Ng Vee Shen

• Managing ordering and stock keeping to ensure smooth operational flow.
• Overseeing daily operations and training new staff while ensuring adherence to standard operating procedures.
• Ensuring that event-related items were ordered and executed seamlessly.
• Primarily trained in Japanese and European cuisine, with a specialization in charcoal grilling techniques for lamb, rabbit, beef, and Miyazaki beef during my time at Nota.
• Aside from cooking my main task mainly training and creating guidelines for every S.O.P and measurement for sauces/mix.
• Ensuring machinery safety measures followed strictly and knives to be prepared for service session.
• Collab/Creates menu with different outlet for festive event.

Nota is a workplace where we really care about hospitality and our people first. As a team of 7 person, we manage to do butchery/stocks/filleting/bakery/Inventories as we play our role and have an awesome team. The key to a great is communications, which we managed to come through and open second outlet. My main role is to mentor on butchery/fillet/charcoal grill oven (without thermo) and Inventory. After ascending to Jr Cdp, I played the role of lead pass and guiding every station leaders about morales/quality/expectations to create new lead in the future and prevents negative mindset.

• Ensure the quality of food served and maintain daily mise en place while minimizing waste.
• Train new staff on basic culinary techniques and safety equipment protocols.
• Manage the ordering and proper storage of dry and fresh ingredients.
• Oversee kitchen hygiene and conduct scheduled spring cleaning.
• Assist the Chef in menu planning and manage buffet and à la carte services as directed.
• Supervise monthly inventory assessments and maintain stock keeping checklists.

During my time in Lavo it was a challenge to guide foreigners,we were a team of 4/17 locals and to day-to-day have to ensure all things to go according as set in guidelines. My strength lies in guiding/mentoring as I proudly say I managed to mentor butchery/Filleting .

• Prepare daily mise en place and weigh items according to standard operating procedures, primarily focusing on Western cuisine.
• Provide daily inventory reports and closing inventory updates to the respective outlets.
• Conduct daily ordering and inventory reporting, ensuring accurate data filing.
• Prepare daily duty rosters and production plans in advance of delivery.
• Supervise kitchen hygiene and ensure adherence to safety standards for kitchen staff attire.
• Monitor the quality of food production and manage waste levels.
• Provide training to new staff in accordance with standard operating procedures.

• Oversee the storage and organization of supplies in accordance with the FIFO (First In, First Out) method.
• Foster a friendly environment while providing training and guidance to new team members.
• Adhere to established standard operating procedures.
• Participate in research and development for menu planning.
• Promote a team culture characterized by patience and tolerance.
• Prioritize hygiene, as maintaining a clean workspace is essential.

• Manage à la carte orders.
• Focus primarily on Japanese and local fusion cuisine.
• Conduct ordering and maintain the monthly inventory checklist.

• Prepare mise en place while providing guidance to new team members.
• Possess extensive experience managing multiple buffet events and ensuring storage adheres to FIFO (First In, First Out) procedures.
• Oversee food production processes and maintain high standards of hygiene in the kitchen.
• Supervise stock management and storage practices.

• Prepare mise en place and set up the kitchen prior to service.
• Cook in accordance with the Chef's instructions and established safety procedures.
• Have gained extensive experience managing multiple buffet events and spent a month working in the à la carte kitchen.
• Capable of engaging with guests at the action station.