Mohamad Zaidi Bin Md Salleh

Mohamad Zaidi Bin Md Salleh is the Executive Chef of The Majestic Hotel Kuala Lumpur. He has over 16years of experience in a higher kitchen management level. Mohamad Zaidi has been cooking professionally for the past 26 years.

Mohamad Zaidi received his education in Sekolah Menengah Tunku Abdul Malik, Alor Setar, Kedah in 1989.

Despite the ever-increasing management responsibilities throughout his career, he has never lost a passion for being a ‘hands on’ chef. Research, training & development are key success factors of his tenures.

Hailing from small village Anak Bukit, Alor Setar, Kedah, a land of rich culture and cuisine, Mohamad Zaidi brings 26 years of restaurant, hotel and resort experience earned throughout many international locations. His culinary style involves the bold flavors of the world’s tropical cultures, classical French and the exotic spices of his Asian roots. Apart from managing luxury hotels and resorts' kitchens and some restaurants, his experience includes market studies, introduction and establishment of concepts, professional kitchen renovation & design concepts.

Mohamad Zaidi has been recognized and rewards for his culinary style. He is an innovative, creative and highly driven manager and believes in transparent communication. Mohamad Zaidi has an excellent track record of staff retention, development and talent acquisition.

Mohamad Zaidi has a diverse experience from luxury boutique hotels and resorts with four and five diamond restaurants to leading hotels of the world to large operations. His notable experience also includes reopening Feast Village Pangkor Laut Resort and an instrumental contribution in pioneering the contemporary Malaysian cuisine for the YTLHotels Properties.

As an Executive Chef, Mohamad Zaidi has proven his ability to effectively maintain budgets and display professionalism. His creative management helps increase productivity while reducing costs. His extensive knowledge and experience in the field of Culinary Arts has allowed him to aid in the development of kitchen designs and layouts; and to create culinary training courses and SOPs. He is a highly motivated individual and encourages the evolution of these traits within his co-workers. Mohamad Zaidi is a true leader and an inspiration to members of the Food and Beverage Industry.

Mohamad Zaidi Bin Md Salleh

PERSONAL DATA

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

E-mail: adom2h@r.postjobfree.com

adom2h@r.postjobfree.com

LinkedIn: linkedin.com/in/chef-mohamad-zaidi-53839454

Address: No 374, Airis 2, Jalan Airis 4,Taman Tunku Sarina 3, 06000, Jitra, Kedah

Languages: Malay, English

DOB: 05/11/1972

EMPLOYEMENT HISTORY

April 2013 – Present Executive Chef/ ISO 22000 Team Leader

The Majestic Hotel, Kuala Lumpur, Malaysia

Website: www.majestickl.com

250 suite rooms and 50 rooms’ suite wing; total Food &Beverage Outlet 3 (Contango, Colonial & Smokehouse), 13 Meeting Room, 1 Boardroom Meeting and Majestic Ballroom

Responsibilities

Mohamad Zaidi is responsible for all daily operations of all Fine Dining Restaurants & Catering, Training and Development of entire restaurant & banquets, kitchen staff and stewarding; Menu Planning, Labour and food cost management for The Majestic Hotel Kuala Lumpur. Maintaining acceptable food cost and attending executive board meetings on a weekly basis.

Highlights/Objectives

Plan, organize, control and direct the work of employees in the Kitchen Department responsible for food preparation while ensuring superior quality and consistency.

Select, train, evaluate, lead and discipline all employees to ensure that established standards are met

Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production

Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

Ensure that sanitation standards as set forth by The Majestic Hotel, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

Assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications.

Communicate with employees and managers to ensure operational needs are met

Attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.

Set up of culinary apprentice program for the local high school kids

Created Personal development plans and succession plans for all supervisors and managers of the kitchens,

Improved GAP or LQA scores for food quality and general F&B

Currently setting up and heading ‘Health & Safety’ committee for the resort

Writing and Setting up all SOPs for all the kitchens

Monitor menu sales mix and change menus accordingly

Sept 2011 – April 2013 Executive Chef De Tournant

Shook Restaurant and Feast Village at Starhill Galery, Kuala Lumpur, Malaysia

Websites: www.ytlcommunity.com

Total Food &Beverage Outlet: 8 (Shook, Luk Yu Tea House, Pak Loh Chiu Chow, Gonbei San, Debenham Cafe, Starhill Tea Saloon, Fisherman Cove and Village Bar)

Responsibilities

Mohamad Zaidi is responsible for all daily operations of all Fine Dining Restaurants & Catering, Training and Development of entire restaurant & banquets, kitchen staff and stewarding; Menu Planning, Labour and food cost management for the entire Starhill Feast Village Gallery Maintaining acceptable food cost and attending executive board meetings on a weekly basis.

