Daneal Micky Abdullah
Chef And Logistic ( Grainhandling Supervisor)
Setia Alam,Selangor
Summary
Accomplished Grainhandling Supervisor at Graincorp Operations, adept in strategic planning and operations management. Demonstrated excellence in fostering team efficiency, enhancing customer satisfaction, and upholding top safety standards. Skilled in leadership, with a knack for resolving conflicts and mentoring teams, significantly contributing to a productive and secure workplace.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Grainhandling Supervisor
Graincorp Operations
11.2018 - Current
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
- Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
- Implemented safety protocols to minimize workplace accidents and maintain compliance with industry standards.
- Maintained high safety standards to ensure secure workplace for all employees and visitors.
Cook Manager
Coles Fresh
07.2017 - 11.2018
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Provided exceptional customer service by addressing diner concerns promptly and professionally.
- Maintained a high standard of cleanliness, ensuring a safe and sanitary work environment for staff and customers.
- Ensured timely preparation of dishes for large events, coordinating efforts with front-of-house staff for seamless execution.
- Reduced food waste by implementing proper portion control techniques and monitoring inventory levels.
- Consistently met budgetary goals through careful management of food costs and labor expenses.
- Assisted in menu planning by researching industry trends, analyzing customer feedback, and recommending recipe adjustments accordingly.
- Upheld strict food safety guidelines to minimize the risk of contamination or illness resulting from improper handling practices.
- Collaborated with other kitchen staff to ensure smooth operations during peak meal times.
- Trained new hires on kitchen procedures, safety protocols, and recipe execution to maintain consistency in service quality.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Cook Manager
Safari Club and Steakhouse
10.2016 - 07.2017
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Provided exceptional customer service by addressing diner concerns promptly and professionally.
- Maintained a high standard of cleanliness, ensuring a safe and sanitary work environment for staff and customers.
- Ensured timely preparation of dishes for large events, coordinating efforts with front-of-house staff for seamless execution.
- Reduced food waste by implementing proper portion control techniques and monitoring inventory levels.
- Consistently met budgetary goals through careful management of food costs and labor expenses.
- Assisted in menu planning by researching industry trends, analyzing customer feedback, and recommending recipe adjustments accordingly.
- Developed creative daily specials, incorporating seasonal ingredients to showcase culinary skills and increase menu diversity.
- Upheld strict food safety guidelines to minimize the risk of contamination or illness resulting from improper handling practices.
- Maximized flavor profiles by expertly pairing ingredients, experimenting with various cooking techniques, and adjusting seasoning as needed.
- Managed vendor relationships to negotiate favorable pricing on ingredients while maintaining product quality standards.
- Improved team morale by fostering open communication and encouraging professional growth among staff members.
- Collaborated with other kitchen staff to ensure smooth operations during peak meal times.
- Trained new hires on kitchen procedures, safety protocols, and recipe execution to maintain consistency in service quality.
- Enhanced kitchen efficiency by streamlining prep processes and optimizing ingredient usage.
- Boosted customer satisfaction ratings through consistent delivery of delicious meals prepared according to established recipes.
- Conducted regular inventory audits to identify discrepancies and prevent stock shortages affecting menu availability.
- Evaluated employee performance regularly, providing constructive feedback aimed at improving overall skill set and kitchen efficiency.
- Streamlined kitchen workflow for increased productivity, assigning specific tasks based on individual strengths within the team.
- Adapted cooking methods to accommodate special dietary requests without compromising dish integrity or taste.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Slaugther and Bonning Supervisor
Thomas Foods International
09.2014 - 10.2016
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
- Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
- Observed packing operations to verify conformance to specifications.
Food and Beverage Team Leader
Marriot Putrajaya Hotel
02.2001 - 04.2009
- Ensured food safety compliance by regularly conducting inspections and adhering to strict sanitation guidelines.
- Collaborated with kitchen staff to develop seasonal menus that showcased local ingredients while maintaining costeffectiveness.
- Coordinated special events, catering services, and private parties to generate additional revenue streams.
- Established strong vendor relationships for optimal product quality and pricing negotiations.
Education
Confine Space Training - Confine Space
05.2023
Certificate II And III - Hospitality
05.2017
Sijil Pelajaran Malaysia -
12.1997
Skills
Strategic planning
Business Development
Budgeting
Operations management
Staff Management
Project Management
Team Building
Training and mentoring
Excellent Communication
Teamwork and Collaboration
Planning and Coordination
Organization and Time Management
Self-Motivated
Teambuilding
Dependable and Responsible
Attention to Detail
Additional Information
Mobile plant operator like skid stir, fork lift driver,loader driver trailer driver
Languages
English
Advanced (C1)
Bahasa malaysia
Advanced (C1)
Certification
Confine small emergencies in facility
Timeline
Confine small emergencies in facility
05-2024
Grainhandling Supervisor - Graincorp Operations
11.2018 - Current
Cook Manager - Coles Fresh
07.2017 - 11.2018
Cook Manager - Safari Club and Steakhouse
10.2016 - 07.2017
Slaugther and Bonning Supervisor - Thomas Foods International
09.2014 - 10.2016
Food and Beverage Team Leader - Marriot Putrajaya Hotel
02.2001 - 04.2009
Thurgoona Training Academy - Confine Space Training, Confine Space
Tamworth Community College - Certificate II And III, Hospitality
SMK Melugu - Sijil Pelajaran Malaysia,