Sous Chef at Bar Du Port Café (2026-01 – Present)
- Managing daily kitchen operations and food preparation
- Supervising kitchen staff and maintaining workflow efficiency
- Ensuring food quality, presentation, and hygiene standards
- Monitoring stock control and kitchen cleanliness
- Following HACCP and food safety procedures at all times
Chef de Partie at Ting Irie Restaurant (2021-01 – 2026-01)
- Led and supervised a team of 12+ chefs and cooks, fostering a collaborative work culture that improved kitchen efficiency
- Played a vital role in developing seasonal and themed menus, integrating market trends and guest preferences
- Delivered monthly in-house training on advanced culinary techniques, safety standards, and plating presentation
- Conducted performance reviews and skill assessments, contributing to staff development and internal promotions
Line Chef at Four Seasons Hotel (2019-02 – 2020-12)
- Prepared and presented high-quality dishes for a luxury clientele in a high-volume, five-star hotel kitchen
- Performed mise en place for à la carte and banquet service, minimizing prep time and improving service flow
- Maintained pristine workstation cleanliness and organization, adhering strictly to HACCP and hygiene protocols
- Supported the sous chef in mentoring junior staff and new hires on kitchen operations and standards
Chef at California Pizza Kitchen (2018-03 – 2019-01)
- Supervised daily kitchen activities, ensuring smooth and timely service during high-volume shifts
- Developed and launched new dishes and themed promotions, resulting in a 15% increase in customer retention
- Coordinated with procurement to manage stock levels, reducing ingredient shortages and overstocking
- Trained junior staff on standard operating procedures, food presentation, and safety compliance
Junior at Kitopi Catering Kitchen (2015-04 – 2018-02)
- Oversaw production of 1,500+ daily meals across various cuisines in a high-volume cloud kitchen environment
- Collaborated in the planning and rollout of custom meal plans for corporate and event catering clients
- Trained a team of 20+ kitchen staff on operational procedures, plating, and customer-specific dietary needs
- Standardized cooking procedures across shifts, ensuring quality control and consistent output
Line Chef at Al Manara Resort (2012-01 – 2015-03)
- Assisted in executing daily service for breakfast, lunch, and dinner across multiple dining venues
- Prepared international and local cuisine in line with the resort's fine dining standards
- Partnered with head chef on daily specials and holiday-themed menus that enhanced guest experience
- Implemented improved inventory and labeling systems that minimized spoilage and improved cost tracking
