Jafiridin Bin Hashim Jefry
Area Chef Operation
Kuala Lumpur
Summary
Food-loving Restaurant Cook with keen understanding of kitchen safety and sanitation guidelines and regulations. Dedicated employee known for cooking meals to order and overseeing special dietary requests. Pursuing position in established organisation where focus and dedication are highly sought. Energised professional promoting more than 22 years of expertise performing successfully in fast-paced kitchens. Sharp Restaurant Cook willing to handle any task from frying meats to dicing vegetables to baking cakes. Well-trained worker ready to follow great recipes, ensuring patrons receive crave-worthy dishes. Talented head Chef trained in fusion cuisine. Reliably stays ahead of orders and produces consistent, quality foods. Works great with team members and seeks out learning opportunities. Quality-focused kitchen professional with strengths in kitchen management, team leadership and menu planning. Background running successful kitchens and delighting customers with interesting dishes and delicious food. Specialises in fusion cuisine. malay and western -certified chef with vast experience in effective and efficient operations. Displays outstanding knowledge and practical expertise to provide exceptional all-round service. Responsible energetic, passionate about delivering outstanding quality and service. Offering 22 years of experience in industry with history of recognition for performance. Motivated with 22 years of progressive experience. Energetic self-starter and team builder. Navigates high-stress situations and achieves goals on time and under budget. Trustworthy with 22 years of practical experience and dedicated work ethic. Self-motivated to consistently provide first-class results in line with stringent targets and deadlines. Confident successful at increasing monthly revenue using insightful marketing strategies and aggressive product development. Skilled at understanding customer and employee requests and meeting needs. Furthers success by strengthening staff training, streamlining internal systems and facilitating sales techniques.
Overview
2027
2027
years of professional experience
3
3
Languages
Work History
PERSONAL ADVISOR FOR NEW PROJECT FOR FNB
Self Employed Services
- Oversaw daily store operations, delegating tasks effectively to ensure smooth functioning of the retail division.
- Enforced policies and procedures and administered disciplinary action to encourage quality performance of retail staff.
- Participated in regular training sessions for continuous improvement in retail knowledge and skills.
PROJECT DIRECTOR FOR NEXT GEN TRAINING CENTRE
NEXT GEN ENTERPRISE
- Skilled at working independently and collaboratively in a team environment.
- Passionate about learning and committed to continual improvement.
- Proven ability to learn quickly and adapt to new situations.
- Paid attention to detail while completing assignments.
HEAD OF OPERATION
ALI MUTHU AHOCK
06.2023 - Current
- Increased customer satisfaction by actively addressing concerns and ensuring timely resolutions.
- Collaborated with executive leadership on strategic planning initiatives to drive business growth.
- Developed comprehensive training programs for staff, enhancing team performance and skill sets.
- Implemented risk assessment procedures to minimize potential disruptions across all areas of operation.
- Improved overall productivity with the introduction of innovative process improvement initiatives.
- Streamlined operational processes by identifying inefficiencies and implementing best practices.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maximized performance by monitoring daily activities and mentoring team members.
- Partnered with project team members to identify and quickly address problems.
- Implemented best practices in documentation management systems that improved efficiency, accessibility, and security of project-related information.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Managed time efficiently in order to complete all tasks within deadlines.
- Optimized inventory management by conducting regular audits and implementing lean inventory practices.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
- Paid attention to detail while completing assignments.
- Maintained regulatory compliance across all areas of business operations, mitigating legal risks and reputational damage.
- Facilitated high-level negotiations with key stakeholders, securing beneficial agreements for all parties involved.
- Optimized supply chain management practices to improve efficiency while reducing costs throughout production cycles.
AREA CHEF OPERATION
KLUANG STATION KOPITIAM
09.2018 - Current
- Ensured quality, presentation and proper quantities of plated food from line activities.
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Developed recipes and menus to align culinary trends with consumer demand.
- Communicated with kitchen staff, restaurant floor staff and management team for successful service delivery.
- Checked food deliveries to verify highest quality foods to uphold restaurant standards.
- Negotiated with suppliers to secure high-quality and excellent value produce.
- Executed hiring, training and monitoring of kitchen staff to build solid, cohesive team.
CENTRAL KITCHEN HEAD CHEF
THE LOAF
09.2015 - 04.2018
- Carried out ingredient stock counts, ordering low-stock supplies based on demand.
- Inspected dishes after preparation and plating, verifying chefs produced orders within company standards.
- Helped design and price menu items, creating based on dish cost and market value.
