Manager
Resume:
NAME: ROHYANI BINTI RAHMAD
Address: Blok A -**-** Jalan Sri Stulang,
Taman Desa Belantik,
PERSONAL DETAILS
Age : 38 years old Religion : Islam
Date of Birth : 16 Jan 1978 Heights : 154 cm
I/C No : 780***-**-**** Weight : 66 kg
Sex : Female Health : Excellent
Email Address : actios@r.postjobfree.com H/P No : +601*-********
EDUCATIONAL BACKGROUND
HIGHEST EDUCATION
Field of Study : Sijil Pelajaran Malaysia
Institution College : SEK MEN KEB SRI TEBRAU
Grade : PASS
Graduation Date : December 1995
Field of Study : Penilaian Menengah Rendah
Institution College : SEK MEN KEB SRI TEBRAU
Grade : PASS
Graduation Date : December 1993
SKILLS
Computer skills; Proficiency
1.Microsoft Windows, Microsoft Office Application, Internet Advanced
Languages;
1. Bahasa Melayu Advanced
2. English Advanced
Expected salary: RM 2500 (Negotiable)
Availability: Available
STRENGTH
Good interpersonal skills with people from all levels.
Able to work independently with minimum supervision.
An innovative and fast leaner.
Patient, helpful and an excellent team player.
EXPERIENCE
Address: Der’ Carbin Kempas
Position: Full Timer as Kitchen Manager (2015)
Job Description:
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
Fill in where needed to ensure guest service standards and efficient operations.
Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Address: Tony Roma’s JBCC
Position: Full Timer as Kitchen Crew (2014-2015)
Job Description:
Knowledge in preparing breakfasts, lunches, and dinners
Ensure quality of food
Determine the size of food proportions
Estimate food requirements and costs
Train kitchen staff in preparation and handling of food
Clean kitchen and work areas
Manage kitchen operations
Excellent reading and oral communication
Address: TGI FRIDAYS JOHOR BAHRU
No 01- 02 Bangunan Jotic,
Jalan Ayer Molek,
80000 Johor Bahru.
Position: Full Timer as Kitchen Crew (1998 - 2014)
Kitchen Supervisor (2003 - 2014)
Job Description:
Assist with menu planning and maintaining a high level of quality and profitability in all Food & Beverage offering. Shall include input into capturing and capitalizing on foodservice trends with Kitchen Manager.
Recommend and implement preparation to reduce costs of goods sold (COGS) and supervise all kitchen personnel to insure correct methodologies are followed.
Maintain a clean and safe work area adhering to food safety and health standards.
Prioritize and delegate tasks in kitchen layout and prep. Techniques to insure speed and quality of menu.
Maintain par-stocks of food product for all menu items
Ensures food ingredients are stored in their designated area and rotated in the proper manner.
Handles and trains others to clean kitchen equipment carefully and safely to prevent damage or injury.
Works efficiently and effectively to gather, wash, cut, season, cook and store quality ingredients.
Monitor menu item volumes and sales mix to ensure par-stocks are maintained.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Provide orientation of company and department rules, policies and procedures training of new kitchen and other employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Address: 7 Eleven Taman Sentosa JB
Position: Full Timer Casher and Floor (1997-1998)
Job Description:
Itemizes and totals purchases by recording prices, departments, taxable and nontaxable items; operating a cash register.
Enters price changes by referring to price sheets and special sale bulletins.
Discounts purchases by redeeming coupons.
Collects payments by accepting cash, check, or charge payments from customers; making change for cash customers.
Verifies credit acceptance by reviewing and recording driver's license number; operating credit card authorization system.
Balances cash drawer by counting cash at beginning and end of work shift.
Provides pricing information by answering questions.
Maintains checkout operations by following policies and procedures; reporting needed changes.
Maintains safe and clean working environment by complying with procedures, rules, and regulations.
Contributes to team effort by accomplishing related results as needed.
REFERENCES
Name : Rahmadi Bin Sadikan
Tel Number : +6017 - 7666071
Position : General Manager.
Company : TGI Fridays
Name : Zaharuddin Bin Minhaj
Tel Number : +60111 - 27521907
Position : Kitchen Manager
Company : Uncle Tom Tavern
Name : Zaharuddin Bin Minhaj
Tel Number : +60111 - 27521907
Position : Kitchen Manager
Company : Der Carbin
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