Izam Azmi
Kuala Lumpur
Summary
A people orientated person that is at ease with strangers and helping them feel comfortable. Derives high job satisfaction from the quality of the work produced. Capable of working under pressure and thrives in a fast-paced environment. Highly efficient and a quick learner, able to adapt in the ever-changing business trends. Highly mobile, willing to travel extensively to fulfill corporate objectives. Committed to the delivery of high service standards with strong customer service care skills and the resourcefulness to deliver consistent results
Overview
26
26
years of professional experience
Work History
Sous Chef - Banquet Operations
WYNN PALACE HOTEL & RESORTS
Macau
06.2023 - Current
- Responsible for the execution of all Banquet / Event for Wynn Palace hotel
- Supervise kitchen food preparation in demanding high volume environments
- Plated food according to artistic guideline to promote attractive presentation
- Assists Executive Chef – Western Division with all kitchen operations and preparation
- Follow all standards set by the Executive Chef
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- Maximized customer satisfaction and team operations by executing command base structure and staff performance oversight
- Maintains purchasing, receiving and food storage standards
- Lead by example and be an active and positive member of the culinary team
- Train all new and current employees on proper techniques, plating, and organization within department
- Assist with providing a safe and comfortable work environment that is free of harassment
- Solicit feedback and input on operational, employee and guest service matters
- Attends and participates in all pertinent meetings.
Junior Sous Chef (Garde manger Kitchen)
PAN PACIFIC INTERNATIONAL AIRPORT KUALA LUMPUR
Kuala Lumpur International Airport
10.2024 - 12.2024
- Plans and participates in menu planning and food production as well as food surpluses to control food costs
- Ensures that prompt and accurate services are rendered out by the kitchen associates to the customers in order to achieve a high level of customer satisfactions
- Conduct regular kitchen inspections together with Sous Chef to improve, maintenance, hygiene
- Assist Sous Chef for the proper scheduling, training, vacation planning and manning associates
- Ensure that all hygiene and grooming standards are adhered to at all times
- Assist the Sous Chef in directing and guiding the team in providing a consistent service.
Chef de Parties (Sept 05 – Dec 05 – Steak House KLCC
SAN FRANSISCO STEAKHOUSE KUALA LUMPUR
Kuala Lumpur City Center
- 12.2024
- Assist in creating a new menu and develop the menu with Head Chef
- Supervise and take charge of operation of the kitchen when Assistant or Head Chef is not around
- Maintain the quality of food serve to the guest
- Daily briefing with culinary associates and weekly outlet reports
- Creating and testing new menu with the Sous chef
- Observed food safety and sanitation protocols to reduce germ spread
- Portions control, wastages etc.
Sous Chef - Sheraton Grande Macau & St Regis Macau - Banquet Operations (COMPLEX)
SHERATON GRAND MACAU & ST REGIS MACAU COMPLEX
Macau
06.2017 - 05.2023
- Ensuring Culinary Standards and Responsibilities are met
- Supervise kitchen food preparation in demanding high volume environments
- Plated food according to artistic guideline to promote attractive presentation
- Assists Executive Sous Chef -Banquet with all kitchen operations and preparation
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- Maximized customer satisfaction and team operations by executing command base structure and staff performance oversight
- Maintains purchasing, receiving and food storage standards
- Ensures compliance with food handling and sanitation standards
- Performs all duties of kitchen managers and employees as necessary
- Recognizes superior quality products, presentations and flavor
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and right temperature of all food products
- Operates and maintains all department equipment and reports malfunctions.
