Japanese Chef
Resume:
ASPAZALI (ARIE) AMRAN
********@*****.***
Rising to a new challenge is what to do best. Start from my first job in a Japanese Restaurant in Johor Bahru.
I have been striving to add culinary abilities over this past 28 years, my talent has led me to a chef position in the Japanese Cuisine scene and has become my repertoire.
As a Japanese Cuisine Chef, I love creating new dishes but combine with the traditional authentic taste and method.
CULINARY EXPERTISE
- Sushi / Sashimi
- Teppanyaki
- Japanese soups and Stew
- Tempura...etc.
SUMMARY
More Than 28 years’ experience in Japanese Cuisine from Hotel and Restaurant. Expert in Japanese Cuisine & Sushi
Set up and opened four new restaurants.
Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignment. Ability to plan work schedules and assign duties, ability to provide or arrange for training. Ability to plan a verity of menus. In- depth ability to develop and test recipes and techniques for food preparation and presentation. Uncommon knowledge of supplies, equipment, and services ordering and inventory control. Remarkable ability to read, understood, follow, and enforce safety procedures.
MY OBJECTIVE
WHAT I AM LOOKING FOR IS MANAGEMENT CHALLENGE, A CHALLENGE THAT WILL PROVE TO YOU THAT I HAVE INTEGRITY, DEPENDABILITY, CREATIVITY AND EXCEPTIONAL ATTITUDE TOWARDS MY WORK NO MATTER WHAT THE SITUATION MAY
LANGUAGES
ENGLISH
- Highly proficient in speaking and writing
JAPANESE
- good
SKILLS
FOOD SAFETY
Level - Expert
INVENTORY
Level - Expert
INVENTORY CONTROL
Level - Expert
ORDERING & PRICING
Level - Expert
SAFETY MANAGEMENT
Level - Expert
TRAINING & CERTIFICATION
Level - Expert
EXPERIENCE
HEAD CHEF at NEO RESTAURANT QATAR
May 2021-Present
Duties:
Set up and opened restaurant
Control and direct the food preparation process and any other relative activities
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Approve and “polish” dishes before they reach the customer
Plan orders of equipment or ingredients according to identified shortages
Remedy any problems or defects
Be fully in charge of hiring, managing and training kitchen staff
Oversee the work of subordinates
Estimate staff’s workload and compensations
CONSLUTANT CHEF at CAFE DE PARIS
Dec 2020-Feb 2021
Duties:
Focus on working to develop recipes and menus and offer advice to restaurants,
food producers, caters, and other businesses in the culinary industry.
Create recipes for a restaurant chain or food manufacturer
HEAD CHEF at ODACHI JAPANESE RESTAURANT @ KUWAIT
April 2019 – Aug 2020
Duties:
Direct kitchen operations, including food preparation, cooking, and cleanup
Assign tasks; supervise chefs and cooks in the preparation and presentation of food
Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
Resolve issues as they arise so that customers continue to receive their orders in a timely manner
Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
Plan menus and set prices making adjustments as needed based on the availability of ingredients
Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
Direct monthly inventory
Recruit, hire, and train chefs, cooks, and kitchen staff
Maintain kitchen equipment; schedule repairs and additional maintenance as needed.
HEAD CHEF at TARBUSH GROUP & UBC PARIS CAFÉ @ KUALA LUMPUR
August 2016 - Feb 2019
Duties
Fully in charge of the daily operation in the Kitchen and to meet all expected standards with regards to food quality, financial and Hygiene responsibilities. Main duties include but are not limited to: -
Assist in maintaining inventory, estimate food consumption and purchase
Direct and correct the presentation and portioning of food according to company standards.
To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
To ensure that all statutory hygiene requirements are diligently followed.
To ensure that all staff all are constantly trained to effect good portion control and pleasing presentation of dishes
Monitor sanitation practices to ensure that employees follow standards and regulations. Record production and operational data on specified forms
Ensure that high standard of cleanliness is maintained throughout the kitchen areas at all times.
