Kim Maan Tan

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Participated in food tastings and taste tests.
• work independent at prep and following recipes card.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Placed orders to restock items before supplies ran out.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

• Trained kitchen staff to perform various preparation tasks under pressure.

• Produced consistently high-quality baked goods for customers.
• Operated and maintained bakery equipment, including ovens and mixers.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

• Placed orders to restock items before supplies ran out.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prep for simple bar snack menu.

• Cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Perform various preparation tasks under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Handling deep fried section in fast paced take away shop.

• Assisted other chefs with ingredients preparation.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Evaluated food products to verify freshness and quality.
• Observed different kitchen chefs preparation to gain knowledge in diverse cooking techniques.

• Operated and maintained bakery equipment, including ovens and mixers.
• Managed customer service operations, including taking orders and resolving complaints.
• Trained and supervised new employees on bakery operations and procedures.
• Cleaned and maintained kitchen equipment and oven.
• Followed food safety standards when handling ingredients.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Operated ovens and bakery equipment to prepare products according to recipes.

• Learned new materials, processes, and programs quickly.
• Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
• Attended training courses to build understanding of processes, techniques, and industry.
• Shadowed senior team members to learn all related jobs and tasks.
• Checked expiration dates, rotated food and removed any items that were no longer usable.
• Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
• Cleaned kitchen counters, refrigerators, and freezers.
• Utilized culinary techniques to create visually appealing dishes.
• Set up and broke down kitchen for service.
• Coordinated with team members to prepare orders on time.

⦁ Involving in prep for function of more than100 peoples.

⦁Following the instruction to complete the task given