Mohamad Nazib Omar

• Planned and directed high-volume food preparation in fast-paced environment.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Monitored and controlled overhead and production costs with responsibility for profit and loss.

· Responsible for running a smooth daily operational in the kitchen

· In charge for the kitchen operational and attend chefs daily meeting during Chef de Cuisine absent

· Share the important information related to kitchen and make sure everyone fully understand all the important message

· Responsible for daily food cost and revenue

· Responsible for daily mise en place in any shift in charge

· To make sure all orders goes accordingly, on time and in the perfect presentation.

· Responsible to check HACCP daily record and make sure the chef in charge of the shift done the record correctly

· Responsible for Malaysian food for special function or VIP guests in house

· Report to Sous Chef

· Responsible for daily operational mise en place in the section in-charge

· Expertise in wox section and Malaysia local cuisine

· Create a good working atmosphere in the kitchen

· Responsible to all commis day to day operational

· Make sure that daily operational goes smoothly

· Responsible for cooking a la carte order for guests especially when they require special Malaysian food.

· Responsible for HACCP daily record

· Report to Chef de Partie or Sous Chef

· Provide mise en place for daily operational

· Responsible to day to day smooth operational in the kitchen

· Working in all day dining restaurant and Golf Clubs, we handle many functions up to 1500pax

· Responsible for the regulars and groups visit the restaurant

· Trusted to in charge in the functions for VIPs or banquet function

· Serving breakfast, lunch, dinner and buffet