Koh Heng Hee

• Supervised daily kitchen production and a team of 20 staff, ensuring safety and HACCP compliance.
• Trained new team members on equipment use, production processes, and food safety standards.
• Implemented process improvements to enhance workflow efficiency and reduce downtime.
• Conducted regular quality checks to maintain product consistency and compliance.
• Managed supply ordering and performed regular stock counts for accurate inventory control.
• Led HACCP, operational, and food safety audits, ensuring full compliance and readiness.

• Operated kitchen equipment safely and followed strict sanitation and food safety procedures while preparing supplies, ingredients, and workstations for service.
• Monitored inventory deliveries, collaborated on ordering and inventory management to minimize product loss and ensure smooth kitchen operations.
• Maintained quality and composure under pressure, actively supporting team leadership through tasks such as calculations, tastings, and stepping in as team leader when needed.

• Managed the food court outlet from planning manpower schedule to maintain stall cleanliness and hygiene.

• Handled the stall operation such as receiving orders from customer and preparing dish for customer.

• Responsible for the food supply ordering, daily reporting stock and wastage, input sales record and end month stock taking.