Food Service Sous Chef
Resume:
Chef
NORHISAMUDIN BIN DAHBAN
CURRICULUM VITAE
August 5, 2023
Norhisamudin Bin Dahban
Age
Date of Birth:
Nationality:
Gender:
Marital Status:
Children:
I/C No:
E-mail:
Mobile:
47
10 January 1976
Malaysia
Male
Married
nil
adywez@r.postjobfree.com
+61-455****** Australia
SUMMARY
A highly competitive Chef with 20-year career in food preparations and kitchen; banquet, Ala Carte operations for premier properties, leading hotels, restaurants, and resorts. Proven ability to effectively to lead multi-faceted outlets -fine dining and high-volume culinary operations. Thrives in high-pressure environments. Highly passionate at heart for great food and passion for flawless service. A motivational kitchen head with outstanding managerial skills but always looking forward to growing within the catering and hospitality industry.
EXPERTISE
Team Building & Training
Creative Menu Development
System Automation
Product Development
Fine Dining/ A La Carte Services/
Banquet Services
Safety & Sanitation
Special Event Planning
Inventory/ Purchasing
Quality Control
Guest Relation
Price Structuring & Cost Containment
VENTIA DARWIN
CONTRACT CHEF
JULY 2023 PRESENT
Base in Horward Spring Camp, caterer for Army base, number in bulk cooking with minimum 480 per days. Runing Breakfast, Lunch and Dinner service.
OUTBACK SPIRIT Australia
Head Chef March 2023 – JULY 2023
Located Palmerston N/T Australia, Award Winning in Australian Outback touring with 26 remote Camp Outlet international standard, Offering international, Australian Cuisine,
Opening Team Setup for Seven Spirit Bay and Murwangi Camp.
Reports to Exec Chef and General Manager Darwin Base.
Direct control and coordinate the activities of the kitchen personal engage in kitchen production ensure efficient profitable and smooth food service. Responsible for overseeing the day-to-day culinary operations of the entire kitchen,
Develops attractive menus and creates standard recipe cards for standard food portioning and wasted control. Always looking for cost saving and environmental ideas.
Inspect storeroom regularly to ensure minimum wastage.
Control food cost by minimizing spoilage utilizing food received from market and supplier.
Responsible on quality & quantity of food received from and market supplier.
Monitor kitchen operation cost and corrective action when necessary to reduce expenses.
Make sure a safe environment for fellow associates.
Structure fellow associates’ duty roster leave and attendance.
Ensure all associates are well groomed and in a good manner.
To identify the market, need and trend and facilitate accordingly.
Plan and implements effective sales plans and food promotion.
Actively greet a regular guest and take personal care and attention to their needs.
Maintain and protect company assets such kitchen equipment with the assistant of local maintenance expert.
Develop and update the kitchen operation manual regularly.
Motivates staff with professionalism, organizational skill and team sprit to
Perform their daily routine.
Rydges Hotel Palmerston Australia
Head Chef Oct 2022 – March 2023
Located Palmerston N/T Australia, Award Winning 4-star Hotel with 2 Restaurant Outlet international standard, Offering international, Asian and Australian Cuisine,
Reports to Exec Chef and General Manager
Direct control and coordinate the activities of the kitchen personal engage in kitchen production ensure efficient profitable and smooth food service. Responsible for overseeing the day-to-day culinary operations of the entire kitchen,
Develops attractive menus and creates standard recipe cards for standard food portioning and wasted control. Always looking for cost saving and environmental ideas.
Inspect storeroom regularly to ensure minimum wastage.
Control food cost by minimizing spoilage utilizing food received from market and supplier.
Responsible on quality & quantity of food received from and market supplier.
Monitor kitchen operation cost and corrective action when necessary to reduce expenses.
Make sure a safe environment for fellow associates.
Structure fellow associates’ duty roster leave and attendance.
Ensure all associates are well groomed and in a good manner.
To identify the market, need and trend and facilitate accordingly.
