MOHAMMAD ARIF BIN ABU BAKAR
kuala lumpu,ku
Summary
Accomplished culinary professional with extensive expertise in kitchen management and food presentation. Demonstrates exceptional skills in handling food criticism, adapting to kitchen challenges, and setting performance standards. Proven ability to execute high-volume orders while maintaining strict food hygiene standards and advocating for kitchen hygiene. Adept at making food cost calculations, menu costing, and schedule management. Strong background in staff training, kitchen equipment maintenance, and culinary creativity. Committed to continuous improvement and innovation in the culinary field.
Overview
15
15
years of professional experience
Work History
Sous chef
WIP RESTAURANT @ BANGSAR SHOPPING CENTRE
Kuala Lumpur
11.2023 - Current
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Maintained high standards of food preparation by following recipes accurately.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Followed recipe specifications strictly to produce high volume of food orders.
Sous chef
VHOUSE RESTAURANT @ SETIA ALAM
SELANGOR
02.2023 - 11.2023
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Fostered a positive working environment through clear communication and team motivation.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Streamlined kitchen processes by implementing effective time management strategies.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
Kitchen head
RESTAURANT HUBBA
MONT KIARA, KUALA LUMPUR
11.2018 - 12.2022
- Established new menu items to enhance customers' dining experience.
- Delegated tasks effectively for smooth kitchen operations.
- Collaborated with suppliers, ensuring timely delivery of fresh ingredients.
- Implemented effective food preparation techniques, enhancing meal presentation and taste.
- Adhered to budget constraints whilst maintaining high-quality offerings.
- Managed kitchen inventory with keen attention to detail, avoiding waste and overstocking.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Considered seasonal product pricing and availability when developing new dishes.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
Chef de partie
OPENHOUSE RESTAURANT@KLCC
, Kuala Lumpur
11.2017 - 09.2018
- Perfected traditional cooking methods including baking, grilling and braising.
- Collaborated with other chefs for special events and banquets.
- Incorporated seasonal produce into menus for freshness and variety.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Improved presentation of dishes by incorporating innovative plating techniques.
- Worked closely with senior chefs for menu planning.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Maintained clean and tidy food preparation areas.
Commis chef
HOTEL THE ROYAL BINTANG @ PENANG
PULAU PINANG, Penang
10.2014 - 10.2016
- Provided support to senior chefs, improving speed of service delivery.
- Developed new garnishing methods to improve plate aesthetics.
- Supported dish development, resulting in varied menu options.
- Maintained high hygiene standards throughout kitchen operations.
- Enhanced customer satisfaction with timely meal preparation.
- Trained under experienced chefs increasing professional culinary skills.
- Organised storage areas for easy access to ingredients during busy periods.
- Followed recipes meticulously, ensuring consistent dish quality.
- Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
- Met high standards of food hygiene and safety.
- Carried out tasks assigned by Chef De Partie.
- Cooked and presented dished in line with standardised recipes.
- Quality-checked items for quantity and presentation.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Followed precise recipe cards and food preparation procedures.
- Supported food service in busy restaurant environment.
Commis chef
BEN'S KITCHEN @ SOLARIS DUTAMAS PUBLIKA
KUALA LUMPUR
10.2012 - 04.2013
- Assisted in menu planning for seasonal dishes.
- Collaborated with team members for smooth kitchen operations.
- Provided support to senior chefs, improving speed of service delivery.
- Trained under experienced chefs increasing professional culinary skills.
- Prepared ingredients for head chef to ensure efficient service.
- Enhanced customer satisfaction with timely meal preparation.
- Supported dish development, resulting in varied menu options.
- Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
- Participated in daily inventory checks to avoid ingredient shortages.
- Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
- Contributed to food presentation, enhancing visual appeal for diners.
Commis chef
HOUSE RESTAURANT @ GTOWER HOTEL AMPANG
Ampang, Selangor
07.2011 - 10.2012
- Collaborated with team members for smooth kitchen operations.
- Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
- Enhanced customer satisfaction with timely meal preparation.
- Assisted in large-scale catering events, ensuring successful execution.
- Prepared ingredients for head chef to ensure efficient service.
- Quality-checked items for quantity and presentation.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Supported food service in busy restaurant environment.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Assistant manager
DOME CAFE @ KLCC
Kuala Lumpur
03.2010 - 07.2011
- Increased staff productivity by providing comprehensive training programmes.
- Streamlined store operations with efficient scheduling.
- Provided support to manager during audits, ensuring accurate reports.
- Minimised inventory loss for improved profit margins.
- Created a positive work environment, resulting in higher employee morale.
- Handled customer complaints effectively, restoring trust in our brand.
- Maintained high standards of store cleanliness, enhancing shopping experience for customers.
- Improved customer service by implementing new procedures and protocols.
- Assisted in recruitment process to build an effective workforce.
- Conducted team meetings on a regular basis, promoting open communication within the team.
Education
SPM -
SMK SEBERANG PERAK
Alor Star, Kedah /2010 -
Skills
- Handling food criticism
- Adapting to kitchen challenges
- Setting performance standards
- Executing high-volume orders
- Making food cost calculations
- Kitchen hygiene advocacy
- Culinary creativity
- Menu costing
- Schedule management
- Staff training
- Food presentation
- Food hygiene standards
- Kitchen equipment maintenance
- Creativity
- Kitchen management
- Plating
Timeline
Sous chef
WIP RESTAURANT @ BANGSAR SHOPPING CENTRE
11.2023 - Current
Sous chef
VHOUSE RESTAURANT @ SETIA ALAM
02.2023 - 11.2023
Kitchen head
RESTAURANT HUBBA
11.2018 - 12.2022
Chef de partie
OPENHOUSE RESTAURANT@KLCC
11.2017 - 09.2018
Commis chef
HOTEL THE ROYAL BINTANG @ PENANG
10.2014 - 10.2016
Commis chef
BEN'S KITCHEN @ SOLARIS DUTAMAS PUBLIKA
10.2012 - 04.2013
Commis chef
HOUSE RESTAURANT @ GTOWER HOTEL AMPANG
07.2011 - 10.2012
Assistant manager
DOME CAFE @ KLCC
03.2010 - 07.2011
SPM -
SMK SEBERANG PERAK
/2010 -
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