Chef Executive
Resume:
COVER LETTER
Dear Prospective Employer:
I am looking for a fast growing firm where I can contribute my expertise in all aspect of culinary operations administration as well as people management and customer service maximization. I believe I would be a valuable asset either to your company or any hospitality company due to my dedication for flawless services food service operations and empowering staff performance maximization.
I consistently present a high-profile, professional demeanour, complemented by a positive aptitude, and team-building skills that result in high achievement rates. I am attracted to contact you because of the vast knowledge you have regarding chef talent demands circulated within the region.
I would appreciate the opportunity to have a personal interview with you, so that you can more fully evaluate how my strengths may serve your needs. Last but not least, I sincerely look forward to hearing from you again soon.
Thank you.
Yours faithfully,
AzGhazali
Ahmad Zawawi Bin Ghazali
Enclosure: CURRICULUM VITAE
AHMAD ZAWAWI GHAZALI
“Love and enjoy cooking to the fullest
experience of my capabilities
and the best cuisine technique to serve”
Address : N0 8 – 7 - 17, Halaman Kenanga.Lengkok Nipah 3,
11700, Gelugor,Pulau Pinang
West Malaysia
Passport No : A 40029184
Nationality : Malaysia
Gender : Male
Mobile : Mobile: +60-10-838****/011********
E-mail : ********@*****.***
I am a motivational and team-spirited culinary professional with over 18 year experience in the field of hospitality and food service industry, experience in preopening setups for the finest hotels especially the leading hotels of the world. I am specialized in Malaysian and Pan-Asian Cuisine coupled with exceptional proficiency aptitude in administration, operations, finance, marketing and promotion, customer relations and customer service.
Managing Culinary Active Smart
Schedule Food sampling Team player Problem solving
Optimization Global recipes Innovative
Supervising Kitchen management
1982– 1992 High School Cerficate (HSC) / SPM
Sekolah Menengah Sultan Azlan Shah Kuala Kangsar,
Perak, Malaysia.
Executive Sous Chef
Coral edge Resort Maldives Jun 2019-March 2020
Company Profile: Offering multicultural & multi-ethnics cuisine, European,Pan Asian, Arabic & international cuisine to the guest in resort, in group & private.
Job Scope :
In charge of Main Restaurant buffet and a la carte kitchen operation
Leadin g a team of 63 chefs, managing and having full responsibility
g a team of 63 chefs, managing and having full responsibility
Main focus to see the manning and operation of both kitchen and restaurant
Preparing and furbishing old to new menus
Part of the creation management, preparing schedules and payrolls of entire kitchen staff, ordering and platting design.
Assists Executive Chef with menu planning and create new menus
Attend daily briefings with other departments and meetings at the attendance of the Groups Chef
Develop year plan focus and deliver regularly training need analysis for all kitchen staff
Ensuring and monitoring that duty is still carried out during non-active hours in the kitchen
Critical monitoring of personal grooming, hygiene, neatness and expect discipline of all staff
Supervise, manage, report all material used to avoid wastage and spoilage item
Reporting to: Dir F&B/Executive Chef
Freelance Chef
Aug 2018–Apr 2019
Company Profile: Offering Malaysian multicultural & multi-ethnics cuisine, European & international cuisine to public from all walks of life, group & private .
Job Scope: Working as freelance culinary professional for various sizes at-hock Food & Beverage projects, preopening setup, repositioning restaurants, involvement in funds-raising for orphanage, charity volunteering activities, small charity events, occupying time with self-beneficial activities.
Achievements:
Contributed success to the Moto GP at KL Tower in Kuala Lumpur serving fine food dishes to 300 patrons.
Contributed success to the CIMB family day function 500 patrons.
Met & exceeded customer expectation by performing one-on-one personalized services.
Reporting to: Proprietor /Event Manager
Banquet Chef
Renaisancce hotel Johor Bahru Feb 2018 – Aug 2018
Company Profile: Fast growing foodservice & offsite catering services establishment offering multicultural & multi-ethnics cuisine, European & international cuisine to public from all walks of life, including government & private sectors.
