SAIFUL BAHRI MOHD SHAFII

Personal Particulars

Address: No 21 Jalan Kemuning Palma 33/37A

Kemuning Utama. Section 33

***** **** ****

Selangor

Contact Number: +601********

Email : adxlno@r.postjobfree.com

Age : 55 years Date of Birth : 18 Dec 1966

Religion : Islam Nationality / Race : Malaysian / Malay

Gender : Male Marital Status : Married

Professional Membership

Members of Chaine Des Rotisseurs

Bailliage de Malaise

Professional Culinaire Association

Deputy Director

Government Liaison and Cooperate Affair

Member of Advisory Committee

Faculty of Food Science and Technology

University Putra Malaysia

2013-2016

Approved Certified WACS Judge B

https://www.worldchefs.org/Country/Malaysia

2015-2021

2021-2026

SUMMARY PROFILE

Chef Saiful frequent travels stood him in a good stead when comes to catering to taste of domestic and international travelers, he used to accompany former prime minister Tun Mahathir Mohamad on his official trip.

Chef Saiful also worked together with MAS Hadj and Charter Department for all HADJ Flight where he was a menu planner and worked together with Lembaga & Tabung Haji Malaysia (LUTH)

He also the menu designer for a world-famous football club i.e. Manchester United, Real Madrid and Chelsea during this club on a Far East Tour.

Chef Saiful also a team member for the A Rebranding the new image for MAS GOLDEN LOUNGE.

In 2000 Chef Saiful was selected to join MASTAR BBJ PROJECT Team (Business Boeing Jet) base in JET Aviation Basel, In charge of Food and Beverage and Services

Chef Saiful also design the menu for the 1st BBJ Chartered Flight by King of Malaysia for Sydney Olympic 2000

In 1999 he was appointed as a Culinary Judge alongside of Chef Karl Wagner, Johari Idrus and Niko Ruthmund at the MAS & Langkawi Culinary Festival.

Chef Saiful was selected to present Mas Catering in a British Airways Catering Workshop in KL Hilton.

He also handled a lot of VVIP Charter or Private Jet during his time with Mas Catering such as Japanese VVIP Prime Minister Flight, Royal Brunei VVIP Private Jet, and Royal Jordanian VVIP Flight.

Chef Saiful involved in menu development with Mas Catering for VVIP menu for SUKOM 98(XVI Commonwealth Games).

He also a member from MAS on review contract and negotiation on process dealing buying over Mas Catering between MAS and LSG.

He also involved in catering station tender, Halal Audit and SLA and being part of the team for a new service delivery where Mas revamp the concept in First and Business Class services which includes the Chef - On - Board service where Chef Saiful became the first MAS Chef On Board.

In 2004 he was one of the pioneer MAS team members for Business trade mission with Victoria State. Government to evaluate a direct-from-farm of fresh and quality product from Melbourne Australia.

Later in 2005 Chef Saiful and team designed the Menu concept of Chef - On - Call for Platinum Enrich Members where these elite groups are able to pre - order their meal prior their schedule flights.

Chef Saiful also an Inflight service team member which conducted hands-on training on product knowledge for selected teams of dedicated award-winning cabin crew.

In the midst of 2007 Chef Saiful and team came with a promotion to 50th Kemerdekaan Malaysia with the introduction of the Tunkus Kitchen menu on-board. Several Favorites’ dish of Malaysian First Prime Minister the late Tunku Abdul Rahman has been delicately selected for this co-branding exercise. This Promotion received overwhelming feedback from the Malaysian Government.

In 2008 Chef Saiful has been selected to be one of Panel Member Board of Studies for Faculty of Hospitality and Tourism Management University Tun Abdul Razak (UNITAR).

Being the Members of Malaysian Chaine Des Rotisier has brought his talent to be the In-flight Menu and Product Development Chef with Qatar Airways, one of the 5 - star airlines that recently clinched a renowned Skytrax 2010 Award for the best On - Board Catering for Business Class and 3rd place for Economy Class.

In 2009 Qatar Airways also won the 2nd place for best on Board Catering for Business Class and 3rd place for Economy Class.

Qatar Airways announced as Airlines of the Year for 2011 and 2012 by Skytrak.

Before left Qatar airways Chef Saiful have develop a new Halal policy Guideline and audit for Qatar Airways

In 2014 Chef Saiful Join SATS send Chef Saiful to Tokyo flight kitchen to assist them to be Certified Halal Kitchen under MUIS (Majlis Ugama Islam Singapura).