Sous Chef - Garde Manger /Commissary / Butchery
THE WESTIN KUALA LUMPUR, HOTEL AND RESIDENCES
Kuala Lumpur
- 05.2017
- Coordinate the full logistical requirements of all kitchen functions and events as outlined by the Director of Kitchen and continually seek ways to assist all kitchen to minimize wastage and maximize revenue and profit
- Ensuring all food suppliers are following Starwood Hygiene Standard
- Ensuring all food sample received are follow up after tested
- Ensuring fruits for all guest room amenities are in the highest presentable quality
- Maintain a clean and sanitary facility where safe food can be prepared
- Control all the quality of raw product before getting into the kitchens
- Receiving and checking all food products for the entire culinary division
- Ensuring all food products are properly store for the different section of the kitchens
- Preparations of all cut fruits (ready to eat) for the entire hotel
- To help other to succeed in related to all F&B areas through quality receiving, consistent processing and timely delivery of all food and beverage products
- Responsible for checking of all meat and seafood on delivery for quality and quantity
- In charge of cleanliness of the meat and fish preparations room and proper storage in the freezer or chiller and get ready for sanitation inspections at all times
- Close communication and contact with Kitchen Director with regard ordering and preparations
- To make sure that all machines and equipment are kept in good repair and handle with care
- To make a report any maintenance requirement to relevant personnel
- Ensuring and fully aware of the company controlling and food preparations procedures e.g
- Portion control, wastages etc.
Sous Chef Garde Manger - Sheraton and St Regis Macau - Banquet Operation
SHERATON MACAU SAND COTAI CENTRAL & ST REGIS MACAU (COMPLEX)
Macau
03.2012 - 04.2016
- Ensuring Culinary Standards and Responsibilities are met
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
- Assists Executive Chef with all kitchen operations and preparation
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
- Assists in determining how food should be presented and creates decorative food displays
- Maintains purchasing, receiving and food storage standards
- Ensures compliance with food handling and sanitation standards
- Performs all duties of kitchen managers and employees as necessary
- Recognizes superior quality products, presentations and flavor
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and right temperature of all food products
- Operates and maintains all department equipment and reports malfunctions.
Junior Sous Chef - Garde Manger Kitchen
THE WESTIN KUALA LUMPUR, HOTEL AND RESIDENCES
Kuala Lumpur
01.2012 - 12.2012
- Promoted to Sous Chef – Garde Manger/Butchery/Commissary
- Ensuring all the food suppliers are in line with standard of the company
- Ensuring all food sample received are follow up after tested
- Ensuring amenities for all guest room amenities are in the highest presentable quality
- Maintain a clean and sanitary facility where safe food can be prepared
- Control all the quality of raw product before getting into the kitchens
- Receiving and checking all food products for the entire culinary division
- Ensuring all food products are properly store for the different section of the kitchens
- To help other to succeed in related to all F&B areas through quality receiving, consistent processing and timely delivery of all food and beverage products
- Responsible for checking of all meat and seafood on delivery for quality and quantity
- In charge of cleanliness of the meat and fish preparations room and proper storage in the freezer or chiller and get ready for sanitation inspections at all times with up to date records
- Close communication and contact with Kitchen Director with regard ordering and preparations
- To make sure that all machines and equipment are kept in good repair and handle with care
- To make a report any maintenance requirement to relevant personnel
- Ensuring and fully aware of the company controlling and food preparations procedures e.g
- Portion control, wastages etc.
Junior Sous Chef (Jan 06 – Jan 2007) – Seafood Restaurant
NICK'S SEAFOOD AND BAR
Sydney
01.2024 - 01.2007
- Assist the Sous Chef in directing and guiding the team in providing a consistent service
- Assist the Head Chef in new menu planning and costing as well as creating new dishes and menu recommendation for future use
- To assist the Head Chef in directing and guiding the team in providing a consistent service
- Conduct regular kitchen inspections together with Head Chef to improve maintenance and hygiene
- Ensures all the raw materials, seafood and meat for production is of high quality as per organizational standards
- Assist in creating a new menu and develop the menu with Head Chef
- Supervise and take charge of operation of the kitchen when Assistant or Head Chef is not around.
Commis 1 (Garde manger Kitchen) - 2003 – 2004 - Transfer to Outlet
SHANGRI-LA HOTEL DUBAI
Dubai
05.2003 - 05.2005
- Check food orders going out of the kitchen and the food being prepared
- Review all kitchen staff necessary for any special parties or functions and follow up on completed work
- Handled day to day operation of the restaurant
- Organize the kitchen and Commis chef
- Being a team player by supporting each other in achieving strategic objective
- Doing stock order and checkup the live shellfish and seafood items such as lobster and fish
- Meet customers or guest to find out their own tastes and demands
- To monitor stock movement and ordering for each section in the restaurants
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Created tasty dishes using popular recipes, delighting patrons and generating return.
