Muazatul Adawiyyah Binti Yakari

Handled high-volume customer complaints and processed refunds using CRM systems, resolving issues efficiently and maintaining customer satisfaction.

• Resolved customer complaints through calm, clear communication and effective problem-solving.
• Collaborated with team members to meet and exceed performance targets (KPI)
• Maintained clean, safe working environments to eliminate accident risks.

Prepared and cooked high quality food following recipes and menu guidelines.

• Developed menu in collaboration with Dietitian of Putrajaya Hospital, standardising recipes and training staff for consistent execution. Supervised kitchen operations, minimising food wastage and ensuring compliance with food safety protocols. Managed food testing and addressed complaints from VIP patients, updating staff schedules to optimise kitchen workflow.
• Upheld high standards of kitchen hygiene and organisation, consistently meeting health and safety regulations.
• Ensured compliance with health and safety guidelines, maintaining safe food preparation practices in the kitchen.

I was promoted but since i have bad morning sickness and this is my first pregnancy i quit my kitchen life

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Streamlined prep work and implemented time-saving techniques to enhance kitchen efficiency.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Performed diverse tasks during busy shifts to support kitchen operations and ensure smooth service delivery.
• Plated meals paying special attention to garnishes and overall presentation.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. *I have been promoted to Sous Chef but I have had to resign since I got married on 31 August 2024.
• Assisted in staff training to develop teamwork and consistency in dish preparation.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.

Prepared traditional Malaysian dishes such as Nasi Kerabu, Nasi Dagang, and Soto for special occasions like Hari Raya Buffet, showcasing cultural culinary expertise.

Collaborated with another chef to develop à la carte menu, incorporating Thai culinary techniques for enhanced dish variety.

Managed breakfast buffet and staff meal preparations, ensuring quality and presentation standards.

Acquired significant skills in Thai culinary techniques through brief involvement.

• Led kitchen team in producing high volumes of quality meal items, ensuring consistency and customer satisfaction.
• Worked with kitchen staff during busy periods to maintain service delivery quality and wow guests with amazing meals.
• Collaborated with kitchen team to efficiently manage high-tempo demands during peak service periods.
• Checked food and ingredients for freshness and weighed, mixed and prepped materials before cooking meals.
• Operated large-volume cooking equipment to produce batches of identical entrees and sides.
• Produced classic sauces including Béchamel, Hollandaise, Espagnole, and demi-glace for diverse dishes.
• Employed a variety of cooking techniques based on requirements of individual dishes.
• Modified recipes to address ingredient shortages and dietary restrictions.
• Enforced recipe and portioning standards to uphold uniformity of food served, meet customer expectations and control costs.
• Maintained optimum temperature in ovens, grills and roasters to correctly cook foods.
• Researched new recipes, culinary items and ingredients for preparing traditional and foreign dishes for special events or seasons.
• Estimated staffing needs and workloads, adjusting schedules to match service demands.
• Listened to guest complaints or suggestions and offered suitable solutions, providing outstanding customer experiences.
• Wiped down surfaces, cleaned cookware and sanitised utensils to meet health and safety standards.
• Served private guests specially selected items made with the highest quality ingredients.
• Read recipes to understand ingredient needs and cooking requirements.
• Maintained optimum temperature in ovens, grills and roasters to correctly cook foods.

• Managed peak morning custom, ensuring accurate and efficient service under pressure.
• Greeted and assisted over 500 customers daily, providing tailored drink and pastry recommendations.
• Described menu items and matched customer preferences with suitable product suggestions.
• Memorised recipes for varied speciality coffee beverages and seasonal offerings.
• Prepared and served hot and cold beverages, including fresh coffee, espresso drinks and brewed teas.
• Took customer orders and prepared drinks following best practices for each type.
• Received and accurately processed customer payments.
• Collected customer payments and balanced receipts daily to maintain accurate totals.
• Maintained supply inventory to support daily operations.
• Maintained clean and organised workspaces, enabling coworkers to easily locate resources and products.
• Cleaned and sanitised work areas, utensils and equipment.
• Adhered to recipe and presentation standards for specialty coffee drinks.
• Monitored cafe for seating availability, safety and wellbeing of guests.
• Checked temperatures of freezers, refrigerators and heating equipment to verify proper functioning.
• Stayed up-to-date on kitchen policies, menus and ingredients to correctly answer customer queries.

• Prepared and cooked high quality food following recipes and menu guidelines.
• Prepped foods to be roasted, sautéed, fried and baked.
• Safely operated bakery ovens, fryers and mixers.
• Followed strict health and safety guidelines in kitchen.
• Wore PPE and followed hygiene principles to prevent cross-contamination.
• Helped prevent waste of food of any kind and overproduction of mise-en-place.
• Butchered meat to minimise wastage and deliver quality cuts.
• Designed dishes to lower food costs while enhancing gross profit potential.
• Monitored gas, electricity and water usage to reduce operating costs.
• Documented production data for each batch, including ingredients, cycle times and temperatures for quality control.
• Prepared for each shift by placing clean cutting board and utensil bath at workstation.

• Assisted chefs in preparing and plating meals according to chef instructions and established recipes, ensuring consistency and quality.
• Aided chefs in food preparation, focusing on high-quality standards for plating and presentation.
• Followed recipes and customer request details to prepare high-quality, delicious meals.
• Prepared dish ingredients by chopping vegetables, meats and garnishes.
• Portioned ingredients and dishes into accurate portion sizes to achieve cost efficiency and waste management.
• Minimised the risk of contamination with regular cleaning in refrigerated, frozen and dry storage spaces.
• Organised food waste disposal by sorting into correct systems for recycling, contributing to effective waste management.
• Alerted senior staff regarding stock and produce shortages to maintain inventory levels.