanitation standards at all times.
- Operate kitchen equipment safely and assist in basic maintenance.
