MANGVUNG SANJIT

Collaborated with head chefs and kitchen staff to design and implement daily specials, seasonal menus, and catering packages

Ensured high-quality standards in food preparation and presentation while adhering to safety and sanitation regulations

Sourced fresh and exotic ingredients, negotiating with local suppliers to maintain budgetary goals without compromising qualityManaged kitchen staff and ensured efficient operation during peak hours, maintaining excellent food quality and customer satisfaction

Assisted the head chef in daily kitchen operations, including preparation of ingredients and basic cooking tasks

Gained hands-on experience in creating fusion dishes, blending flavors from different cuisines

Maintained clean and organized workspaces, contributing to the smooth flow of kitchen activities

Provided input for new menu items and helped test recipes for seasonal updates