Plan and implements effective sales plans and food promotion.
Actively greet a regular guest and take personal care and attention to their needs.
Maintain and protect company assets such kitchen equipment with the assistant of local maintenance expert.
Develop and update the kitchen operation manual regularly.
Motivates staff with professionalism, organizational skill and team sprit to
Perform their daily routine.
De Bernales Restaurant Australia
Chef May 2021- Oct 2022
Located in Kalgoorlie Western Australia, Award Winning Resort Restaurant Outlet with international standard, Offering international, Asian and Australian Cuisine, Italian Restaurant.
Reports Owner/ Exec Chef
Direct control and coordinate the activities of the kitchen personal engage in kitchen production ensure efficient profitable and smooth food service. Responsible for overseeing the day-to-day culinary operations of the entire kitchen,
Develops attractive menus and creates standard recipe cards for standard food portioning and wasted control. Always looking for cost saving and environmental ideas.
Inspect storeroom regularly to ensure minimum wastage.
Control food cost by minimizing spoilage utilizing food received from market and supplier.
Responsible on quality & quantity of food received from and market supplier.
Monitor kitchen operation cost and corrective action when necessary to reduce expenses.
Make sure a safe environment for fellow associates.
Structure fellow associates’ duty roster leave and attendance.
Ensure all associates are well groomed and in a good manner.
To identify the market, need and trend and facilitate accordingly.
Plan and implements effective sales plans and food promotion.
Actively greet a regular guest and take personal care and attention to their needs.
Maintain and protect company assets such kitchen equipment with the assistant of local maintenance expert.
Develop and update the kitchen operation manual regularly.
Motivates staff with professionalism, organizational skill, and team sprit to
Perform their daily routine.
Executive Chef Australia
Kimberley Sand Broome W/A Dec 2020- March 2021
Located in Broome Western Australia, Award Winning Resort with 2 Restaurant Outlet with international standard, Offering international, Asian and Australian Cuisine, Italian Restaurant.
Reports to General Manager
Direct control and coordinate the activities of the kitchen personal engage in kitchen production ensure efficient profitable and smooth food service. Responsible for overseeing the day-to-day culinary operations of the entire kitchen,
Develops attractive menus and creates standard recipe cards for standard food portioning and wasted control. Always looking for cost saving and environmental ideas.
Inspect storeroom regularly to ensure minimum wastage.
Control food cost by minimizing spoilage utilizing food received from market and supplier.
Responsible on quality & quantity of food received from and market supplier.
Monitor kitchen operation cost and corrective action when necessary to reduce expenses.
Make sure a safe environment for fellow associates.
Structure fellow associates’ duty roster leave and attendance.
Ensure all associates are well groomed and in a good manner.
To identify the market, need and trend and facilitate accordingly.
Plan and implements effective sales plans and food promotion.
Actively greet a regular guest and take personal care and attention to their needs.
Maintain and protect company assets such kitchen equipment with the assistant of local maintenance expert.
Develop and update the kitchen operation manual regularly.
Motivates staff with professionalism, organizational skill, and team sprit to
Perform their daily routine.
Intercontinental Hayman Island Australia
Chef de Cuisine May 2019 – Dec 2020
Located in Hayman Island Queensland Australia, Award Winning Resort with 4 Restaurant Outlet with international standard, Offering international, Asian and Australian Cuisine, Italian Restaurant.
Reports to Kitchen And F&B Director
Direct control and coordinate the activities of the kitchen personal engage in kitchen production ensure efficient profitable and smooth food service. Responsible for overseeing the day to day culinary operations of the entire kitchen,
Develops attractive menus and creates standard recipe cards for standard food portioning and wasted control. Always looking for cost saving and environmental ideas.
Inspect storeroom regularly to ensure minimum wastage.
Control food cost by minimizing spoilage utilizing food received from market and supplier.
Responsible on quality & quantity of food received from and market supplier.
Monitor kitchen operation cost and corrective action when necessary to reduce expenses.
Make sure a safe environment for fellow associates.
