Summary
Overview
Work History
Education
Skills
Accomplishments
Additional Information
Special Awards
Restaurant Award
Original Name
Personal Information
Muslim Name
Pob
References
Certification
cooking, watching movie, play dart
Timeline
Generic
Jeffery Pairin

Jeffery Pairin

Cooking
Sabah

Summary

I’m born 1986 in a small town in tenom Sabah (3 hours to Kota Kinabalu for driving), I really love cooking it my hobby, I’m starter leaning about cooking since my age 11-year-old, and every weekend i will working at tenom Market a popular food in my town (Stuffed Pork or beef tauhu and sheungken Pork or beef) in early Morning we started working at 3am till 12pm, my age 18y i started working in hotel Industry 2004 that my first Hotel experience in Labuan. My first experience in oversea at Singapore 2006-2007 (SEAFOOD CHINESE FOOD) I am interested in western cuisine, Italian cuisine and Chinese cuisine that why my background cooking experience have Chinese, Asian, western and Italian cuisine. I’m a hardworking and responsible, I hope to work my way into fine dining restaurant in five-star hotel, my dream to open restaurant serving Italian, western and Chinese cuisine dishes in to my own way. Enthusiastic [Job Title] eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry. Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

21
21
years of professional experience
4
4
Certifications
3
3
Languages

Work History

SOUS CHEF NERO NERO PENANG ITALIAN RESTAURANT

CUCINA NERO NERO PENANG
07.2023 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Monitored food and labor costs to verify budget targets were met.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Trained kitchen staff to perform various preparation tasks under pressure.

CHEF DE CUISINE TOSCA ITALIAN RESTAURANT

DoubleTree By Hilton Kuala Lumpur
09.2022 - 04.2023
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Created menus and designed corresponding recipes for [Business Name].
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
  • Oversaw preparation of creatively-designed recipes for [Business Name].
  • Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
  • Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Cooked memorable dishes that brought new customers into establishment.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained well-organized mise en place to keep work consistent.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Placed orders to restock items before supplies ran out.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Disciplined and dedicated to meeting high-quality standards.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Developed close relationships with suppliers to source best ingredients.

SOUS CHFE FAVOLA ITALIAN RESTAURANT

LE MERIDIEN KOTA KINABALU
09.2019 - 07.2020
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Monitored food and labor costs to verify budget targets were met.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Coordinated with team members to prepare orders on time.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Implemented food cost and waste reduction initiatives to save money.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Utilized culinary techniques to create visually appealing dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Assisted with menu development and planning.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Participated in food tastings and taste tests.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed close relationships with suppliers to source best ingredients.
  • Set up and broke down kitchen for service.

SOUS CHEF PREGO ITALIAN RESTAURANT

The Westin Kuala Lumpur
11.2014 - 09.2019
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Monitored food and labor costs to verify budget targets were met.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Coordinated with team members to prepare orders on time.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Implemented food cost and waste reduction initiatives to save money.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Utilized culinary techniques to create visually appealing dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed close relationships with suppliers to source best ingredients.
  • Set up and broke down kitchen for service.

CHEF DE PARTIE

Impiana KLCC Hotel
03.2014 - 11.2014
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Rotated stock to use items before expiration date.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Sanitized all counters properly to prevent food-borne illness.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained well-organized mise en place to keep work consistent.
  • Cooked memorable dishes that brought new customers into establishment.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Complied with portion and serving sizes as per restaurant standards.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
  • Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
  • Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Collaborated with staff members to create meals for large banquets.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Monitored food and labor costs to verify budget targets were met.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.

CHEF DE PARTIE

PULMAN HOTEL BANGSAR
02.2014 - 03.2014
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Rotated stock to use items before expiration date.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Sanitized all counters properly to prevent food-borne illness.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained well-organized mise en place to keep work consistent.
  • Cooked memorable dishes that brought new customers into establishment.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Collaborated with staff members to create meals for large banquets.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with team members to prepare orders on time.

DEMI CHEF DE PARTIE

The Westin Kuala Lumpur
08.2012 - 01.2014
  • 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.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
  • Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
  • Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Commis Chef

Traders Hotel Kuala Lumpur
06.2011 - 08.2012
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Rotated through all prep stations to learn different techniques.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
  • Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
  • Ordered new ingredients and supplies to meet expected needs.
  • Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.

COMMIS II

Hotel Maya Kuala Lumpur
02.2010 - 05.2011
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Rotated through all prep stations to learn different techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.

Commis Chef

Nexus Resort & Spa Karambunai
06.2008 - 04.2009
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Rotated through all prep stations to learn different techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
  • Ordered new ingredients and supplies to meet expected needs.

Commis Chef

PERKASA HOTEL KENINGAU
04.2007 - 05.2008
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Rotated through all prep stations to learn different techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.

Commis Chef

MATTAR ROAD SIGNBOARD RESTAURANT 414
05.2006 - 02.2007
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.