This was a completely new & unique concept in the region and was my main focus prior to the Feast Village at Starhill Gallery

Lead in concept writing of the restaurant and room service operations

SWOT analysis

Involvement to ordering & stocking of all kitchen and service equipment

Hiring of staff, SOPs, menus, recipes, training

Setting hygiene standards

Projected P&L and ROI

Kitchen set up

Training and managing of both front and back of the house restaurant operation

Mar. 2011 – Sept 11 Chef de Tournant

Pangkor Laut Resort, Perak, Malaysia

Website: www.pangkorlautresort.com

142 rooms and 9 privates Estate; total Food &Beverage Outlet 7 (Feast Village, Straits, RBBC, Uncle Lim, Fisherman Cove, Jamu Bar & Chapman Bar)

Responsibilities:

Assist Executive Chef & oversee all daily operations for all Fine Dining Restaurants & Catering, Training and Development of entire kitchen staff and stewarding; Menu Planning, Labour and food cost management for the entire property. Maintaining acceptable food cost.

Jan 2010 – Oct 2010 Resort Chef

Tanjung Jara Resort, Dungun, Terengganu, Malaysia

Website: www.tanjungjararesort.com

99 rooms ; total Food &Beverage Outlet 3 (Di Atas Sungai, Teratai & Nelayan)

Responsibilities:

Mohamad Zaidi is responsible for all daily operations of all Fine Dining Restaurants & Catering, Training and Development of entire restaurant & banquets, kitchen staff and stewarding; Menu Planning, Labour and food cost management for Tanjung Jara Resort. Maintaining acceptable food cost and attending executive board meetings on a weekly basis

Others

Re-conceptualizing an existing Di Atas Sungai, Teratai and Nelayan restaurant into an upscale contemporary Asian restaurant.

Successfully implemented along with Group Executive Chef, various business ideas/ plans and theme nights in this particular restaurant. Revenues were raised by 50 %.

Oct 2008 – Dec 2009 Executive Sous Chef

Ritz Carlton Hotel, Kuala Lumpur, Malaysia

Website: www.ritzcarlton.com

250 suite rooms and 114 rooms suite wing; total Food &Beverage Outlet 4 (Cesar, Lobby Lounge, Li Yen and Carlton Gourmet) 22 meeting room and Banquet Hall

Responsibilities:

Mohamad Zaidi is responsible for all daily operations of all Fine Dining Restaurants & Catering, Training and Development of entire restaurant & banquets, kitchen staff and stewarding; Menu Planning, Labour and food cost management for Ritz Carlton Hotel Kuala Lumpur. Maintaining acceptable food cost and attending executive board meetings on a weekly basis.

Renovations:

Cesar was renovated over 8 month during Feb 2009 – Sept 2009 with a minimum Capital Expenditure of RM2M

Presentations for owners & management

Designing & consultation

Detailed scheduling with the project manager

Ensuring smooth operation at better than budgeted average occupancy during renovations

Re-conceptualizing:

Cesar restaurants were re-conceptualized during past 1year based on market studies and demand for modernization of food.

Up-market modern classic French cuisine became the focus of the restaurants.

Other highlights:

A new Vendor program for all the food products

Initiative with the local agriculture community.

Set up of culinary apprentice program for the local high school kids

Created Personal development plans and succession plans for all supervisors and managers of the kitchens,

Improved GAP or LQA scores for food quality and general F&B

Currently setting up and heading ‘Health & Safety’ committee for the resort

Writing and Setting up all SOPs for all the kitchens

Monitor menu sales mix and change menus accordingly

June 2006 – Dec 2006 Sous Chef

Jan. 2007 – Sept 2008 Executive Sous Chef

Pangkor Laut Resort, Perak, Malaysia

Website: www.pangkorlautresort.com

142 rooms and 9 privates Estate; total Food &Beverage Outlet 7 (Feast Village, Straits, RBBC, Uncle Lim, Fisherman Cove, Jamu Bar & Chapman Bar)

Responsibilities:

Mohamad Zaidi is responsible assist Executive Chef for all daily operations of all Fine Dining Restaurants & Catering, Training and Development of entire restaurant & banquets, kitchen staff and stewarding; Menu Planning, Labour and food cost management for Pangkor Laut Resort.

Renovations:

All 6 F&B outlet and 1 new outlet (Straits) was renovated over 10 month during Feb 2007 – Nov 2007 with a minimum Capital Expenditure of RM12M

Assist Executive Chef do presentations for owners & management

Assist Executive Chef designing & consultation on menu and concept

Detailed scheduling with the project manager and Executive Chef

Ensuring smooth operation at better than budgeted average occupancy during renovations

Re-conceptualizing:

Cesar restaurants were re-conceptualized during past 1year based on market studies and demand for modernization of food.

Up-market Local Malaysia Contemporary cuisine became the focus of the restaurants.

Other highlights:

A new Vendor program for all the food products

Initiative with the local agriculture community.

Set up of culinary apprentice program for the local high school kids

Created Personal development plans and succession plans for all supervisors and managers of the kitchens,

Improved GAP or LQA scores for food quality and general F&B

Currently setting up and heading ‘Health & Safety’ committee for the resort

Writing and Setting up all SOPs for all the kitchens

Aug 2003 – April 2005 Commissary Chef

May 2005 – Feb 2006 Banquet Chef

The Empire Hotel & Country Club, Brunei Darussalam

Website: www.theempirebrunei.com

499 rooms and deluxe suites; total Food & Beverage Outlet 17

including Conference Hall, Convention Centre, Theatre, Country Club & Spa

Responsibilities:

Assist Executive Chef with food ordering from dry store, daily market list and imported food items.

