Amirul Hidayat
Chef
Sungai Petani,Kedah
Summary
With a proven track record at Overstepped Cafe, I elevated dining experiences through innovative menu development and meticulous attention to food safety, showcasing my hard skill in food preparation and my soft skill in effective communication. My leadership significantly boosted customer satisfaction and streamlined kitchen operations, demonstrating a commitment to excellence and continuous improvement in the culinary field.
Overview
10
10
years of professional experience
1
1
Language
Work History
Kitchen Chef
Overstepped Cafe
06.2024 - 02.2025
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Conducted regular equipment maintenance checks to minimize downtime due to malfunctions or repair needs.
- Mentored junior staff members, providing guidance on proper cooking techniques and fostering professional growth.
- Developed and implemented innovative menu items, resulting in increased patronage and positive feedback from diners.
- Optimized food costs through careful ingredient sourcing and efficient preparation techniques.
- Implemented creative plating designs that elevated dish presentation, enhancing overall dining experience for patrons.
- Managed ordering and receiving process, guaranteeing sufficient stock levels while minimizing spoilage risks.
- Streamlined kitchen operations for improved efficiency and reduced food waste through diligent inventory management.
- Maintained a clean and sanitary work environment, adhering to strict health code standards at all times.
- Participated in ongoing menu development to ensure diverse offerings that catered to a wide range of dietary needs and preferences.
- Ensured consistent quality across all dishes by implementing standardized recipes and closely monitoring preparation methods.
- Adapted menu offerings based on seasonal availability of ingredients, focusing on sustainability initiatives within the culinary industry.
- Established strong relationships with local vendors, ensuring access to the freshest ingredients for daily use.
- Collaborated with front-of-house staff to ensure seamless communication and top-notch service.
- Contributed to a positive workplace culture by promoting open communication, teamwork, and mutual respect among kitchen staff members.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored food production to verify quality and consistency.
Commis Chef
The Leith Hotel
01.2024 - 06.2024
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Planned and directed high-volume food preparation in fast-paced environment.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Ordered new ingredients and supplies to meet expected needs.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Kitchen Chef
Big Chillax Cafe
10.2021 - 07.2023
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Conducted regular equipment maintenance checks to minimize downtime due to malfunctions or repair needs.
- Demonstrated strong leadership skills by effectively managing a diverse team of chefs and kitchen support staff.
- Mentored junior staff members, providing guidance on proper cooking techniques and fostering professional growth.
- Developed and implemented innovative menu items, resulting in increased patronage and positive feedback from diners.
- Optimized food costs through careful ingredient sourcing and efficient preparation techniques.
- Implemented creative plating designs that elevated dish presentation, enhancing overall dining experience for patrons.
- Managed ordering and receiving process, guaranteeing sufficient stock levels while minimizing spoilage risks.
- Streamlined kitchen operations for improved efficiency and reduced food waste through diligent inventory management.
- Maintained a clean and sanitary work environment, adhering to strict health code standards at all times.
- Oversaw budgetary responsibilities for the kitchen department, ensuring optimal financial performance without sacrificing quality or guest satisfaction.
- Participated in ongoing menu development to ensure diverse offerings that catered to a wide range of dietary needs and preferences.
- Ensured consistent quality across all dishes by implementing standardized recipes and closely monitoring preparation methods.
- Adapted menu offerings based on seasonal availability of ingredients, focusing on sustainability initiatives within the culinary industry.
- Collaborated with front-of-house staff to ensure seamless communication and top-notch service.
- Established strong relationships with local vendors, ensuring access to the freshest ingredients for daily use.
- Assisted with event planning and catering logistics for special occasions hosted at the restaurant.
- Contributed to a positive workplace culture by promoting open communication, teamwork, and mutual respect among kitchen staff members.
- Led regular kitchen meetings to foster open communication among team members, resulting in enhanced teamwork dynamics.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Coordinated with team members to prepare orders on time.
Retail Worker
HomePlex
07.2020 - 10.2021
- Helped customers complete purchases, locate items, and join reward programs.
- Provided excellent product knowledge to customers through continuous learning about new items and promotions within the store.
- Replenished sales floor merchandise and organized shelves, racks, and bins for optimal appearance.
- Maintained a clean and organized sales floor, enhancing the overall shopping experience for customers.
- Demonstrated strong communication skills when collaborating with fellow employees or assisting customers with inquiries or concerns.
- Greeted customers, helped locate merchandise, and suggested suitable options.
- Checked pricing, scanned items, applied discounts, and printed receipts to ring up customers.
- Answered questions about store policies and addressed customer concerns.
- Resolved customer issues promptly and professionally, ensuring their continued loyalty to the brand.
- Improved overall efficiency through proactive restocking of product shelves during low-traffic periods.
- Collaborated with team members to execute store promotions and sales events, driving revenue growth.
- Used POS system to process sales, returns, online orders, and gift card activations.
- Delivered exceptional customer service with a friendly demeanor, resulting in increased repeat business.
Kitchen Chef
DQ Restaurant & Cafe
01.2020 - 03.2020
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Led regular kitchen meetings to foster open communication among team members, resulting in enhanced teamwork dynamics.
- Collaborated with front-of-house staff to ensure seamless communication and top-notch service.
- Developed and implemented innovative menu items, resulting in increased patronage and positive feedback from diners.
- Mentored junior staff members, providing guidance on proper cooking techniques and fostering professional growth.
- Maintained a clean and sanitary work environment, adhering to strict health code standards at all times.
- Established strong relationships with local vendors, ensuring access to the freshest ingredients for daily use.
- Ensured consistent quality across all dishes by implementing standardized recipes and closely monitoring preparation methods.
- Managed ordering and receiving process, guaranteeing sufficient stock levels while minimizing spoilage risks.
- The reason i only stayed for 3 months because of pandemic that occurred during 2020.
Kitchen Chef
BigMouth Republic Cafe
03.2015 - 10.2019
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Led regular kitchen meetings to foster open communication among team members, resulting in enhanced teamwork dynamics.
- Assisted with event planning and catering logistics for special occasions hosted at the restaurant.
- Collaborated with front-of-house staff to ensure seamless communication and top-notch service.
- Conducted regular equipment maintenance checks to minimize downtime due to malfunctions or repair needs.
- Mentored junior staff members, providing guidance on proper cooking techniques and fostering professional growth.
- Maintained a clean and sanitary work environment, adhering to strict health code standards at all times.
- Established strong relationships with local vendors, ensuring access to the freshest ingredients for daily use.
- Ensured consistent quality across all dishes by implementing standardized recipes and closely monitoring preparation methods.
- Managed ordering and receiving process, guaranteeing sufficient stock levels while minimizing spoilage risks.
Education
Diploma - Hotel Management
Unifield International College
Seremban01.2019
Skills
Food spoilage prevention
Problem-solving
Food preparation and safety
Equipment Maintenance
Process improvements
Steady food flows
Kitchen equipment operation and maintenance
Effective communications
Performance improvement
Company quality standards
Order delivery practices
Utensils and equipment
Employee training and development
Hospitality service expertise
Timeline
Kitchen Chef
Overstepped Cafe
06.2024 - 02.2025
Commis Chef
The Leith Hotel
01.2024 - 06.2024
Kitchen Chef
Big Chillax Cafe
10.2021 - 07.2023
Retail Worker
HomePlex
07.2020 - 10.2021
Kitchen Chef
DQ Restaurant & Cafe
01.2020 - 03.2020
Kitchen Chef
BigMouth Republic Cafe
03.2015 - 10.2019
Diploma - Hotel Management
Unifield International College