Desmond Tiew Pei Ming

Fish Station

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Complied with portion and serving sizes as per restaurant standards.

Butcher Station

• Basic Filleting and Butchery Skills
• Ensuring the pass and plates are all in good condition before every service.
• Ensuring the quality of ingredients and dishes
• Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.

Tosca Italian Trattoria

• Basic pizza making skills

Cold and Pastry Kitchen

Banquet Hot Kitchen

• Helping out with prep and setting up plates for events such as company events and weddings.

Service Line ( Banquet )

• Setting up galleries for company meetings

Service Line ( Buffet)

• Serving and helping out guest during meal hours
• Standard In Room Dining Procedure