Bryan Layanda

• Prepared and presented diverse breakfast menus with attention to quality and presentation.
• Streamlined workflow processes to enhance efficiency during peak breakfast hours.
• Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.

• Ensure all items packed for order and dietaries
• Worked well in a team setting, providing support and guidance.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Function on Weekend as 3 course, mezze, canape menu

• Mainly focused on Pan, grill and pass section
• Fishmonger
• Operated various cutting tools, ensuring precision in meat preparation and processing.
• Semi fine-dining 2-3 course menu

• Work in All around section as larder, deep fryer, pan and grill
• Making fresh pasta
• Placed orders to restock items before supplies ran out.
• mise en place breakfast menu items and lunch
• Assisted Head chefs during service
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of Head chefs.

• Working with POS machine
• Taking coffe and food order
• Collaborated with Staffs to maintain smooth kitchen operations

• Assisted in food preparation and ingredient
• Operated kitchen appliances safely, ensuring compliance with safety standards.
• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.

* Working in deep fryer and pan section

* Mise en place Tempura stuff and sauce