JAPANESE HEAD CHEF at ENJU JAPANESE RESTAURANT @ PULLMAN KLCC (5* HOTEL)
August 2013 - April 2016
Duties:
Acting as a positive role model who teaches, trains and motivates staff
Contribute to company creative menu
Prepare food and ensure quality controls
Direct staff in prepping of foods and assigning duties
Monitor monthly compliance to budget, i.e., labour costs and food costs
Accurate inventory controls and ordering procedures
Ensure standards are being met for efficient cook times, following recipes, cleanliness, productivity, and reducing waste
Maintain and update training manuals and recipe books
Scheduling staff
Work closely with the Owner and team regarding customer satisfaction in regards to food selections
Monitor cleanliness and safety of kitchen in accordance with Wisconsin sanitation codes and Company expectations
Conduct cost analysis for respective products
Keep accurate files of orders and receivables
Communicate with employees in an effective manner including executing disciplinary actions
Develop performance standards and testing tools by which employees can be measured
Develop quality guidelines for respective products and develop tools to monitor quality and consistency
Lead and drive innovative menu dishes and concepts
HEAD CHEF at KIN NO MIZU JAPANESE RESTAURANT KUALA LUMPUR
August 2004 - July 2013
Duties:
Set up and opened restaurant
Forecast food consumption
Planning and menu pricing
Hire, train, and supervise the staff.
Schedule the work of chefs, cooks, and other kitchen employees
Maintain the standards of the quality to ensure that cost of food remain economical.
Keep an eye on the stock level and can order appropriately.
Ensure that high standard of cleanliness is maintained throughout the kitchen
SOUS CHEF at SHANGRI LA HOTEL @ KUALA LUMPUR (5* STAR)
April 2001 - April 2004
Duties:
Set up and opened Japanese Outlet (ZIPANGU SUPER DINING)
Work close to Executive Chef
Hire, train, and supervise the staff and Managed 15 staffs
Standardize production recipes to ensure consistent quality
Maintain the standards of the quality to ensure that cost of food remain economical.
Keep an eye on the stock level and can order appropriately.
Ensure that high standard of cleanliness is maintained throughout the kitchen areas at all times.
TEPPANYAKI CHEF at SHANGRI LA HOTEL @ KUALA LUMPUR (5*STAR)
October 2000 - March 2001
Duties:
Managed 8-10 staff
Cooking in live fire.
Cook with guests sitting around the table.
Maintained proper hygiene and cleanliness of the work station and cooking equipment’s.
TEPPANYAKI CHEF at NIHONBASHI JAPANESE RESTAURANT, KUALA LUMPUR
September 1999 - September 2000
Duties:
Set up and opened restaurant.
Cooking in live fire.
Cook with guests sitting around the table.
Maintained proper hygiene and cleanliness of the work station and cooking equipment’s.
CHEF DE PARTIE at SHANGRI LA HOTEL @ KUALA LUMPUR
January 1997 - August 1999
Help senior chef and effectively manage the kitchen.
Responsible for making dishes and menus.
Give necessary instructions about meals or recipes to the juniors.
EDUCATION
HIGH SCHOOL
January 1985 - November 1989
MALAYSIAN SKILL CERTIFICATE LEVEL 2 & 3 at MINISTRY OF HUMAN RESOURCES
March 2017
Has achieved the competency level prescribed in the National Occupational Skill Standard (NOSS).
TRAINING
FOOD SAFETY MANAGEMENT SYSTEM TRAINING at JOHNSON DIVERSEY
BASIC HIGH-RISE BUILDING FIRE FIGHTING COURSE at FIRE DEPATMENT MALAYSIA
SUPER DINING ZIPANGU IN TOKYO JAPAN (May 1999 until Dec 1999)
NADAMAN TOKYO JAPAN - TRANING 6 MONTIS (2001)
ACHIEVEMENTS
PRIME MINISTER QUALITY AWARD YEAR 1997
BEST JAPANESE RESTAURANT YEAR 2010
MANAGER OF THE YEAR 2014
BEST JAPANESE RESTAURANT YEARS 2013,2014 & 2015
REFERENCES
BHRAMA DAVA A/L SANKARAN from SHANGRI LA @ KUALA LUMPUR
+601******** · ********@*****.***
NURUL ASHIQIN from TARBUSH CATERING & FOOD INDUSTRY SDN BHD
+601******** · *****@*******.***.**
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