Pass chef/cook at Enza Airport Hotel [Prideinn plaza] (2025-09 – Present)
Got a contract as a cook/hot pass chef.
- Contributed to new menu ideas
- Maintained high quality and attractive plating standards
- Worked closely with the team for smooth service
- Received positive feedback from guests and supervisors
- Represented the hotel in culinary activities and events
Casual at Enza Airport Hotel [Prideinn plaza] (2024-11 – 2024-12)
My roles and Responsibilities as a casual included:
- Assisted chefs in cutting, chopping, peeling, and marinating ingredients for different dishes
- Measured and mixed ingredients according to kitchen requirements
- Prepared mise en place (pre-prepped ingredients) to ensure smooth kitchen operations
- Helped with basic cooking techniques such as grilling, frying, and steaming under supervision
- Assisted in the preparation of sauces, soups, and side dishes
- Monitored cooking times and temperatures to ensure food quality
- Ensured that dishes were plated neatly and met the hotel's presentation standards
- Garnished and decorated plates to enhance visual appeal
- Followed portion control guidelines to maintain consistency in servings
- Maintained cleanliness by washing dishes, sanitizing workstations, and properly disposing of waste
- Ensured all kitchen tools and equipment were cleaned and stored correctly
- Followed food safety guidelines to prevent contamination and ensure compliance with hygiene standards
- Assisted in receiving and inspecting kitchen supplies and ingredients
- Helped in organizing and restocking kitchen shelves and cold storage
- Reported any shortages or expired products to kitchen supervisors
Attachment at Enza Airport Hotel [Prideinn plaza] (2024-08 – 2024-11)
While training at Enza Airport Hotel[prideinn] my roles were:
- Assisting in food preparation under the supervision of chefs
- Learning about food safety and hygiene regulations
- Understanding portion control and inventory management
- Helping with plating and presentation of dishes
Casual at Serena hotel (2024-08 – 2024-08)
Attachment at Sarova maiyan (2024-01 – 2024-04)
In my training at Sarova Maiyan my specifications were in the kitchen: hot kitchen and pastry. My roles were:
- Assisting in food preparation under the supervision of chefs
- Learning about food safety and hygiene regulations
- Understanding portion control and inventory management
- Helping with plating and presentation of dishes
- Worked on grilling, sautéing, and preparing main dishes in hot kitchen
- Handled baking, dessert plating, and dough preparation in pastry
Casual at Greys Oak hotel (2021-08 – 2021-10)
I worked as a casual for 3 months in the kitchen and my roles were:
- Helping with chopping, peeling, washing vegetables, and other basic food prep tasks
- Washing dishes, sanitizing surfaces, and ensuring cleanliness in the kitchen
- Supporting chefs with minor cooking tasks, fetching ingredients, or plating food
- Helping with unpacking and storing food supplies properly
- Managing kitchen waste by emptying bins and maintaining hygiene
- Cleaning and maintaining kitchen tools and appliances
- Helping deliver prepared food to service areas
Attachment at Greys Oak hotel (2020-05 – 2020-07)
Areas covered
- Kitchen
- Service and bar
- Front office
Attachment at Greys Oak hotel (2020-01 – 2020-04)
While training at Greys Oak Hotel I trained and worked on the following areas:
- Kitchen Areas covered include: Saucier, guard manger, Pastry, Entrementier
- Service and bar
- Front office
- Rooms and housekeeping
Casual cook/hot pass chef at Prideinn plaza (2025-06)
Key Responsibilities
- Supported the hot kitchen team in preparing and cooking various dishes for both à la carte and buffet service
- Managed the hot pass during service, ensuring efficient flow of plated meals with correct portioning and garnishing
- Maintained high food hygiene and safety standards in line with HACCP procedures
- Worked closely with chefs and kitchen staff to ensure timely preparation and service of quality meals
- Carried out mise en place preparation for meats, sauces, vegetables, and hot starters
- Recognized for consistently maintaining food quality and presentation, even during high-volume service
- Successfully ran the hot pass during peak hours and busy functions, ensuring minimal delays
- Learned and executed several of the hotel's signature dishes, increasing kitchen versatility
- Contributed to positive guest feedback on meal temperature, flavor, and plating aesthetics
- Praised for reliability, teamwork, and adaptability across different kitchen sections
