Executive Sous Chef

PERSONAL DETAILS

ADDRESS: No *, Jalan Kosas */*, Taman Kosas, 68000 Ampang, Selangor DE, Malaysia

Age: 43

Nationality: Malaysian

Phone: +601*-*******

Email: ***********@*****.***

CAREER OBJECTIVE

My goal is continue gaining as much experience as possible in the food and beverages field with a growing and exciting company in a work environment where my talents and strengths are appreciated and challenged.

OVERVIEW

Progressive culinary professional with over 22 years of experience in establishments that include a 4 and 5 star hotel and 9 years in kitchen management.

Performance-Driven with extensive training experience and solid expertise in the areas of overall kitchen operation, restaurant management, and hospitality, cooking and conflict management.

Effectively handle multi-task levels of responsibility with minimal direction from superiors while supervising personnel, providing team leadership, motivation, and development.

Maintaining high level of sanitation and cleanliness, and resolving various issue in timely manner.

Expert in Asian cooking especially Modern Malaysian and Asian Fusion and Western Cuisines as well.

Demonstrates knowledge and experience in a diverse range of cuisines.

CORE SKILLS & EXPERIENCE

Culinary Administration-Management Skill including food cost analysis, rosters, hiring and staff training.

Strong leadership & Team Motivator

People Management and Organizational Skills

Coaching, Training & Development

Stress Management & Emotional Intelligence

Customer Relations & Guest Satisfaction

Menu Creation, Design, Development

Strong in A la carte and Buffet

Culinary knowledge and experience in a diverse range of cuisines.

Banquets & High Volume Production

Catering Operation

Food and Beverage Concept and Operation

Budgeting, Cost Reduction and Inventory Management

Restaurant and Hotel Openings

Computer Literate Microsoft MC Fidelio

PROFESSIONAL EXPERIENCE

2011 July to present

FURAMA BUKIT BINTANG, KUALA LUMPUR

Executive Sous Chef May 2012 till present

Sous Chef 2011 July till May 2012

Spices Kitchen/Restaurant

Seating capacity 200 seat and 2 private rooms

Saffron Banqueting

6 meeting rooms

www.furama.com

My duties and responsibilities are to supervise daily kitchen operation and service.

Managed 31 employees including 1 Sous Chef and 3 Junior Sous Chef.

Plan menus for all food outlets.

Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.

Ensure the high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Maintain the standard and qualities to the highest possible.

Supervise and make ordering and stock control.

All aspects of associate management including rosters and training.

Approves the requisition of products and other necessary food supplies.

Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs: exercises portion control for all items served and assists in establishing menu selling prices.

Prepare necessary data for applicable parts of budget: project annual food, labour and other costs also monitor actual financial results: takes corrective action as necessary to help assure the financial goals are met.

Attends food and beverage staff and management meetings.

Provides training and professional development opportunities for all kitchen staffs.

Develop policies and procedures to enhance and measure quality: continually updates written policies and procedures to reflect state-of-teh-art techniques, equipment and terminology.

Consults with Food & Beverage Manager about food production aspects of special events being planned.

Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

Ensure proper staffing for maximum productivity and high standards of quality: controls food and payroll costs to achieve maximum profitability.

Producing fine quality cuisine under pressure.

Successfully ran the busiest section of the kitchen ding up to 1000 above covers per morning breakfast.

Acquired skills in hot and cold hor d'ouerves, butchery, garnishes and sauce making.

Perform other duties as per directed

Maintained the head chef position in the absence of the Executive Chef.

Part of the pre-opening team, responsible for all staff training including the planning of training programs for employees.

Responsible for kitchen hygiene and maintaining of Ministry of Health and MALAYSIA JAKIM-HALAL Standards.

2006 August to 2011 June

NOVOTEL KUALA LUMPUR CITY CENTRE

Sous Chef

Cold Kitchen, Butchery, Banquet Kitchen, Premiere Lounge and Cafeteria

Chef de Partie August 2006 till May 2010

Coffee House, Cold Kitchen, Banquet Kitchen, Premiere Lounge and Cafeteria

Coffee House seating capacity 80 seats

Ballroom 250 seats with 4 meeting rooms

www.accorgroup.com

Outline all necessary measure to ensure all new hire associate is provided training and follow Accor Group Standard.

Responsible to maintain food standard by outline productivity standards with quality requirements and methods needed to obtain them.

Assisting Executive Chef maintain the standard and qualities to the highest possible.

Assisting Executive Chef in ordering and stock control.

Managed 10 employees.

Responsible for overseeing all aspects of food preparation and presentation.

Hands on Chef de Partie, specializing in Malaysian Cuisine and Cold Appetizer.

2001June to 2006 July

SAJIAN D'NAIM RESTAURANT & CATERING

Head Chef

Authentic Malaysian & Asian Cuisine

Seating capacity indoor 60 seats, footpath 20 seats

Open kitchen concept, overlooking kitchen

Prepare recommendations for improvements in catering procedures necessary to maintain an efficient operation.

Responsible for requisitioning, storage and careful use of all operating equipment and supplies.

Maintaining good customer relationships and handling all guest complaints, requests and inquiries on food beverage and service.

On daily overall responsibility of the kitchen operation.

Responsible in design and creation of all menus. This included lunch, dinner, catering and take-away. Also degustation all function menus including weddings, corporate events and cocktail parties.

Managed kitchen and restaurant associate of up to 8 including 1 Sous Chef and functions that included scheduling, menu planning and purchasing for the restaurant.

Make budget recommendations regarding food cost and labour cost; follow and implement the budget as established by the owner.

Controlled food and operating expenses while enhancing food quality and improving kitchen techniques.

