Abdul Muta'Ali Bin N Aznuddeen
Chef
No 10, Jalan 16/6,Petaling Jaya, Selangor
Summary
Motivated Sous Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine. Gifted professional with undeniable talents. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
5
5
years of professional experience
7
7
years of post-secondary education
3
3
Certifications
2
2
Languages
Work History
Sous Chef
Heritage Pizza Sdn. Bhd.
Jalan Doraisamy, Kuala Lumpue
09.2020 - Current
- Maintained well-organized mise en place to keep work efficient and consistent.
- Acted as head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
Sous Chef
Big Boss Restaurant at Publika Kuala Lumpur
02.2020 - 08.2020
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored more than 5 kitchen staff at all levels to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
Commis 1
Rosselle Coffeehouse at Lexis Hibiscus PD
10.2019 - 01.2020
- Maintained well-organized mise en place to keep work efficient and consistent.
- Ordered new ingredients and supplies to meet expected needs.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated food regularly, removing outdated items for proper disposal.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Assisted with routine stock rotation to keep ingredients fresh.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis 3
Prego KL, The Westin Kuala Lumpur
05.2019 - 07.2019
- In charge of the Main Course.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Assisted with routine stock rotation to keep ingredients fresh.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Rotated food regularly, removing outdated items for proper disposal.
- Monitored recipe portioning to control food costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
Leader
Wetzel Pretzel
Mont Kiara, Kuala Lumpur
05.2018 - 10.2018
- In charge of the cash register.
- Prepared, calibrated and monitored production machinery to maintain optimal production levels and consistently achieve daily targets.
- Conducted routine inspections of incoming materials to check quality and compliance with established product specifications.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
- Planned, managed and directed daily board operations to increase revenue and reduce costs through P&L analysis.
- Developed monthly and daily production output plans to deliver on customer service and financial metrics.
- Built strong relationships with customers through positive attitude and attentive response.
Sous Chef
Sala KL
04.2017 - 03.2018
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Acted as head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
- Produced revolutionary mexican vegan menu offerings to put establishments on local, regional and national map.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
Barista
T&CO Coffee Sdn. Bhd. Barista
03.2016 - 12.2016
- Maintained supply levels in counter and customer areas to meet typical demands.
- Recommended products based on solid understanding of individual customer needs and preferences.
- Engendered customer loyalty by remembering personal preferences and allergy information.
- Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
- Cleaned counters, machines, utensils and seating areas daily.
- Controlled line and crowd with quick, efficient service.
- Maintained regular and consistent attendance and punctuality.
- Prioritized drink requests while managing interruptions.
- Cultivated ability to recall customers' names and address each by name.
- Constantly expanded personal knowledge of coffee styles and varieties.
- Trained new team members with positive reinforcement and respectful, encouraging coaching.
- Learned every menu preparation and numerous off-label drinks to meet all customer needs.
- Complied with standards for merchandising, stocking and storing product.
Barista Supervisor
Library Coffee Bar Sdn
12.2015 - 03.2016
- Handled and resolved customer issues and complaints with professionalism and tact to drive customer satisfaction and repeat business.
- Served customers quickly and efficiently and created strategies to prevent delays.
- Managed payroll, scheduling, ordering and other back-of-house tasks to drive operations and maximize sales and profitability.
- Controlled food costs and managed inventory.
- Monitored food preparation, production and plating for quality control.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Oversaw grill, stove and oven and cleaned all equipment after every shift.
Cook/Cashier
Wendy’s Sdn. Bhd
10.2013 - 01.2015
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
- Recommended menu items for new dish development, holidays, special events and promotions.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
Education
High School Diploma -
Sekolah Menengah Kebangasaan Kiaramas
Kuala Lumpur 01.2011 - 12.2015
Diploma - Culinary Arts
Unifield International College
Negeri Sembilan 05.2016 - 05.2018
Skills
Stocking and replenishing
Certification
Certificate Foundation Program
Timeline
Sous Chef
Heritage Pizza Sdn. Bhd.
09.2020 - Current
Sous Chef
Big Boss Restaurant at Publika Kuala Lumpur
02.2020 - 08.2020
Commis 1
Rosselle Coffeehouse at Lexis Hibiscus PD
10.2019 - 01.2020
Commis 3
Prego KL, The Westin Kuala Lumpur
05.2019 - 07.2019
Leader
Wetzel Pretzel
05.2018 - 10.2018
Sous Chef
Sala KL
04.2017 - 03.2018
Diploma - Culinary Arts
Unifield International College
05.2016 - 05.2018
Barista
T&CO Coffee Sdn. Bhd. Barista
03.2016 - 12.2016
Barista Supervisor
Library Coffee Bar Sdn
12.2015 - 03.2016
Cook/Cashier
Wendy’s Sdn. Bhd
10.2013 - 01.2015
High School Diploma -
Sekolah Menengah Kebangasaan Kiaramas
01.2011 - 12.2015
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