I am an experienced Chef who:

1. Plan and create menus for customers.

2. Supervise and also help in cooking continental, Asian, African and other foods.

3. Store keeping and also apply FIFO procedure at all time.

4. Taking cooking  temperatures and records.

5. Implement hygienic standard during preparation period and HACCP in the kitchen.

6. Portion control to adjust costing.

7. Written daily requisitions according to the menu.

8. Plan and organised banquet, buffet setup, themed night etc for client's.

9. Prepare special snacks during the weekend for barbecue.

10. Train the kitchen staff and educate them on the daily menus, food safety, food service, cost control, waste management, fire fighting, store keeping etc.

11. Plan staff roster (daily, weekly,monthly and annually).