MUHAMMAD FIRDAUS BIN MUHAMAD HASSIM
Senior Chef De Partie
Petaling Jaya
Summary
Experienced and reliable kitchen professional with a strong background in managing food preparation and service for breakfast, lunch, dinner, and events. Skilled in team supervision, stock control, menu costing, and maintaining food safety standards (HACCP). Proven ability to work under pressure during peak operations, ensuring efficient workflow and high-quality food output. Dedicated to supporting culinary leadership and maintaining smooth kitchen operations.
Overview
14
14
years of professional experience
2
2
Languages
Work History
Senior Chef De Partie
Avante Hotel Bandar Utama Damansara
2024.01 - Current
- Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Address challenges proactively in a fast-paced environment to maintain kitchen performance and service quality.
- Supervise and mentor junior kitchen staff, ensuring tasks are carried out efficiently and professionally.
Chef de Partie
Sheraton Petaling Jaya
2021.01 - 2022.01
- To be responsible and manage own designated station.
- Organize workstation allocations of subordinate to ensure optimum flow of food preparation until food service.
- Ensure food preparation are in accordance with HACCP standards and eliminate food contamination during preparation of food.
Demi Chef
Sheraton Petaling Jaya
2019.01 - 2021.01
- Preparation and cooking of food. Assisting in all areas of the kitchen for breakfast, lunch and dinner.
- Ensuring the kitchen areas are clean and tidy.
- Relays orders to my station cooks and ensures each menu item on station is prepared on time.
Commis 1
Concorde Hotel
2018.01 - 2019.01
- To assist the Chef de Parties or Sous-Chef in supporting the culinary operations.
- Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations and quality consistent with standards and guest expectations.
Commis 2
Putrajaya Marriott Hotel
2016.01 - 2018.01
- Performance all required task in accordance with hotel policies and procedures.
- Responsible for consistently implementing the policies and procedures in operating.
- Responsible for establishing and maintaining high sanitation standards in the workstation.
Intern
Putrajaya Marriott Hotel
2014.01 - 2014.05
Commis 1
Sheraton Petaling Jaya
2011.01 - 2014.01
- To ensure product follow standard of procedure (SOP).
- To maintain cleanliness in kitchen and workspace - Established brand standard audit (BSA) in daily operation.
Intern
Brasmana Hotel
2012.01 - 2012.05
Education
DIPLOMA - CULINARY ARTS
UiTM
Dungun, TerengganuSkills
- Microsoft Word
- Microsoft PowerPoint
- Microsoft Excel
- Asian And Western Cuisine
- Communication
- Discipline
- Teamwork
- Hardworking
Personal Information
- Ethnicity: Malay
- License: B2, D
- Date of Birth: 04/03/90
- Gender: Male
- Nationality: Malaysian
- Marital Status: Married
- Religion: Islam
Timeline
Senior Chef De Partie
Avante Hotel Bandar Utama Damansara
2024.01 - Current
Chef de Partie
Sheraton Petaling Jaya
2021.01 - 2022.01
Demi Chef
Sheraton Petaling Jaya
2019.01 - 2021.01
Commis 1
Concorde Hotel
2018.01 - 2019.01
Commis 2
Putrajaya Marriott Hotel
2016.01 - 2018.01
Intern
Putrajaya Marriott Hotel
2014.01 - 2014.05
Intern
Brasmana Hotel
2012.01 - 2012.05
Commis 1
Sheraton Petaling Jaya
2011.01 - 2014.01
DIPLOMA - CULINARY ARTS
UiTM