Amru Ahmad Shamsudin
Summary
Versatile kitchen manager with bilingual fluency. Adept at overseeing, encouraging, and disciplining staff from a wide range of backgrounds and nationalities. Familiar with bringing diverse people together to form a disciplined team competent in producing top-notch dishes shift after shift in stressful environments.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
Hatten Hotel
11.2022 - 02.2025
- Managed food inventory, ordering and receiving of products from vendors.
- Supervised team members during meal services ensuring orders are accurate and delivered timely.
- Inspected food deliveries for freshness before storing them properly in designated areas.
Senior Chef De Partie
Hatten Hotel Melaka
10.2022 - 10.2023
- Created attractive plate presentations that met both aesthetic and nutritional guidelines.
- Monitored portion control to ensure consistency across the menu items.
- Adjusted recipes based on customer requests or dietary restrictions.
Chef De Partie
DoubleTree By Hilton
01.2019 - 11.2020
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Organized the daily mise en place in order to prepare meals efficiently.
Demi Chef De Partie
San Fransisco Steakhouse
06.2013 - 10.2014
- Checked freshness of ingredients used in dishes prior to cooking them.
- Tasted prepared dishes to ensure flavor accuracy prior to being served.
- Trained newly hired cooks on job duties, kitchen protocols and safety measures.
- Followed established portion control procedures when plating dishes for customers.
- Ensured quality control of dishes before they were served to guests.
Senior Cook
Quayside Riverside Hotel
03.2013 - 05.2014
- Adjusted ingredient amounts based on customer preferences or dietary restrictions.
- Developed recipes and menus for special events, catering orders and restaurant menu items.
- Inspected work stations to ensure they met health department regulations.
- Trained new staff members on proper cooking techniques, recipes and sanitation procedures.
- Managed food waste by ensuring unused ingredients were stored properly or disposed of safely.
Commis Chef
Holiday Inn Melaka
06.2011 - 09.2012
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Checked quality of raw materials before use to ensure freshness.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Provided guidance to junior members of the kitchen staff in their duties.
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
Commis Chef
TGI FRIDAY STEAKHOUSE
Selangor
10.2009 - 11.2010
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Checked quality of raw materials before use to ensure freshness.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
Education
High School Diploma -
Sek Men Keb Dang Anum
Melaka01-1997
Skills
- Food inventory management
- Order accuracy
- Recipe adjustment
- Plate presentation
- Mise en place
- Creative menu planning
- Quality control
- Team supervision
- Time management
- Employee training
- Problem solving
- Garnishing techniques
- Sauce making
- Problem and complaint resolution
- Menu planning
- Kitchen equipment and tools
- Cleaning and sanitation
- Kitchen staff management
- Menu item creation
- Catering and events
- Ingredient knowledge
- Decision-making
- Kitchen organization
- Positive and professional
- Create recipes
- Food procurement
- Ordering and requisitions
- Catering management
- Task prioritization
- Problem-solving aptitude
- Signature dish creation
Languages
English
First Language
Malay
Proficient (C2)
C2
Certification
License Basic ERT
Basic Occupational first Aid CPR
& AED (BOFA)
Members De Confrerie Chain Des Rotisure De Bailage Malaysia
Accomplishments
2nd Runner up The Best Restaurant 2014 Award by Chain Des Rotissuers Malaysia
Successful Guest1 Program HHW Guest Servises Excellent
Affiliations
Traveling
Cycling
Demonstrate Video Cooking
References
References available upon request.
Timeline
Junior Sous Chef
Hatten Hotel
11.2022 - 02.2025
Senior Chef De Partie
Hatten Hotel Melaka
10.2022 - 10.2023
Chef De Partie
DoubleTree By Hilton
01.2019 - 11.2020
Demi Chef De Partie
San Fransisco Steakhouse
06.2013 - 10.2014
Senior Cook
Quayside Riverside Hotel
03.2013 - 05.2014
Commis Chef
Holiday Inn Melaka
06.2011 - 09.2012
Commis Chef
TGI FRIDAY STEAKHOUSE
10.2009 - 11.2010
High School Diploma -
Sek Men Keb Dang Anum