MUHAMMAD ZAID BIN MAT ASRI

Ember Beach Club

Restaurant that managed by a Michelin-starred Chef Andrew Walsh.

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Involve on a high class private dinner,and handle all the expensive food item with all team members.
• Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.

Opening team.

• In charge garde manger and 4 staff
• Supply goods to coffee house and banquet.
• Control ordering, market list and inventory
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.

• Daily task to finish all mis em place for breakfast and function
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits
• Preparing salads and sauces as directed by the Chef de Partie
• Assisted with day-to-day operations, working efficiently and productively with all team members.

• Fulfilling tasks set out by supervisors from several departments
• Performing research at a supervisor's request
• Set up buffet and mis em place
• Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.