A hospitality group with few branch of restaurants which mainly located at Northern Malaysia and also Resort located at Sabah, Malaysia. This outlet was located inside the EcoPark and mainly serving western food with some local delight. - Appointed at Senior Cook to in charge of western station. - Promoted to Demi Chef cum Outlet in charge after probation. - Lead, mentor, and manage culinary team.- Create prep lists for kitchen crew.- Manage food costing and inventory.- Maintain standards for food storage, rotation, quality, and appearance.- Ensure compliance with applicable health codes and regulations.- Establish maintenance and cleaning schedules for equipment, storage, and work areas.

Chef Alain Ducasse making his debut in Singapore with BBR by Alain Ducasse, this historic location presents his first Mediterranean sharing and grill restaurant and bar in South East Asia.- Re-opening team of Raffles Hotel Singapore.- Pre-opening team of BBR by Alain Ducasse- Appointed as Demi Chef in Pizza station.- In charge of bread items, amuse-bouche, wood oven items and deep-fried items.- Promoted within an eight-month timeframe for exceeding goals and supporting company culture.- Transferred to Hot station in charge of main course.

Been transferred to here after closing down of Restaurant Joël Robuchon.- Promoted from commis 1 to acting demi chef after 8 months.- Been worked in 3 station, entremetier, saucier and meat & fish.- Entermetier: prepare all the side dishes, pastas and risotto.- Saucier: in charge stock, jus, sauce and soup.- Meat & Fish: portion and fillet the ingredients.

Joël Robuchon's convivial restaurant in Resorts World Sentosa, Singapore. Holding 2 Michelin Stars.- Appointed as Commis 1 in Garde Manger station.- Mis en place for dinner a la carte and set menu.- Prepares all cold food according to recipes such as dressing, choosing and preparing salads.- Assist Chef de Partie for daily market list and stock inventory when Chef de Partie not around.

* Prepare daily mis en place for a la carte and special events- Sauces preparation- Handmade pasta- Sorting out of vegetables- Condiments- A la carte daliy service* Prepare mis en place for Sunday brunch buffet - Sauce preparation- Live station, cook pasta on the spot- Fresh handmade pasta on the spot * Quality control of product (process or non-process)