MOHD REDZUAN ABDUL AZIZ
Skudai, Johor,01
Summary
Dynamic technology professional with extensive experience in optimizing systems and aligning technical solutions with strategic business goals. Proven ability to lead projects from inception to completion, ensuring timely delivery and measurable results. Track record of driving organizational growth through innovative problem-solving and effective collaboration across teams. Committed to leveraging expertise to enhance operational efficiency and support long-term success.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Own Business
Chef Corex Enterprise
10.2019 - 12.2025
- Managed end-to-end operation of licensed food b usiness,ensuring smooth daily workflow ans service efficiency.
- Maintained consistent food quality through strong control of recipe,taste,portioning and presentation.
- Led and supervised staff,including hiring,training,scheduling,and performance monitoring.
- Managed 50 cover per day included food delivery such as Grab food and shopee food.
- Managed supplier sourcing,purchasing,inventory control,FIFO,and wastag reduction to optimize cost.
- Monitored business performance through daily sales tracking,cost control,and operational planning.
- Handled customer feedback profesionally to maintain high satisfaction and repeat customer.
Head Chef
MOVIDA GROUP
04.2017 - 01.2019
- Controlled food costs through strategic ingredient sourcing and precise meal planning.
- Fostered positive work environment, promoting teamwork and resolving conflicts swiftly.
- Enforced health and safety standards for food storage, preparation, and handling.
- Ordered supplies based on projected demand to maintain optimal stock levels.
- Managed kitchen operations effectively, ensuring smooth service during peak hours.
Head Chef
Joho Development Sdn Bhd
08.2016 - 03.2017
- Managed food and labor costs to ensure adherence to budget constraints.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Directed food preparation and service operations in high-volume kitchen settings.
- Recruited and trained kitchen staff to uphold performance and quality standards.
Head Chef
Aerotec Supplier Sdn Bhd (PTP PORT)
02.2016 - 07.2016
- Manage to handle staff to serving food for administration staff cafe Including breakfast and lunch.
- Monitored kitchen area and staff to uphold safety and proper food handling practices.
- Managed kitchen operations, ensuring smooth service during peak hours through effective coordination.
- Enforced health and safety standards for food storage, preparation, and handling.
- Developed recipes and menus aligned with culinary trends and consumer preferences.
Head Chef
Miami Grill by Hani Maju
01.2015 - 01.2016
- Led kitchen operation,ensuring fast,efficient service during peak hours.
- Maintained strict franchise SOP compliance,guaranteeing food consistency,taste,portion and presentation.
- Supervised,trained,and scheduled kitchen staff,optimizing workflow across grill,fryer,prep and packing station.
- handled customer complaints professionally,maintaining high food quality and service standards.
Assistant Head Chef
S Five Restaurant
09.2013 - 11.2014
- Implemented food waste reduction strategies, advancing sustainability goals and achieving cost savings.
- Enforced health and safety standards for food storage, preparation, and handling.
- Established cooking, garnishing, and presentation standards to enhance food quality.
- Supervised junior kitchen staff, delivering training and guidance to maintain culinary excellence.
Tutor Chef
MSU College, Shah Alam
05.2013 - 08.2013
- Provided one-on-one tutoring sessions, tailoring instruction to meet the specific needs of each student while promoting independent learning skills.
- Collaborated with students to complete homework assignments, identify lagging skills, and correct weaknesses.
- Increased student comprehension by utilizing personalized teaching methods and adapting to individual learning styles.
- Provided homework assistance using specific curriculum and materials.
Cook A
Amathus Beach Hotel
03.2011 - 02.2013
- Prepared and cooked a variety of asian dishes with consistent quality adn speed.
- Handled daily mise en place including portioning,marination,and sauce preparation.
- Operated wok,fryer,steamer,and grill station during service.
- Maintain taste consistency,portion control,presentation standards.
- Ensure compliance wwith food safety,hygine,FIFO and temprature control.
Head Chef
Frame Pragtigance Cafe
04.2009 - 01.2013
- Implemented stringent hygiene and safety protocols, ensuring compliance with food preparation regulations.
- Directed high-volume kitchen operations to optimize efficiency in food preparation and service.
- Enforced health and safety standards for food storage, preparation, and handling procedures.
- Ordered supplies according to demand forecasts to maintain optimal stock levels.
- Supervised cooks and kitchen helpers to facilitate smooth kitchen operations.
- Managed food costs through strategic ingredient sourcing and effective meal planning.
coomis 1
The Westin Mina Seyahi
08.2007 - 02.2009
- Oversaw pizza preparation, ensuring quality from dough stretching to topping arrangement.