3 Commis and Promoted to 2nd Commis (Garde-Manger Kitchen)
HOTEL HILTON PETALING JAYA
Petaling Jaya
03.1999 - 01.2003
- Check food orders going out of the kitchen and the food being prepared
- Review the work order of necessary for any special parties or functions and follow up on completed work
- Responsible to plan, organize and follow through the jobs given
- Handled the day-to-day operations of the kitchen and banquet functions
- Doing market list and store on stocking of ingredients for the kitchen
- Responsible to oversee the kitchen when person in charge is not available
- Prepared variety of foods according to exact instructions and recipe specifications
- Prepared workstations with ingredients and tools to increase efficiency.
Education
DIPLOMA IN CHEF TRAINING -
KOLEJ DAMANSARA UTAMA
PETALING JAYA, MALAYSIA01.1998
Skills
- Customer service
- Complaint Handling
- Guest and Staffs Engagement
- Team Collaborations
- Computer Skills
- Menu Design
- Special Events, Catering & Planning
- Business & Revenue Growth
- Kitchen Management
- Cost Control & Budgeting
- Dish Preparation
- Culinary Trends
- Recipe Development
- Food Preparing, Plating and Presentation
Personal Information
- Date of Birth: 02/06/1978
- Gender: Male
- Nationality: Malaysian
- Marital Status: Widower
References
- Rudy Junaidie Bin Mohd Zain, Executive Chef, Intercontinental Hotel Kuala Lumpur, +6012 873 1942, rudy.junaidie@intercontinental.com
- Jonathan Yap, Executive Chef, Wynn Palace Hotel & Resorts, +853 6328 2029, jonathan.yap@wynnpalace.com
- Leu Wai Leong, Executive Sous Chef - Banquet, Sheraton Grande Macau, +853 6234 7012, waileong.leu@sheraton.com
Hobbies and Interests
- Cooking
- Football
- Music
- Charity & Animal Care
- Sports
Languages
English & Bahasa Malaysia
Timeline
Junior Sous Chef (Garde manger Kitchen)
PAN PACIFIC INTERNATIONAL AIRPORT KUALA LUMPUR
10.2024 - 12.2024
Junior Sous Chef (Jan 06 – Jan 2007) – Seafood Restaurant
NICK'S SEAFOOD AND BAR
01.2024 - 01.2007
Sous Chef - Banquet Operations
WYNN PALACE HOTEL & RESORTS
06.2023 - Current
Sous Chef - Sheraton Grande Macau & St Regis Macau - Banquet Operations (COMPLEX)
SHERATON GRAND MACAU & ST REGIS MACAU COMPLEX
06.2017 - 05.2023
Sous Chef Garde Manger - Sheraton and St Regis Macau - Banquet Operation
SHERATON MACAU SAND COTAI CENTRAL & ST REGIS MACAU (COMPLEX)
03.2012 - 04.2016
Junior Sous Chef - Garde Manger Kitchen
THE WESTIN KUALA LUMPUR, HOTEL AND RESIDENCES
01.2012 - 12.2012
Commis 1 (Garde manger Kitchen) - 2003 – 2004 - Transfer to Outlet
SHANGRI-LA HOTEL DUBAI
05.2003 - 05.2005
3 Commis and Promoted to 2nd Commis (Garde-Manger Kitchen)
HOTEL HILTON PETALING JAYA
03.1999 - 01.2003
Chef de Parties (Sept 05 – Dec 05 – Steak House KLCC
SAN FRANSISCO STEAKHOUSE KUALA LUMPUR
- 12.2024
Sous Chef - Garde Manger /Commissary / Butchery
THE WESTIN KUALA LUMPUR, HOTEL AND RESIDENCES
- 05.2017
DIPLOMA IN CHEF TRAINING -
KOLEJ DAMANSARA UTAMA
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