Engracia Tjhie

*Prepare mise en place during service time

*Cooking and presenting food according to the standard and following a good food hygiene practice

*Inventory checking

*Ordering & receiving food supply weekly for cafe operation

*Training and overseeing junior staff

*Baking sweets items

* Opening for breakfast service

* Receiving delivery of vegetables and other products

* Checking the inventories

* Daily mise en place and cooking food according to the standard

* Developed special event menus for holiday brunches or themed breakfasts, driving increased business during promotional periods.

* Practiced safe food methods to avoid disease and prevent food poisoning.

* Adapted recipes to accommodate guest dietary restrictions, resulting in improved customer satisfaction rates.

* Reduced food waste by closely monitoring inventory levels and adjusting production schedules accordingly.

* Managed inventory systems effectively, preventing overstocking or shortages

* Assisted in training of other line cooks

* Ensuring adherence to quality standards

* Prepared food cost effective meal for all employees

* Pushed employees on food presentation

* Created new menu items and prepared all food items in hygienic and timely manner exhibiting knowledge of recipes and presentation as set by cafe manager

* Supervising and training new hire

* Mise en place and preparing salad in the jar production to be distribute to another cafes

* Baking sweets items and Bagel

* Ordering & checking inventories for the salad productions

* Supervising central kitchen sanitation procedure

* Assisted head chef & sous chef with daily duties in the kitchen

* Prepared all food items daily; including breakfast, lunch, dinner shifts

* Created and curated menu for special function

* Ordered and received food supplies weekly for restaurant operation.

* implemented waste logs, temperature logs, and proper cleaning procedures for all kitchen employees.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.