Naing Swar

• Manage high-volume preparation, bulk hot food production, and beautiful buffet setups adhering to strict quality
benchmarks.
• Directly execute an extensive multi-cuisine menu covering complex dishes (e.g., Thai Curries, Beef Stroganoff,
Chicken Biryani, Shish Tawook) alongside an assortment of artisanal hot breakfast menus and pastries.
• Enforce absolute food safety monitoring: calibrate probe thermometers, execute precise blast-chilling/thawing
processes, and document daily logs for temperatures, handwashing, and chemical dilution.
• Maintain rigorous control over stock compliance by executing diligent secondary expiry date audits and labeling
parameters.
• Lead daily on-site hygiene toolbox meetings and culinary operational briefings with the kitchen staff.

• Prepared complex mise en place and line setups for daily breakfasts, high-volume A La Carte lunches, and
dinner services.
• Gained professional training in creating master stocks (chicken, vegetable) and foundational French Mother
Sauces including Béchamel, Espagnole, Tomato, and Hollandaise.
• Efficiently operated and maintained advanced station machinery within the specialized sandwich and salad
departments.
• Managed pristine refrigeration and dry-storage spaces utilizing the FIFO inventory rotation framework.

• Supported senior kitchen leadership with bulk item preparations, raw protein portioning, and scratch sauce
batches.
• Executed multiple commercial culinary techniques under supervision, including grilling, sautéing, baking, and
frying.
• Maintained superior cleanliness standards at specialized line stations, disinfecting equipment and food surfaces
continuously.
• Collaborated with back-of-house team members to ensure seamless, rapid operations during peak dinner service
rushes.