•Supervise wok station in high-volume kitchen of 60 seat capacity, ensuring consistency, guest satisfaction and food safety according to HACCP standard.
•Support and provide advice to junior kitchen staff.
•Prepare and control main sauce and curry stock to ensure consistency and quality.
•Controlled protein inventory, reducing waste and maintaining food cost within budget targets.

•Supervise European and hot kitchen sections. Leading a team of 5 kitchen staff.
•Manage stock level and support high-volume buffet operations within 600 seat capacity.

•Manage full kitchen operation including menu planning, costing, quality control and stock ordering.
•Ensure food safety compliance and efficient service flow.
•Train, supervise and lead total of 10 kitchen staff.
•Improved kitchen efficiency and reduced food waste through better stock planning and staff training

•Prepare sauces and traditional Thai curry pastes according to standard recipes.
•Handle weekly food preparation and ingredient planning.
•Worked across wok, fryer and prep sections.

•Responsible for preparation of vegetables, meat and sauces for daily service.
•Maintaining the cleanliness of equipment and cooking station.
•Cook multiple menu items simultaneously in fast-paced environment. Serving 100-240+ covers per service.
•Operating large-volume cooking equipment including deep fryers, grills and wok.
•Read and organize order dockets to ensure accurate service.