MOHAMMAD RIZUWAN BIN MOHAMMAD RUSLI
Chef De Cuisine
Ipoh,Perak
Summary
A highly skilled and organized individual with 14+ years of experience preparing a variety of high-end dishes and maintaining cleanliness standards for kitchens looking for a Chef De Cuisine position at establish company to growth my career as a Professional Chef.
Overview
16
16
years of professional experience
Work History
Chef De Cuisine
The RuMa Hotel and Residences
10.2018 - Current
- Commenced my journey at The RuMa hotel as Chef de Partie and steadily progressed through the ranks to Junior Sous Chef, Sous Chef, and currently holding the position of Chef de Cuisine, showcasing unwavering dedication and passion for my job
- Oversee a team of 15 chefs, including 1 Sous Chef, 1 Jr Sous Chef, 3 Chef De Partie, 3 Demi Chef, and 7 Commis
- Responsible for scheduling daily operations and conducting yearly performance appraisals for all staff within my outlet
- In charge for whole culinary team, due to absent of Executive Chef from January 2024 until March 2024
- Responsible for Food Cost Approval, involved in P&L meeting & marketing meeting
- Members for RuMa OSH Organization
- In-charge day to day operations at Production Kitchen
- ATAS Buffet Breakfast
- In-room dining: Served daily ala carte breakfast & ala carte full menu
- SEVEN lobby bar & lounge: Ala Carte & Hi-tea for weekend and Public Holiday
- SANTAI pool bar & lounge: Ala carte full menu
- Banqueting: All events at The RuMa.
Chef De Partie
Mandarin Oriental Hotel Kuala Lumpur
05.2018 - 10.2018
- Supervised and coordinated kitchen operations meticulously to ensure seamless functioning under my direct supervision
- Managed and maintained inventory levels by meticulously checking and placing orders for market items and dry store items
- Mentored and trained junior colleagues to facilitate their professional development and enhance their culinary skills
- Maintained effective communication channels by promptly reporting all kitchen activities and identifying any defects to the Sous Chef for immediate resolution
- Always ensured strict adherence to cleanliness and sanitation standards in the kitchen, meticulously following HACCP guidelines
- Maintained high-quality standards and ensured consistency in food quality to exceed customer expectations.
Demi Chef
Le Meridien Hotel Kuala Lumpur
04.2015 - 04.2018
- Worked at Gastro Sentral outlet, initially starting as Commis 1 and later advancing to the position of Demi Chef
- Conducted daily food preparations according to Chef instructions and maintained high-quality standards
- Ensured cleanliness and tidiness of all kitchen areas on a daily basis, adhering to HACCP practice standards
- Maintained consistency in food preparation, following Chef recipes standards and ensuring high quality.
Commis 1
Mandarin Oriental Hotel Kuala Lumpur
07.2012 - 04.2015
- Joined Mandarin Oriental as a Commis and worked at Mosaic restaurant, handling the all-day dining section
- Managed the à la carte section, responsible for serving daily breakfast à la carte and the 24-hour daily à la carte menu
- Additionally, facilitated lunch and dinner buffets, brunch, and special themed buffets
- Ensured adherence to daily operations outlined by FHMS (Food Hygiene Management System) to guarantee the safety of all food served at the hotel and prevent any cross-contamination during preparation.
Commis 2
Concorde Hotel Kuala Lumpur
04.2010 - 06.2012
- Joined as a Commis 2 and worked in the à la carte section, responsible for daily preparation of dishes for both Western and Asian sections
- Ensured adherence to hygiene standards as per HACCP regulations, maintaining cleanliness in work areas and conducting daily checks on labeling, as well as following FIFO practices in the kitchen
- Prepared dishes according to Chef's instructions and standardized recipes across all outlets, consistently delivering high-quality food to guests.
Trainee
LSG Sky Chefs Brahim’s Sdn Bhd
07.2008 - 12.2008
- Executed tasks and instructions provided by chefs in the kitchen
- Cooked dishes according to standardized recipes and instructions from chefs across multiple outlets
- Implemented and adhered to hygiene practices in compliance with HACCP standards, ensuring cleanliness and tidiness of work areas
- Conducted daily checks on labeling and practiced FIFO (First In, First Out) method for ingredient usage in the kitchen.
Education
Diploma Hotel Management -
Politeknik Merlimau, Melaka
High School Certificate (SPM) - Civil Engineering Malaysia
Sekolah Menengah Kebangsaan Teknik Gerik, Perak
Skills
Portion and cost control
undefinedAdditional Competencies
- Microsoft Office - Outlook - Excel - PowerPoint - Word
- Oracle Material Control - Standard recipes - Menu costing - Purchasing and ordering
- Customer service & interpersonal relations
- Staff scheduling and management
- Staff skill competency and development
- Problem solving and decision-making
- Modern Malaysian Cuisine Asian and Western Cuisine
- Research and development menu
- Standard recipes and costing making
- Menu design Recipe writing
- Food safety & hygiene Kitchen production & operation
- Serve Safe 2023
Achievements And Awards
- The first hotel in Peninsular Malaysia to attain certification from the Global Sustainable Tourism Council (GSTC).
- 2023, Michelin Guide Malaysia
- Won Silver Medal Live Hot Cooking Competition at FHM Salon Culinaire 2019
- Diploma Live Hot Cooking Fish/ Seafood FHM Salon Culinaire 2013
- Diploma Live Hot Cooking Meat/Poultry FHM Salon Culinaire 2011
- Certificate Participation Fruit and Vegetable Carving Penang Battle of The Chef 2009
- Assist Malaysian Chef Ambassador "Chef Wan" during his food promotion at Mandarin Oriental Hotel Kuala Lumpur for his Ramadhan buffet
- Assist and working with Invitation Chef for their food promotion at Mandarin Oriental Hotel Kuala Lumpur
- Work for Outside Catering at Istana Bukit Chandan Kuala Kangsar for Royal Banquet when at Concorde hotel
Personal Information
- Age: 39
- Date of Birth: 04/27/85
- Nationality: Malaysian
- Marital Status: Married
References
- Mandy Goh, Executive Chef, Conrad Koh Samui Hotel, +60 19-796 6168
- Tyson Gee, Executive Chef,Varana Hotel & Tubkaak Boutique Resort, Krabi, +66 99-012 1925
- Sazli Nazim Ismail, Chef De Cuisine Tournant, Le Meridien Sentral Kuala Lumpur, +60 12-348 6269
Timeline
Chef De Cuisine
The RuMa Hotel and Residences
10.2018 - Current
Chef De Partie
Mandarin Oriental Hotel Kuala Lumpur
05.2018 - 10.2018
Demi Chef
Le Meridien Hotel Kuala Lumpur
04.2015 - 04.2018
Commis 1
Mandarin Oriental Hotel Kuala Lumpur
07.2012 - 04.2015
Commis 2
Concorde Hotel Kuala Lumpur
04.2010 - 06.2012
Trainee
LSG Sky Chefs Brahim’s Sdn Bhd
07.2008 - 12.2008
Diploma Hotel Management -
Politeknik Merlimau, Melaka
High School Certificate (SPM) - Civil Engineering Malaysia
Sekolah Menengah Kebangsaan Teknik Gerik, Perak
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