Responsible for rosters, hiring and training of staff.

1999 July to 2001 May

Coronade Hotel (formerly knows as The Fairlane Hotel)

Chef de Partie

All day dining Modern International Cuisine

Seating capacity Dining 150 seats

Recipe development to minimized process time and enhance the technique to improve taste and flavour.

Responsible in the production of basic sauce and pasta and cold dishes.

Expert on sauces, local Malaysian cuisine and South-east .

Provided casual dining style cuisine for large numbers.

Acquired solid function and catering skills.

Supervise daily kitchen operation and service for the restaurant.

Assisting the Head Chef maintain the standard and qualities to the highest possible.

Assisted Head Chef in ordering and stock control.

Working under extreme pressure while doing large covers of 200-300+ per day service (breakfast, lunch and dinner) while ensuring high quality.

1995 July 1998 August

The Langkawi City Bayview Hotel

Chef de Partie

The Living Room

All day dining International Cuisine

Buffet with 2 lives show food stall, A la Carte and room service all day

Restaurant seating capacity 180 persons

Banqueting Hall 500 seats and 4 meeting rooms 80-150 seats

www.bayviewhotels.com

My duties and responsibilities are to supervise daily kitchen operation and service.

Assisting the Executive Chef maintain the standard and qualities to the highest possible.

Assisted Executive Chef in ordering and stock control.

All aspects of associate management including rosters and training.

1993 January- 1995 July

The Langkawi Seaview Hotel

1st Commis

All day dining International Cuisine

Buffet, A la Carte and room service all day

Restaurant seating capacity 180 seat

Experience working under HACCP Standard kitchen environment.

Responsible for Malay, Asian/Wok, Western, Butchery, Pastry and Cold section.

Assisting the Executive Chef maintain the standard and qualities to the highest possible.

Assisted Executive Chef in ordering and stock control.

All aspects of associate management including rosters and training.

1992 July- 1992 December

The Crown Princess Hotel, Kuala Lumpur

Kitchen Apprentice

Cafe on the 10th

All day dining International Cuisine

Buffet with 7 live show food stall, A la Carte and room service all day

Restaurant seating capacity 350 seat

www.lowyatgroup.com

This was my first job out of college where I developed my passion for food.

Experience working under HACCP Standard kitchen environment.

Gained a passion for European food and an understanding of hotel kitchens and the brigade system.

Acquired skills in preparing European/International cuisine for which the hotel was renowned.

Gained knowledge and skills in International cuisine.

Experienced a five star hotel kitchen including a la carte, extensive grill section, and functions.

1992 June

Holiday Inn on the Park (currently know as Impiana KL Hotel)

Trainee

Garden Terrace

All day dining International Cuisine

Restaurant 180 seats

Satay Station

20 seats

www.holidayinn.com

This was my first training out of college where I developed my passion for food.

ADDITIONAL SKILLS/ATTRIBUTES

Training

HALAL Industrial Training, Furama BB KL

HALAL Awareness Training, Furama BB KL

Leadership Training, Corporate Training, Furama BB KL

Training in Guest and Employee Relations at Novotel KLCC

Basic Customer Contact at Novotel KLCC

Keys to Communication, ACCOR's Training, Novotel KLCC

Train the Trainer-Corporate ACCOR's Training, Novotel KLCC

Completed Food Safety Training by Malaysia Ministry of Health

SERVSAFE Essentials Training, ACCOR's Training, Novotel KLCC

Coaching and Delegating Training Role and Function of Supervisor

Committee

Chairman of HALAL Committee

OSHA Committee

Fire Control committee

Vice President of Welfare Novotel Hotel

Committee of F&B Department (Outdoor Activities)

ACHIEVEMENTS

Furama Culinaire Competition Team Team Advisor

(1 silver & 2 diploma) Malaysia Culinaire Competition 2013.

Malaysian Food Fare, Novotel Clarke Quay Singapore

(June 19-July 6, 2009) daily crowd achieve to 350-400 paxs.

Employee of the Month (Back of the House) Dec 2007, Novotel KLCC.

World of ACCOR Official Opening.

Soft of Opening Novotel KLCC pioneer team.

Afro-Asian Food Festival, Hyderabad World Trade Centre, Andhra Pradesh, India (Sept 23-Oct 2, 2003).

Guest Satisfaction Award-First Quarter 2000,

Distinguished Crew of Fairlane Hotel Kitchen Team,

Federal Hotels International.

'Star Employee' Fairlane Hotel (Feb 2000).

Best Performing Hotel in Chains-Quarter Ending 1999,

Fairlane Hotel, Federal Hotels International.

Employee of the Month (Back of the House) Jan 1996, The Langkawi City Bayview Hotel.

Soft Opening of Hotel & Lima 1995, The Langkawi City Bayview Hotel.

EDUCATION, AFFILIATIONS & SKILLS

INSTITUTE TECHNOLOGY OF MARA, KUALA TERENGGANU, MALAYSIA (currently knows as UNIVERSITY OF MARA TECHNOLOGY)

School Of Hotel and Catering

(Certificate In Assistant Cook).

Computer proficiencies include Microsoft Windows, MS Word, Excel,

Outlook Express.

Fluent in English, Malay and conversant all.

Personal Reference

Chef Ahmad Shafique Taufik

Executive Chef

German Delicatassen

Subang, Selangor DE

Malaysia

Mobile no: +601*-***-****

Email: ****.********@*****.***

Chef Michael Koh Mun Kong

Executive Chef

53, Jalan Sri Mangga 1/8,

Taman Sri Mangga, Melaka,

Malaysia

Mobile no: +601*-***-****

Email: ********@*****.***

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