Experience

Wyndham Acmar Klang

• Malaysia
• Hospitality
• 1 - 100 Employee

• Indian Chef

  • Jun 2021 - Present

  • Oversee kitchen operations, which must be done in accordance with the organization’s standards • Update the work schedule to be assigned to each cook. • Ensure junior chefs adhere strictly to recipe review program of the organization • Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation • Attach recipe review and culinary check list to culinary package for management reviews • Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation • Be available to oversee loading and to control fresh fish quality • Ensure proper storage of fresh products and other food items • Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization • Provide the all-important training to newly recruited cooks and take note of how they progress • Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management • Communicate with the Provision section daily, ensuring perishable items are used up timely enough • Closely monitor process of food preparation • Make use of special form provided by management to record all food leftover • Provide food requisitions daily to the provision office to ensure adequate provisions are made for next day’s cooking. Show less



Crystal Crown Hotel Petaling Jaya

• Graphic Design
• 1 - 100 Employee

• Head of Indian Kitchen

  • Dec 2019 - Oct 2021

  • Contribute to menu creation • Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team • Ensure consistency in quality of dishes at all times • Manage customer relations when necessary, in the absence of the Executive Chef • Ensure resources meet business needs through the effective management of working rotas • Support brand standards through the training and assessment of your team • Manage food cost controls to contribute to Food and Beverage revenue • Knowledge of activities in other departments and implications • Ensure compliance with food hygiene and Health and Safety standards Show less



DoubleTree by Hilton

• United States
• Hospitality
• 700 & Above Employee

• Indian Chef (Head of Indian Kitchen)

  • Feb 2013 - Nov 2019

  • Helps provide smooth running services and a high standard of production in Kitchen. • Works autonomously to produce dishes and compliance with cooking instructions. • Supervises the Commis work • To achieve overall guest satisfaction through the quality of food. • Ensures that food hygiene and food safety management is implemented. • Ensure proper portion, arrangement, and food garnish. Maintain food logs. • Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. • Inform Chef of excess food items for use in daily specials. • Inform F&B service staff of items and available menu specials. • Ensure the quality of the food items. • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. • Prepare cold foods. • Assist management in hiring, training, scheduling, evaluating, counselling, disciplining, and motivating and coaching employees serve as a role model. Show less



Hotel Armanda

• Petaling Jaya

• Demi Chef De Partie

  • Jan 2009 - Jan 2013

  • Reports to Chef de Partie or Sous Chef. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates. •Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. • Monitor the quality of food prepared and portions served throughout shift. Ensures that the Kitchen •carries adequate food par stocks, for efficient operation of the kitchen. •Inform to Head chef, Sous chef or chef de partie in a timely manner if stock is low. •Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. •In Additional will be responsible for leading the Commis, Cook’s Helpers & Apprentices offering guidance in accordance with culinary standards, recipes and menus. Show less



Pan Pacific Hotels Group

• Singapore
• Hospitality
• 700 & Above Employee

• Commis 1

  • Jan 2003 - Jan 2009

  • Prepare fresh ingredients for cooking according to recipes/menu • Cook food and prepare top-quality menu items in a timely manner • Test foods to ensure proper preparation and temperature • Operate kitchen equipment safely and responsibly • Ensure the proper sanitation and cleanliness of surfaces and storage containers • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. • Prepare fresh ingredients for cooking according to recipes/menu • Cook food and prepare top-quality menu items in a timely manner • Test foods to ensure proper preparation and temperature • Operate kitchen equipment safely and responsibly • Ensure the proper sanitation and cleanliness of surfaces and storage containers • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.