Daneal Micky Abdullah

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.

Summary

Overview

Work History

Grainhandling Supervisor

Cook Manager

Cook Manager

Slaugther and Bonning Supervisor

Food and Beverage Team Leader

Education

Confine Space Training - Confine Space

Certificate II And III - Hospitality

Sijil Pelajaran Malaysia -

Skills

Additional Information

Languages

Certification

Timeline

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