Heather Ngo

Promoted to Head Commis after excelling in commis chef role

• Managed waste efficiently to minimise restaurant costs.
• Collaborated with team members for smooth kitchen operations.
• Enhanced customer satisfaction with timely meal preparation.
• Enforced health and safety guidelines amongst the team, promoting a safe working environment.
• Followed recipes meticulously, ensuring consistent dish quality.

• Streamlined cooking process by preparing ingredients ahead of time.
• Maintained cleanliness and organisation within the kitchen area for an efficient work space.
• Assisted in the preparation of meals, resulting in efficient service delivery.
• Assisted in creating daily specials, adding variety to regular menu offerings.

Trainee Chef at a student run Kitchen

• Incorporated seasonal produce into menus for freshness and variety.
• Perfected traditional cooking methods including baking, grilling and braising.
• Streamlined kitchen operations, leading to smoother service during busy periods.

• Managed high volume orders during peak hours, ensuring consistent quality of service.
• Operated espresso machines with precision, contributing to overall customer satisfaction.
• Collaborated with team members during busy periods, enhancing workflow efficiency.