Tay Wei Hong

• Managed the protein station under the guidance of the Sous Chef and Chef de Cuisine (CDC).
• Maintained high standards of preparation, presentation, and kitchen cleanliness.

• Successfully completed National Service with a focus on discipline, teamwork, and resilience.

•Supported mise en place across multiple stations, including meat, garde-manger, garnish, and pastry, as directed by chefs.
•Gained comprehensive knowledge of kitchen operations and station management.

• Oversaw the tapas station, including preparation of cress and various types of butter.
• Assisted in the pass section with plating alongside Sous Chef, colleagues, and Chef Lerouy.
• Contributed to the successful operation of a Michelin-starred kitchen.

• Continued as a commis Chef after internship ended.

• Assist with mise En place under head chef's instruction
• operated cold,hot and pizza station during service
• ensured smooth kitchen operation in collaboration with Full time staff.

-Prepared ingredients and managed the bento station in a fast paced kitchen.

-Collaborated efficiently with team members of diverse ages and background.

-Handle multiple responsibilities , including food preparation and dishwashing

-Managed customer orders and ensured cleanliness in a small neighbourhood kitchen