Commis Chef

THE JESSELTON HOTEL KOTA KINABALU
04.2005 - 05.2006
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Rotated through all prep stations to learn different techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

PERMANENCE PARTIME BUTCHER AND MAIN KITCHEN

SHERATON LABUAN
09.2004 - 03.2005
  • Complied with food safety, hygiene and sanitation regulations for safe food preparation.
  • Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
  • Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
  • Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
  • Labeled meat items clearly and accurately with allergen information and expiration dates.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.

Kitchen Prep Cook

HOTEL PULAU LABUAN 1
01.2003 - 08.2004
  • Showcased creativity by suggesting innovative ideas for daily specials based on available ingredients.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Education

GRED 6 [UPSR] -

SJK CHI VUN

FORM 3 [PMR] - undefined

SEK.MEN. KEB CHUNG WHA

Skills

Food Science

Heat Control

Order Management

Food Stock and Supply Management

Team Collaboration

Price Negotiation

Coordinating Kitchen Staff

Food Preparing

Plating and Presentation

Inventory Management

Recipe Development

Sanitation and Cleaning

BOH Operations

Standards Compliance

Restaurant Operations

Staff Recruiting and Hiring

Cost Control and Budgeting

Kitchen Staff Management

Equipment Inspection and Maintenance

Scheduling Equipment Repairs

Customer Service

Safe Food Handling

Team Leadership

Quality Control

Purchasing Equipment

Recordkeeping and Documentation

Relationship Building

Menu Planning

Staff Supervision and Coordination

Food Prep Planning

Production Scheduling

Current in Culinary Trends

Culinary Trends

Staff Scheduling

Quality Control and Oversight

Supply Ordering

Budgeting and Cost Control

  • Food Safety
  • Food Preparation
  • Cost Control
  • Menu Memorization
  • Employee Scheduling
  • Recipes and menu planning
  • Workflow Optimization
  • Vendor Relationship Management
  • Kitchen leadership
  • Kitchen Management
  • Food presentation
  • Portion Control
  • Staff Motivation
  • Special diets
  • Cooking techniques
  • Staff Training
  • Ordering and Requisitions
  • Supervising Food Prep
  • Kitchen Organization
  • Safety Management
  • Mentoring and Coaching
  • Kitchen Equipment Operation
  • Recipe creation
  • Knife Skills
  • Menu development
  • Sanitation Procedures
  • Foodservice
  • Butchery skills
  • Ingredient Knowledge
  • Culinary Trends Monitoring
  • Equipment usage
  • Catering background
  • Sauce preparation
  • Seafood Preparation
  • Food spoilage prevention
  • Operations Support
  • Detail Oriented
  • Garnishing and Plating
  • Allergen awareness
  • Performance Improvement
  • Pasta Making
  • Vendor Relations
  • Line Inspections
  • Garnishing Techniques
  • Order delivery practices
  • Wine pairing
  • Active Listening
  • Creative Thinking
  • Interpersonal Skills
  • Multitasking
  • Problem-Solving
  • Excellent Communication
  • Teamwork and Collaboration
  • Time Management
  • Written Communication
  • Catering and Events
  • Attention to Detail
  • Team building
  • Food plating and presentation
  • Multitasking Abilities
  • Problem and Complaint Resolution
  • Time management abilities
  • Adaptability
  • Special Events
  • Coaching and Mentoring
  • Kitchen Operations Oversight
  • Organizational Skills
  • Food Production
  • Interpersonal Communication
  • Cooking Technique Demonstrations
  • Professionalism
  • Signature dish creation
  • Staff Supervision

Accomplishments

  • Kursus Pengendalian Makanan BY SHANGRI LA, 01/31/12
  • OSH TRAINERS 1ST RESPONER TRAINING PROGRAMME, 07/28/16
  • FIRST AID 7 C.P.R WITH AED TRAINING, 07/29/16
  • Marriott Great Food Safe Food Training, 09/19/17
  • Take care Award Care for Business 2018
  • ServSafe Food Safety Certificate, 07/26/18, 07/26/23

Additional Information

Tasted and modified recipes for Ala-Carte menu at Restaurant establishment., Managed budget, labor and direct operating expenses for Daily Operation and special event operation., Managed budget, labor and direct operating expenses for daily operation., Tracked kitchen's inventory and ordered new food and supplies when needed., Worked closely with other chefs and cooks and provided hands-on training and teaching., Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques., Planned and prepared food product orders to maintain appropriate stock levels., Regularly interacted with guests to obtain feedback on product quality and service levels., Developed innovative recipes to suit complicated dietary requirements for customers., Developed recipes and menus to meet consumer demand and align with culinary trends., Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers., Trained kitchen workers on culinary techniques., Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures., Assisted restaurant owners with pricing by providing ingredient costs and portioning information., Planned kitchen staff schedules to maximize coverage and encourage collaboration., Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs., Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates., Monitored quality, presentation and quantities of plated food across line., Assessed inventory levels and placed orders to replenish goods before supplies depleted., Improved performance of team members resulting in high-quality meals produced daily., Suggested and prepared promotional dishes according to ingredient availability and customer preferences., Streamlined kitchen processes to shorten wait times and serve additional guests.

