ARDY KATUKUL
Chef
petaling jaya ,selangor
Summary
Accomplished Culinary Professional with expertise in Western and Malaysian cuisine. Achieved multiple awards, including Diplomas in Lamb and Ulam-Ulaman & Sambal, alongside Bronze and Silver accolades in prestigious culinary competitions. Committed to creative culinary expression and excellence in food presentation.
Overview
13
13
years of professional experience
Work History
Junior Sous Chef
Double Tree by Hilton, I-City Shah Alam
01.2022 - Current
- Promoted to Junior Sous Chef due to leadership and culinary excellence.
- Managed daily operations of the Malay Kitchen, assisting the Executive Sous Chef.
- Responsible for menu planning, food quality control, and managing purchase orders.
Ensuring high standards of food safety and workplace hygiene are met at all times.
Commis 1 & Demi Chef
Sheraton Hotel Petaling Jaya
01.2018 - 01.2022
- Coffee House - Preparing the mise-en-place, cooking for ala-carte, Handling buffet, Hi-Tea & walk-in guest, to make sure maintain cleanliness of the kitchen area.
- Reasons for leaving: Better offer as well as gaining more experience.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
Commis 1 & Demi Chef
Crystal Crown Hotel Petaling Jaya
01.2015 - 01.2018
- Specialized in Malay cuisine - Prepared mise-en-place and cooked local dishes, organized kitchen items, and managed functions and wedding events.
- Reasons for leaving: Better offer as well as to gain more experience.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Commis 2
Best Western Kinabalu Daya Hotel Kota Kinabalu
01.2014 - 01.2015
- Prepared mise-en-place and cooked staff meals in hot kitchen
- Sought higher salary and additional learning opportunities.
- Followed recipes and chef instructions to prepare food correctly.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Plated and presented food following chef requirements.
Commis 3
Novotel Hotel 1 Borneo Sabah
01.2013 - 01.2013
- Prepared mise-en-place and organized items for efficient buffet setup in cold kitchen.
- Completed Culinary Arts Level 2 certification to enhance skills.
- Followed recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
Education
SKM Level 1&2 in Culinary Arts - Culinary Arts
ASCOT ACADEMY SABAH
Sabah 04.2001 -
Skills
Food preparation
Culinary Techniques
Food handlers training
JAS Training & Consultancy Sdn BhdKursus Pengendalian Makanan (2015 & 2017)
JAS Training & Consultancy Sdn BhdKursus Pengendalian Makanan (2015 & 2017)
Proficient in Microsoft Office
Bahasa Malaysia proficiency
Timeline
Junior Sous Chef
Double Tree by Hilton, I-City Shah Alam
01.2022 - Current
Commis 1 & Demi Chef
Sheraton Hotel Petaling Jaya
01.2018 - 01.2022
Commis 1 & Demi Chef
Crystal Crown Hotel Petaling Jaya
01.2015 - 01.2018
Commis 2
Best Western Kinabalu Daya Hotel Kota Kinabalu
01.2014 - 01.2015
Commis 3
Novotel Hotel 1 Borneo Sabah
01.2013 - 01.2013
SKM Level 1&2 in Culinary Arts - Culinary Arts
ASCOT ACADEMY SABAH
04.2001 -
AWARD & ACHIEVIEMENTS
- Diploma Award | Class 22B – Main Course (Western Cuisine) Lamb, Food & Hotel Malaysia 2017
- Diploma Award | Ulam-Ulaman & Sambal, PIHEC 2018
- Diploma Award | Most Creative Satay Competition, PIHEC 2018
- Bronze Award | Mee Goreng Challenge Live, PIHEC 2018 🥉
- Bronze Award | Modern Malaysian Cuisine (3 Chef), PIHEC 2018 Halal Chef Challenge 🥉
- Silver Award | True Aussie Lamb Nasi Ambeng Catering Challenge, 4th Selangor International Culinary Festival 2022 🥈