Serves variety of local favorites and international cuisine.

Responsible in construction weekly set lunch menu as well as event menu. Responsible on the hygiene of the kitchen, daily paperwork, duty rosters and monthly inventory final counting. Attend the weekly meeting to discuss on events, targets, manpower etc.

Responsible in construction daily set lunch and dinner menu as well as events menu. Responsible on the hygiene of the kitchen, daily paperwork, duty rosters and monthly inventory final counting. Attend the weekly meeting to discuss on events, targets, manpower etc.

Responsible on supervising the kitchen staff (commis to kitchen helper) and the kitchen itself when Sous Chef or Executive Chef is not around. Make sure all the mise-en-place is in good condition and well stocked for the service. Responsible in ordering stocks and making the duty roster upon the request of the Executive Chef. Organizing the staff to do specific task to make sure the service goes smoothly. Help out in any station and restaurant in any possible way

Exposure to the preparations of Southern American cuisine. Developed ability to handle stress and pressures attributed to operation time and gained more exposure on methods of cooking, skills and knowledge of American cuisine, especially on Southern cuisine. I also obtained first-hand knowledge on the handling of various kinds of meat, eg. pork loin, turkey, Kobe striploin and rib eye. I also gained knowledge on how to frenched lamb and venison rack. I was also directly involved in the selection process as well as purchase of fresh farm produce for the various kitchens’ usage on day-to-day basis.

Worked in line during service time on Saucier, Entremetier and Cold Kitchen in all kitchens of the hotel. Prepare the mise-en-place before service time. Involved in the catering works for 2009’s New Year Party at Flame Club in Parleburg. Part of the team that catered for the International Equestrian / Jumping Competition 2009 in Brandenburg for 4 days for 4000 guests. Involved in KMG Kliniken Group Christmas Party for 700 guests. Experience gained: Exposure to European cooking and gained more experience in working in the line of the kitchen and obtained first-hand experience on how to handle the pressures and obstacles attributed to working in a busy kitchen. Obtained exposure on how to handle pressure linked to big-scaled caterings and big scale events. Learned more skills and methods of cooking and the culture of European Food.