Muhamad Syafiq Bin Mohd Latif
Management Executive
No 12 Jalan Permas 11/8 Bandar Baru Permas Jaya Permas Jaya 81750 Johor Bahru
Summary
A dedicated and experienced young chef with 9 years of experience in the culinary industry, particularly in the F&B sector. Aspires to further develop skills and career in the hospitality industry. Seeking to join or take on a chef role in any culinary organization to apply my skills and expertise in delivering high-quality in good operation and management organization.
Overview
5
5
years of professional experience
2020
2020
years of post-secondary education
3
3
Languages
Work History
Management Executive in Operation Outlet.
Stuff’d Pte Ltd (Hugabo Outlet)
01.2025 - Current
- Prepare and cook patient meals according to prescribed diet plans (e.g., diabetic, low‑sodium, puree)
- Ensure strict compliance with hospital food safety & hygiene standards (HACCP, Singapore SFA guidelines)
- Maintain clean and organized workstations, kitchen equipment, and utensils
- Increased team productivity by implementing efficient project management strategies.
SENIOR CHEF DE PARTIE
LEXIS HIBISCUS HOTEL, COFFEE HOUSE
01.2022 - 12.2024
- Oversee daily kitchen operations and ensure high-quality food preparation.
- Cover both the All-Day Dining (ADD) Outlet and the Breakfast Outlet.
- Manage food preparation and ensure timely service at both outlets.
- Maintain hygiene and food safety standards in all areas of the kitchen.
- Coordinate with kitchen staff to ensure efficient operations.
DEMI CHEF
KLANA RESORT HOTEL
01.2020 - 01.2021
- Ensured ingredients were fresh before using them in dishes.
- Cooked, handled stored food and ingredients according to the latest regulations and restaurant standards.
Education
Bachelor - Culinary Arts
MANAGEMENT & SCIENCE UNIVERSITY (MSU)
Diploma - Culinary Arts
MANAGEMENT & SCIENCE UNIVERSITY (MSU)
Malaysian of Education Certificate - SPM
TUANKU MUHAMMAD SCHOOL (TMS)
Skills
- Interpersonal Skills
- Operations management
- Workflow management
- Staff training
Affiliations
- Participate in halal committee in hotel organisation.
- Assist the same hotel company (KL Metro) in Kuala Lumpur for opening until the launching of hotel.
- Participated in food critique program in Seoul Korea in 2019.
S P E C I A L I Z E D S K I L L S
- Handle staff rotation schedules (both local and foreign staff).
- Complete the checklist for all items.
- Create standardized recipes that all staff can follow.
- Ensure operations run smoothly and that guests provide positive feedback.
- Ensure that all received items and invoices are in good condition and comply with the halal
- certification standards and logo.
I N T E R P E R S O N A L S K I L L S
- Enthusiast to gain new skill and environment.
- Trusted in the responsibility given.
- Willing to receive criticism and ideas for good.
- Punctual.
- High cooperative attitude.
References
1. Chef Nazrin
Sous Chef ADD & Breakfast Outlet
+60163424651
2. Chef Hakim
Chef De Cuisine
+60183924855
3. Chef Maisya
Halal Executive
+601123301117
Timeline
Management Executive in Operation Outlet.
Stuff’d Pte Ltd (Hugabo Outlet)
01.2025 - Current
SENIOR CHEF DE PARTIE
LEXIS HIBISCUS HOTEL, COFFEE HOUSE
01.2022 - 12.2024
DEMI CHEF
KLANA RESORT HOTEL
01.2020 - 01.2021
Diploma - Culinary Arts
MANAGEMENT & SCIENCE UNIVERSITY (MSU)
Malaysian of Education Certificate - SPM
TUANKU MUHAMMAD SCHOOL (TMS)
Bachelor - Culinary Arts
MANAGEMENT & SCIENCE UNIVERSITY (MSU)
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