Jeremy Josue Moljoh
Kota Kinabalu
Summary
Sous Chef with broad kitchen leadership experience across high-volume service, pre-opening operations, and daily food production. Known for supervising teams, training junior staff, maintaining HACCP and food safety standards, managing inventory, and supporting menu planning to keep quality, timing, and presentation consistent.
Overview
2
2
Languages
14
14
years of professional experience
Work History
Sous Chef (Pre-Opening)
The Orion Kuala Lumpur Registry Collection Hotels
, Malaysia
08.2026 - Current
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Established clear standards for cooking, garnishing and presenting food.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Enforced health and safety standards for food storage, preparation and handling.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Planned menus for daily use, special events and seasonal promotions.
- Upheld strict standards of cleanliness and organisation in the kitchen, setting an example for junior staff and ensuring a safe working environment.
- Managed kitchen operations during service, overseeing preparation and presentation of dishes to maintain high standards.
- Enforced strict sanitation measures within the kitchen by instructing chefs to clean preparation tables regularly.
Sous Chef (Pre-Opening)
Moxy Putrajaya
Putrajaya, Malaysia
12.2023 - 07.2026
- Developed excellent working knowledge of industry trends and improvements in processes.
- Trained and mentored employees to maximise team performance.
- Carried out daily Health & Safety and Food Safety checks, reporting and actioning any issues as required.
- Monitored food temperatures during storage, preparation, and cooking to comply with food safety standards.
- Supervised all kitchen food preparation, operating in a a demanding, high-volume environment.
- Monitored food costs closely, implementing cost-saving measures that reduced expenses without affecting menu quality.
- Created kitchen rotas, planning based on busy restaurant periods, required cover and budgets.
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
- Implemented health and safety protocols in the kitchen, ensuring compliance with food hygiene regulations and standards.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
Sous Chef
Doubletree By Hilton Damai Laut
Perak, Malaysia
04.2023 - 11.2023
- Ensured compliance with food handling and sanitation standards to maintain health regulations.
- Conducted training sessions on food safety and procedures to improve staff knowledge and practice.
- Developed staff skills to ensure adherence to compliance standards, enhancing team capabilities.
- Trains staff in safety procedures
- Guided staff in delivering high-quality customer service.
- Demonstrated best practices for fostering guest relations.
- Resolved guest complaints to maintain service quality.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
Sous Chef
Pullman Kuching
Kuching, Malaysia
06.2022 - 04.2023
- Led the kitchen team to maintain high standards of food preparation and service quality.
- Controls and coordinate the activities of all chefs de partie, commis and kitchen helpers engaged in preparing and cooking food, maintain an efficient, profitable and smooth food service at all times
- Ensure that all the food is prepared and served according to the standards set by the hotel.
- Check cooking and presentation of food including personally tasting the food.
- Developed menus and created standard recipe card with picture according to the hotel policy. Inspect and monitor storerooms, refrigerators and freezer daily to ensure no wastage
- Ensure standard recipes are utilised, and food is presented according to the pictures. Ensure the safety of the kitchen area.
- Control costs by minimising spoilage, utilising food surpluses and portion control.
- Ensure the freshest and highest quality products in the market are purchased for all kitchen
- Oversaw daily operations in the section, maintaining cleanliness, stock control, organisation, and compliance with standards.
- Monitored kitchen outlets' operating costs, implementing corrective actions to optimise expenses.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Enforced health and safety standards for food storage, preparation and handling.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
Head Chef
Victoria Furrytails Restaurant & Cafe
Cheras, Selangor
02.2022 - 06.2022
- Designed menus to elevate culinary experience while maintaining high quality standards.
- Developed standardised food presentation guidelines for each dish to ensure consistency and visual appeal.
- Conducted training sessions for staff to promote effective kitchen sanitisation practices, fostering a safe food preparation environment.
- Ensure that all food preparation is in accordance with regulatory guidelines
- Submitted cost proposals for menu items to ensure budget adherence.
- Monitor inventory levels of commonly used items.
- Look for ways to reduce spoilage of infrequently used items.
