Abdul Warith

• Coordinate with Chef De Parties / Sous Chef for ordering and inventory. Give training to fellow colleagues as needed. Organize the activities of the team, providing guidance and support in daily works. Ensure the smooth running of the section, working closely with the team to execute. Maintain high standard of food preparation, attention to details, portion control and minimal wastage. Assist senior chefs where required in recipe and dish development.

• Assist Chef de Partie in preparing ingredients and cooking dishes
• Maintain cleanliness and follow HACCP guidelines
• Organise station and ensure stock rotation (FIFO)
• Support during busy service and ensure consistent food quality

• Ensured proper portion control reducing unnecessary wastage.
• Collaborated with team members for smooth kitchen operations.
• Carried out tasks assigned by Chef De Partie.
• Controlled and minimised food waste.