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Conducted Staff Training
During my stay in Harvest Hotel, I started my short talk to some HRM students who has their "stay and learn" program at the hotel discussing all about kitchen operations. But my first ever training conducted was at Chateaubriand since I was hired as Sous Chef, just continue my passion discussing to the newly hired employees about FOOD SAFETY, HACCP, Sanitation, Kitchen Forms, Kitchen Operations, Food Costing, Menu Training and Engineering. Although, I am new doing such thing, I enjoyed this new experience and knowledge they are assigned to me.
