Mohammed Zibran

I was a griller man on wicked walu restaurant I was incharge basically of prep n all and maintaining food management

I was assistant chef covering for headaches in main line my duties were maintaining hygiene and doing fresh prep and using FIFO method basically I was doing burgers,wraps and fish n chips were on daily fast food and south curry's was on demand

I was employed under one of international hotels in known for its cultural and known for its five star I was working in beach bar grill restaurant outlet it was busy daily we use to do covers of 600 and I was a griller man and after six month I was promoted in buffe lagoon I use to cook curry's south Indian cuisine plus I was given promotion employee of the year in 2019 Feb

I was a commis chef and after six months I was nominated fir chef de party basically I was three years in Asian restaurant in outrigger hotel outlet restaurant it was one of busiest restaurants I used to make Asian dishes such as chicken Mongolian,hoisin pork,chicken padthai