JEFRI THONG JUN QI

• Hot kitchen
• In charge of morning shift operation.
• Check, receive, and arrange stock for the kitchen.
• Prepare meals that follow customer order.
• Assigned and prepare sauce, salad, meat marinate, and other kitchen task, make sure the stock are available anytime.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.

In Weil Hotel

• Cold kitchen – prepare fruit, salad, sandwich, and other cold items to serve customers at the banquet and also buffet.
• Manage the stock for the cold kitchen.
• Chinese hot kitchen – prepare the ingredient and dessert for a la carte section.
• Assists Chinese wok chef in making dishes at the wok section, arrange the ingredient that the chef needs.

In Sushi Zento

• Japanese sushi bar – prepare the condiment for making sushi and salad, stand by at a la carte section for making sushi.
• Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
• Placed orders to restock items before supplies ran out.

• Conducted stock counts of ingredients, utensils, condiments and plates, promptly ordering low stock supplies.
• Conducted basic cooking tasks such as making noodle, soup and chopping ingredient.
• Maintained clean, trash-free workspaces to maximize productivity and safety.

• Managed promotional setup, creating attractive displays to draw in potential customers.
• Provided product samples, coupons and informational brochures to persuade people to buy products.
• Identified interested and qualified customers to provide potential customers with additional information regarding product.
• Boosted product sales by demonstrating product features and benefits during promotional events.