Amir Ezzat

culinary arts lecturer at SEGi College Kuala Lumpur
  • Claim this Profile
Contact Information
us****@****om
(386) 825-5501
Location
MY
Skills

Topline Score

Topline score feature will be out soon.

Bio

Generated by
Topline AI

You need to have a working account to view this content.
Join now
You need to have a working account to view this content.
Join now

Credentials

  • Awareness on Quality Management System (MS ISO 9001:2008) and Environmental Management System (MS ISO 14001:2004)
    HRDF- Human Resources Development Fund Malaysia
    Mar, 2013
    - Oct, 2024
  • HACCP:Development and Implementation
    JuruRunding Teman
    Jul, 2012
    - Oct, 2024

Experience

  • SEGi College Kuala Lumpur
    • Malaysia
    • Higher Education
    • 1 - 100 Employee
    • culinary arts lecturer
      • Apr 2019 - Present
  • IIMAT
    • 1 - 100 Employee
    • Head of Program Culinary Arts
      • Jul 2016 - Apr 2019

      Subject Teaching: 1.Food Preparation Practical kitchen (Practical) 2.Food Production kitchen (Practical) 3.South East Asian Cuisine Kitchen (Practical) 4.Menu engineering & Design (Theory) 5.food and beverage cost control(theory) 6.food service management system (theory) 7. theory of food (theory) 8. international cuisine (practical) 9. food and beverage theory (theory) 10.kitchen mgt (theory) 11.introduction to hospitality industry (theory) 12.food and beverage service (practical) 13. catering mgt (theory) MQA Culinary Arts document My Quest Students & College activity marketing for culinary course Show less

  • Management & Science University MSU
    • Lecturer in Culinary Arts
      • Oct 2015 - Jun 2016

      Subject teaching: 1.Restaurant Operation (Practical) 2.Asian Cuisine Kitchen (Practical) 3.Larder and Production (Practical) 4.International Cuisine (Practical) 5.Garde Manger (Practical) 6.Malay Cuisine (Practical) 7.Basic Western (Practical) 7.Basic Nutrition (Theory) 8.Catering System Mgt. (Theory) Subject teaching: 1.Restaurant Operation (Practical) 2.Asian Cuisine Kitchen (Practical) 3.Larder and Production (Practical) 4.International Cuisine (Practical) 5.Garde Manger (Practical) 6.Malay Cuisine (Practical) 7.Basic Western (Practical) 7.Basic Nutrition (Theory) 8.Catering System Mgt. (Theory)

  • Chinoz Klcc
    • 2nd commis pastry kitchen
      • Jun 2015 - Sep 2015
  • Majestic hotel
    • Qatar
    • Hospitality
    • partimer pastry kitchen
      • Mar 2015 - Jun 2015
  • Kolej Komuniti Chenderoh
    • Lecturer in Hotel Management (contract)
      • Aug 2014 - Dec 2014

      Subject Teaching: 1.Restaurant Operation (practical) 2.Housekeeping (Practical) 3.Introduction to Hospitality Industry (Theory) Subject Teaching: 1.Restaurant Operation (practical) 2.Housekeeping (Practical) 3.Introduction to Hospitality Industry (Theory)

  • Nando's
    • Canada
    • Restaurants
    • Assistant Manager
      • Sep 2012 - Mar 2013

      Job Description: 1.Managed Restaurant. 2.Food Costing. 3.Maintaining SOP and HACCP. 4.Ordering raw ingredients. 5.Organizing staff Schedules. Job Description: 1.Managed Restaurant. 2.Food Costing. 3.Maintaining SOP and HACCP. 4.Ordering raw ingredients. 5.Organizing staff Schedules.

Education

  • Universiti Teknologi MARA
    Master in Foodservice Management, Hospitality
    2013 - 2014
  • Universiti Teknologi MARA
    Bach of Sc. (Hons) Food Service Management, Hospitality
    2010 - 2012
  • Universiti Teknologi MARA
    Diploma in Culinary Arts, Hospitality
    2007 - 2010

Community

You need to have a working account to view this content. Click here to join now