Kenneth Loo

• Working in the kitchen has taught me the importance of maintaining high standards for both safety and hygiene. Every day, I make sure I'm dressed appropriately—clean chef's attire, an apron, and a secure hat or hairnet to keep things sanitary and professional. I also take care to keep my hair neatly trimmed and managed to avoid any issues. Safety is just as important, especially in a fast-paced kitchen. I always wear slip-resistant safety shoes, which not only protect me from accidents on slippery floors but also keep me comfortable during long shifts. When it comes to handling food, I'm extremely mindful. Whether I'm prepping mise en place in the morning or working the hot station during service, I follow strict food safety protocols—proper handwashing, avoiding cross-contamination, and keeping everything stored at the right temperature. At the hot station, I handle tasks like frying food in the deep fryer and tossing dishes in a skillet to order. I'm comfortable working under pressure during service, ensuring every dish is cooked perfectly and presented on time. I also stay alert around hot equipment and busy colleagues, making sure the kitchen runs smoothly and safely for everyone. For me, it's about creating great food while maintaining a clean, efficient, and safe environment.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Boosted employee morale through positive attitude, willingness to assist others when needed.

This is my 1st Ever Intern in the Michelin Star Restaurant i've learnt many things including proper mise en place and serving food