Job Scope: Working as banquet chef for various sizes at-hock Food & Beverage projects, preopening setup, repositioning restaurants, involvement in funds-raising for orphanage, charity volunteering activities, small charity events, occupying time with self-beneficial activities.
Achievements:
Contributed success to the RAMADAN EVENT at hotel in, serving fine food dishes to 500 patrons.
Contributed success to family day function 200 patrons.
Reporting to: Dir F&B/Executive Chef
Chef De Cuisine
King Abdullah University Oct 2015 – Nov 2017
Thuwal Saudi Arabia
Company Profile: Fast growing foodservice & offsite catering services establishment offering multicultural & multi-ethnics cuisine, European & international cuisine to public from all walks of life, including government & private sectors.
Job Scope: Working as head Asian chef for various sizes at-hock Food & Beverage projects, preopening setup, repositioning restaurants, involvement in funds-raising for orphanage, charity volunteering activities, small charity events, occupying time with self-beneficial activities.
Achievements:
Contributed success to the FLAVOUR EVENT at campus in Thuwal serving fine food dishes to 5000 patrons.
Contributed success to the KAUST family day function 2000 patrons.
Reporting to: Dir F&B/Executive Chef
Asian Specialty Chef
Outrigger Mauritius Resort & Spa, Oct 2013 - July 2015
Bel Omber
Pre - Opening
Company Profile: www.outrigger.com
5-star luxurious resort. Managed by Outrigger Enterprises Hawaii. A market leader in the island of Mauritius, offering modern Asian & International.
Job Scope: Kitchen in-charged. Directed 5 cooks daily. Accountability for flawless kitchen operations, creating new start-up & new revenue streams; plan menu, finance & recipes development.
Result Delivered:
Instrumental for the success of preopening new Asian kitchen within a given tight budget.
Enhanced staff’s performance and increased food productivity performance.
Soft opening & grand opening of hotel
Grand opening of beach restaurant & all-day dining
Reporting to: Executive Chef
Reporting to: Dir F&B/Executive Chef
Head Chef
Seri Nusantara Restaurant, Dubai, UAE Oct 2012 – Oct 2013
Pre - Opening
Company Profile: Distinguished 50 seats all day dining specialty restaurant in middle of Dubai city, offering all day dining concept encompassing Asian Contemporary Cuisine.
Job Scope: Preopening setup. Superviseded a team of 15 staffs daily.
Head Chef to oversee the entire operational management.
Result Delivered:
Instrumental for the success of several prestige International events including new album launchings and official head-of-state event functions.
Demonstrated ability to design a functional & practical workflow.
Contributed success to the grand opening of this hotel.
Listed as new pan Asian restaurant in WHAT ON
Reporting to: Owner/proprietor
Head Chef
Noodle Bowl Restaurant, Dubai, UAE April 2009 – Oct 2012
Company Profile: Luxuriate all day dining restaurant with 80 seating capacity & banquet facilities to 100 patrons, offering Asian Cuisine.
Job Scope: Kitchen in-charged. Assisted Executive Sous Chef with 9 kitchen brigades.
Oversaw workflow by subordinates (chefs/cooks) & focused on employee’s performance maximization.
Achievements:
Assisted Sous Chef in Club’s cooking class
Well-versed in modern cooking techniques of Asian and Oriental cuisine & demonstrated intriguing eclectic cuisines creations.
Succeeded & accomplished in cooking eclectic dishes for high profile event tasks.
Instrumental in preparing astonished weekly special menu for specialty restaurant.
Nominated finalist to best Asian restaurant by what on magazine 2009.
Awarded 2nd Runner up Asian cuisine restaurant 2009
Reporting to: Owner/stake-holder
Chef De Cuisine
JW Marriott Hotel, Dubai, UAE Feb 2008 – March 2010
Company Profile: www.marriott.com
Full service hotel in the heart of Dubai with the most luxurious dining facilities encompassing 2 specialty restaurants, 1 Brasserie & 1 Grand Ballroom.
