Experience

Oakwood Hotel & Residence Kuala Lumpur

• Hospitality
• 1 - 100 Employee

• Commis 1

  • Dec 2020 - Present

  Coffee House - Help organise MEP for ala carte and staff cafe. - Supervise intern workplace and guide them with proper technique and etiquette. - Manage store keeping and monitoring par stock of each item. - Record and update temperature unit by the end of the shift. - Maintain workstation cleanliness will in the shift.- Involved in making hari raya cookies production for hotel and supply to 10 store supermarket.- Deep clean each section include dry store. walk in chiller and freezer. - Involved in creating new menu for restaurant.- Involved in making OTG food daily.



Renaissance Kuala Lumpur Hotel

• Restaurants
• 1 - 100 Employee

• Commis 1

  • Feb 2019 - Aug 2020

  Coffee House (7 mon)- M. E. P ala carte for section incharge. (Western, Asian or Pantry) - Supervise freshness of the ingredient and make sure all with tagged and label date- Supervise and guide trainee for all their M. E. P- Update and record temperature reading and other form daily *Temptation closed due to renovation for west wing. Transfer to new coffee house (Evolution Café)*Coffee House (Present)- Prepare M. E. P for breakfast for Evolution and club floor - Incharge for breakfast to check and maintain food quality that been served on buffet- Update and record temperature reading and other form daily



Le Meridien Kuala Lumpur Sentral

• Part Time

  • Nov 2018 - Nov 2018

  Cold kitchen (3 week) - Help prepare for lunch and dinner buffet - Reorganize chiller- Prepare mayonnaise based dressing - Prepare fruit cutting Cold kitchen (3 week) - Help prepare for lunch and dinner buffet - Reorganize chiller- Prepare mayonnaise based dressing - Prepare fruit cutting



Saujana Hotels & Resorts

• Malaysia
• Hospitality
• 1 - 100 Employee

• Commis 2

  • Jul 2018 - Sep 2018

  Fine Dining (3 mon) Incharge Breakfast - Organize and handle breakfast- Make M. E. P for breakfast item Incharge Pantry section- Make mise en place for weekly business set lunch- Make mise place for ala carte - Prepare and refresh all lettuce and fresh herb for lunch and dinner- Prepare dressing and sauces to maintain freshness- Organize and arrange chiller- Make and prepare 2 type starter and dessert canape for evening cocktail daily- Check par stock for each dressing and sauce plus dry item- Update and record temperature reading for chiller and freezer



Le Méridien Petaling Jaya

• Malaysia
• Hospitality
• 1 - 100 Employee

• Commis 2

  • Dec 2017 - Jun 2018

  Pre opening TeamCold Kitchen (2 mon) - Prepare breakfast, lunch and dinner item- Organize and check par stock for dry item- Record and update temperature reading for chiller- Organize and clean chillerSky bar (1 mon 2 week) - Make and prepare for ala carte item- Recheck label date and freshness ala carte item - Organize and check par stock for dry item in store- Organize and clean chiller and freezer- Record and update temperature reading for chiller and freezerCoffee House (2 mon 2 week) *Incharge pantry * Morning shift - Handle egg station - Check and prepare breakfast trolley- Check and prepare ala carte item * Afternoon shift- Recheck mise en place ala carte item- Make mise en place for lunch and dinner * Overnight shift- Setup breakfast buffet- Prepare all breakfast condiment- Cook breakfast item based on menu given



The Saujana Hotel Kuala Lumpur

• Malaysia
• Executive Offices
• 1 - 100 Employee

• Part time

  • Feb 2017 - Feb 2017

  Butcher (1 week) *for Maybank Championship - Do setup before start work- Do M. E. P every morning according to the list- Do butchering with desire cut- Sharpened knife after work- Spring clean before leave workplace Butcher (1 week) *for Maybank Championship - Do setup before start work- Do M. E. P every morning according to the list- Do butchering with desire cut- Sharpened knife after work- Spring clean before leave workplace



THE ROYALE BINTANG HOTEL SEREMBAN

• 1 - 100 Employee

• Trainee

  • May 2016 - Sep 2016

  Cold Kitchen (2 week)- M. E. P kerabu and salad condiment.- Prepare fruit cut for lunch and dinner buffet.- Make kerabu and salad.- Prepare food buffet for lunch, dinner and residence club.- Organize chiller.Western Banquet (1 mon 1 week) - Prepare sauce and soup.- Prepare M. E. P for dinner and lunch buffet.- Organize chiller and freezer.- Spring cleaning chiller and freezer.Coffee House (2 week) - Prepare for omelette condiment for breakfast.- Prepare condiment for satay.- Prepare and cook satay for ramadhan buffet. Malay Banquet (2 week) - Prepare garnish for dish- Mise en place for lunch and dinner buffet. - Prepare Malay salad and Malay sambal.Pastry & Bakery (2 week) - Make production for pastry and bakery.- Prepare dessert for lunch, dinner buffet and residence club.-Spring cleaning on store, chiller and freezer.- Organize store, chiller and freezer.Butcher & Commissary (3 week)- Make production for all kitchen.- Butchering meat and seafood item follow precisely on IKT form. - Organize commissary and butcher chiller and freezer systematic.- Organize fruit and vegetable. Transfer to each kitchen based on IKT form.- Spring clean twice a week or more.