Summary
Overview
Work History
Education
Skills
Additional Information
Timeline
Generic
HAFIZ ISKANDAR

HAFIZ ISKANDAR

Pastry Chef De Partie
MUAR

Summary

“ finding professional career with good competitiveness and healthy work environment can also help me improve my quality of life and ensure the futere”

Overview

5
5
years of professional experience

Work History

Pastry Chef De Partie

Element Kuala Lumpur Hotel
03.2024 - Current
  • Stayed up-to-date with current industry trends through ongoing research, attending workshops, conferences, or trade shows as necessary.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Collaborated with the culinary team to develop innovative dessert menus for special events.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.

Demi Chef De Partie

Sofitel Kuala Lumpur Damansara
12.2022 - 12.2023
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.

Pastry Commis

One World Hotel
12.2021 - 10.2022
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Experimented with unique flavor combinations to develop innovative dessert offerings that delighted customers.
  • Participated in team meetings to offer ideas for menu improvements and kitchen efficiency strategies.

Pastry Commis

Wisma Perwira ATM
01.2020 - 06.2020
  • Collaborated with other kitchen staff to maintain cleanliness and organization, fostering a productive work environment.
  • Optimized workflow by multitasking effectively, ensuring the timely completion of multiple orders simultaneously.
  • Followed food safety standards when handling ingredients.

Education

SIJIL KULINARI

KOLEJ KOMUNITI BUKUT BERUANG
MELAKA
04.2001 -

SIJIL PELAJARAN MALAYSIA

SMK FELCRA BUKIT KEPONG
Muar, Johor, Malaysia
04.2001 -

Skills

Training and mentoring

Menu planning

Recipe creation

Plating

Creative presentation

Food safety

Customer service focus

Additional Information

Chef Azam - 0132253494

Chef Afeeq - 0104527060

Chef Firdaus - 0192958784

Timeline

Pastry Chef De Partie

Element Kuala Lumpur Hotel
03.2024 - Current

Demi Chef De Partie

Sofitel Kuala Lumpur Damansara
12.2022 - 12.2023

Pastry Commis

One World Hotel
12.2021 - 10.2022

Pastry Commis

Wisma Perwira ATM
01.2020 - 06.2020

SIJIL KULINARI

KOLEJ KOMUNITI BUKUT BERUANG
04.2001 -

SIJIL PELAJARAN MALAYSIA

SMK FELCRA BUKIT KEPONG
04.2001 -

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