Marlowe Harcan

- A small restaurant with 50 seatings, ran by a very small team. Had to be in charge of the restaurant for a month due to the sudden resignation of our Head Chef. Managed day-to-day preparation, ordering, and logistics.

• Working alongside Head Chef and Senior Sous chef, in charge 2 days a week in a team of 10 Chefs
• Exciting venue with new specials every week, learned a lot of good management system and picked a lot of good habit

• Felt my experience wasn't enough to be a head chef, I Joined an Italian restaurant and loving the experience
• My task will be mostly be the support of my head chef and Senior Sous chef Kitchen related, All rounder in all sections, ordering, and Pass
• Sadly the venue has to close down

• Had an offer to be in charge of the kitchen after lockdown by previous employer, managed a team of 6 Chefs

• In charge of grill and wok section, decided to leave after another lockdown

• Did a part time job during lockdown period

• First full time job after lockdown being eased, assisted head chef with preparation, service in larder and fryer
• The Head chef later resigned and I gained more responsibility to support the head chef in the small team as all rounder

• Did service mostly at larder and fish section, being let go from the job due to covid

• Assisting head chef with openings, preparation, day to day closing

• Learned service operation for all sections, preparation and storing.work alongside the head chef

• Did my school internship there
• Did a part time job as a cook in larder section

• First Kitchen Job in modern vietnamese restaurant, Learned service and preparation

• First job I had and first experience stepping into the kitchen did a 3 months job there
• Most of the job will be washing dishes, preparing bain marie, and preparing simple mise en place