- Created hand-tossed and thin-crust pizzas following traditional and custom recipes.
- prepared mise en place including dough,sauce,topping and cheese.
- Operated and monitored pizza oven temprature to ensure consistent results
- Maintained cleanliness in kitchen by adhering to rigorous hygiene standards.
- Sanitized food preparation areas to eliminate cross-contamination risks.
- Cleaned cooking equipment regularly to prevent build-up and ensure safety.
Chef de Partie
Renaissance Hotel
04.2003 - 05.2007
- Led the garde manger section for banquet operation,Ensuring smooth production for daily event,buffet,wedding adn corporate functions,
- Prepared a wide range of cold kitchen item including salads,cold appertizers,canapes,sandwiches,cheese platters and fruit displays.
- Executed production according to banquet event order,ensuring all item were delivered on time and met quality standards.
- Managed mise en place planning to support high volume banquet service and last minutes event changes.
- Coordinated closely with sous chef,hot kitchen,pastry team and stewarding to ensure efficient banquet workflow.
- Ensure full compliance with HACCP,hygiene,FIFO, labelling, temprature control standards.
- Monitored stock levels,requisitions,portion control,and wastages.
General Worker
S.I.S.B Sdn Bhd
08.2002 - 01.2003
- Carried out all tasks as assigned within deadlines, timeframes and to high-quality standards.
- make pallet frames for miiror casing .
- Removed waste materials and ensured site cleanliness, promoting a safe working environment for all personnel.
- Performed general administrative duties as requested by [Job title]s.
Quality Control Officer
Adabi Consumer Sdn Bhd
05.2002 - 01.2003
- Monitored production processes, ensuring adherence to quality standards and specifications.
- Inspected output samples for faults using appropriate methods.
- Analyzed quality control data to identify trends and improve manufacturing processes.
- Updated inspection results by completing reports accurately.
- Assessed batch records, highlighting areas requiring quality improvements.
- Collaborated with production teams to address issues and implement corrective actions promptly.
- Maintained updated records of tests, defect metrics, and product failures.
Education
High School Diploma -
Institute Teknologi Tun Abdul Razak
Petaling Jaya, Selangor, Malaysia01-2002
Secondaary Education
Sekolah Agama Menengah Paya Jaras
Sungai Buloh, Selangor, Malaysia12-1998
Secondary Education
Sekolah Agama Menengah Paya Jaras
12-1996
Primary School
Sekolah Kebangsaan Kuang
Kuang, Selangor, Malaysia12-1993
Skills
- Collaborative teamwork
- Approachable demeanor
- Customer engagement
- Effective problem resolution
- Organizational time strategies
- Effective multitasking
- Proficient in handling multiple tasks
- Effective organizational skills
- Proficient in Microsoft Office
- Strategic decision-making
- Client engagement
Certification
- Medical excellent award 2004,2005.
- take participating in food and beverages catering for LIMA LANGKAWI 2001.
- 1st responder training programes (OSH)2007.
- The Westin Mina Seyahi Dubai UAE opening team(Bussola italian restaurant)2008.
- Certificate of participation culinaire Malaysia 2005.
- Emirates salon culinaire 2009(merit award)
- Mediterranean cilinary challenge gastronomia 2013
(silver medal)
Languages
English
Intermediate (B1)
Malay
Bilingual or Proficient (C2)
Timeline
Own Business
Chef Corex Enterprise
10.2019 - 12.2025
Head Chef
MOVIDA GROUP
04.2017 - 01.2019
Head Chef
Joho Development Sdn Bhd
08.2016 - 03.2017
Head Chef
Aerotec Supplier Sdn Bhd (PTP PORT)
02.2016 - 07.2016
Head Chef
Miami Grill by Hani Maju
01.2015 - 01.2016
Assistant Head Chef
S Five Restaurant
09.2013 - 11.2014
Tutor Chef
MSU College, Shah Alam
05.2013 - 08.2013
Cook A
Amathus Beach Hotel
03.2011 - 02.2013
Head Chef
Frame Pragtigance Cafe
04.2009 - 01.2013
coomis 1
The Westin Mina Seyahi
08.2007 - 02.2009
Chef de Partie
Renaissance Hotel
04.2003 - 05.2007
General Worker
S.I.S.B Sdn Bhd
08.2002 - 01.2003
Quality Control Officer
Adabi Consumer Sdn Bhd
05.2002 - 01.2003
High School Diploma -
Institute Teknologi Tun Abdul Razak
Secondaary Education
Sekolah Agama Menengah Paya Jaras
Secondary Education
Sekolah Agama Menengah Paya Jaras
Primary School
Sekolah Kebangsaan Kuang
Driving Licence
- B2,D