Ng Sydnie

Demi Chef (November 2022- June 2024)

• Assisted in the preparation and presentation of high-quality dishes according to recipes
• Focused on pastry production and hot-side cooking, while cross-training on grill and pass operations.
• Charcoal-grilled items like steak, octopus, prawns, etc
• Prepared staff meal
• Hot‑side selections including stir‑fried vegetables, cooked soups, and hot main dishes

Chef De Partie (June 2024- July 2025)

• Monitor inventory levels and assist in the ordering of supplies
• Conducted and executed on research and development for pastry products.
• Trained newly hired chefs on dish preparation, plating, and garnishing techniques to maintain quality and presentation standards.
• Jump in and support any kitchen station in need
• Ensured quality production, the integrity of the buffets and ala carte menus

• My employment status transitioned from Intern to part-time.
• Kitchen
• Assisted in various stations like cold side, hotside, grill side etc
• Ensuring food quality before serving
• Preparing mep mainly for cold and pass side
• Garnishing dishes
• Front of house
• Assisted in service operations during peak hour
• Taking orders from customers
• Ensuring customer satisfaction
• Providing recommendations regarding menu items
• Assist in events like weddings and company dinners

• Learn how to make different types of kuehs and ice cream
• Doing orders and assisting other different stations
• Learned how to order bread and ingredients
• Ensuring the cleanliness of the kitchen

• Learn how to make pizza
• Cashiering
• Cutting and serving pizza to the customers
• Ad-hoc duties

• Service Crew
• Learn Mainly serving and attending to customers’ needs, clearing and maintaining cleanliness of the area

• Service Crew
• Learn simple food preparation (waffles, appetizers and beverages), cashiering, cleaning and maintaining cleanliness of area and attending to customer’s needs