Palitho Aventus

Casual Chef as a CDP Chef (September 2017 – November 2019)

Pinnacle People Hospitality 

Agency chef working in different restaurants/hotel in-charge at different departments such as: banquets/function, morning breakfast, buffet, lunch tea, a la carte restaurant, and degustation. Focusing on helping chefs cook and prep food in different cuisines, garnishing and serving the food.

Commis Chef (June 2017 – August 2017)

Woodland House Restaurant 

A fine dining restaurant serving multi-course tasting/degustation menu. Working in the snack/starter section, garnishing and cooking food, helping for prep and service time.

Casual Chef (September 2016 – May 2017)

Park Hyatt 

Working in banquets/function department cooking and prep under supervision from Head Chef and Sous Chef making a different cuisine of food. In-charge on canapé, cold food, deep-fry, starter, snack food, breakfast buffet, garnishing and serving food. 

Head Kitchen (June 2016 – 2020)

Mamak Malaysian Restaurant 

Malaysian Restaurant serving a la carte menu such us kari, nasi lemak, and roti from Malaysian-Indian Cuisine. Working as a cook in-charge on stock supply, hot-section, wok/stir-fry, garnishing, quality control before serving to customer, and preparation.