 Clean and prepare cooking station  Responsible for preparing items prior to a meal service, such as chopping vegetables, butchering meat, or cleaning seafood …  Wash vegetables, fish, meats, sea foods and related tools and equipment … Responsible for ensuring that the kitchen meets sanitation standards as set by the ALH Group. Check the quality of food and ingredients in stocks and temperature of refrigerators, cold room to ensure they are kept in good condition and used according to “FIFO” method. Perform ordering for Bistro kitchen to make sure the stock always enough and make sure there are no wastage food. Working at Function kitchen following Head Chef's assignment.

 Resolving personal conflicts between members of the kitchen staff Constantly working hard to achieve personal goals and objectives Ensuring that meals are prepared with full regards to food cost, quality, consistency, eye appeal and taste Having strong and effective leadership skills, along with the ability to successfully manage a team of cooks Environmentally aware and having knowledge of Food Hygiene Regulations Can quickly adapt to different working environments and conditions Possessing the patience and personality to deal with awkward staff and customers Willing to take ownership for all duties, tasks and responsibilities Making sure that all in house kitchen and catering policies are implemented, monitored and maintained Reminding staff to be mindful of the costs of ingredients and food(separate the portions exactly, especially is expensive items) Addressing the staff performance or training issues. Making suggestions to the Sous Chef and Head Chef on how to improve performance.  Keeping accurate paperwork and administrative records of each shift.  Checking the number of reservations that have been made and then estimating how much food will be needed for those meals.

 Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Plan to order materials and check the quality, the quantity of purchased goods  Guide other cooks on cooking techniques and using kitchen appliances Train and instruct, supervise, motivate and evaluate new staffs in the kitchen  Ensure effective communication between staff by maintaining a secure and friendly working environment. To function as the Manager for the Food & Beverage Department. Carry out portion and waste control to maintain profit margins. Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectation of the guests.  Personally, responsible for hygiene, safety and correct use of equipment and utensils. Ensure the highest standards of hygiene being practiced and maintained by the entire engaged staff to meet Health & Safety regulations and HACCP food preparation guidelines. Work with Head Chef, Sous chef, Demi Chef and 8 cooks to serve about 250 guests per day.