Hi, I’m
Mimi Shakira
Chef De Partie
Rompin
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Western food with skills in concept development and high-quality restaurant operation. Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating.
Overview
7
years of professional experience
Work History
Andorra Restaurant by Chef Zubir
Chef de Parties
01.2024 - Current
Job overview
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- 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.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Andorra by Chef Zubir
Demi Chef
08.2022 - 01.2024
Job overview
- 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.
Malakat Mall, Cyberjaya
Demi chef
02.2022 - 08.2022
Job overview
- Share experience with new team for new branch (Tea Amo Kelantan) opening SOP
- Developed strong working relationships with vendors, negotiating favorable pricing terms for bulk ingredient purchases to reduce costs without sacrificing quality.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
Malakat Mall, Masjid Tanah Melaka
Line cook
03.2021 - 02.2022
Job overview
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
Avani Sepang Goldcoast Resort
Commis III
05.2017 - 08.2020
Job overview
- Works as Commis III at Coffee House, Fine Dining Restaurant and Chinese Restaurant
- Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
- Assisted in food preparation for enhanced meal quality and speed of service.
- Supported chefs with ingredient prep, contributing to smoother cooking process and timely meal service.
Education
Diploma in Culinary Arts
University Overview
GPA: 3.17/4.00
SPM
Skills
Proper food handling
Counter sanitization
Recruiting and training
Food presentation
Kitchen Organization
Portion standards
Plating and presentation
Recipe creation
Team Management
Personal Information
- Expected Salary: RM4,000(Negotiable)
- Driving License: D
- Marital Status: Single
Languages
ENGLISH
MALAY
References
- Chef Fakhrul, 018-261 3462
- Chef Amnani, 016-2112094
Timeline
Chef de Parties
Andorra Restaurant by Chef Zubir
01.2024 - Current
Demi Chef
Andorra by Chef Zubir
08.2022 - 01.2024
Demi chef
Malakat Mall, Cyberjaya
02.2022 - 08.2022
Line cook
Malakat Mall, Masjid Tanah Melaka
03.2021 - 02.2022
Commis III
Avani Sepang Goldcoast Resort
05.2017 - 08.2020
Diploma in Culinary Arts
05.2017
SPM