Structure fellow associates’ duty roster leave and attendance.
Ensure all associates are well groomed and in a good manner.
To identify the market need and trend and facilitate accordingly.
Plan and implements effective sales plans and food promotion.
Actively greet a regular guest and take personal care and attention to their needs.
Maintain and protect company assets such kitchen equipment with the assistant of local maintenance expert.
Develop and update the kitchen operation manual regularly.
Motivates staff with professionalism, organizational skill and team sprit to
Perform their daily routine.
Oaks Hotel Broome Australia
Sous Chef January 2017 – May 2019
Located in Broome Western Australia, Award Winning Resort with 2 Restaurant Outlet with international standard, Offering international, Asian and Malaysian Cuisine (Chinese, Indian), Italian Restaurant.
Reports to Resort Manager
Direct control and coordinate the activities of the kitchen personal engage in kitchen production ensure efficient profitable and smooth food service. Responsible for overseeing the day to day culinary operations of the entire kitchen,
Develops attractive menus and creates standard recipe cards for standard food portioning and wasted control. Always looking for cost saving and environmental ideas.
Inspect storeroom regularly to ensure minimum wastage.
Control food cost by minimizing spoilage utilizing food received from market and supplier.
Responsible on quality & quantity of food received from and market supplier.
Monitor kitchen operation cost and corrective action when necessary to reduce expenses.
Make sure safe environment for fellow associates.
Structure fellow associates’ duty roster leave and attendance.
Ensure all associates are well groomed and in good manner.
To identify market need and trend and facilitate accordingly.
Plan and implements effective sales plans and food promotion.
Actively greet regular guest and take personal care and attention to their needs.
Maintain and protect company assets such kitchen equipment with the assistant of local maintenance expert.
Develop and update kitchen operation manual regularly.
Motivates staff with professionalism, organizational skill and team sprit to
Perform their daily routine.
Cable Beach Club Spa Resort Broome Australia
Rambutan Sous Chef June 2015 – December 2017
Located in Broome Western Australia, Award Winning Resort with 4 Restaurant Outlet with international standard, Offering international, Asian and Malaysian Cuisine (Chinese, Indian), Italian Restaurant and Japanese Restaurant.
Reports to Executive Chef
Direct control and coordinate the activities of the kitchen personal engage in kitchen production ensure efficient profitable and smooth food service. Responsible for overseeing the day to day culinary operations of the entire kitchen, in the absence of the Head Chef.
Develops attractive menus and creates standard recipe cards for standard food portioning and wasted control. Always looking for cost saving and environmental ideas.
Inspect storeroom regularly to ensure minimum wastage.
Control food cost by minimizing spoilage utilizing food received from market and supplier.
Responsible on quality & quantity of food received from and market supplier.
Monitor kitchen operation cost and corrective action when necessary to reduce expenses.
Make sure safe environment for fellow associates.
Structure fellow associates’ duty roster leave and attendance.
Ensure all associates are well groomed and in good manner.
To identify market need and trend and facilitate accordingly.
Plan and implements effective sales plans and food promotion.
Actively greet regular guest and take personal care and attention to their needs.
Maintain and protect company assets such kitchen equipment with the assistant of local maintenance expert.
Develop and update kitchen operation manual regularly.
Motivates staff with professionalism, organizational skill and team sprit to
Perform their daily routine.
Legoland Hotel Malaysia
Sous Chef July 2014 – June 2015
Located in Johor Bahru South Malaysia, 249 Room with international standard, Offering international, Asian and Malaysian Cuisine (Chinese, Indian).
Reports to Executive Chef
Direct control and coordinate the activities of the kitchen personal engage in kitchen production ensure efficient profitable and smooth food service. Responsible for overseeing the day to day culinary operations of the entire kitchen, in the absence of the Executive Chef.
Develops attractive menus and creates standard recipe cards for standard food portioning and wasted control. Always looking for cost saving and environmental ideas.
Inspect storeroom regularly to ensure minimum wastage.