Jr Sous Chef
Awan Restobar
Kota Kinabalu, Malaysia
08.2020 - 12.2021
- Monitored preparation, presentation, and quality of food across sections to uphold high culinary standards.
- Produced all dishes and recipes to a high standard and presentation.
- Ensured all the dishes were served at the correct portion size, quality and temperature.
- Ran various kitchen sections, including western, Malay, cold, and dessert, ensuring seamless operations.
- Organised food and supplies to maintain optimal temperature control and effective storage management.
- Maintained cleanliness and organisation of all kitchen areas, including stewarding, to promote a hygienic workspace.
Jr Sous Chef
Holiday Inn Resort Penang
Penang, Malaysia
11.2018 - 06.2020
- Produce all dishes and recipes to a high standard and presentation.
- Monitored preparation, presentation and quality of food across various sections.
- Ensure all the dishes are served at the correct portion size, quality and temperature.
- Can run various sections in the kitchen such as western section, Malay section, cold section and dessert section. Ensure all areas are clean and tidy include stewarding area, well managed and maintained.
- Controlling and directing the food preparation process.
- Approving and polishing dishes before they reach the customer. Managing and working closely with other Chefs of all levels.
- Creating menu items, recipes and developing dishes ensuring variety and quality. Determining food inventory needs, stocking and ordering
- Managed the day-to-day operations of any given section.
- Ensured efficient operation of the department while striving for increased standards and staff development.
- Assisted executive chef with ordering, stock rotation, staff training and production oversight.
- Shared responsibility with executive chef for preparing kitchen cleaning rosters and supervising cleaning schedules. Maintained a high standard of service at any time.
Demi Chef (Pre-Opening)
Marriott
Kota Kinabalu, Malaysia
08.2017 - 11.2018
- Checked mise en place before service to ensure smooth operations.
- Use fresh ingredients and monitor kitchen standards during shifts.
- Utilised alcohol in cooking to create consistent and flavourful dishes. and maintain portioning for consistent dishes.
- Tasted food before serving to ensure quality and flavour. before sending plates out to service.
- Maintained high standards of kitchen hygiene, following food safety regulations to minimise risk.
- Monitored food temperatures during storage, cooking, and serving to comply with health and safety guidelines.
- Use FIFO to rotate stock and maintain ingredient freshness.
- Maintained service quality by stepping back during busy times.
- Keep operational areas clean before starting mise en place preparations.
Demi Chef
Bungaraya Island Resort & Spa
Kota Kinabalu, Malaysia
01.2015 - 07.2017
- Customised dishes for guests with allergies or dietary restrictions, demonstrating flexibility and customer care.
- Monitored food temperatures during storage, cooking, and serving to comply with health and safety guidelines.
- Implemented health and safety guidelines in kitchen to promote a safe working environment.
- Covered shifts day and night to ensure continuous kitchen operations.
- Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace.
- Participated in weekly kitchen meetings to discuss menu planning, staff scheduling, and operational improvements, fostering a collaborative work environment.
- Recorded food costs, consumption, and wastage to support financial planning and management.
Commis Chef
Bungaraya Island Resort & Spa
Kota Kinabalu, Malaysia
10.2014 - 01.2015
- Ensured FIFO compliance while cooking at the omelette station, assisting CDP and sous chef during busy periods.
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
- Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
- Collaborated with kitchen staff to streamline cooking processes, reducing food preparation times without compromising quality.
- Supported kitchen operations by preparing meat products and covering for absent staff to ensure seamless service.
- Maintained a high standard of kitchen hygiene, regularly cleaning work areas and equipment to meet health and safety regulations.
Kitchen Helper
Bungaraya Island Resort & Spa
Kota Kinabalu, Malaysia
03.2013 - 10.2014
- Streamlined kitchen operations by expertly preparing mise en place items.
- Optimised kitchen readiness for busy periods by organising ingredients and restocking supplies according to expected demand.
- Prepared items for lunch and dinner.
- Provided assistance in setting up for special events, including arranging kitchen stations and preparing specific ingredients.
