Key Achievement: Contributed to consistent food quality and efficient kitchen operations in a fast-paced commercial kitchen while maintaining high food safety and service standards. • Prepare and cook menu items according to standardized recipes, quality specifications, and presentation standards. • Execute mise en place and station setup to ensure smooth service during high-volume operations. • Maintain consistency in food quality, portion control, and plating across service. • Monitor stock levels, practice FIFO stock rotation, and minimize food waste through effective inventory management. • Ensure full compliance with Singapore Food Agency (SFA) food hygiene standards, HACCP principles, and workplace safety procedures. • Collaborate with chefs and kitchen team members to deliver timely service and meet operational targets. • Operate kitchen equipment safely while maintaining a clean, organized, and sanitary workstation. • Support menu preparation, ingredient portioning, and daily production planning to maximize kitchen efficiency. • Assist in receiving deliveries, checking product quality, and storing ingredients according to food safety requirements. • Adapt quickly to changing service demands while maintaining consistency and guest satisfaction.

Key Achievement: Contributed to consistent food quality and efficient kitchen operations in a fast-paced commercial kitchen while maintaining high food safety and service standards. • • • • • • • • • Prepare and cook menu items according to standardized recipes, quality specifications, and presentation standards. Execute mise en place and station setup to ensure smooth service during high-volume operations. Maintain consistency in food quality, portion control, and plating across service. Monitor stock levels, practice FIFO stock rotation, and minimize food waste through effective inventory management. Ensure full compliance with Singapore Food Agency (SFA) food hygiene standards, HACCP principles, and workplace safety procedures. Collaborate with chefs and kitchen team members to deliver timely service and meet operational targets. Operate kitchen equipment safely while maintaining a clean, organized, and sanitary workstation. Support menu preparation, ingredient portioning, and daily production planning to maximize kitchen efficiency. Assist in receiving deliveries, checking product quality, and storing ingredients according to food safety requirements. Adapt quickly to changing service demands while maintaining consistency and guest satisfaction.