Control food cost by minimizing spoilage utilizing food received from market and supplier.
Responsible on quality & quantity of food received from and market supplier.
Monitor kitchen operation cost and corrective action when necessary to reduce expenses.
Make sure safe environment for fellow associates.
Structure fellow associates’ duty roster leave and attendance.
Ensure all associates are well groomed and in good manner.
To identify market need and trend and facilitate accordingly.
Plan and implements effective sales plans and food promotion.
Actively greet regular guest and take personal care and attention to their needs.
Maintain and protect company assets such kitchen equipment’s with the assistant of local maintenance expert.
Develop and update kitchen operation manual regularly.
Motivates staff with professionalism, organizational skill and team sprit to
Perform their daily routine.
Belum Rain Forest Resort Grik Malaysia
Sr Sous Chef (Promoted to Exec Sous Chef)
April 2014 – June 2014
Offering international, Asian and Malaysian Cuisine (Chinese, Indian).
Reports to General Manager
Direct control and coordinate the activities of the kitchen personal engage in kitchen production ensure efficient profitable and smooth food service. Responsible for overseeing the day to day culinary operations of the entire kitchen, in the absence of the Executive Chef.
Develops attractive menus and creates standard recipe cards for standard food portioning and wasted control. Always looking for cost saving and environmental ideas.
Inspect storeroom regularly to ensure minimum wastage.
Control food cost by minimizing spoilage utilizing food received from market and supplier.
Responsible on quality & quantity of food received from and market supplier.
Monitor kitchen operation cost and corrective action when necessary to reduce expenses.
Make sure safe environment for fellow associates.
Structure fellow associates’ duty roster leave and attendance.
Ensure all associates are well groomed and in good manner.
To identify market need and trend and facilitate accordingly.
Plan and implements effective sales plans and food promotion.
Actively greet regular guest and take personal care and attention to their needs.
Maintain and protect company assets such kitchen equipment with the assistant of local maintenance expert.
Develop and update kitchen operation manual regularly.
Motivates staff with professionalism, organizational skill and team sprit to
Perform their daily routine.
Professional
WORK
EXPERIENCE
The Zenith Hotel Kuantan Pahang Malaysia
Banquet Chef
May 2011 – 30th march 2014
Pre-Opening Team. Offering international, Asian and Malaysian Cuisine (Chinese, Indian).
Reports to Executive Chef
Direct control and coordinate the activities of the kitchen personal engage in kitchen production ensure efficient profitable and smooth food service. Responsible for overseeing the day to day culinary operations of the entire kitchen, in the absence of the Executive Chef.
Develops attractive menus and creates standard recipe cards for standard food portioning and wasted control. Always looking for cost saving and environmental ideas.
Inspect storeroom regularly to ensure minimum wastage.
Control food cost by minimizing spoilage utilizing food received from market and supplier.
Responsible on quality & quantity of food received from and market supplier.
Monitor kitchen operation cost and corrective action when necessary to reduce expenses.
Make sure safe environment for fellow associates.
Structure fellow associates’ duty roster leave and attendance.
Ensure all associates are well groomed and in good manner.
To identify market need and trend and facilitate accordingly.
Plan and implements effective sales plans and food promotion.
Actively greet regular guest and take personal care and attention to their needs.
Maintain and protect company assets such kitchen equipments with the assistant of local maintenance expert.
Develop and update kitchen operation manual regularly.
Motivates staff with professionalism, organizational skill and team sprit to
perform their daily routine.
