Managing and Training the Chef’s
Implementing HACCAP and standard according to Singapore Law
Assisting the Head Chef to supervise each station
Monitoring Chef’s preparation
Assist each station if needed help in operation time
Monitoring the stocks and ordering.
Supervise the par timer Kitchen Help, Steward and Chef’s on the daily basis.
Checking the food standard taste of the whole Team.

Liaising with purchasing companies for food orders | Maintaining or raising the profit margins on food | Managing and Training the Chef’s |Menu Development Controlling a budget and keeping accurate records | Ordering from suppliers | Costing and Inventory | Implementing HACCAP and standards according to Singapore Law

Acting Head Chef | Recruiting the BOH |Menu Development | Liaising with purchasing companies for food orders | Maintaining or raising the profit margins on food | Managing and Training the Chef’s | Controlling a budget and keeping accurate records | Ordering from suppliers | Costing and Inventory | Implementing HACCAP and standards according to Dubai Law

Assists Sr. Chef De Partie on duty | Trains and assists staff | Bakes cakes and assemble |Forecast ordering | Make and assist in Sundae Area | Assist in Savory Area |In charge in the absence of the Sr. Chef de Partie

Assists the Head Chef on duty | Makes daily Breakfast Buffet | In Charge of Ala Carte and Room Service | Assists Head Chef in Ordering and Inventory |To be in charge in all Commisin the absence of Head Chef | To be in charge in making sauces and soup | Ensure all dishes prepared to the correct recipe and quantity

Ensure all stocks are kept under optimum conditions | Ensure all mise en place is always fresh and prepared | Ensure all dishes prepared to the correct recipe and quantity | Ensure that all junior cooks and trainee receive right training and optimum guidance | To deputize in the Chef’s absence and take charge of the kitchen when directed to do so | To attend training courses and seminars as and when required | To strive study management subjects in preparation for future advancement

In charged of Menu Planning and Monthly Inventory | Monitor and Order Stocks | Cooking Breakfast, Main Course, Group Meals, Appetizer Soup and Desserts | Cooking for Birthday Bookings and Corporate Bookings | In charge of making Schedules.
In charge of Menu Planning | Cooking Breakfast, Main Course, Group Meals, Appetizer Soup and Desserts | Cooking for Birthdays | Creating Pastries and In charge in Coffee Recipes

Certificate in Culinary

Bachelor of Science Major in Psychology