Enkhzul Unurzul

• Working at grill and pan section (Steak,main meal, noodle)
• Managed in section HACCP
• Inventory Training
• 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.

Lunch 50-70 people, Dinner 100 people , maximum 200 people ( total 5 chefs in the kitchen, total 200 seats)

• Working at Nigiri & sushi roll section
• 5 different Nigiri & 7 different sushi rolls, around 140 pieces, to be made in 2 hours.
• Managed in Section HACCP
• Check & order list