- Sustained high hygiene and safety standards by maintaining cleanliness of kitchen areas, equipment, and utensils.
- Cleaned kitchen areas and storage rooms according to manager's instructions.
- Operated kitchen equipment safely, including mixers, blenders, and ovens, contributing to a safe working environment.
- Upheld health and safety standards to protect staff and customers.
- Neatly placed and arranged kitchen utensils, dishes and equipment into designated places after cleaning or use.
Trainee
Bungaraya Island Resort & Spa
Kota Kinabalu, Malaysia
12.2012 - 02.2013
- Studied cooking techniques while maintaining a clean kitchen environment.
- Developed a keen understanding of various cooking techniques under supervision.
- Prepared food by washing, peeling, and chopping ingredients for cooking.
- Organised ingredients and tools to streamline the cooking process.
- Read recipes to understand ingredient needs and cooking requirements.
- Stored food safely and appropriately to maintain hygiene standards and ensure fresh, usable ingredients.
- Managed kitchen equipment, ensuring timely maintenance and cleanliness.
- Maintained a positive attitude under pressure, especially during busy service times.
Education
Certificate - Culinary Art
Sabah Skills and Technology Centre
Kota Kinabalu01-2013
Sijil Pelajaran Malaysia -
Sek. Men. Kebangsaan Limbanak
Penampang, Sabah01-2010
Skills
- Food hygiene and safety
- Food safety compliance
- Culinary management
- Food preparation and plating
- Culinary quality control
- Menu development
- Recipe management
- Ingredient management
- Kitchen management
- Operational multitasking
- Workflow optimization
- Staff training
- Staff leadership
- Multitasking skills
- Staff rostering
- Team supervision
- Dietary adaptation
- Guest service and relations
- Culinary management
- Microsoft Excel expertise
- Multitasking skills
- Staff training
- Culinary management
Languages
English
Upper Intermediate
B2
Malay
Proficient
C2
Reference
- Liew Yin Lung
Executive Chef
Nexus Karambunai Kota Kinabalu Sabah
Joshua.liew@gmail.com
+6013 - 800 0304
- Rafiq Roslan
Outlet Manager
DoubleTree by Hilton Damai Laut
rafiq.roslan@hilton.com
+6017 - 434 0825
- Zulmajdi Ruslih
Senior Sous Chef
Shangri-La Golden Sands Penang
Kentville_zul85@yahoo.com,
+6017 - 584 8577
Hobbies
- Food photography and plating design
- Fitness & Gym Training
- Traveling
Computer Skills
- Microsoft Word
- Microsoft Excel
- Microsoft PowerPoint
- Microsoft Outlook
- Google Workspace
- Email & Internet Applications
- Recipe Costing & Food Cost Control Systems
- OneDrive & Cloud File Management
Timeline
Sous Chef (Pre-Opening)
The Orion Kuala Lumpur Registry Collection Hotels
08.2026 - Current
Sous Chef (Pre-Opening)
Moxy Putrajaya
12.2023 - 07.2026
Sous Chef
Doubletree By Hilton Damai Laut
04.2023 - 11.2023
Sous Chef
Pullman Kuching
06.2022 - 04.2023
Head Chef
Victoria Furrytails Restaurant & Cafe
02.2022 - 06.2022
Jr Sous Chef
Awan Restobar
08.2020 - 12.2021
Jr Sous Chef
Holiday Inn Resort Penang
11.2018 - 06.2020
Demi Chef (Pre-Opening)
Marriott
08.2017 - 11.2018
Demi Chef
Bungaraya Island Resort & Spa
01.2015 - 07.2017
Commis Chef
Bungaraya Island Resort & Spa
10.2014 - 01.2015
Kitchen Helper
Bungaraya Island Resort & Spa
03.2013 - 10.2014
Trainee
Bungaraya Island Resort & Spa
12.2012 - 02.2013
Certificate - Culinary Art
Sabah Skills and Technology Centre
Sijil Pelajaran Malaysia -
Sek. Men. Kebangsaan Limbanak