Special Awards

  • CONVENTION CENTRE IN CONJUNCTION WITH FHM 2013 [CULINAIRE MALAYSIA 2013], 09/17/13, GOLD MEDAL AWARD, CLASS 20 [FISH / SEAFOOD MAIN COURSE], [WORLD ASSOCIATION OF CHEFS SOCITIES] WACS
  • PUTRA JAYA ICHEF INTERNATIONAL WITH BATTLE OF SIX CONTINENTS [CULINARE MALAYSIA 2017], 03/24/17, BRONZE MEDAL AWARD, CLASS 15 MEAT&POULTRY MAIN COURSE, [WORLD ASSOCIATION OF CHEFS SOCITIES] WACS

Restaurant Award

  • Best Award for Best Hotel Dining & Entertainment Experience 2014
  • Malaysia Tatler Best Restaurant - 2014 – 2015 – 2016 - 2017
  • Top 20 Restaurants from 4000 in TripAdvisor in Kuala Lumpur
  • Top 5 in 160 Italian Restaurants in Kuala Lumpur

Original Name

JEFFERY PAIRIN

Personal Information

  • Age: 38
  • Ethnicity: KADAZAN
  • Height: 158CM
  • Weight: 82KG
  • Date of Birth: 03/24/86
  • Nationality: MALAYSIAN
  • Marital Status: MARRIED
  • Religion: ISLAM

Muslim Name

MOHAMMAD JEFFERY BIN PAIRIN

Pob

HOSPITAL. D. TENOM SABAH

References

  • CHEF RUDY JUNAIDI, +6012-305 5903, Director of Kitchen The Westin Hotel Kuala Lumpur
  • CHEF SHAHRIL OMAR, +011-12899507, Executive Sous Chef Hotel Ideals KL
  • CHEF HAKIM FAIZAL AIZAT, +6018 9668609, Executive Chef at Sheraton Hotel Petaling Jaya Selangor
  • CHEF GARY GORY, +6014-8334301, Executive Sous Chef Hotel Anantra Johor
  • CHEF ZEBDELONE, +6012-8337594, Executive Chef Hotel The Westin KL

Certification

CSC - Certified Sous Chef

cooking, watching movie, play dart

I’m born 1986 in a small town in tenom Sabah (3 hours to Kota Kinabalu for driving), I really love cooking it my hobby, I’m starter leaning about cooking since my age 11-year-old, and every weekend i will working at tenom Market a popular food in my town (Stuffed Pork or beef tauhu and sheungken Pork or beef) in early Morning we started working at 3am till 12pm, my age 18y i started working in hotel Industry 2004 that my first Hotel experience in Labuan. My first experience in oversea at Singapore 2006-2007 (SEAFOOD CHINESE FOOD) I am interested in western cuisine, Italian cuisine and Chinese cuisine that why my background cooking experience have Chinese, Asian, western and Italian cuisine. I’m a hardworking and responsible, I hope to work my way into fine dining restaurant in five-star hotel, my dream to open restaurant serving Italian, western and Chinese cuisine dishes in to my own way.

i like spending my free time with family watching movie and spending time playing dart

Timeline

SOUS CHEF NERO NERO PENANG ITALIAN RESTAURANT

CUCINA NERO NERO PENANG
07.2023 - Current

CHEF DE CUISINE TOSCA ITALIAN RESTAURANT

DoubleTree By Hilton Kuala Lumpur
09.2022 - 04.2023

SOUS CHFE FAVOLA ITALIAN RESTAURANT

LE MERIDIEN KOTA KINABALU
09.2019 - 07.2020

SOUS CHEF PREGO ITALIAN RESTAURANT

The Westin Kuala Lumpur
11.2014 - 09.2019

CHEF DE PARTIE

Impiana KLCC Hotel
03.2014 - 11.2014

CHEF DE PARTIE

PULMAN HOTEL BANGSAR
02.2014 - 03.2014

DEMI CHEF DE PARTIE

The Westin Kuala Lumpur
08.2012 - 01.2014

Commis Chef

Traders Hotel Kuala Lumpur
06.2011 - 08.2012

COMMIS II

Hotel Maya Kuala Lumpur
02.2010 - 05.2011

Commis Chef

Nexus Resort & Spa Karambunai
06.2008 - 04.2009

Commis Chef

PERKASA HOTEL KENINGAU
04.2007 - 05.2008

Commis Chef

MATTAR ROAD SIGNBOARD RESTAURANT 414
05.2006 - 02.2007

Commis Chef

THE JESSELTON HOTEL KOTA KINABALU
04.2005 - 05.2006

PERMANENCE PARTIME BUTCHER AND MAIN KITCHEN

SHERATON LABUAN
09.2004 - 03.2005

Kitchen Prep Cook

HOTEL PULAU LABUAN 1
01.2003 - 08.2004

GRED 6 [UPSR] -

SJK CHI VUN

FORM 3 [PMR] - undefined

SEK.MEN. KEB CHUNG WHA

CSC - Certified Sous Chef

[Area of certification], [Company Name] - [Timeframe]

Certified [Job Title], [Company Name] - [Timeframe]

[Area of certification] Training - [Timeframe]

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