Chef Saiful also involved in SATS JV Catering Conference Workshop and SATS Culinary Consultant Project

Chef Saiful also has been worked together with Singapore Airline and Singaporean Celebrity Chef Shermay Lee to promote the Singapore Heritage Peranakan Cuisine (July/September 05) on Singapore Airlines during Singapore 50th independent day (SG 50

Chef Saiful is Approved Certified Judge World Chef Association (WACS)

Judging Histories

2015

Penang International Halal Chef Challenge

2016

Penang Battle of the Chef

Penang International Halal Chef Challenge

2017

Asian Culinary Challenge

Putrajaya iChef battle of six continents

Malaysia Culinaire FHA

Penang International Halal Chef Challenge

2018

Kewpie Cook of Challenge

SIAL Jakarta

UPM Menu Innovation

Penang International Halal Chef Challenge

2019

UITM Industry Professional Examiner

Penang International Halal Chef Challenge

Food Hotel Indonesia Culinaire

Food Hotel Malaysia Culinaire

Selangor Invest

SIAL Jakarta

2021

Selangor Invest SICC

2022

Malaysia Culinaire FHA

Penang Battle of Chef

Selangor Invest SICC

Brahim Food Services

(Formally known as Brahim SATS Food Services)

Position Title : Executive Chef

Specialization : Production Planning/Production Kitchen/Commercial Catering /Menu Design

Industry : Airlines Catering

Duration : August 2022

Inflight Catering/Lounges/Commercial Industrial Catering

New Business Development

Menu planning/Meals Presentation /Food Innovation/Food Quality

Product Development and Food Cost

Hygiene and Halal

Ahh Yum by Kampong Kravers

Position Title : Group Executive Chef /Production Manager/ Chef Consultant

Specialization : Production Planning/Production Kitchen/Premium Restaurant/Menu Design

Industry : Restaurant/Catering/Event Catering

Duration : Contract: Jan 2021-June 2022

Up market fast growing Malaysian Restaurant in 2 years operation

Managed to have 15 outlets in Klang valleys

CAS FOOD SOLUTIONS SATS

Position Title : Corporate Chef

Specialization : Inflight Production/Production Kitchen/Premium Restaurant

Industry : Airlines Catering/Lounges/Industrial/Institutional Catering/Event Catering

Duration : October 2018-Dec 2020

Overall responsible on all culinary matters within the Company under CAS Food Solution

Inflight Catering/Lounges/Commercial Industrial Catering

New Business Development

Menu planning/Meals Presentation /Food Innovation/Food Quality

Product Development and Food Cost

Hygiene and Halal

CAS Food Solution has 3 Companies

PMAD Inflight Kitchen in Jakarta and Denpasar

CASC Industrial and Institutional Catering for Hospital, College, Mining, Factories

Premium Restaurant

Singapore Airport Terminal Services (SATS)

Position Title : Executive Sous Chef

Specialization : Inflight Production / Event Catering

Industry : Airline Catering

Duration : April 2014-August 2018

The finest quality, uncompromised food safety standards and delectable signature cuisines. It’s no wonder we are the first-choice airline caterer at the Singapore Changi Airport. With over 60 years of experience in in-flight catering, our aim is to delight every passenger with an

Unforgettable Gastronomical experience

Large-scale airline catering centers that can produce up to 80,000 meals per day, commanded by a team of award-winning chefs from around the world. Ethnic specialty kitchens – catering to Chinese, Thai, Indian, Muslim, Japanese and other cuisines. And, a dedicated Boutique Bakery to produce premium quality bakery products. This is the combination that makes each airline dining experience, something to truly look forward to for airline passengers.

Research and Development

A dedicated team works in our R&D Centre equipped with a development kitchen, a laboratory and sensory room, to ensure that the highest level of food safety is a part and parcel of every in-flight meal. Besides intensive research on application of food technology, they also perform microbiological tests on drinking water, raw materials and finished products, swab tests, hygiene checks and quality audit checks.

Roles and Responsibilities:

•Responsible to all Singapore Airlines Halal and Muslim meals

•Monitor in all aspects for catering operation and production matters such as:

•Menu Planning

•Budget and Costing

•Product and Quality

•New Product Development

•Halal, Hygiene and HACCP Auditing

•Training for Kitchen Staff and Cabin Crew

•SATS Halal Leader and advisor for SATS subsidiary catering unit in Japan, China India, Indonesia Manila and Maldives

Borneo Convention Centre Kuching

Position Title : Executive Chef

Specialization : Productions & Operations of Event Catering

Industry : Industrial Catering

Duration : Jun 2013 – Jan 2014

Roles and Responsibilities:

•Chairman for HALAL Committee

•Chairman for ISO 22000:2005 Project

•Liaise with relevant department heads in the day to day planning and functioning of the kitchen operation.

•Oversee the production and presentation of food and maintain a high standard of quality and presentation.

