Chef cook

• Nov 2022 - Present

Kitchen Supervisor

• Jan 2021 - Mar 2021

checking and monitor the standard in the kitchen, train the staff according to safety standards in kitchen, doing inventory and ordering in everyday operation, make costing in catering operation. checking and monitor the standard in the kitchen, train the staff according to safety standards in kitchen, doing inventory and ordering in everyday operation, make costing in catering operation.

Head Cook

• Jun 2018 - Dec 2020

responsible in inventory and monitor all stock, over seen the staff if they do their task correctly according to standard, checking all equipment if there are in good condition, train new employees regarding on company standard. responsible in inventory and monitor all stock, over seen the staff if they do their task correctly according to standard, checking all equipment if there are in good condition, train new employees regarding on company standard.

food developer

• Dec 2013 - Jan 2018

Complete new food product trials and document results. Complete samples for internal and external review. Prepare report and recommendations based on new food product trials. Monitor food development process to ensure product are made consistently every time. Complete new food product trials and document results. Complete samples for internal and external review. Prepare report and recommendations based on new food product trials. Monitor food development process to ensure product are made consistently every time.

Kitchen Manager/Head Chef

• Oct 2010 - Feb 2014

Managing the kitchen for the standard operation in training of staff, be responsible for the cost of food, sale must recorded and monitoring of all the waste and kitchen equipment must be in good condition, Balance the cost of labor and cost of restaurant kitchen, planing and supervised the business operation of kitchen to there prospective supplier, reservation planing for what service we do and they like. Ensure companies standard are upheld.

Lead Cook

• Dec 2009 - Oct 2010

Control and direct the food preparation process and any other relative activates. Plan order of equipment or ingredients according to identified shortages. Oversee the work of subordinate estimate staff's workload and compensation. Prepare basic components each dish on menu using proven recipes, utilize serving portion size, basic meal prep procedure work with team of cooks to do portion prep work for other shift.

Line Cook

• Jun 2007 - Sep 2009

Memorize serving portion sizes prep procedure in kitchen area. Monitor product freshness and rotate out old product based on schedule, inform the kitchen manager regarding on low and fast moving item, for update order. Memorize serving portion sizes prep procedure in kitchen area. Monitor product freshness and rotate out old product based on schedule, inform the kitchen manager regarding on low and fast moving item, for update order.

Head Susi Cook

• Oct 2003 - May 2007

Safety and sanitation expert, regulation and procedure that apply to my specialty. Regular assessing the quality of ingredients is a must for a sushi. Ensuring that the tools such as thermometers and ph meters are in good working order, maintain a clean work environment in order to reduce the possibly food contamination, required to know their local area's food safety regulation in order to remain compliance. Safety and sanitation expert, regulation and procedure that apply to my specialty. Regular assessing the quality of ingredients is a must for a sushi. Ensuring that the tools such as thermometers and ph meters are in good working order, maintain a clean work environment in order to reduce the possibly food contamination, required to know their local area's food safety regulation in order to remain compliance.