Henry Kok

Fresh commis cook come from customer service background. Have a great enthusiasm to learn in other food culture and culinary. Nevertheless, always strive to giving customer the best meal and experience. Passionate in running food service and learning the source of food ingredients.

My current roles includes hot kitchen opening/closing, mise en place, raw food cutting and trimming, portioning ingredients for operation, handmade various Italian pasta such as Tordelli and Spinach Ravioli. In charge station included stove, griller, platting and pizza oven.

SPM/GCE-O Level standard