Supervised a team of 7 people to ensure the efficiency of the workflow and food safety standards.Spearheaded initiatives to address food insecurity by creating a food insecurity program.Performed administrative work and cashout.Increased the sales by 30% for every menu change (3-4 months) (60% for the most recent).Utilized knowledge of ingredient functionality to build fusion menu from different cuisines.Efficiently developed and adjusted plans including resource allocation, food waste reduction, andinventory management.

Cook and prepare food according to current menu Develop new affordable culturally diverse dishes for regular menu change every 3 months.Develop daily plan and allocate work for kitchen helpers.Systematize the kitchen layout and service flow for every menu changes.Communicate with students to improve the food quality.

• Serve food for students and maintain the cleanliness throughout the service• Conduct qualitative and quantitative measures for food and materials

• Develop formulations and recipes for clients with their existing or new products/idea • Conduct quality assurance test for food products within sensory, chemistry, microbiology aspects• Develop GMP, SSOP and maintain the cleanliness, disinfection, inventory for laboratory and pilot plant• Collect, analyze data, literature searches for clients and internal use.• Prepare benchtop samples and analysis of sensory, cost control, food safety• Design and troubleshoot the experiments to improve the products in sensory/shelf-life

• Review, reinforce and provide practices with course content• Model and develop analytical skills for the course• Monitor students’ concerns and comprehension

• Develop vegetarian meal kits and food safety system for home-cook for sale.• Advice and support the founder team of the nutrition, food safety, marketing, and human resource issues on a regular basis and startup funding contest• Manage project scope, planning, controlling, and scheduling• Create a community by providing well-researched information of nutrition, recipes, and food safety