Sing Fatt FONG (Alfred)

.Prepare, cook, and serve meals across breakfast, lunch, and dinner for residents and guests.

.Provide exceptional service when interacting with our staff, residents, and guests.

.Maintain food safety standards in line with company policies

Collaborate with the Head Chef to create “specials” outside the regular menu cycle.

.Manage the expectations of both clients and diners.

• Prepare, cook, and serve meals across breakfast, lunch, and dinner for residents and guests
• Provide exceptional service when interacting with our staff, residents, and guests
• Maintain food safety standards in line with company policies
• Collaborate with the Head Chef to create “specials” outside the regular menu cycle
• Manage the expectations of both clients and diners.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Food preparation and cooking
• Checking inventory levels and ordering, including communicating with suppliers.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Food preparation and cooking, rostering and maintain kitchen standard. Create new season menu
• Checking inventory levels and ordering, including communicating with suppliers.
• Placed orders to restock items before supplies ran out.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.

• Reporting directly to the Chief Technology Officer
• Responsible for the daily operations including: taking memos, arranging meetings, and liaisons with clients.

• Responsible for stock inventory and liaisons with suppliers, as well as menu creations.
• Assisted the head chef with meal preparation.