Key Contributions
Pre-opening team
THE ZENITH HOTEL KUANTAN
Jr Sous Chef
May 2011 -Dec 2011
Reports to the Executive chef / Responsible for banquet kitchen and operation from opening Stage
Daily buffets (Lunches and dinners) international cuisine
A `la carte menu preparation and operations
Menu planning and costing
Fully responsible for daily kitchen operations and management
Managing a function up to 3000 Pax
Festive season and special menu planning and costing
Human resources development (training and evaluation)
Special menus for magazines - promotions and sales marketing
REASON FOR LEAVING
Promoted To Banquet Chef
Phelia Resort And Spa Melaka
Jr Sous Chef
March 2009 - May 2011
Pra Opening Team
Melaka, just one and a half hours South of Kuala Lumpur and a two hours' drive from Singapore is rich in history, culture, heritage and tradition. Boasting famous historical sites which date back to the 1500s, Melaka is a potpourri of unique cultures and cuisines. Standing in the hub of Melaka city is the phelia Resort Spa Melaka, a 6-star international business class hotel that is within walking distance to the main business, shopping and entertainment districts.
Bringing you the allure of historical Melaka with modern day conveniences, this 6-star 2-storey international business hotel features 496 luxuriously furnished rooms
Apart from the large selection of dining and entertainment outlets, the hotel also prides itself in offering the biggest and most advanced meeting and banquet facilities in Melaka. The banqueting and catering team is famed for its versatility in accommodating theme dinners.
Reports to Chef de cuisine Chef.
Key Contributions:
New Restaurant and Fine Dining Menu, package menu
Food preparation modules (HRD training plan)
Responsible for function, Restaurant and Pool Restaurant
Assisting Chef de cuisine in daily kitchen operations (Including attend Chef on Duty meeting to the absence of the Chef de Cuisine)
Training and staff development
Designated department trainer
REASON FOR LEAVING
Better Prospect
Equatorial Hotel Melaka NOV 2006 ~ NOV 2007
Demi Chef
Ensure smooth operation of main kitchen, Malay kitchen, cold kitchen and Western Banquet.
Critical job function to ensure food cost is always maintained at the budgeted cost.
Ensure the quality of product is maintained at all times in accordance to hotel's Standard
Operation Procedures.
Responsible for staff administration.
To deal directly with Salesperson in charge and client pertaining the details of food preparation and presentation.
Identifies training needs and provide necessary training for kitchen crews.
Responsible for daily market list ordering.
Prepare menu for special event and promotion as well as develop menu engineering from time to time.
Staff appraisal, job evaluation and recommendation for promotion
Provides orientation and induction for new recruits.
Conducted daily briefing with kitchen staff.
Reports to Banquet Chef/Exec sous
REASON FOR LEAVING
Better prospect due to personal development and career growth
Angkasa Hotel Melaka
Sous Chef
Ensure smooth operation of main kitchen, Malay kitchen, cold kitchen and Western Banquet.
Critical job function to ensure food cost is always maintained at the budgeted cost.
Ensure the quality of product is maintained at all times in accordance to hotel's Standard Operation Procedures.
Responsible for staff administration.
To deal directly with Salesperson in charge and client pertaining the details of food preparation and presentation.
Identifies training needs and provide necessary training for kitchen crews.
Responsible for daily market list ordering.
Prepare menu for special event and promotion as well as develop menu engineering from time to time.
Staff appraisal, job evaluation and recommendation for promotion
Provides orientation and induction for new recruits.
Conducted daily briefing with kitchen staff.
Reports to E.A.M
REASON FOR LEAVING
New challenge with better prospect
Bidara Puteri Resort
Sr Chef de Partie
Ensure smooth operation of all kitchen section.
Critical job function to ensure food cost is always maintained at the budgeted cost.
Ensure the quality of product is maintained at all times in accordance to hotel's Standard Operation Procedures.
Responsible for staff administration.
To deal directly with Salesperson in charge and client pertaining the details of food preparation and presentation.
Identifies training needs and provide necessary training for kitchen crews.
Responsible for daily market list ordering.
Prepare menu for special event and promotion as well as develop menu engineering from time to time.
Staff appraisal, job evaluation and recommendation for promotion
Provides orientation and induction for new recruits.
Conducted daily briefing with Malay kitchen staff.
Reports To Executive Chef
REASON FOR LEAVING
Better prospect
Equatorial Hotel Melaka
Demi Chef de Partie
Ensure smooth operation of main kitchen, Malay kitchen, cold kitchen and Western Banquet.
