Muhammad Naqib Nazly Tan Email and Phone Number

In charge of asian kitchen , where i am responsible for duties below : - Prepare food items and in compliance with recipes, portioning, cooking and waste control guidelines - Verified proper portion sizes and consistently attained high food standards- Instructed new staff in proper food preparation, food storage, use of the kitchen equipment, sanitation and safety issues- Maintain smooth and timely operations in preparation and delivery of meals and kitchen sanitation - Inventory , ordering and receiving - Practice safe food handling procedures at all times -Inspected section to observed food preparation quality and service, food appearance and cleanliness of production and service area- Handle high volume during peak hours - Assisting Chef de partie and sous chef to ensure that food standards are maintained according to establishment recipes and standards

line cook to prepare food to the exact restaurant's/chef's specifications and set up station for menu . Line cook duties will consist of assisting the head chef with their daily tasks . I as a line cook play a key role in contributing to our customer satisfaction and acquisition goals . Grill Department : -- Set up and stocking stations with all necessary supplies- Prepare food for service (e.g. chopping vegetables, fillet fish, preparing sauces/salad dressing , prepare salad and etc . - Cook menu items in cooperation with the rest of the kitchen staff- Answer, report and follow restaurant's or head chef’s instructions- Clean up station and take care of leftover food- Stock inventory appropriately- Ensure that food comes out simultaneously, in high quality and in a timely fashion- Comply with nutrition and sanitation regulations and safety standards- Maintain a positive and professional approach with coworkers and customers

Assisting head chef in the kitchen with daily tasks and ensuring prep work are being done accordingly. Responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Takes leadership role during the absence of the Head Chef and Sous Chef.Duties :- - Able to organise the assigned work area and efficiently put away orders.- Able to prepare and sells food within recommended time frames to meet Guest expectations.- Able to produce quality product in a timely and efficient manner for the guests or staff.- Responsible to maintain cleanliness, sanitation at the assigned work area. - Responsible for preparing and cooking all food items by the recipe and to specification.- Prepare all menu items by strictly following recipes and yield guide.- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.- Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

To assist the Senior Chef on duty with storage, preparation and cooking of all food items for the restaurant . Whilst adhering to all Health and Food Safety areas of “Due Diligence” as laid out by management in the restaurant Health & Safety HACCP and Food Safety Hazard Analysis Training Documents. To also demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members. Duties:-- To assist and monitor food stocks and stock movement- To ensure minimum kitchen wastage- To ensure stock is controlled and rotated. Accept and store deliveries- To ensure that mis en place is completed in your section such as (chopping vegetables , butcher meat , and baked muffins for in house display section , brine pork and chicken , cure salmon and etc) - To cooked, and served food while maintaining high quality standards for food preparation and presentation.- Upheld company procedures and executed daily and weekly procedures, including temperature checks, and food labelling, dating, and storage

Oversees a restaurant's kitchen by managing other members of the food preparation team. adjusting orders to meet guests' requests and assisting in prep work to ensure it is being done accordingly. Creates consistent dishes that inspire guests to come back again and again to see what is new in the menu . Duties :- - Cooks guests' orders according to their preferences- Determines how much food to order and maintains an appropriate supply at the restaurant- Works quickly and accurately during busy periods, such as weekends and evenings- Prepare food for service ( Fillet fish , portioning calamari ) - Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy- Employs food safety best practices and makes sure that all kitchen staff members do the same- Works with the restaurant's administrative team

Reliable commis chef with an experience in Italian cuisine. Preparing food (entree) to exacting standards and familiar with all aspects of food hygiene and preparation . Assisting Chef de partie in all daily tasks such as mise en place , stock rotation and prep list . Antipasti department (entree) :- - Prepare entree dishes according to standard recipes - Cook/make various type of side dishes such as polenta chips , rocket & parmesan salad and etc - Prepare food for service (chopping vegetables , preparing salad dressing , polenta chips , and etc)- Ensure the customer orders are accurate and consistent - Ensure proper menu execution - Handling meat slicer machine and cut meat prosciutto , salami , mortadella , Soppressata and etc to order . - Create prep list for the next service .- Proper stock rotation and ensure all ingredients are dated .