Tan Jia Hong

• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
• Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.

*Performed opening mise-en place duties, Maintaining professionalism of restaurant.

• Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.