At My Support and Care, our vision is to create an inclusive society where individuals with disabilities are fully embraced, respected, and included. We foster collaboration, empowering individuals with personalized support to enhance their independence and self-determination. Through advocacy, awareness, and building supportive communities, we strive to challenge societal perceptions and inspire positive change. Our ultimate goal is to create a culture that celebrates diversity, breaks down barriers, and ensures equal opportunities for all. Together, we can create a world where everyone, regardless of ability, can thrive and contribute meaningfully.

Scheduled and received food and beverage deliveries, adhering to food cost and budget.Verified compliance in preparation of menu items and customer special requests.Maintained well-organized mise en place to keep work efficient and consistent.Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.Oversaw kitchen operations for Main kitchen, Breakfast, Commissary, Staffis, Banquets and Outdoor locations.Collaborated with Executive chef and Sous chef to create delicious meals for large banquets, including Conference and events for up to 600 people.Properly handled and stored food to eliminate illness and prevent cross-contamination.Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.Monitored line processes to maintain consistency in quality, quantity and presentation.Checked freezer and refrigerator prior to each shift to verify correct temperatures.Evaluated inventory levels on monthly basis and placed orders to restock fresh and dry items before supplies ran out.Collaborated with Sous chef in production or modification of menus and selections.Maintained high food quality standards by checking delivery contents to verify product quality and quantity.Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.

Organising the deliveries (fresh produce and dry goods) and using it in right order and labelling them. Separating meats, dairies and vegetables product in different sections.Prepare and cook meals as instructed by head chef.Prepare and use specialised kitchen equipment for use.Communicate with other staff members of kitchen team and food servers.Demonstrate high standard of personal hygiene.Minimise food spoilageAdhere to food safety rules.

Setup the section and prepare foods for everyday service.Ordering and organising the deliveries (fresh produce and dry goods) and using it in right order.Give clear instruction to kitchen staffs within the area of responsibility.Add and try specials dishes in menu.Ensure the quality and quantity of the food that goes out to the customer’s table.Preparing food considering allergies, intolerance and vegans.Deal with problems such as food items shortage, mistakes in food production.Improved quality processes for increased efficiency and effectiveness.