- Assisted chefs with preparing ingredients, cooking dishes and plating meals on busy days.
- Conducted weekly cost, waste and sales reports for management review.
- Visited other restaurants for price comparisons, product and merchandising ideas.
- Designed kitchen schedules for chefs, pot washers and food runners based on busy restaurant periods and staff availability.
- Monitored kitchen operations throughout service, confirming chefs completed orders to high-quality standards.
- Standardised recipes and procedures maintain price margins and productivity.
- Onboarded chefs and helped with training on hygiene, kitchen regulations and best operational practices.
- Negotiated with suppliers and brokers for favourable pricing, terms and quality.
- Maintained cleanliness and neatness of kitchen and storage areas in line with company and industry standards.
- Handled chef performance reviews, communicating feedback through appraisals to help improve kitchen operations.
- Worked with department heads to set production, sales and labour goals.
JR SOUS CHEF
VIVA HOME HOTEL
07.2015 - 08.2015
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Maintained all stations in clean and organised fashion.
- Devised creative food and wine pairings as part of successful cross-marketing strategy.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Worked collaboratively to reduce food waste and implemented creative ways to give second life to ingredients.
- Disposed of waste, recyclables and out-of-date stock into designated disposal systems.
- Supported head chef with training and mentoring new kitchen team members.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
KITCHEN MANAGER
DOME CAFE
03.2013 - 06.2015
- Trained employees on correct cooking techniques, safety standards and performance strategies.
- Received, organised and rotated paper goods and food ingredients.
- Completed regular line checks to maximise quality assurance.
- Interviewed, hired and supervised back-of-house staff.
- Kept kitchen clean, neat and sanitised by implementing surface and equipment schedules and standards.
- Monitored quality, presentation and quantities of plated food across line.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Directed quality, presentation and proper quantities of plated food from line activities.
HEAD CHEF
FRASER PLACE KLCC
02.2010 - 02.2013
- Negotiated with suppliers to secure high-quality and excellent value produce.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Supervised staff of 13, providing direction in preparing speciality items, including desserts and mains.
- Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
- Produced or amended menus and item selections in conjunction with restaurant manager.
- Supervised preparation of specialities and customer requests to verify accuracy in production.
- Directed quality, presentation and proper quantities of plated food from line activities.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Controlled and directed food preparation and service in high volume kitchen.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
- Developed recipes and menus to align culinary trends with consumer demand.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Enforced proper and hygienic storage methods to prevent food loss.
KITCHEN MANAGER
DOME CAFE
01.2000 - 01.2010
- Managed kitchen staff team of 7 and assigned tasks for various stages of food production.
- Trained employees on correct cooking techniques, safety standards and performance strategies.
- Received, organised and rotated paper goods and food ingredients.
- Completed regular line checks to maximise quality assurance.
- Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
- Coordinated preparation of customer meals and kept a close eye on food handling for safety purposes.
- Interviewed, hired and supervised back-of-house staff.
- Responded to customer issues in a timely manner and resolved to complete satisfaction.
- Kept kitchen clean, neat and sanitised by implementing surface and equipment schedules and standards.
Education
Diploma - Engineering
UNIVERSITI SAINS MALAYSIA
PENANG01-1999
SPM - Science Class
SEKOLAH MENENGAH TAMAN MALURI
TAMAN, MALURI01-1997
Skills
Cost optimization
Event banquets coordination
Waste control
Recruitment expertise
New employee training initiatives
Preventive maintenance
Cost analysis
Decision-making
Comprehensive understanding of products
Problem-solving skills
Coaching and guidance
Market research
Career development
Timeline
HEAD OF OPERATION
ALI MUTHU AHOCK
06.2023 - Current
AREA CHEF OPERATION
KLUANG STATION KOPITIAM
09.2018 - Current
CENTRAL KITCHEN HEAD CHEF
THE LOAF
09.2015 - 04.2018
JR SOUS CHEF
VIVA HOME HOTEL
07.2015 - 08.2015
KITCHEN MANAGER
DOME CAFE
03.2013 - 06.2015
HEAD CHEF
FRASER PLACE KLCC
02.2010 - 02.2013
KITCHEN MANAGER
DOME CAFE
01.2000 - 01.2010
SPM - Science Class
SEKOLAH MENENGAH TAMAN MALURI
PERSONAL ADVISOR FOR NEW PROJECT FOR FNB
Self Employed Services
PROJECT DIRECTOR FOR NEXT GEN TRAINING CENTRE
NEXT GEN ENTERPRISE
Diploma - Engineering
UNIVERSITI SAINS MALAYSIA