Hanamichi Khyl Jocson

- Prep and arrange everything needed for service.

- Assigned with all the wok dishes such as Fried rice, Chicken Sate, and Peppered Beef.

- Also assigned as grill/fry chef doing Duck curry, Grilled wagyu skewers, and spring rolls.

- Prep mise en place for banquet menus.

- As a pan section chef, I was assigned with seared scallops, lobster pasta, and side dishes such as mashed potato, fries, roasted pumpkin, and mac and cheese.

-When doing grill I was assigned on Grill 2 which includes Grilled lobster, Grilled quail, and Burgers.

- Do prep in the morning for service mostly for 100 booking minimum each day.

- Cook for 250 employees for Staff lunch and breakfast.

- Do functions for minimum of 50 people.

- Line cook as a grill, fryer, and pizza chef.

- Do the pass for our service kitchen.

- Prep for service chefs when rostered as a prep chef.

- Help the headchef by prepping mise en place for service.

- Do all the prep needed for functions.

-Sharpened knife skills, resulting in precise cuts and reduced preparation time.

-Played key role in special events catering, ensuring high-quality food production under pressure.

• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.