During my six-month internship at Ayana Midplaza, I rotated through several key kitchen roles. I began in the Banquet Kitchen, where I prepared buffet condiments and managed setups based on event orders. I then gained experience in the Canteen Kitchen, focusing on daily mise en place and food service. In the Butcher Kitchen, I was responsible for preparing meat cuts for all hotel outlets and conducting daily temperature checks. My time in the Main Kitchen and Cold Kitchen at Rasa Restaurant involved preparing and monitoring various food sections, including noodles, charcuterie, and Japanese cuisine. I also handled mise en place and service for in-room dining and the lounge in the JimBARan A la carte Kitchen. This diverse experience allowed me to develop a strong foundation in food preparation, quality control, and adapting to different kitchen environments.

My responsibilities included assisting with menu creation, managing all aspects of school catering, and ensuring the hot kitchen was fully prepped for service. I was also responsible for providing a high level of customer service, adapting to the unique challenges of a new business

Managed the service line during dining hours, coordinating with the team to deliver dishes according to the restaurant's standards

Supported the Chef de Partie in the preparation and plating of all side dishes, ensuring timely and high-quality service.

Managed all front-of-house operations, including table setup, guest assistance, and food service, while providing detailed explanations of menu items to enhance the dining experience.

Managed the daily mise en place for all garnishes and side components for the pass section, and also assisted in the wok section, preparing all necessary elements for noodle and stir-fry dishes.