Summary
Overview
Work History
Education
Skills
Additional Information
Certification
Timeline
Generic
JAMES KUMAR BALASUBRAMANIAM

JAMES KUMAR BALASUBRAMANIAM

CHEF
Kuala Lumpur

Summary

Professional culinary expert with strong focus on team collaboration and achieving results. Skilled in menu development, food preparation, and kitchen management. Known for reliability, adaptability, and maintaining high standards in fast-paced environments. Ready to contribute to creating exceptional dining experiences.

Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.

Overview

26
26
years of professional experience
6
6
Certifications
3
3
Languages

Work History

Demi Chef

Impiana KLCC Hotel
02.2025 - Current
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
  • Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
  • Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

Lalamove Driver

Lalamove
07.2020 - 02.2025
  • Delivered goods and products to customer on time and in excellent condition.
  • Ensured timely deliveries by strictly following routes, using GPS navigation systems, and staying updated on road conditions.
  • Communicated with customers to provide delivery updates and confirm delivery locations.

Assistant Chef

Bens Kitchen
07.2020 - 01.2025
  • Checked food inventory and ordered ingredients.
  • Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
  • Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
  • takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the restaurant.
  • to brief on commis on daily menu.
  • responsible to supervise commis.
  • Stored food safely and orderly in freezer and refrigerator.
  • Supported head chef in managing budgets, reducing overall expenses without compromising quality or service standards.
  • Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
  • Prepped ingredients ahead of time to increase cooking and service speed.
  • Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
  • Trained new kitchen staff on proper food handling and preparation techniques.

Senior Chef De Partie

Dynasty Hotel (coffee House, Cafeteria and Butcher
02.2014 - 04.2020
  • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the restaurant.
  • Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh ingredients.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
  • Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Checks periodically the expiry dates and proper storage of food items in the section.
  • Consults daily with the sous chef on the daily requirements, functions, and also about any last-minute events.
  • Coordinates daily tasks with the sous chef.
  • Daily feedback collection and reporting of issues arise.
  • Asess quality control and adhere to hotel service standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Utilized culinary techniques to create visually appealing dishes.

Commis 1

Dynasty Hotel (Butchery Department)
06.2008 - 02.2014
  • Followed recipes and chef instructions to prepare food correctly.
  • Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
  • Plated and presented food following chef requirements.
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
  • Labeled and stored all food items correctly and checked expiration dates routinely.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Unloaded food deliveries and stored items in proper locations for easy access.
  • Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
  • Transported food items from storage areas to kitchen for prepping.

Commis 2

Dynasty Hotel
09.2007 - 06.2008
  • Support the demi chef de partie or commis in the daily operation and work.
  • Work according to the menu specification by the chef de partie.
  • Keep the work area at all times in hygienic conditions, according to the rules set by the hotel.
  • Control food stock and food costs in his section.
  • Prepare daily mise en place and food production in different sections of the main kitchen or satellites.
  • Follow the instructions and recommendations from the immediate superiors to complete daily tasks.
  • Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.

Banquet Staff

Legend Hotel ( Permanant Part Time)
12.2001 - 12.2007
  • Managed inventory of banquet supplies, reducing waste and maintaining adequate stock levels.
  • Provided attentive customer service, addressing guest concerns promptly and professionally.
  • Set up for events by putting tablecloths and place settings, arranging table placement, and setting up a buffet.
  • Enhanced guest satisfaction by providing exceptional service during banquet events.
  • Implemented creative table settings and room designs, improving event aesthetics and ambiance.
  • Maintained clean and organized banquet areas, contributing to a positive guest experience.
  • Delivered food to guest tables with timeliness and efficiency.
  • Cleaned and maintained dining area and condiment stations.

Housekeeping Staff

Legend Hotel (part Time)
12.1999 - 12.2000
  • Assisted with laundry operations, ensuring fresh linens were available for guests at all times.
  • Removed bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition.
  • Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
  • Operated electronic backpack vacuums and floor sweepers.
  • Changed bed linens and collected soiled linens for cleaning.

Education

No Degree - PRIMARY SCHOOL

Methodist Boy Primary School
MBPS Sentul
04.2001 -

No Degree - HIGH SCHOOL

METHODIST BOYS SCHOOL
Kuala Lumpur, Malaysia
04.2001 -

Skills

    Supply ordering

    Food presentation

    Ingredient sourcing

    Recipe development

    Knife skills

    Food safety

    Ingredient preparation

    Meat butchery

    Adaptability in kitchen

    Grilling expertise

    Inventory management

    Food preparation

    Staff training

    Safe handling

Additional Information

Multicultural Sensitivity/ Awareness - Ability to build rapport with a diverse workforce in multicultural settings.

Cleanliness and Creativity - Giving highest priority to importance of health and safety, hygine and sanitary practices on and off the work place and the organisation.

Attention to detail- Highly analytical thinking with demonstrated talent for identifying and attentive to details on menu while paying close attention to everything going on around.

Ability to handle High Stress environments- Able to work under pressure and ensure that plates are going out perfectly and in a timely fashion.



Certification

100% Attendance award- MBS Sentul

Timeline

Demi Chef

Impiana KLCC Hotel
02.2025 - Current

Lalamove Driver

Lalamove
07.2020 - 02.2025

Assistant Chef

Bens Kitchen
07.2020 - 01.2025

Halal Assurance System Course

01-2019

Basic Food Management Course by Persatuan Kesihatan Environment Malaysia

01-2017

Senior Chef De Partie

Dynasty Hotel (coffee House, Cafeteria and Butcher
02.2014 - 04.2020

Customer Service Excellence by Customer C.A.R.E

01-2012

100% Attendance award- Dynasty Hotel

01-2011

100% Attendance award- Dynasty Hotel

01-2009

Commis 1

Dynasty Hotel (Butchery Department)
06.2008 - 02.2014

Commis 2

Dynasty Hotel
09.2007 - 06.2008

Banquet Staff

Legend Hotel ( Permanant Part Time)
12.2001 - 12.2007

No Degree - PRIMARY SCHOOL

Methodist Boy Primary School
04.2001 -

No Degree - HIGH SCHOOL

METHODIST BOYS SCHOOL
04.2001 -

100% Attendance award- MBS Sentul

01-2001

Housekeeping Staff

Legend Hotel (part Time)
12.1999 - 12.2000

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JAMES KUMAR BALASUBRAMANIAMCHEF