SAODAH BINTI ZAID

E-*-* Mentari Court,

Jalan PJS 8/9,Taman Sri Mentari,

Petaling Jaya, Selangor Darul Ehsan

Tel: +601*********

E-mail: ac3tg1@r.postjobfree.com

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.

ac3tg1@r.postjobfree.com

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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