Sushi Chef at Kung Fu Kitchen (2024-11 – 2025-10)
- Strong knife skills and a keen eye for detail
- Creativity in plating and food presentation
- Knowledge of food safety and sanitation protocols
- Ability to work efficiently and maintain cleanliness in a fast-paced environment
- Experience in a commercial kitchen, particularly in the cold station
Cold Chain Chef at PLTFRM (2023-07 – 2024-09)
- Food preparation: Create cold dishes such as salads, hors d'oeuvres, pates, terrines, and cold cuts according to established recipes and standards.
- Presentation: Plate and arrange cold food items in an attractive and visually appealing manner.
- Food safety and storage: Ensure proper storage of all cold ingredients and prepared items to meet food safety regulations and company standards.
- Work area maintenance: Keep the cold kitchen and surrounding areas clean, organized, and well-maintained.
- Inventory and quality control: Monitor inventory levels, manage food supplies, and perform quality control checks on all cold food items.
- Collaboration: Work with other kitchen stations, such as the hot kitchen, to prepare and execute menu items and buffets.
- Strong knife skills and a keen eye for detail
- Creativity in plating and food presentation
- Knowledge of food safety and sanitation protocols
- Ability to work efficiently and maintain cleanliness in a fast-paced environment
- Experience in a commercial kitchen, particularly in the cold station.
Sushi Chef at Wing Wah Sushi (2018-03 – 2023-06)
- Fish & Ingredient Prep: Cleaning, filleting, slicing fish, and preparing vegetables and rice.
- Sushi Crafting: Rolling maki, forming nigiri, and slicing sashimi according to recipes and customer requests.
- Menu Creation: Developing new dishes, specials, and recipes.
- Sauces & Garnishes: Making marinades, sauces, and decorative garnishes.
- Hygiene: Keeping workstations, utensils, and equipment spotlessly clean and sanitized.
- Inventory: Monitoring stock, managing supplies, and placing orders for fresh ingredients.
- Quality Control: Ensuring all ingredients and dishes meet high-quality standards.
- Collaboration: Working with servers and other kitchen staff for efficient service.
