Responsible in supporting HQ and client in all related Health Safety and Environment. Work together with EHS (Environment Health and Safety) from Google (REWS) for a safe culture. Work together with Project Manager on Temperature Monitoring System Project with APAC team with product comparison and trial test. Contract involvement such as pest control and kitchen equipment maintenance. in 2022, support launch of new asian ala carte cafe with critical path checklist. Revamp of Mediterranean cafe menu of 9 Countries.Training a team of talented Chefs in operation and supporting Head Chefs for all operation needs.

Setup a new Burger Cafe with a group of professional Chef Team that consist of food cost, recipes, purchase of equipments.While in the role of leading Garde Manger Kitchen, using Critical Path Checklist with timeline to plan, organise Burger Cafe. Organise food tasting with Client with score sheets for constructive feedback and changes for menu success.Dec 2019, adapted a role in Health Safety and Environment in the kitchen which is responsible for training the chef's safety including workplace safety and food safety, along with standards of NSF, SFA, NEA, SGClean audits, and as well as supporting HQ on all audit aspect. Working closely with Maintenance vendors to upkeep a protocol of kitchen equipment repair follow ups, purchase of new kitchen equipment, preventive maintenance schedules. Def 2019, during COVID-19, working closely with Executive Chef to led a Safety Ambassador Team to create training materials and SOPs during Circuit Breaker.

Responsible in leading Garde Manger station for breakfast and lunch operations. Support events catering by producing dishes such as canapes, tapas, salad, dressing etc.

Responsible for developing and executing a range of Mediterranean menus which consist of well balanced, plant-forward and nutrient values in priorities.Responsible in Mediterranean cafe operations by preparing hot and cold food. Responsible for creating authentic country food from Italy, France, Lebanon, Morocco, Spain, Greece.

Key responsibilities:Management Skills, creating menu. Preparing, cooking and presenting dishes within speciality. Managing and training team member. Assisting senior chefs to develop new dishes and menus. brainstorming ideas.Ensure high standards of food hygiene and follow the rules of health and safety.Monitoring portion and waste control to maintain profit margins

Key responsibilities:Preparing, cooking and presenting dishes within speciality. Managing and training team member. Assisting senior chefs to develop new dishes and menus. brainstorming ideas.Ensure high standards of food hygiene and follow the rules of health and safety.Monitoring portion and waste control to maintain profit margins

- Commis Cook, Demi-chef - Hard rock Hotel Singapore, STARZ Restaurant - Garde Manger at Banquet Kitchen - Hot and Cold side

- One of the opening Team in Starz Restaurant - Hard rock Hotel Singapore, STARZ Restaurant - Garde Manger at Banquet Kitchen - Hot and Cold side

- On Job Training (OJT) - Ala Carte and Buffet - Cover hot and cold side