Chef Rohayati Md Ali

Sous Chef

Dmr Holdings Grand Chicken Rice

Johor

12.2023 - Current

Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Set up and broke down kitchen for service.
Assisted with menu development and planning.
Participated in food tastings and taste tests.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Mentored kitchen staff to prepare each for demanding roles.
Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Planned and directed high-volume food preparation in fast-paced environment.
Disciplined and dedicated to meeting high-quality standards.
Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Worked closely with front-of-house staff to facilitate excellent customer service.
Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Monitored food and labor costs to verify budget targets were met.
Collaborated with staff members to create meals for large banquets.
Coordinated with team members to prepare orders on time.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Trained kitchen staff to perform various preparation tasks under pressure.
Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Coordinated with vendors to order supplies and maintain high quality standards.
Monitored food production to verify quality and consistency.
Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Trained and managed kitchen personnel and supervised related culinary activity.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Planned promotional menu additions based on seasonal pricing and product availability.
Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed new recipes and flavor combinations to enhance customer dining experience.
Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Used critical thinking to break down problems, evaluate solutions and make decisions.

Work History

Junior Sous Chef

Chef De Partie

Sous Chef

Education

Sijil Wellness Responder At Workplaces (power) -

Spm -

Skills

Timeline

Sous Chef

Junior Sous Chef

Chef De Partie

Sijil Wellness Responder At Workplaces (power) -

Spm -

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