Demi chef de partie at Zulal wellness resort (2025-12 – Present)
- Specialized in Thai wellness cuisine, focusing on nutritious ingredients and balanced flavors.
- Preparation vegetables and meats before cooking
- Prepared food and beverages as per quality, taste
- Coordinate with Front - Of - House staff
- and presentation standards from head chef
- Managed safe storage and rotation of food products.
- Ensured to follow health and safety procedures at all times.
Demi chef de partie at Crossroads marina, Kinkao Restaurant (2025-10 – 2025-12)
- Work at every station wok, soup, appetizer
- Preparation vegetables and meats before cooking
- Prepared food and beverages as per quality, taste
- Coordinate with Front - Of - House staff
- and presentation standards from head chef
- Managed safe storage and rotation of food products.
- Ensured to follow health and safety procedures at all times.
- Informed Manager about food shortages and equipment repairs.
Demi chef de partie at JW Marriott Marquis Dubai, Tong Thai Restaurant (2023-02 – 2025-10)
- Work at curry station and salad station and appetizer and Thai dessert
- Preparation vegetables and meats before cooking
- Prepared food and beverages as per quality, taste
- Coordinate with Front - Of - House staff
- and presentation standards from head chef
- Managed safe storage and rotation of food products.
- Ensured to follow health and safety procedures at all times.
- Informed Manager about food shortages and equipment repairs.
Commis 1 at The Botanic Atrium Food Hall (2021-09 – 2023-02)
- Work at main kitchen
- Preparation vegetables and meats before cooking
- Prepared food and beverages as per quality, taste and presentation standards from head chef
- Managed safe storage and rotation of food products.
- Ensured to follow health and safety procedures at all times.
- Informed Manager about food shortages and equipment repairs.
Commis 2 at Somtum Restaurant (2020-09 – 2021-05)
- Preparation vegetables and meats before cooking
- Prepared food and beverages as per quality, taste and presentation standards from head chef
