Download PDF

Work experience

Apr 2007Present


Maki International Japanese Restaurant Company
  • Deputizing in the absence of senior team members
  • Training junior Chefs on each section
  • Daily task for prepare sauces
  • Managing wastage and costs
  • Menu input to seasonal changes
  • Liaising with front of house
  • Maintaining Rosette standards at all times
  • Delegating cleaning schedule
  • Managed food preparation processes
  • Managed all team tasks
  • Allocated duties and meal orders
  • Coordinated with front-of-house staff
  • Checked garnishes and meal presentation
  • Checked and maintained stock levels
  • Helped manage all staff rosters
  • Assisted the head chef de cuisine with menu planning, budgets and selection
May 2006Nov 2006

Kitchen Helper

Palm Village Hotel
  • Cleaning of the kitchen
  • Maintaining the cleaning schedules
  • Helping the senior staff of the kitchen
  • Assisting in Food preparation tasks
  • Managing the waste food products


Jan 2006Dec 2006

Vocational Training Certificate

Asian International Hotel School