Industrial Training Manager
Resume:
Email acu0ci@r.postjobfree.com
Phone +601*-*******
Mohd Redzuan Bin Abd Aziz
Personal Details : Nationality Malaysian
I/C no. 810***-**-****
Age 35
Religion Islam
Race Malay
Permanent Address C 109, Kg Melayu Sri Kundang, Kuang,
48050, Rawang Selangor, Malaysia
Gender Male
Height 171cm
Weight 61kg
Marital Status married
Position Applied : SOUS CHEF
Objective : to learn new things, to develop career and to gain new experience in challenging environment
Education : Institute of Tun Abdul Razak 2000 - 2002
Culinary Arts
Diploma In Culinary Arts
Sekolah Menengah Agama Paya Jaras 1997 - 1998
Higher Secondary Level
Sijil Pelajaran Malaysia
Sekolah Menengah Agama Paya Jaras 1994 - 1996
Lower Secondary Level
Penilaian Menengah Rendah
Language : English Malay
Skills Moderate Mother Tongue
Computer Literacy : Microsoft Office
WILLING TO TRAVEL : YES
Working experience : Employer MIAMI GRILL (US FRANCHISE) BASE ON FLORIDA
Position Head chef
Cuisine Cuban American food (owned by rapper PIT BULL)
Reporting owner
Duration 1st January 2015 untill 13april 2016
Responsilbilities To manage all operation in the kitchen department
To manage SKU following by the SOP by the franchiser.
Purchasing and managing the cost for the food and rest
To ensure the product is following the standard.
Supervise the staff to maintain high quality product.
Reason to leave need more adventure on my career
Notice ASAP
Working experience : Employer S FIVE RESTAURANT
Position Head chef
Cuisine Malaysian
Reporting manager
Duration 15th july 2013 untill present
Responsilbilities to manage food and cost control
To monitoring the quality of food, created the menu
To control the purchasing based on budget.
Scheduled all staff to make sure all the operation
Is running smoothly.
Reason to leave need more adventure on my career
Notice 1 month
Working experiences : Employer AMATHUS BEACH HOTEL LIMASSOL CYPRUS
Position cook A
Cuisine Asian
Reporting to Head chef
Duration 14th February 2011 until 8th February 2013
Responsibilities To assist daily operation in term of daily m.e.p
Complies with the hotels health, HACCP, safety and hygiene policy.
Complies with company standard in relation to hygiene and personal presentation.
Reason to leave Need to more challengers in my career and to expose a variety Cuisine
Notice 1 month
Achievement Silver Medal in Mediterranean Culinary Challenge Gastronomia 2013
Employer FRAMES FRAGTIGANCE CAFE
Position Head chef
Cuisine Asian and western
Reporting to Owner
Duration 25th may 2009 until 13th Feb 2011
Responsibilities To monitoring the quality of food, created the menu
To control the purchasing based on budget.
Scheduled all staff to make sure all the operation running well.
Reason to leave Need more challenges in my career and to expose a variety of Cuisine.
Notice 3 month
: Employer Bussola Italian Restaurant, Westin Mina Seyahi, Dubai, United Arab Emirates
Position Commis 1 [Opening Team]
Cuisine Italian
Reporting to Chef de Cuisine
Duration Dec 2007 - March2009
Responsibilities To assist in the daily operation.
Responsible for smooth running operation within the designed station.
Complies with the hotels health, HACCP, safety and hygiene policy.
Complies with company standard in relation to hygiene and personal presentation.
To participate in various station of the kitchen as and when required.
To complete daily tasks and mise en place.
Handle and store stock according to stock control procedure.
Reason to Leave Want to gain more experience and learn more further about Culinary Arts
Notice 45 days
Achievement Merit Awarded in Fish Cookery in Emirates Saloon Culinary Dubai 2009
Part time catering for the wedding function like cooking briani rice, ayam masak merah, acar rampai and fruit carving for the VIP table.
Duration 2006-2007
Employer Garde Manger Kitchen, Renaissance Hotel, Kuala Lumpur
Position Commis 3, get promoted until Chef De Partie
Cuisine Casual
Reporting to Sous Chef
Duration Jul 2003-Nov 2007
Responsibilities To ensure daily mise en place is completed by commis.
Responsible to daily market/store ordering.
Representing in station in the absent of Sous Chef in all area of responsibilities.
Ensure to keep high standard in is work according chef requirement.
Handle and store stock according to stock control procedure.
Reason to Leave Explore a new environment and looking forward to future career expansion
Achievement Certificate in Appetizers Class 1 in Malaysia Culinary 2005
Industrial training at The Bayview Beach Resort, Penang, Malaysia.
Apr 2002-Jul 2002
Industrial training at KELAB RAHMAN PUTRA MALAYSIA
Apr 2000-july 2000
References Iasonas Gasioumi
Executive chef
Amathus Beach Hotel Cyprus
Mr. Corrado Pani
Chef de Cuisine
Bussola Italian Restaurant, Westin Mina Seyahi, Dubai, United Arab Emirates.
Mr. Zaihan Bin Ibrahim
Sous Chef
Renaissance Hotel, Kuala Lumpur, Malaysia.
Ms. Salbiah Bte Abd Rahman
Coordinator Industrial Training, Institute Tun Abdul Razak
Roslan catering
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