Ganishwaran A/L R S M SHANMUGAM
DEMI CHEF
Rawang
Summary
AGE: 25
NRIC: 000824102051
MARITIAL STATUS: Single
CURRENT JOB: Temporary food panda rider
Experienced for more than 4 years, chef with a demonstrated history of working in the hospitality industry skilled in as pastry dessert and bakery, catering Food & beverage, Asian and western Cuisine. Graduated from APCA Kuala Lumpur in Art Pastry.
Overview
4
4
years of professional experience
3
3
Languages
Work History
HEAD CHEF
RNB CAFE AND RESTO
01.2025 - 05.2025
- Preparing Asian food, western food and Indonesian food
- Preparing foods and miss en place
- Such as nasi lemak, with rendang ayam, rendang daging, sambal sotong, sambal kerang, sambal biasa
- Prepare Spaghetti sauce, chicken chop condiment
- Laksa utara, mee kari, ayam penyet and ikan penyet
- Make doughnuts, cucur sayur, burger kuih Malaysia
- Nasi goreng, mee goreng, mee hoon goreng, tomyam sup
Demi Chef de partie
Concorde Hotel Kuala Lumpur
01.2023 - 01.2024
- BREAKFAST:
- Preparation the item and maintaining of items standards.
- Cook all items for buffet, (nasi lemak, nasi goreng, mee goreng, meehoon goreng, keow teow goreng, corn stew, mix vege, tomato grill, noodle soup).
- Standby for handle the trainee for at sunny side, omelette, poached egg noodle
- Refill helping trainee the buffet things as a runner.
- At back kitchen checking items all and ordering of item next need it.
- Prepare mise en place for the next day for items spices VVIP Breakfast and MPC breakfast and cut fruit for 80 plates.
- SPICES KITCHEN:
- Set up for morning breakfast.
- Prepare Baked bean with different types of ingredients, Mushroom Sauté, Mix vegetable sauté, creamy sweet corn, Beef, chicken, Spagetti, French Bean Saute, Streaky Beef, Chicken Strip, Seabass with Cream Sauce, Batoni Chicken Grill, Mini Steak Beef with Black Pepper Sauce, Nasi Lemak with Sambal Kerang , Sambal udang, sambal sotong, rendang ayam, ayam goreng, sambal bilis, noodle soup with chicken soup, tom yam soup, pan mee soup, nyoya laksa, prawn soup, egg drop soup, tomato soup. Musli, salad cut 8 types. Fruit 6 types. Omelette, pouches eggs.
- CROSS ROAD:
- Set up for helping cook and making: Spaghetti, pizza, burger, Fish and chip Caesar salad, Chicken chop with black pepper sauce.
- CHINESE BANQUET KITCHEN:
- Helping for event dome set and cook for event VIP set wedding and Chinese New year.
- MALAY KITCHEN:
- Helping for standby for the buffets for breakfast, lunch, hi tea, and dinner
- Setup for buffet lunch and dome set.
- Frying (cucur sayur, tempura udang, spring roll, ayam goreng berempah, fry fish)
- Cook for Cucur Jagung, Cekodok Pisang, Sweet potato fry, Pisang Goreng, Burger live making, Noodle station and Som tam.
- MELTING POT KITCHEN (ALA CARTE):
- Prepare all Mise en place
- Making Burger, triple sandwich, spagetti, nasi goreng, mee goreng mamak, mee hun goreng, keow teow goreng, cucur udang, chicken wing.
- For salad, Ceasar salad, Sandwiches, Fish and chip, chicken strip fry, burger, garlic butter bread.
- Making pizza ( hawaiian , beef peperoni, chicken pepperoni, neapolitan )
- PASTRY AND BAKERY:
- Setup for breakfast.
- Created making for Focaccia, soft roll, hard roll, sour dough, croissant, danish, banana bread, doughnut, pizza, pastry cream.
- Make the refill for setup lunch, dinner pastry and bakery.
- Making jelly(strawberry, raspberry, mango, grapes).
- Prepared cendol in live station and handle of trainee for, popcorn (caramel popcorn, butter popcorn).
- Handle ordering of preparation all item.
- Baked croissant, danish( chocolate, strawberry, pandan, kaya, raisin, apple strudel).
Commis
Concorde Hotel Kuala Lumpur
01.2021 - 01.2022
- Working in main Hot Kitchen and pastry and bakery.
- Preparing Asia Cuisine.
- Assists in determining how food should be presented and creates decorative food displays.
- Preparing mise-en-place assigned for kitchen.
- Breakfast, lunch, dinner, function, buffet set up and decoration, coffee break, Hi tea and dome set.
- Following portions of control policy, standard plating instructions.
- Samples all food like sauces, dressings, meat and vegetables according to established procedures.
- Keeping work area, kitchen in a clean and orderly fashion.
- Following health authorities’ sanitation and hygiene requirements.
- Ensures local and hotel standards of cleanliness, hygiene and sanitation are maintained.
- Perform other duties/shift and responsibilities as directed by immediate supervisor.
- As a staff work for 2 years at Breakfast, spices kitchen, Chinese banquet kitchen, malay kitchen, melting pot kitchen (Ala carte), pastry and bakery.
Education
Pastry
Academy of Pastry & Culinary Arts (APCA)
01.2020
Skills
Excellent cooking skills Especially in pasty dessert and bakery based
Knowledge of food safety regulations
Strong leadership and mentorship abilities
Ability to work well under pressure in a fast-paced kitchen
Cooking methods
Food presentation
Mise en place
Pastry techniques
Hygiene standards
Food preparation
Staff motivation
Heavy lifting
Safe handling
Timeline
HEAD CHEF
RNB CAFE AND RESTO
01.2025 - 05.2025
Demi Chef de partie
Concorde Hotel Kuala Lumpur
01.2023 - 01.2024
Commis
Concorde Hotel Kuala Lumpur
01.2021 - 01.2022
Pastry
Academy of Pastry & Culinary Arts (APCA)
COMPUTER KNOWLEDGE
Word
Power points
Excel
HOBIES
Hiking
Badminton
Riding
Drawing
EXPECTED SALARY
RM 3500{NEGO}