Wan Yu (Tracy) Tang

• Mise‐en‐place preparation and freshness
• Ensuring that all stocks are kept under optimum conditions
• Cooking and service of food according to the restaurants
• Quality and service standards
• Food presentation must be highly quality performance
• Organised the ordering for function and buffet section
• Training new staff, show them how to service the buffet operate, room service and functions

• Got the basic pan and grill skills, such as cooking spaghetti
bolognaise, ravioli, Napoli gnocchi, grill steaks, etc.
• Organize ordering stock and receiving deliveries and verifying
that all ordered items have been delivered and are of good
quality.
• Preparing basic sauces as directed by the Head Chef or Sous
Chef, such as moray sauce for crispy barramuni fillet, marsala sauce
for chicken etc.
• Discarding all expired and spoiled food items stored in the stock
rooms, refrigerators, and freezers.
• Plating and presenting meal items as per the Head Chef’s
instructions.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.

• Proved successful working within tight deadlines and a fast- paced atmosphere, seize every minute and second, not allowing food-bar empty
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.