Job Scope: Oversaw flawless Banquet catering kitchen operations.
Responsible for day-to-day food preparation of Hot and Cold Item productions.
Took full operational ownership of the Asian kitchen together with Sous Chef.
Achievements:
Instituted creative improvements that allow for more efficient managing of work flow.
Earned respect & recognition from superiors for high profitability sales revenue results.
Best Asian buffet restaurant & longest hour Best Asian restaurant.
Reporting to: Executive Chef
Chef De Cuisine
Dhow Palace Hotel, Dubai, UAE Jan 2006 – Dec 2008
Pre - Opening
Company Profile:
Full service city hotel with 5 star facilities encompassing 1 coffee house, 1 specialty restaurant, 1 ballroom with 800 seating capacity, offering Malaysian authentic cuisine, international cuisine & conference catering.
Job Scope: Managed the entire operational aspects of central kitchens including anticipating & resolving problems; streamlines operations, kitchen administration, documentation & record keeping; vendor sourcing & negotiation, customer ultimate satisfaction, hygiene & sanitation.
Result Delivered:
Empowered staff to work in a team environment whilst maximized production performance.
Ensured implementation of consistent standard & quality control of food products.
Instrumental of the success of this hotel & its grand opening.
Contributed success of opening of pan Asian seafood restaurant.
Reporting to: Executive Chef
Specialty Chef
InterContinental Al Ain Resort, Feb 2006 – Dec 2006
United Arab Emirates
Company Profile: www.ihg.com
Hotel Al Ain is a 5 star luxury resort style hotel located just outside Al Ain city centre. Surrounded by gardens this resort hotel in Al Ain offers a host of leisure activities including 3 swimming pools, tennis courts and lots of activities to keep the whole family happy. The resort has 216 rooms furnished to a high standard, each with its own balcony providing guests with views of the surrounding desert and mountain scenery or overlooking the resorts large swimming pool area. The resort also offers a range of luxurious Suites with either a kitchenette or full kitchen:
Job Scope: In charge of the Asian section. Well-versed in modern cooking techniques of Asian and Oriental cuisine & demonstrated intriguing eclectic cuisines creations.
Achievements: Developed new staff training program.
Shared responsibility with F&B Manager to upgrade standard operating procedures (SOP) of all kitchen stations.
Awarded the Best Asian restaurant in AL AIN
Awarded the Best Asian BBQ buffet in AL AIN
Reporting to: Executive Chef
Sous Chef
Noshi Noshi Restaurant Mei 2004 – Feb 2006
Pre - Opening
Company Profile: Full serviced boutique restaurant with 120 seating capacity located at heart of UAE, offering authentic Malaysian & Contemporary Asian Cuisine.
Job Scope: Preopening setup. Acting Resort’s Executive Sous Chef designation for the Marina Cove.
Managed culinary team in producing the finest culinary experiences & control all aspects of my respective kitchen.
Achievements:
Initiated unique creative flair of food presentation and creative menu planning.
Remained under budget of controllable expenses & frequent usage of local produce.
Best Asian buffet restaurant & longest hour
Best Asian restaurant.
Reporting to: Executive Chef
Junior Sous Chef
The Summit Hotel Subang, USJ, Malaysia July 2003 – March 2004
Company Profile: Premier city hotel with 4-star hotel facilities, offering Malaysian ethnic cuisines & International.
Job Scope: Assisted Sous Chef in Club’s cooking class. Catered offsite catering for the rich & famous and in-house private party events.
In-charged of food preparation for weekly special menu for club’s specialty restaurant.
Achievements:
Delivered assigned task with professionalism & integrity; received praised from customers & senior management team.
Maximized staff performance through vary the approach to suit the person & get best results.
Contributed success of preopening of BAR ONE.