Monitoring food cost and overseeing production include vegetables, butchery, dairy product, dry food store and banquet operation.

Prepare appetizers and salads for daily buffet and functions.

Prepare food to special guest (exp: royal function, allergic food guest).

Planning menus, recipes, provide staff training, food presentations and procurement of kitchen equipment.

Monitor daily operation which includes also the preparations of goods, approved staff schedules, provide skills training to section staff and to ensure that only top-quality food being served from kitchen and to ensure that only highly quality food being served to all guests

April 2002 – June 2003 Owner/Chef D’Andaman Cafe

Running own business at USJ Taipan, Selangor Darul Ehsan.

June 1995 – Feb 2002 Garde Manger Chef

Shangri-La Hotel, Kuala Lumpur.

Website: www.shangri-la.com

629 rooms / 56 executive suites/35 suites room, 24-hours room service / 5 restaurants / 24-hours coffee shop, Convention facilities for 2000 persons

Responsibilities:

Include overseeing and monitoring overall Garde Manger operation, which include food productions, supply to other outlets within the hotel operation.

In-charge of preparations food of buffet, Conventions and functions (internal and external) of the Hotels.

Prepare food to special guest (exp; royal function, allergic food guest).

Planning menus, recipe, provide staff training, food presentations, procurement of kitchen equipment, cost control and responsible of Garde Manger budget and purchasing of a good food item.

Monitor daily operation which includes also the preparations of food, approved staff schedule, provide skills training to section staff and to ensure that only top-quality food being served from Garde Manger kitchen and to ensure that only highly quality food being served to the guest

Jan 1995 – May 1995 Commis Chef

Bukit Jalil Golf & Country Club

Website: www.berjayaclubs.com

Responsibilities

Assigned duties in the Club lounge – handling Mise en Place as assigned by shift leader. Prepare ala carte and assist buffet cooking and function

Jan 1994 – Feb 1995 Commis Chef

Yazmin Restaurants

Joined the restaurant as an apprentice and was promoted to 2nd Commis. Exposure to different duties in the restaurant

EDUCATION

Sekolah Rendah Kebangsaan Iskandar

Alor Star, Kedah Darul Aman.

1979-1984 (Obtained Primary School Certificate)

Sekolah Menengah Tunku Abdul Malik

Alor Star, Kedah Darul Aman.

1985-1989 (Obtained Medium Certificate of Education)

TRAINING/ OTHER RELEVANT EXPERIENCES

ISO22000 Food Safety 2018

A preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.

HACCP (Hazard Analysis and Critical Control Points) 2017

A preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.

GMP (Good Manufacturing Practice) 2017

is a system to ensure that products meet food safety, quality and legal requirements. As a food manufacturer you should have GMP in place

.

Food Safety Management System (FSMS) 2017

The FSMS programme helps FBOs to ensure that food is safe for human consumption.

Shangri La Care Program (SLKL Project)

To give the best service to our guests, suppliers and staff.

To Human Relations, Communications, Information Technology and Staff.

Shangri La Supervisory Course

Training involves a system to archive a standard towards guest / staff satisfactions.

How to communicate with guest / staff (self esteem).

Food Hygiene

Training includes the right way to handle and service food industries.

Organized by the Ministry of Health Malaysia.

ISO14001 (Environmental Management System)

To care for the Environment.

RELATED SKILLS

IT – proficient in MS word, Excel, Publisher, Power point

IT – Kronos payroll system

Finance - Proficient in P&L and budgeting, creating market plan

IT – EAMS Purchasing System

PROFESSIONAL ACHEIVEMENTS

Represented YTLHotels as a Guest Chef at Adelaide Australia for Asia In SA

ISO 22000 2018

HACCP LQRA 2018

Employee of the Month January 1999

ISO 14001 1999

The Prime Minister’s Quality Award 1997

Hotel of the Year Award 1995

Represent Hotel & Country’s

“GUEST CHEF” FOR FOOD PROMOTIONS

from 1995-2002 at Shangri-La Hotel Dalian, China

REFEREES

Mr Robert Rogers

Vice President F&B,YTL Hotels Group

Mobile:+6019-8590852Email: adom2h@r.postjobfree.com

Ms Nancy Teoh

Regional Director of HR, SEA at Dorsett Hospitality International

Mobile: +601********

Email; adom2h@r.postjobfree.com

Mr Rusmaidi Fetra

General ManagerThe Singhasari Resort and Convention

Mobile: +628**********

Email: adom2h@r.postjobfree.com

Mr Suhairi Bin Idris

Resort Manager PT Bintan Lagoon Resort

Mobile: +628*********

Email: adom2h@r.postjobfree.com

Mr Zulkeifli Bin Ayob

EAM Food and Beverage Sutra Habour Resort,Sabah

Mobile: +601********

Email: adom2h@r.postjobfree.com

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