Chin Pik Moi

Chef Supervisor

Meigas

04.2023 - Current

Streamlined food preparation processes for faster service times and better quality control.
Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
Fostered a positive work environment, promoting teamwork among kitchen staff members for improved productivity.
Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
Maintained a clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
Supported cost control initiatives through careful monitoring of ingredient usage and portion sizes, reducing overall expenses.
Developed creative and innovative menu items, resulting in increased sales and positive customer feedback.
Trained junior chefs on culinary techniques, improving overall skill levels within the team.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Participated in food tastings and taste tests.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Assisted with menu development and planning.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Implemented food cost and waste reduction initiatives to save money.