Sous Chef
Resume:
SAODAH BINTI ZAID
Jalan PJS 8/9,Taman Sri Mentari,
Petaling Jaya, Selangor Darul Ehsan
Tel: +601*********
E-mail: ********@*****.***
To obtain an experience and to increasing information and can improve company’s efficiency and enhance profitability in working that allows me utilize my skill and knowledge. Date of birth : 29 December 1974
I.C Number : 741***-**-****
Gender : Female
Citizen : Malaysian
Race : Malay
Religion : Muslim
Place of birth : Kuala Lumpur
Health : Excellent
Marital Status : Single
Height : 154 cm
Weight : 76kg
EDUCATION BACKGROUND
Sijil Pelajaran Malaysia (SPM)
1987 to 1992
Bandaraya Girl Secondary School,
Changkat Thambi Dollah
55100 Kuala Lumpur
Sijil Rendah Pelajaran (SRP)
1981 to 1986
Sek.Keb. Jalan Pasar 2, Kuala Lumpur
Proficience in English and Malay
PERSONAL OBJECTIVE
PERSONAL INFORMATION
Knowledge in computer application as MSOffice, Word, Excel,Opera, SAP & Back Office, Fidelio system and WIN CHECK system
§ Ability to follow detailed instructions and procedures.
§ Able to work with minimum supervision.
§ Physically fit with a lot of stamina and able to spend long hours standing up.
§ Assisting with the preparation of and the serving of all meals to customers.
§ Ensuring that the kitchen and service areas are always clean and tidy.
§ Managing the kitchens controllable expenses including food cost, supplies, uniforms and equipment.
§ Implementing, monitoring and reviewing food safety systems.
§ Preparing menu plans.
§ Ensuring that all kitchen equipment is fully maintained at all times.
§ Participating in staff and client meetings as required.
§ Maintaining accurate records of food supplies, and freezer / fridge temperatures.
§ Making sure food stock is rotated properly.
§ Supervising and instructing kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate.
§ Making sure that all crockery and equipment is cleaned and stored correctly.
§ Demonstrating new cooking techniques and equipment to staff.
§ Interacting with guests to obtain feedback on product quality and service levels.
§ KEY COMPETENCIES
Catering skills
§ Extensive knowledge of food safety and health regulations.
§ Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
§ Experience of cooking in high volume outlets.
§ Knowledge of kitchen refurbishment programmed.
§ Knowledge of French, Italian, Mexican, Western, Butchery, Fine Dining, Japanese Cuisine and Fusion Cuisine.
§ AREAS OF EXPERTISE
§ Developing menu, Kitchen management, Signature cocktails
§ Hospitality, Food purchasing, Stock control & Food costs, Budget operation. SKILLS
Senior Sous Chef
NeroNero California & Italian Restaurant.
April 2017 –September 2017 (6 months)
Privately Held; 500+ employees; Hospitality industry
§ Italian Cuisine.
Chef De Partie @ St Giles The Garden Hotel & Residences Kuala Lumpur Privately Held; 10,001+ employees; Hospitality industry January 2016 – April 2017 (1 Years 4 Months)
§ French and Japanese Cuisine.
Senior Development Manager @ Fajaru Marketing Sdn Bhd September 2014 – September 2015 (1 Years)
§ Research and Development for Menu, Marketing, and Operation. Sous Chef @ Soleil Restautant SS17 Petaling Jaya Selangor. Privately Held; 300 + employees; Hospitality industry February – July 2014 ( 6 months)
§ Western and European Modern Cuisine
Sous Chef @ Qissat Ul Khubus Kingdom Saudi Arabia
Privately Held; 10,001+ employees; Hospitality industry July 2011 – August 2013( 2 Years & 1months)
§ Malaysian Cuisine & Western Continental. § Bakery Department Chef De Partie @ Anantara Kihavah Villas, Maldives Public Company; 5001-10,000 employees; Hospitality industry August 2010 – July 2011 ( 1 Years 4 Month.)
Chef De Partie @ The Garden Hotel & Residences Kuala Lumpur Privately Held; 10,001+ employees; Hospitality industry August 2008 – August 2011 (2 Years )
§ French and Japanese Cuisine
WORKING EXPERIENCE
Chef De Partie @ The Westin Hotel Kuala Lumpur
Privately Held; 3,001+ employees; Hospitality industry August 2008 – August 2011 (2 Years )
Demi Chef @ Renaissance Hotel Kuala Lumpur
Privately Held; 3,001+ employees; Hospitality industry April 2006 – December 2006 (8 Months )
Chef Massamilliano Milerri.
**********@*******.***
Director Of Culinary @ The Westin Beijing Chaoyang Chef Rajesh Kanna
Director Of Culinary Sheraton Imperial -Present
Kuala Lumpur
Chef Mahady Mohammad
Executive Chef Renaissance Johor Baharu Malaysia -Present Chef Maladi Di Amour
Executive Chef @ The Residence Maldives – Present. Negotiable
REFERENCE
EXPECTED SALARY
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