Organize kitchen processes to maintain quality, safety and efficiency Organize the inventory, storage and distribution of food supply and stuff, and keep inventory recordManage kitchen flowPrepared ingredients including portioning, chopping and stored food itemsTaking orders and preparation the orders to delivered and servedHad a FIFO and FEFO system Handle making all productCreate and fill out daily reports,including stock opname, waste product, daily stock

Teach Math and Science grade 3-6th elementary school and grade 7-8 middle school studentsHandle expenses and income in a dayCalculations about salary staff

Monitoring management of food supply system in hospitalMonitoring about HACCP and food safety in kitchen hospitalLearning and practice management of food service systems in hospitalPersuade food handler with hygiene and sanitationNutrition counselingMonitoring and intervention nutrition diet assessment

Personal nutrition consultation for at least three or five patient a day