YAN HO MA (MARK)

●Able to follow standard recipes while preparing assigned items for banquet

● Processing massive amount of food according to HACCP standard to make sure quality food is up to standard

● Make sure all items are being labeled, wrapped, dated and stored properly

● Manage and records freezer and fridge temperature log and report if there are disqualified and dysfunction

● Ensures cleanliness of designated work stations while consistently practicing safe and hygienic food handling

● Setting up my station and preparing ingredients as I needed

● Cooking different food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.

●Perform daily opening tasks efficiently include reporting 86’ed items, inspecting food quality, prepping kitchen utensils, and readying cooking supplies to ensure a smooth operation

● Set up daily routine and time goals; follow daily projection numbers to prepare ingredients according to recipe specifications and waste control guidelines

● Manage the sauté and appetizer stations to prepare the food items timely, ensuring all the dishes are served within the bill time to maintain customer satisfaction

● Assist in organizing kitchen stockroom by applying the FIFO rules to maintain product freshness and quality

● Label and stock ingredients with prepared date, expiration, and product names following the HACCP regulations

● Maintain a clean, orderly, and sanitized workstations to uphold a hygienic kitchen condition for other staff members

● Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.

● Assisted large-scale production in preparing and cooking various food items including hot daily entrée specials, sandwiches, soups, and more to serve up to a thousand customers at the campus

● Carried out cleaning duties at the end of each shift to maintain a sanitized and organized kitchen

● Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

● Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

● Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.

● Handled daily food preparation before service to ensure all ingredients were marinated and seasoned accurately

● Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.