Reporting to: Executive Chef
Senior Chef De Partie
Riviera Bay Resort Malacca, Malaysia Mei 2002 – Mei 2003
Company Profile: Full service premier resort, managed by Meritus Hotels & Resorts with 4-star resort facilities.
Job Scope: Assisted Sous Chef with 9 kitchen brigades.
Accountability for supervision of workflow by junior chefs, cooks in the rigid assurance of overseeing flawless
kitchen operations daily & focused on subordinates’ performance maximization.
Achievements:
Catered offsite catering for the rich & famous and in-house private party events.
Successfully catered fine western/international set dinner for500 patrons by the Sultanate of Kelantan.
Reporting to: Sous Chef
Senior Chef De Partie
Eden Garden Hotel, Johor Bahru June 2001 – Feb 2002
Company Profile: 5 stars Duty Free Complex, Johor Bahru, Malaysia
Job Scope: Assisted Sous Chef with 9 kitchen brigades.
Accountability for supervision of workflow by junior chefs, cooks in the rigid assurance of overseeing flawless kitchen operations daily & focused on subordinate’s performance maximization.
Achievements:
Accomplished as the best hi-tea buffet & longest buffet setup in Malaysia.
Empowered staff to work in a team environment whilst maximized production performance.
Ensured implementation of consistent standard & quality control of food products.
Accomplished as the best hi-tea buffet & longest buffet setup in Malaysia.
Reporting to : Executive Sous Chef
Demi Chef De Partie
Gouman Resort Port Dickson, Mei 1998 – Mrach 2001
Malaysia
Company Profile: Four-star deluxe hotel
Set amidst lush green landscape and pristine sandy beaches, Thistle Port Dickson
Resort is just one and a half hour’s drive from Kuala Lumpur. This 5-star resort provides premium services, spacious smartly appointed guestrooms, twelve meeting rooms, a grand ballroom and a serene yet functional environment for
business and leisure travellers. Nicely nestled in 36 hectares of tropical gardens at Teluk Kemang, you can enjoy
the beautiful surroundings of the green open spaces tastefully decorated by pedestrian walkways and jogging paths.Whether it is for business, a romantic break or a holiday with family and friends, Thistle Port Dickson Resort offers 251 rooms with amenities of international
standard and free Wi-Fi within the hotel premises. All guestrooms provide perfect environment to work and relax.
Experience cleverly designed functional workspace for both the business and leisure traveller’s needs. Interactive television in the rooms allows guests to stay
up-to-date with the latest news and hotel information. The guestrooms command a magnificent view of the Straits of Melaka or the nine-hole golf course.
Job Scope: Assistant to Chef De Partie with 7 other rank & file kitchen staffs.
Accountability for supervision of workflow by junior chefs, cooks in the rigid assurance procedures of overseeing flawless kitchen operations daily, food standards &
subordinate’s performance maximization.
Achievement:
Succeeded & accomplished in cooking eclectic dishes for high profile event tasks.
Initiated unique creative flair of food presentation and creative menu planning.
Established the longest BBQ buffet setup in Malaysia.
Reporting to: Chef De Partie / Sous Chef
Demi Chef De Partie
Renaissance Hotel Kuala Lumpur, Malaysia July 1996 – Feb 1998
Pre - Opening
Company Profile: 5-star deluxe hotel
Job Scope: Assistant to Chef De Partie with 7 other rank & file kitchen staffs.
Accountability for supervision of workflow by junior chefs, cooks in the rigid assurance of overseeing flawless kitchen operations daily & focused on subordinate’s performance maximization.
Achievement:
Opening Team and trained under Head Chef for Banquet Kitchen, Basic Hot, Butchery, & Cold kitchen station.
Supported Sous Chef in delivering flawless kitchen operations within fast paced environments.
Established biggest cocktail function for 5000 patrons.
Contributed to the success of grand opening of this hotel.
