AZRI BAHARUDIN
BANDAR BERA
Summary
Committed to time management and team collaboration, I am enthusiastic about learning new things and sharing knowledge with newly joined colleagues in the organization. With a proactive attitude, I can contribute to the development of the team and the organization.
Overview
14
14
years of professional experience
2007
2007
years of post-secondary education
2
2
Languages
Work History
DEMI CHEF
O Coffee Club Sogo
07.2024 - 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.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
- Proactively identified potential issues in the kitchen workflow, offering solutions to improve efficiency and maintain high-quality food output.
- Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
DEMI CHEF
O Coffee Club Sogo
03.2024 - 07.2024
- 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.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
DEMI CHEF
Kompleks Sogo
01.2019 - 03.2024
- 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.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
- Played an instrumental role in reducing overall kitchen costs by identifying areas for improvement and implementing cost-saving measures.
- Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
DEMI CHEF
Camelia Kitchen
01.2015 - 01.2018
- Make the food ordered by the customer attractive and tasty.
- Cooking food based on MALAY and WESTERN cuisine.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- 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.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
LEADEAR COOK
Petronas Twin Tower
01.2012 - 01.2014
- Make report and report to the Sous Chef if there is any problem in kitchen.
- Make a schedule for the staff according to the restaurant's operating hours.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Monitored food quality and presentation to maintain high standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Trained and supervised cooking staff to expertly meet daily needs.
- Planned menus for different events, seasons and customer requests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Adjusted recipes based on ingredient availability or customer request.
DEMI CHEF
O'COFFE CLUB SOGO
01.2011 - 01.2012
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- 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.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Played an instrumental role in reducing overall kitchen costs by identifying areas for improvement and implementing cost-saving measures.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
Education
SPM -
SEKOLAH MENENGAH KEBANGSAAN MENGKARAK
Bandar Bera, PahangPMR - undefined
SEKOLAH MENENGAH KEBANGSAAN MENGKARAK
Bandar Bera, PahangUPSR - undefined
SK KUALA TRIANG
Bandar Bera, PahangSkills
- Supply ordering
- Food presentation
- Ingredient sourcing
- Menu planning
- Food preparation
- Kitchen leadership
- Operations support
- Kitchen staff leadership
- Stock making
- Ingredient preparation
Personal Information
- Date of Birth: 03/04/90
- Nationality: MALAYSIA
- Driving License: B2
- Marital Status: BERKHAWIN
Timeline
DEMI CHEF
O Coffee Club Sogo
07.2024 - Current
DEMI CHEF
O Coffee Club Sogo
03.2024 - 07.2024
DEMI CHEF
Kompleks Sogo
01.2019 - 03.2024
DEMI CHEF
Camelia Kitchen
01.2015 - 01.2018
LEADEAR COOK
Petronas Twin Tower
01.2012 - 01.2014
DEMI CHEF
O'COFFE CLUB SOGO
01.2011 - 01.2012
PMR - undefined
SEKOLAH MENENGAH KEBANGSAAN MENGKARAK
UPSR - undefined
SK KUALA TRIANG
SPM -
SEKOLAH MENENGAH KEBANGSAAN MENGKARAK
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