Being CDP-hgimoe..as second in charge of kitchen.duties and responsibilities..Haccp manual.following food safety.maintain the high quality of foods..training the trainer.merging with new kitchen brigade.closely work with head chef menu discussing and creating SOPs..Recipe costing and stock inventory,maintain the food buffets standards of food quality.practicing and learning Haccp..! Maintain the consistency of foods..planning for coffee breaks and vip setups.handling the ordering as per daily operation bulk and daily basis..skilled in butchery..! Good in maintaining the food cost.closing below the budget..!Team duty roaster. Train the kitchen staff by culinary skills..revised the knowledge...creating new menu..handling guest complaints and delivering the values..attending special dietary requirements.etc

Training the team..supporting team without kitchen supervisor.and head chef. Seeking the new menu..creating new dishes.organizing banquet events..etc

Pre-opening..team..hospitality skills..menu planning with senior chefs..kitchen oraganization..Haccp recording