Chin Zi Hao

-Maintain inventory of ingredients,cutlery and kitchen

-Ensure quality and sanitation standard of food and working area

-Reduced food waste with strategic menu planning and inventory control techniques.

• Maintained well-organized mise en place to keep work consistent
• Monitored recipe portioning to control food costs
• Doing different types of dessert, cake and bread.

• Improved operations through consistent hard work and dedication
• Developed team communications and information
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.

• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness
• Serve the customers when they need to order
• Help to serve the food to the customer
• Help in cleaning up the table and the chair.