TIAN YUAN WU

• Oversee Robatayaki station operations.
• Prepare ingredients and foods according to the restaurant's standard of quality, recipes, consistency and timelines.
• Minimize ingredients wastage through proper storage and timely preparation.
• Monitor stock levels and place orders for ingredients and supplies.
• Maintain food hygiene standards and kitchen cleanliness.
• Collaborate with team members to attain highest customer satisfaction regarding food quality.
• Provide training and supervise of new kitchen staff.
• Assisted with new menu design and refined plating presentation
• Other ad-hoc duties as requested.

• Responsible for Chinese cuisine and assist western cuisine.
• Executed ingredient preparation, cooking, and food presentation in an appealing manner for both ala carte and buffet.
• Maintain food quality as per restaurant's standards.
• Maintain kitchen's cleanliness and hygiene standard in compliance with local health regulations.
• Facilitate prompt ordering of ingredient supply.
• Contributed to design of seasonal menus.

• Prepare ingredients and cook food to ensure smooth operations and customer expectation.
• Monitor stock levels and ingredient supply.
• Keep the kitchen clean and organized, following all hygiene procedures to ensure a safe working environment.

• Oversee daily operations of the department, ensuring smooth operation process and food quality standards.
• Weekly plan for staff's work schedules.
• Executed quarterly menu design, driving innovation in new dish creation.
• Conducted quarterly meetings with marketing to address food quality and ingredient standards. Reviewed cost budgeting strategies to ensure financial efficiency in product offerings. Collaborated on topics including food quality and overall ingredient sourcing practices.
• Engage with other departments to understand daily business operation challenges.
• Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.

• Oversee cold dish department, accountable for banquet menu design, ingredient cost management, and raw material purchase.

• Achieve food quality expectations according to company standard.

• Mainly responsible in food preparation, maintain ingredient freshness and supply.
• Maintain cleanliness of kitchen and equipment to ensure safe food handling standards.