•To supervise the productive utilization of Main Kitchen and the restaurant facilities and staff.

•To draft kitchen policies, menu planning and staff control.

•To ensure that all menus are constantly updated, paying special attention to seasonal availability.

•Creates and maintains menu specifications and descriptions for all menus including banquet items.

•To hold monthly meetings with Board Plan Operations to change the menu with the seasons and respond to customer requests.

•To oversee scheduling of kitchen staff and ensure accountability on every shift and establish maintenance, cleaning and stock rotation schedules and sanitary controls.

•To set food specifications with purchaser and to maintain food stock control, daily as well as monthly stock.

•Provide related in-house training, organizing and monitoring the kitchen staff.

•Manage the performance appraisal of kitchen staff.

•Applying current legal and in-house HR procedures to ensure the retention of good staff and the provision of high-quality services.

•Comply with policies and procedures relating to health, safety, welfare, security, confidentiality and data protection, reporting any concerns to the appropriate personnel

•Undertake any other similar duties as required from time to time.

LSG Sky Chefs Brahims

(formerly known as MAS Catering Sdn.Bhd)

Position Title : Development Chef

Specialization : Inflight Production / Event Catering

Industry : Airline Catering

Duration : Mar 2012 – May 2013

Roles and Responsibilities:

•To develop new inflight services for A380 Malaysia Airlines and rebrand new MAS Sdn Bhd for new Short Haul inflight services

•These two projects is a totally a new brand inflight service in term for cabin crew service, meal concept, new menu and equipment.

•Develop new menu and conduct a food presentation for MAS and other airlines such as:

•Etihad Airways

•Korean Airways

•Oman Air

•Cathay Pacific

•Japan Airline

•Air Asia /Air Asia X

•China Airlines

•Emirates Airlines

•Garuda Indonesia

•Astana Air

•China Airlines

•Philippine Airlines

•Royal Jordan

•Iran Air

•Pakistan Airlines

•Gulf Air

Qatar Airways, Doha

Position Title : Inflight Menu and Product Development Chef

Position Level : Manager

Specialization : Inflight Services

Industry : Airline Inflight Catering

Duration : May 2008 – Dec 2011

Roles and Responsibilities:

•Overall Menu Development adhering to Qatar Airways structure and specifications.

•Manage all Global Caterer through standards, quality. Responsible for the Management and implementation

•Responsible to all outbound and inbound catering units for Far East, Europe and USA/Canada. For outbound catering unit, the average meal production is 40,000 meals per day within >70-unit catering stations.

•Monitor in all aspect for catering operation and production matters such as:

•Menu Planning

•Budget and Costing

•Product and Quality

•New Product Development (food and nonfood)

•Halal, Hygiene and HACCP Auditing

•Catering Tender

•Contract and Negotiations

•Training for Kitchen Staff and Cabin Crew

•Customer Complaints

Job Dimensions:

•Manage the overall menu development

•(Menu Checklist, specification, workshop style presentations, annually changing menus for each sector)

•Adhering to Qatar Airways structure and specifications.

•Manage supply contracts for direct and indirect materials

•Manage all global caterer through standard and quality, maintaining catering requirements with Qatar Airways

•specifications

•Responsible to drive the development and promotion of the Qatar Airways Branding Concept

•Formulation and management of service levels and improvements targets with area of responsibility

•Management of third-party supplier relationship

•Accountable for development of high level, department plans

•Manages and maintain complaints keeping complaint level low

•Communication with global caterer in term of costing, negotiation menu prices and making changes with the uplift

•Support the product innovation process for the overall on-board customer experience

•Track on board service development of key competitors

•Support the preparation of the budget. Maintain records of actual expenses against the budget

•Support training delivery and design within set budgets

•Guides and motivates the Team

•To ensure compliance and best practice is applied

Principal Accountabilities:

•Developing Menu Checklist, specifications (more than 70 different global caterers to liaise)

•Workshop style presentation, changes menu for each sector within one year

•Follow up the analysis, recording the action on a crew Voyage report pertaining to food, equipment and standard procedure in-flight system wide

•Report on observation made during of load checks to minimize food complaints and control global caterer discrepancies

•Prepare with COM-food budget/forecasting/planning to minimize cost adhere to budget levels

•Write and control menu cards to ensure that all menu cards are up to date and sufficient stock level to be adhered with the forecast ordering by Catering Operations

•Standardize Crew Training/developing, train the cabin crew services with new product and communicate changes to service before implementation

•Ensure all global caterer follow Qatar Airways requirements on all routes, off load check and feedback with

•Discrepancies action taken up with caterer with feedback

•Research developing and sourcing to obtains a high standard of food and passenger satisfaction menus

•Monitor caterer adherence to HALAL and hygiene guidelines at all times.

