Summary
Overview
Work History
Education
Skills
Timeline
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MOHAMAD SHAZNIQ AFFANDI BIN MOHD ZAIDI

MOHAMAD SHAZNIQ AFFANDI BIN MOHD ZAIDI

Culinary Arts Chef
TAMAN SRI GOMBAK, BATU CAVES

Summary

Demi Chef with a proven track record at high-pressure kitchen environments, excelling in ingredient sourcing and workflow optimization. Enhanced kitchen efficiency through innovative food preparation techniques, fostering teamwork and boosting morale. Committed to food safety and sanitation practices, consistently delivering high-quality dishes while reducing waste and costs. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations.

Overview

9
9
years of professional experience

Work History

Demi Chef

Stripe Hotel
12.2022 - 12.2024
  • 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.
  • Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.

Demi Chef

Sofitel Kuala Lumpur Damansara
10.2020 - 11.2022
  • 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.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
  • Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.

Commis Chef

The Social
01.2019 - 06.2022
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Rotated through all prep stations to learn different techniques.

Commis Chef

Park Hotel Clarke Quay
03.2017 - 12.2019
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.

3rd Cook

Sopho Restaurant
12.2015 - 03.2017
  • Streamlined food preparation processes by implementing time-saving techniques without compromising dish quality.
  • Participated in regular equipment maintenance checks, reporting any issues or malfunctions for prompt resolution.
  • Aided in the training of new hires, sharing knowledge of kitchen procedures and best practices.
  • Collaborated with team members to ensure smooth service during high-volume shifts, maintaining consistent quality standards.
  • Supported chef''s daily operations by accurately measuring ingredients and preparing dishes according to set recipes.
  • Completed tasks efficiently under pressure during peak hours while maintaining focus on producing exceptional results consistently.

Education

Diploma - Culinary Arts

Silverspoon International College
Bandar Puchong Jaya, Selangor, Malaysia
04.2001 -

SKM 2 & SKM 3 - Culinary Arts

Silverspoon International College
Bandar Puchong Jaya, Selangor, Malaysia
04.2001 -

Skills

Supply ordering

Food presentation

Ingredient sourcing

Recipe development

Ingredient preparation

Food safety

Sanitation practices

Workflow optimization

Timeline

Demi Chef

Stripe Hotel
12.2022 - 12.2024

Demi Chef

Sofitel Kuala Lumpur Damansara
10.2020 - 11.2022

Commis Chef

The Social
01.2019 - 06.2022

Commis Chef

Park Hotel Clarke Quay
03.2017 - 12.2019

3rd Cook

Sopho Restaurant
12.2015 - 03.2017

Diploma - Culinary Arts

Silverspoon International College
04.2001 -

SKM 2 & SKM 3 - Culinary Arts

Silverspoon International College
04.2001 -

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MOHAMAD SHAZNIQ AFFANDI BIN MOHD ZAIDICulinary Arts Chef