I studied Diploma in Culinary arts in Segi .It was a great journey learning and experiencinh different kinds of things foods can do and how much of an impact it is in the Culinary world of food. From learning the basics to accomplishing goals in life!

Develop new menu options based on seasonal changes and customer demand • Assist with the preparation and planning of meal designs • Ensure that kitchen activities operate in a timely manner • Resolve customer problems and concerns personally • Monitor and record inventory, and if necessary, order new supplies • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating • Recruit and train new kitchen employees to meet restaurant and kitchen standards • Create schedules for kitchen employees and evaluate their performance • Adhere to and implement sanitation regulations and safety regulations • Manage the kitchen team in the executive chef's absence • Resposible for virtual restaurant opening applying approriate decisions following SOP.• Cooperate with marketing team to increase sales and revenue for new project• Food tasting for new menu• Ensuring food ordering does not exceed the set percentage• Setting up chiller and freezer organizing space• Check on food pckaging for new goods and practice FIFO • Instruct workers and practice for daily kitchen cleaning before closing to control pest• Implement strict hygiene practices and follow up with SFA food officers for routine monthly check ups.• Control stocks for dried goods, frozen, raw, vegetables based on lifeshelf and orders margine• Fully responsible for conduct and food efficiency, time management and communication with the kitchen team ;Central kitchen and Virtual Restaurant.

• Restaurant standards on point • Control food cost at all time • Creating menu everyday for combo lunch • Make sure all staff have their meals ready before 2pm eeryday • Food ordering from suppliers • Ensuring all cold cuts and cheese are maintained at proper temperature for long usage • Making sure every staff station starter, dessert, main course, pasta, pizza all clean and tidy before closing • Assigning staff to close the kitchen on a daily basis on a specific routine • making sure misen place are up to date

Ensuring entire western station is clean • SOP are to be followed by all staff • Inventory check and ordering • Making sure staff schedule timetable is on point before handing over to executive chef • Make sure buffet mise en place is tip top • Assisting Sous Chef in maintaining hygiene and food standards Gather for weekly meeting with management • Assigning staff for educational hospitality training • Running night shift for breakfast the next day • Ensuring breakfast menu and dish is up to standards and quality • Maintaining a steady set up for the entire month without mistakes • Labelling food for proper HACCP standards • Printing dockets and paperwork for daily temperature

• Ensuring Misen-en place is up to date • Making sure that Misen-en place is tip top to provide chef with easier work effort • Checking board of notice daily for any coffee break or events coming up • Working on Misen-en place 2 days earlier before event • Cutting meats and poultry items in the butcher for ala carte and bbq buffets • Report to Sous Chef/ Executive chef in advanced to any faulty machineries • Ensuring ala carte items are labeled accordingly and changing dates if needed • Providing effort and teamwork during peak season • Ensuring punctuality • Sharing extra knowledge to chef for ideas on new menu • Collecting delivered items from receiving department • Ensuring that canteen food is sufficient for all staff all day long • Help other station due to issuficient staff like; wok frying koay teow, grilling satay, tossing roti canai • Participated in live carving for customers • Working on live egg station for breakfast • Ensuring food is filled with quality and tasty • Supervise lower ranked staff in maintaining rules and wants by the chef• Keeping eye on buffet items during operation, topping up ifnecessary, come up with second plan when a stated dish is unavailable. • Working overnight alone preparing dishes for breakfast • Ensuring working environment is clean at all cause