Critical job function to ensure food cost is always maintained at the budgeted cost .
Ensure the quality of product is maintained at all times in accordance to hotel's Standard Operation Procedures.
Responsible for staff administration.
To deal directly with Salesperson in charge and client pertaining the details of food preparation and presentation.
Identifies training needs and provide necessary training for kitchen crews.
Responsible for daily market list ordering.
Prepare menu for special event and promotion as well as develop menu engineering from time to time.
Staff appraisal, job evaluation and recommendation for promotion
Provides orientation and induction for new recruits.
Conducted daily briefing with kitchen staff.
Reports to Sous Chef Banquet Kitchen
REASON FOR LEAVING
Better prospect & new challenge
Century Mahkota Hotel Melaka
Demi Chef de Partie
. Banqueting and Ala- Carte
Reports to the Section Chef.
REASON FOR LEAVING
Better Prospect
EDUCATION
1994
S.P.M
Certificates obtained / Modules completed and with credit:
Kitchen Operations
Food and Beverage Management
Food and Beverage Operation
Halal Malaysia cert
I.S.O 2200-2005 food Hygiene
Cert 4 Commercial Cooking (Australia)
Australian First aids Cert WA
R.S.A Cert WA
E.E.O Cert WA
Advance Diploma Cooking / Catering I.C.I AUSTRALIA (enroll)
AWARDS
Battle of The Chef Johor salon Culinary
Individual food presentation/Fruits and vegetable carving Silver Medal
Certificate of Appreciation for winning Best Fine Dining In Asia (Laffite Restaurant Shangri-La K.L)
Certificate of Appreciation for Halal
Certificate of Appreciation for Food Handler and I.S.O 22000-2005 Internal Auditor
Several Courses attended on Jobs Related
Successfully Catered for Several VVIPs function and Mess Productions
1994 - 2013
SPECIALTIES
Authentic Malaysian (Malay, Chinese, Indian), Modern Asian, western and fusion& International
A hands-on and committed chef with good work ethic to creating total memorable dining experience for all guests including world leader and VVIP guests
Attn: General Manager /Director of Human Resource
Dear Sir/Madam,
I am extremely interested in obtaining the Head Chef/Chef / Chef de Cuisine position with your company.
During each professional experience, I have made certain to meet and exceed company profit and
loss goals, maintained management guidelines, empowered customer satisfaction and retention and the on-going
education and training of my staff.
My skill sets and capabilities are as follows:
Always exhibit professional integrity and delivers on my goal.
Fully accountable for final outcomes and an innovative problem solver.
Extremely discreet, trustful, adaptable and self-motivated.
Business oriented with high commitment to securing steady clientele, maximizing revenue and creating strong profits.
React quickly and confidently when making split second decisions.
Honor the opinions of others and value their inputs.
Have exceptional Relationship Management skills with multilingual ability and am considered an empowering communicator with a great sense of humors.
Seasoned hands-on back of the house (BOH) and front of the house (FOH) operations.
Proficient in upscale Asian, South-East Asian, International (Fine Dining, A.D.D & Banquet) and International cuisine.
Approach my tasks in such a way that allows me to combine my culinary skills and capabilities with the speed,
efficiency and flexibility to balance all process.
Work to establish a safe, clean, professional environment that encourages the art and creativity of cuisine, exploring new ground while still meeting agreed upon need.
Engage in Continuous Process Improvement and then share those learning curves with another kitchen brigade.
Share my knowledge with others who are interested in entering the world of cuisine and contribute my expertise to worthy causes to strengthen our community.
Anyhow, please kindly feel free to review my portfolio for consideration. Since I am so inspired by the career opportunity advertised by you, therefore, this makes me extremely interested to become part of the company's team and also
Looking forward to hearing from you soon.
Thank you for your quality time and kind consideration.
Best Culinary regards,
Norhisamudin Bin Dahban
Contact this candidate