GUI KEAT LEE

• Maintain profitable food production level according to forecast.
• Liaise closely with executive chef on menu planning presentation, costing and recipe.
• Prepared menu for large banquet function include wedding, private event, mice group.
• Monitoring banquet food costing labor cost and P&L of the banquet.
• Maintain and set standard of hygiene in food preparation area according to HACCP.
• Ensure function event order and see all food items for banquet and special function are prepared on time and meet quality standard
• To ensure that all kitchens produce consistently high-quality food items according to current menus and set standard.
• Check quality of food received from direct market, food store or other department.
• Understand client's needs by interacting directly with them during event time (coffee breaks/lunch) and menu tasting
• Assists wherever required in other areas of kitchen from time to time or when necessary
• Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations
• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredient.

IDP as in charge of overall banquet operation, setup organize function

• Create menu engineering of banquet, costing, mock up, standard presentation
• Responsible in food quality, hygiene as HACCP standard, food cost, ordering market and supervised staff
• In charge of planning and managing food for event, outside catering, and banquet function
• Lead and supervise quality quantity of food offered, coordinate production as it relates to all banquets
• Ability to control food waste and identify opportunities for improvement of food/labor costs
• Creates highly functional, teamwork-orientated back of house team.

• Guiding kitchen team according to job description given
• Observe methods of food preparation cooking, size, portions, garnishing of food to make sure food is prepared in prescribed manner
• Plan and participate in planning menus and utilization of food surpluses leftovers, taking into account probable number of guest.

• To assist essence kitchen establishes and maintains highest standard quality of food, hygiene and service.
• Monitoring, guiding and training kitchen team according to job description given.
• Operation banquet included buffet for breakfast, lunch, dinner, hi - tea, brunch, festive seasons buffet, banqueting and club lounge
• Outside catering Maybank Malayasia golf open 6 day function each day 2000 pax.
• Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
• Developed unique menu items and plating presentations.
• Evaluated employee performance and provided constructive feedback to support ongoing development within team.
• Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance

• Prepare food function, banqueting, outside catering and supply production for others outlet
• To ensure all paperwork given such ordering market list, duty rooster, hygiene reports and food costing are prepared.
• Supported chef in menu creation, incorporating seasonal ingredients for innovative dishes
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards

• Assist in creating as well as testing new recipes.
• Inspecting cleanliness of the line floor all kitchen stations.
• Assist in supervision of day to day operation of the kitchen as needed.
• .Numerous wine dinner and VVIP event, hosted by3 Michelin star chef Mathieupacuad from L Ambroisie in Paris and Christoffer Coutanceau from 2 Michelin star restaurants in la Rochelle.
• Followed recipes and chef instructions to prepare food correctly
• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.

• Inspecting cleanliness of line floor all kitchen stations.
• To maintaining all mise-en-place for buffet and ala carte restaurant and room service.
• To ensure all operation follow standard.
• Full breakfast buffet setup, ala minute preparation live station.
• Followed food safety practices and sanitation guidelines
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization