Muhammad Rejab Bin Mohd Shahid
Shah Alam
Summary
Highly skilled and dedicated Sous Chef with extensive experience in central kitchen operations, seeking a challenging position in a reputable culinary establishment. Committed to delivering exceptional food quality, optimizing kitchen efficiency, and providing leadership to achieve culinary excellence. Adept at managing teams and collaborating with diverse professionals to create memorable dining experiences.
Overview
20
20
years of professional experience
Work History
Sous Chef
Botanica Alila (Platform Hospitality Sdn Bhd)
04.2023 - Current
- Supervised and provided training to the culinary team, cultivating a positive work atmosphere that nurtured professional development.
- Guaranteed uniformity in food preparation, presentation, and compliance with established standards.
- Maintained control over inventory levels, procurement, and cost management.
- Enforced strict adherence to food safety and sanitation regulations.
- Streamlined workflow to enhance productivity and ensure high-quality service.
- Collaborated closely with front-of-house staff to ensure seamless coordination.
Jr Sous Chef
Botanica - Central Kitchen (Platform Hospitality Sdn Bhd)
01.2019 - 04.2023
- Take charge of the overall management of the central kitchen, ensuring efficient operations and compliance with quality standards.
- Supervise food preparation and cooking processes to ensure consistency across all dishes.
- Conduct routine inventory checks, maintain appropriate stock levels, and collaborate with procurement personnel to ensure timely ingredient delivery.
- Implement and enforce rigorous food safety and hygiene standards, adhering to local regulations and industry best practices.
- Coordinate with various departments and branches, including the Outlet Sous Chef, procurement, and drivers, to maintain a smooth workflow and ensure prompt food delivery.
Chef de Partie
Botanica Bangsar South (Platform Hospitality Sdn Bhd)
01.2017 - 01.2019
- Assumed responsibility for a specific section in the a la carte kitchen, ensuring smooth operations.
- Prepared and cooked a variety of dishes, following established recipes and maintaining consistency in taste and presentation.
- Ensured compliance with food safety and sanitation regulations, maintaining a clean and organized workstation.
- Managed inventory levels, facilitated timely replenishment, and minimized waste.
School Canteen Manager
Nisa Bistro Sdn Bhd
05.2014 - 05.2017
- Oversaw daily operations of the school canteen, ensuring efficient and smooth functioning.
- Managed a team of staff members, providing guidance, training, and support to maintain high standards of service and food quality.
- Developed and implemented menus featuring nutritious and appealing meal options that complied with dietary guidelines and restrictions.
- Collaborated with vendors and suppliers to source fresh and high-quality ingredients for menu items.
- Maintained accurate inventory records, monitored stock levels, and coordinated timely replenishment to avoid shortages.
- Ensured compliance with health and safety regulations, including proper food handling, storage, and sanitation practices.
- Managed financial aspects of the canteen, including budgeting, cost control measures, and pricing strategies.
- Established strong relationships with students, staff, and parents, addressing their concerns and providing excellent customer service.
- Implemented feedback mechanisms to gather input and continuously improve the canteen offerings and services.
- Organized and executed special events and promotions to enhance student engagement and participation.
Restaurant Manager
Ala Thai Restaurant
01.2012 - 01.2013
- Led and managed all aspects of the Thai cuisine restaurant, ensuring smooth operations and exceptional customer service.
- Oversaw a team of staff members, providing training, guidance, and support to maintain high service standards and enhance customer satisfaction.
- Collaborated with the Head Chef to create and update menus featuring authentic Thai dishes, catering to diverse palates and dietary preferences.
- Managed inventory, including ordering and stock control, to minimize waste and maintain optimal ingredient availability.
- Ensured compliance with health and safety regulations, maintaining a clean and sanitary environment throughout the restaurant.
- Handled customer inquiries, complaints, and feedback promptly and professionally, ensuring their satisfaction and loyalty.
Chef de Partie
Coffee Club (Plaza 1 Mont Kiara)
01.2011 - 01.2012
- Worked in a fast-paced coffee shop environment, responsible for food preparation, cooking, and menu execution.
- Prepared a variety of dishes, including sandwiches, salads, pastries, and breakfast items, following standardized recipes and maintaining consistent quality.
- Ensured efficient operation of the kitchen by organizing workstations, coordinating with other Commis, and adhering to food safety and sanitation standards.
Department Head
GCH Retail (Malaysia) Sdn Bhd
01.2010 - 01.2011
- Oversaw the ready-to-eat section of the supermarket, managing daily operations and ensuring exceptional product quality and customer satisfaction.
- Monitored inventory levels, facilitated timely replenishment, and minimized waste.
- Ensured compliance with health and safety regulations, including proper food handling, storage, and sanitation practices.
- Maintained a clean and organized department, adhering to strict cleanliness and hygiene standards.
Commis 1
Titanium Restaurant
01.2008 - 01.2010
- Assisted in daily kitchen operations of a la carte restaurant, ensuring smooth and efficient service.
- Prepared and cooked a variety of dishes, following standardized recipes and maintaining consistency in taste and presentation.
- Assisted in the preparation of mise en place and plating during service hours, ensuring timely and accurate execution.
- Adhered to food safety and sanitation regulations, maintaining a clean and organized workstation.
3rd Cook
Star Cruises LTD
01.2005 - 01.2007
- Assisted in the daily operations of a busy cruise liner kitchen, preparing and cooking a variety of dishes.
- Collaborated with the culinary team to ensure smooth workflow and timely execution of food orders.
- Followed standardized recipes and plating guidelines to maintain consistency in taste and presentation.
- Adhered to strict food safety and sanitation regulations, ensuring a clean and hygienic work environment.
Education
Diploma - Professional Chef Training
KDU College Sdn Bhd
06.2005
SPM - undefined
Kajang High School
01.2002
Skills
- Ability to Work Under Pressure
- Adaptability
- Microsoft Office
- Fast Learner
- Effective Time Management
- Ability to Multitask
- Leadership
- Ability to Work in a Team
- Communication Skills
Languages
Bahasa Malaysia
English
Internships
- Intern, Awana Genting Highlands
- Jun 2004 — Dec 2004
- Genting Highlands
References
References available upon request
Timeline
Sous Chef
Botanica Alila (Platform Hospitality Sdn Bhd)
04.2023 - Current
Jr Sous Chef
Botanica - Central Kitchen (Platform Hospitality Sdn Bhd)
01.2019 - 04.2023
Chef de Partie
Botanica Bangsar South (Platform Hospitality Sdn Bhd)
01.2017 - 01.2019
School Canteen Manager
Nisa Bistro Sdn Bhd
05.2014 - 05.2017
Restaurant Manager
Ala Thai Restaurant
01.2012 - 01.2013
Chef de Partie
Coffee Club (Plaza 1 Mont Kiara)
01.2011 - 01.2012
Department Head
GCH Retail (Malaysia) Sdn Bhd
01.2010 - 01.2011
Commis 1
Titanium Restaurant
01.2008 - 01.2010
3rd Cook
Star Cruises LTD
01.2005 - 01.2007
SPM - undefined
Kajang High School
Diploma - Professional Chef Training
KDU College Sdn Bhd
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