Manager Chef
Resume:
MOHD. NIZAM BIN MOHD. YUSOF.
LOT ***, JLN KERAYONG,
KG. BUKIT BANGKONG,
SELANGOR DARUL EHSAN.
CONTACT NO : 03-31422787 / +971**********
Email: acsbc3@r.postjobfree.com/acsbc3@r.postjobfree.com
PERSONAL INFORMATION
DATE OF BIRTH : 23 MAY 1978
I/ C NO. : 780***-**-****
AGE : 37 YEARS
GENDER : MALE
STATUS : MARRIED
HEALTH : GOOD
HEIGHT / WEIGHT : 80KG / 168CM
COMMUNICATION : MALAY / ENGLISH
DRIVING LICENSE : B2 & D,E
HOBBY : FISHING, TRAVEL, IMPLEMENTING NEW MENU
EDUCATION BACKGROUND
SEK. MEN. BAGAN SERAI, PERAK
SPM – PANGKAT 2
1991 – 1995
UNIVERSITI TEKNOLOGI MARA
CERCT : HOTEL & CATERING ( Not Enough Pointer To Grad ) JUNE 1996 – JULY 1997
JOB SKILLS
I am more keen in western banquet and malay, been in coffee house stations for quiet a time in a la carte and semi dining. Touchble in semi dining and edger to know more, knowledges in FMC SYSTEM order, Food costing,cost card for new menus and supervives in manning situations. Sharpen my skill 10 years already in food and beverages.
EXPRIENCES KNOWLEDGES ON INTERNATIONAL
Gain during F1, GPRIX, A1, and JAPAN GT SEASON event, set up mouthful inter – continental cuisine for breakfast, lunch, hightea and dinner.
WORKING EXPERIENCE
1.HOT JAVA CENTRE POINT, BANDAR UTAMA.
Sept’ 97 – April 98
Pos : THIRD COMMIS
Preparation on mis – en plase helping doing some cooking and assist chef on a few thing depends on what the job scope.
2.FAST TRACK, Domestic Departures / Arrival Level, MTB, KLIA.
Oct’ 98 – Mac 01
Pos : FIRST COMMIS,PROMOTED TO DEMI CHEF.
Cooking for the buffet line and ala carte order, helping the chef in manage in the kitchen and senior CDP, ordering goods and check it.
3.HOTEL GRAND CONTINENTAL, JLN RAJA LAUT KUALA LUMPUR
June 01 – Sept 01.
Pos: DEMI – CHEF
Malay kitchen prep,cooking for function and coffeehouse together with the a la carte order.
4.TRENDS CELL SDN. BHD. SUBANG JAYA UEP SELANGOR
Oct’01 – Sept’03
Pos : DEMI CHEF
Char in the high pressure, assist the chef in doing the roaster and report to the General Manager, bring up new menu and otherthings.
5.FAMOUS CAPITAL SDN. BHD. METRO PRIMA, KEPONG, SELANGOR
Oct’03 – Feb’05
Pos : CHEF
Manages whole kitchen, make up new menu, food costing, working together closely with Restaurant Manager, supervises entire kitchen for food flow, train new staff accure with regulations.
6.HOTEL ANCASA ( FORMELY KNOWN AS IMPIANA HTL ) JLN. TUN TAN CHENG LOK, KUALA LUMPUR.
Mac 05 – April 06
Pos : FIRST COMMIS
Assit senior CDP in the prep production stock, cooking for breakfast,lunch, or dinner.
.
7.SELESA BEACH HOTEL AND RESORT PORT DICKSON, KM 5, JLN PANTAI, NEGERI SEMBILAN.
July 07 – DEC 07.
Pos : CHEF DE PARTIE
Stations in coffee house in ala carte and western banquet manning for at least 4 staff maintaining food quality and presentations.
8.PAN-PACIFIC HOTEL, KUALA LUMPUR INTERNATIONAL AIRPORT, KLIA SEPANG SELANGOR.
DEC 07- DEC 2013
Pos : TEAM LEADER JUNIOR SOUS CHEF
Station at banquet catering dept,supplying food daily base on menu cycle every week, to MAS GOLDEN LONGES including SAT LOUNGE, DOMESTIK, and it”s new lounge REGIONAL.Incharge in western,fusion and mediterenian cuisine include for VIP and VVIP set menu. Supervises 10 manning staff in order,fmc micros ordering,new menu presentation work closely with Senior Sous Chef regarding on menu, food quantity,quality and presentation during any function and event .
9. SAJIBUMI SDN.BHD KUALA LUMPUR INTERNATIONAL AIRPORT
KLIA MAIN TERMINAL BUILDING LEVEL 4.
JANUARY 2014 –JANUARY 2015
POST : SOUS CHEF
Handling 5 outlet and observers with total overall 40 manpower,incharges in outlet
operation,ordering, manning, hygiene,maintain company target and food cost,labourhours
report directly to GM on day to day operations.
10. RASA SAYANG RESTAURANT DUBAI
99,URMH HURAIR ROAD OUD METTA BUIDING NEXT TO MALAYSIAN
TRADE CENTRE UAE DUBAI
MAY 2015 – PRESENT
POST : CHEF DE PARTIE
Incharges in day to day operations,overall in ala carte,in charges in buffet menu,
weekly promotion,implementing and create new menu, working closely with Head chef
on the food cost,wastages,and minimize all expenses on daily ordering and manning
labour hours.
FUTURE PLANNING
To succeed in what I’ am doing hopefully to open up my own chain restaurant one day, believes in what you do gain and learn from other who are more experiences,may as well those who offer international experiences so that one day be one of the succesfull chef in food and beverages that have better future yet to come
SALARY
RM 7,500.00 – RM9500.00 ( neg )
REFERENCE
i.En. Azraie B. Azemi
F/B Manager, Grand Continental Kuala Lumpur.
ii.Exec.Sous.Chef Helmi Raflah.
Ancasa Hotel Kuala Lumpur.
iii.F/B Director Aloysious Ge Hou
Desaru Beach Resort Johor
iv.Exec. Sous Chef Zaimi Hassan
Royale Chulan Bukit Bintang KL
v.Senior Sous Chef Affendi Bakri
Pan – Pacific Hotel KLIA
012 – 6937516
vi.Senior Sous Chef Sallehudin Talib
Pan – Pacific Hotel KLIA
vii.Executice Chef Sivaganesan Sandanam
Pan – Pacific Hotel KLIA
viii. Head Chef Rasa Sayang Restaurant Dubai
Muhammad Al Amin Bin Mohd Tarmidzi
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