Experience

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  Bagan Specialist Centre

  • Malaysia
  • Hospitals and Health Care
  • 200 - 300 Employee

  • Head Chef

    • Aug 2021 - Present

    • Prepare high quality servings for patients, staff, doctors and functions with high standard of food presentation, quality and food safety requirement.• Ensure quality and accurate meal services and performing quality check on diet, temperature and food tasting prior to the meal assembly.• Comply with all safety precautions and regulations in food service. Supervise the operation in kitchen to ensure all food processing and preparation are hygienic and in accordance with statutory requirements. . Comply with MSQH requirements • Monitor and perform inspection to the storages of food ingredients • Responsible for menu planning and standard recipe development for patients, cafeteria, and functions.• Responsible for inventory management and to ensure stock is sufficient to support operation• Develop product specifications of the ingredients and to ensure goods delivered meet the specifications.• Responsible for for scheduling work duties of food service staff, overseeing their performance and handling any staff disciplinary issue at workplace• Oversee departmental budget and cost control by minimizing food waste and reducing food cost

  • Halal executive

    • Nov 2022 - Present

    - Developed Halal assurance systems including halal policy and SOPs for BSC halal application.- Monitoring the halal critical points for the food services process from ingredients procurement, storing, processing to serving.- Take necessary corrective action for any non compliance - Ensure Halal is to be comply at all level of the organisation

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  INTI Education Group

  • Malaysia
  • Higher Education
  • 400 - 500 Employee

  • Chef Lecturer

    • Jan 2014 - Aug 2021

    Culinary lecturer in school of hospitality and culinary arts. Appointed as a trainer for blackboard (Learning management systems- Blackboard). Responsible to review and rewrite part of the DCAN syllabus and to facilitate students learning experience. Im major in teaching Garde manger, Continental cuisine major in French and Italian cuisine. Other cuisine such as Malaysian cuisine and Asian cuisine, vegetarian and non vegetarian. Skills in menu planning, Food Cost control, Food Safety and hygiene, And food and beverage management. Awarded for Innovative teaching and learning methods. And also certified culinary trainer (HRDF trainer)

  • Master chef / Lecturer

    • Jan 2014 - Aug 2021

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  KDU University College

  • Penang, Malaysia

  • Chef instructor

    • Oct 2009 - Jan 2014
    • Penang, Malaysia

    Responsible to managed and oversee the operation of students operated cafe called BAR91. Serving food to staff and students and management events. To ensure that the food cost is at the efficient level and the operation run smoothly.Responsible to observe the rules and regulation such as food saf...

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  koffee haven sdn bhd

  • Penang, Malaysia

  • Head Chef

    • Oct 2006 - Sep 2009
    • Penang, Malaysia

    Head chef of the casual dinning restaurant. Part of the pre opening team responsible of planning the kitchen set up. Cost control, menu planning, safety and hygiene, promotional items, training and team development, identifying and collaborating with suppliers and vendors. And many more task.

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  langkawi lagoon resort

  • langkawi

  • Trainee

    • Jan 2006 - May 2006
    • langkawi

    Assign to western, Asian, garde manger and pastry departments throughout the internship period.

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  Bakerzin

  • Penang, Malaysia

  • Assistant head chef

    • Jan 2005 - Jan 2006
    • Penang, Malaysia

    Assistant to the Head chef in hot kitchen department. Responsible to ensure the food preparation flow run smoothly and adhere to the food safety and hygiene at standards set by the company. Also responsible in the stock requisitions for the restaurants.Provide training to the new and current cook...

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  Sheraton Hotels & Resorts

  • Malaysia

  • Chef De Partie

    • Oct 2000 - Nov 2003
    • Malaysia

    Chef De Partie for all day dinning Western department and garde manger. Preparing items for buffet and ala carte order. Reporting to the sous chef. To comply with the strict food safety and hygiene rules set by the company.

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  Sunway International Hotels & Resorts

  • seberang jaya

  • Commis 1

    • Dec 1997 - Oct 2000
    • seberang jaya

    Started as commis 3 and the last position is commis 1. Western kitchen department and coffee house

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  Shangri-La Hotels and Resorts

  • Penang, Malaysia

  • Kitchen Steward

    • Apr 1995 - Dec 1995
    • Penang, Malaysia

    Kitchen steward