Reporting to: Sous Chef
Cook / Commis Cook
Equatorial Hotel Kuala Lumpur, Nov 1993 – Mei 1996
Malaysia
Company Profile: The premier city hotel located in the heart of Kuala Lumpur city with 5 stars facilities, offering refined food to club members, organizing various prestige events & several royal wedding receptions, offering Malay, Chinese, Western & International cuisine.
Job Scope: Perform food preparations daily. Cooked food according to standardized recipes. Supported the Head to accomplish success of flawless operations of All Day Dining & Conference Catering.
Achievements:
Received the Best employee of the month.
Assisted Sous Chef many off premise events including posh private corporate events and other high roller clients.
Delivered assigned task with professionalism and integrity.
Successfully undergone in inter kitchen training within 3 months.
Reporting to: Sous Chef
Met customers/ in-house guests need as per when, where and how they want all within budget.
Combines initiative with relentless pursue for perfection.
Rapid improvement development of the operational efficiencies and optimum utilization for the available resources.
Consistently met or remained under budget on all controllable expenses.
Developed strategic plans to ensure goal of continuous improvement achieved.
Flawless execution of small, medium, or large scale gastronomic/catering events.
Committed to leaving/ providing patrons with an especially total memorable/ total unique & extraordinary dining experience.
Performed efforts of refining the art of cooking & preparing culinary dishes influenced by culturally diverse regions around the globe.
Significant contributor to revenue maximization and profit growth through aggressive improvement in quality, productivity, operational efficiency, & customer service.
Expert troubleshooter can snuff out small fires while they are still in the smoke only stages.
Multi-tasking & productivity expert with an eagle-eyed for maximizing profit opportunities.
Focused endlessly on developing wonderful skills that is self-beneficial as to make important contributions to others.
Demonstrate professionalism, & inspires kitchen employees to work in a team environment.
Possess outstanding personality values.
Demonstrate integrity, respect, and empathy in all communications.
Attention to detail, adapt, and adept attitude.
Accountability, standing by decisions and making it right when it goes wrong.
Being different in a wonderful way and making it special at all times.
Building cooperative social networks to support growth and stability.
Establish and maintain effective workplace relationships.
Empower Back of the House (BOH) staffs to strive for productivity maximization.
Malay Indonesian Japanese Chinese
Vegetarian Thai Indian International
PERSONAL QUALITIES
Entrepreneurial Straightforward
Astute Adaptable
Dynamic Trustworthy
Resilient Resourceful
Discreet Valiant
Vibrant Humility
Hospitable Versatile
Enthusiastic Innovative
Courteous Leadership
COMPUTER SKILL
Restaurant Management Software
Microsoft Office & its application (Words/ Excel)
TRAINING DEVELOPMENT
Various positions (Cooks & Chefs) at F&B establishments & upscale restaurants.
Cross-exposures at various high profile restaurants in UAE.
LANGUAGE SKILL
Speaking : Malay (100%), English (85%)
Reading : Malay (100%), English (70%)
Writing : Malay (100%), English (70%)
Arabic (basic speaking)
Hindi (basic speaking)
Mandarin (basic speaking)
INTEREST
Keenness: Dine out, charity work, volunteering & visiting food markets
Leisure: Fishing, Watching movies, water sports & traveling
REFERENCE
Name : Mr.Dawood Bin Ayoob Dowlet
Company : Tamimi Global Servise @ King Abdullah University Science
And Technology,Jeddah.Saudi Arabia.
Position : Executive Chef,
Phone : +966*********
Email : *******@**-******.***
Name : Mr Isaac Han
Company : Savills Residence Daxin Shenzhen Bay,Shenzhen, China
Position : General Manager.
Phone : +86-158-****-****
Email : *****.***@***.***
Name : Mr.Louis Poh
Company : The Slate Phuket,Thailand
Position : Executive Chef
Phone : +66-92-752****
Email : ****@**************.***
*****.*********@*****.***
CORE STRENGHT
EDUCATION
WORKING EXPERIENCE / PROFESIONAL EXPERIENCE
PAST ACHIEVEMENT
LEADERSHIP VALUES
SPECIALTIES CUISINE
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