•Evaluate new caterers and make a kitchen visit as and when necessary

Malaysia Airlines (MAS), KLIA

Position Title : Concept & Development (Culinary) Controller

Position Level : Senior Executive

Specialization : Inflight Services

Industry : Airline Inflight Catering

Duration : Sept 2006 – May 2008

Previous Position:

•Executive Sous Chef, Inflight Services

July 2005 – Aug 2006

•Food and Beverage Executive, Inflight Services

Sept 1997 – Jun 2005

Roles and Responsibilities:

•At the Concept & Development Department, I was entrusted to develop the F&B Concept for Asian, United States, Australia/New Zealand, South Africa, and Europe.

•Also managed and monitored the performance of more than 20 inflight caterers globally such as Emirates, Alpha Catering, Gate Gourmet and LSG Sky Chefs. Responsible to conduct product sign-off at each ground location, operational compliance audit and performance management review.

Professional Experience:

A key member of Project Relish, a Malaysia Airlines’ iconic project to revamp its overall inflight products delivery. My roles included the following:

•Worked with the world's best Agri-producers and renowned Chefs to enhance MAS’ fine dining.

•As part of Airbus A380 development team to elevate passenger experience with the concept of 'fine dining’ at 39,000 feet'.

•Represented MAS in product research and advertising exercise for Project Relish in Victoria State, Melbourne.

Project Relish eventually bagged numerous accolades and awards for Malaysia Airlines. Under the Project Relish, MAS has won ‘The Best Favorite Airlines Food 2005’.

Work Details:

1. Job Scope

•Develop, plan and implement the menu for Malaysian Airlines on board catering

•Chef on Board for New Service Delivery (NSD).

•Cabin Crew Training for NSD and Project Relish.

•Given Training to Chefs (base and station) when a new menu changes/new product/ new concept

•Monitor caterer adherence to HALAL and hygiene guidelines at all times.

•Evaluate new caterers and make a kitchen visit as and when necessary.

•Negotiate meal prices with caterers.

•Produce and implement appropriate menu specification detailing equipment, usage

•Portion control and food specification for designated flight sector.

•Monitor, answer and action on complaints and voyage reports received from passenger and cabin crew respectively

2. Others

•Culinary Trainer for Dedicated Cabin Crew for First and Business Class

•Inflight Services, Halal Committee Member

MAS Catering Sdn.Bhd (MCSB), Subang & KLIA

(Subsidiary of Malaysia Airlines)

Position Title : Junior Sous Chef

Position Level : Executive

Specialization : Inflight Catering

Industry : Airline Catering

Duration : Mar 1996 – Aug 1997

Previous Position:

•Assistant Catering Officer, Malaysia Airlines

Jul 1991 – Mar 1996

Roles and Responsibilities:

•Preparing daily cooking assignment for Hot Kitchen/Outside Catering

•Monitor Food Bank and Special Meal preparation

•Attending Food Presentation for Malaysia Airlines and Foreign Carrier.

•Attending special function for outside catering, VVIP flight and special charter flight

•Monitor staff performance and hygiene aspects

•Supervise MCSB In House Training Cooks under Practical Training

National Productivity Centre Hotel Institute, Petaling Jaya

Position Title : Culinary Instructor

Position Level : Executive

Specialization : Food Production

Industry : Hotel/Education

Duration : Nov 1989 – Jun 1991

Roles and Responsibilities:

•In-charged of Hot Kitchen Department

•Supervise Culinary Student on Practical Training (Certificate and Diploma)

•Preparing daily cooking assignment

•Daily task work

•Preparing roaster for staff

•Meal wastage.

•Special function.

Educational Background

Field of Study : Food & Beverage, Culinary Arts

Major : Diploma in Chef Training

Institute/University : Mara University of Technology, Shah Alam, Malaysia

Graduation Date : January 1985 - December 1989

Industrial Practical Training (Diploma in Chef Training)

Golden Sand Penang (Trainee)

Duration : Jan 1988 - May 1988

Petaling Jaya Hilton (Trainee)

Duration : July 1987 - Nov 1987

Holiday Inn City Centre (Trainee)

Duration : Jul 1986 - Nov 1986

Personal Reference

Name : DR Rick Stephan

Telephone : +659*******

Email : adxlno@r.postjobfree.com

Name : Lou D Alessio

Position : Chief Retail Officer

Company : Dnata Australia

Telephone : +614********

Email : adxlno@r.postjobfree.com

Name : Azman Ahmad

Position : GM Inflight Product Development

Company : Saudi Airlines

Telephone : +966*********

Email : adxlno@r.postjobfree.com

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