• Support sous chef in his day to day tasks and perform duties as directed by him, also replace sous chef in their absences. • Lead juniors / team member the methods and usage of kitchen equipment such as washing, chopping, saucing for food beside to ensure agreed quality, hygiene, and other standards are all the time. • Lead, train and supervise on production in kitchen and oversees the quality as well as timely distribution of the food originating from kitchen. • Compile the list of supplies required by different section of chefs; place purchase order with the vendors. • Coordinate with dining area management team to ensure guests are always serve on time. • Give suggestion as well as plan the menu with sous chef and head chef specially on food festivals; coordinate and supervise of menu implementation.

• Ensured personnel safety, kitchen sanitation and proper food handling or storage. • Checked freezer and refrigerator prior to each shift to ensure correct temperatures. • Monitored linework processes to ensure consistency in quality, quantity and presentation. • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

• Served 200+ customers daily with professional and effective customer service.• Opened and closed bakery.• Filled out inventory and production sheets and informed head baker of stock levels.• Established and maintained positive vendor relationships.