Preparing, cooking within SAUCIER department in high standard of food quality such as hot hos d'oeuvre, sauces, stews, soups, grilling, baking Sautee, aiding in achieving food cost, kitchen standard and overall objectives and helping Commis Chefs learn to improve their ability.

Planning menus and cooking food for the guests from main courses to dessert time cleaning cleaning and general sanitation, making sure all foods are high quality packed and stored in the right place.

Planning menus for the junior, senior staffs,setting menus and cooking for the Guests from starter to dessert, making sure the kitchen is in order and clean.

Setting menus, purchasing goods, cooking, time cleaning and doing general sanitation in the kitchen, storing food in the right place and temperature.

Worked as a Sous Chef to a Chef, doing requisition, setting menus training the Cooks to the highest standard of the Camp production, food costing.

Training the working system of the Normad at the Sand Beach Hotel, at Normad worked as a breakfast Chef, and doing Ala - Carte for Lunch

Worked as an acting Assistant Head Cook, doing requisition for the menu of the day, arranging duty rosters for the kitchen crews, cooking and acting as a head cook when he is not on duty

Preparing and cooking for all booked orders of the selected menus as per guest at Grill Restaurant (Ala-Carte.

Worked as a Chinese specialty Cook, setting menus, cooking from starter to main course.

Worked as an Assistant Cook, doing mis-plus and cooking both Chinese and international cuisines.

Trained as a Saucier, combination of both International and Chinese cuisines.