KOK ONN NG

CHEF

Sakaeholdings.ltd, Sakae Sushi

01.2017 - 12.2021

Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Reduced food waste with strategic menu planning and inventory control techniques.
Handled and stored food to eliminate illness and prevent cross-contamination.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

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