Manager Chef

Location:

Dubai, DU, United Arab Emirates

Posted:

November 03, 2015

Contact this candidate

Resume:

MOHD. NIZAM BIN MOHD. YUSOF.

LOT ***, JLN KERAYONG,

KG. BUKIT BANGKONG,

***** **. *****, ******,

SELANGOR DARUL EHSAN.

CONTACT NO : 03-31422787 / +971**********

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

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.

017-*******

ii.Exec.Sous.Chef Helmi Raflah.

Ancasa Hotel Kuala Lumpur.

012-*******

iii.F/B Director Aloysious Ge Hou

Desaru Beach Resort Johor

017-*******