HANZALAH MOHD SUHAIMI
KITCHEN SUPERVISOR
Kuala Lumpur,AMPANG
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
2
2
years of professional experience
Work History
Cook Shift Leader
MOKCHIKRISH SHELL OUT
03.2024 - Current
- Assisted management with scheduling, ensuring proper coverage during busy shifts and reducing labor costs.
- Improved kitchen efficiency by implementing streamlined cooking processes and procedures.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Mentored kitchen staff to prepare each for demanding roles.
- Adjusted recipes based on ingredient availability or customer request.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
- Monitored equipment maintenance schedules, ensuring timely repairs and replacements as needed for uninterrupted kitchen operations.
- Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
- Optimized ingredient usage by developing creative recipes that utilized seasonal produce while remaining costeffective.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Identified inefficiencies leading to improved productivity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Kitchen Supervisor
FOODLE KUCHAI LAMA
02.2024 - 03.2024
- Reduced food waste through effective inventory management and menu planning.
- Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
- Planned and executed promotions and special events in close collaboration with management.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Served consistent portions following recipes and control standards.
- Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Established strong vendor relationships for reliable ingredient sourcing and cost-effective purchasing.
- Monitored food preparation, production, and plating for quality control.
- Set and oversaw weekly and special event menu plans.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Developed a comprehensive training manual for new hires, reducing orientation timeframes significantly upon implementation.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Kitchen Supervisor
FOODLE SETIA ALAM
09.2023 - 01.2024
- Worked flexible hours across night, weekend, and holiday shifts.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Skilled at working independently and collaboratively in a team environment.
- Proved successful working within tight deadlines and a fast-paced environment.
Kitchen Supervisor
FOODLE WANGSA WALK
10.2022 - 09.2023
- Reduced food waste through effective inventory management and menu planning.
- Served consistent portions following recipes and control standards.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented standardized portion control practices for consistency across all dishes served at the establishment.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Monitored food inventory and supplies to prevent waste.
- Controlled food costs and managed inventory.
- Supervised food presentation and plating to enhance visual appeal.
- Worked well in a team setting, providing support and guidance.
- Organized and detail-oriented with a strong work ethic.
- Developed and maintained courteous and effective working relationships.
- Managed time efficiently in order to complete all tasks within deadlines.
- Provided professional services and support in a dynamic work environment.
- Developed strong communication and organizational skills through working on group projects.
- Proved successful working within tight deadlines and a fast-paced environment.
- Skilled at working independently and collaboratively in a team environment.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
Kitchen Prep Cook
JOMBALI WANGSA WALK
01.2022 - 09.2022
- Communicated with vendors to negotiate prices for bulk ingredients and reduce costs.
- Adjusted recipes based on ingredient availability or customer request.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Demonstrated versatility by adapting quickly to new recipes or changes in menu requirements.
- Reduced food waste by effectively managing ingredient inventory and rotating products as needed.
- Ensured timely completion of prep tasks, enabling smooth service during peak hours.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Maintained food safety and sanitation standards.
Education
High School Diploma -
SMK SERI KOTA
Kota Bharu, Kelantan, Malaysia12.2021
Skills
Sauce making
Professionalism
Special Events
Adaptability
Efficient multitasking
Food Safety
Staff Supervision
Cleaning and sanitization
Active Listening
Cooking techniques
Team Collaboration
Meal Preparation
Customer Service
Effective Communication
Analytical Thinking
Time management abilities
Adaptability and Flexibility
Food Production
Flexible Schedule
Kitchen Organization
Inventory Control
Work Planning and Prioritization
Training and mentoring
Verbal and written communication
Frying and sautéing
Menu Memorization
Teamwork and Collaboration
Food presentation
Reliability
Knife Skills
Task Prioritization
Staff Management
Cleaning and sanitation
Problem-Solving
Works Well Under Pressure
Multitasking
Waste Reduction
Restaurant Operations
Team Leadership
Safe Food Handling
Shift Scheduling
Kitchen Management
Performance Improvement
Self Motivation
Operations Management
Timeline
Cook Shift Leader
MOKCHIKRISH SHELL OUT
03.2024 - Current
Kitchen Supervisor
FOODLE KUCHAI LAMA
02.2024 - 03.2024
Kitchen Supervisor
FOODLE SETIA ALAM
09.2023 - 01.2024
Kitchen Supervisor
FOODLE WANGSA WALK
10.2022 - 09.2023
Kitchen Prep Cook
JOMBALI WANGSA WALK
01.2022 - 09.2022
High School Diploma -
SMK SERI KOTA
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