Mainly supervision and operation of production kitchen and HHM 1&2 restaurants (staff canteen). Participated DCNorris program which using Science and technology to large cooking production, also involve to went to UK to learning how to operate those cooking machines and whole process. Leading and training the staffs to operate those DCNorris equipments, recipes making, product schedule. Success to using DCNorris to cooking Chinese and Western cuisine for all the outlets. Improve and Checking product’s test, quality and storage in accordance to HACCP in main kitchen. Plan and success to opening HHM2 restaurant in P2. Daily serving over 15000 covers in staff restaurants, Menu making and planning for monthly and special promotion menus, reach and control food cost, hygiene standard in all food preparation & storage in accordance to HACCP. Plan to develop departmental trainers and assign training responsibilities for staffs development.
Plan and success to opening HHM2 restaurant in P2. Daily serving over 15000 covers in staff restaurants, Menu making and planning for monthly and special promotion menus, reach and control food cost, hygiene standard in all food preparation & storage in accordance to HACCP. Plan to develop departmental trainers and assign training responsibilities for staffs development.