Muhammad Kasly Bin Karia
Sandakan, Sabah,12
Summary
Eager Commis Chef interested in learning and ready to tackle any kitchen task. Emerging professional with drive to work hard and be successful. Looking for new job opportunity with shushi restaurant in Johor Bahru.
Overview
2020
2020
years of professional experience
Work History
Butcher
Le Meridien Hotel
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Cut, trimmed and ground meats such as beef and poultry to prepare for packaging and sale.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
3rd Commis Chef
Korean BBQ Chicken
04.2019 - 06.2019
- Handled high-pressure situations during peak service hours, ensuring timely meal preparation without sacrificing quality.
- Upheld excellent customer satisfaction levels by quickly addressing guest inquiries or concerns regarding dietary restrictions or special requests.
- Ensured high-quality meal presentation by carefully plating dishes according to chef guidelines.
- Enhanced kitchen efficiency by assisting in food preparation and maintaining a clean workspace.
- Continuously refined knife skills and other essential culinary techniques through hands-on training with senior chefs.
- Consistently adhered to strict health and safety regulations, maintaining a clean and safe working environment for all staff.
- Worked closely with Sous Chef to learn advanced cooking techniques and expand knowledge of diverse cuisine styles.
Kitchen Staff Member
Jollibee Restaurant
04.2019 - 06.2019
- Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Increased overall kitchen productivity by assisting in multiple stations as needed during busy shifts.
- Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Collaborated with team members to ensure seamless coordination during peak service hours.
3rd Commis Chef
Azuma Japanese Restaurant
12.2018 - 04.2019
- Assisted with inventory management, ordering necessary ingredients and supplies for smooth kitchen operations.
- Assisted in the training of new staff members, providing support and guidance on proper kitchen procedures and policies.
- Maintained proper food storage practices, reducing waste and ensuring food safety standards were met.
- Helped maintain organized recipe files for easy reference during meal preparation times.
- Developed culinary skills through continuous learning under the guidance of experienced chefs, increasing overall kitchen proficiency.
Part Timer
Panasonic Manufacturing
04.2016 - 08.2016
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Managed time efficiently in order to complete all tasks within deadlines.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Waiter's Assistant
Ultimate Cafe Lounge
10.2010 - 09.2011
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Assisted waiters with timely food delivery, contributing to a smooth dining experience.
- Participated in team meetings to discuss strategies for improving overall guest satisfaction levels.
- Ensured proper food handling procedures were followed at all times, maintaining health code compliance within the establishment.
- Supported efficient restaurant operations by promptly clearing dishes and resetting tables.
Education
SPM -
SM St Mary's
Sandakan 04.2001 -
Skills
Meat cutting
Deboning meat
Meat weighing and labeling
Meat preparation
Safe food handling
Marinating meats
Adaptability to change
Multitasking Abilities
Timeline
3rd Commis Chef
Korean BBQ Chicken
04.2019 - 06.2019
Kitchen Staff Member
Jollibee Restaurant
04.2019 - 06.2019
3rd Commis Chef
Azuma Japanese Restaurant
12.2018 - 04.2019
Part Timer
Panasonic Manufacturing
04.2016 - 08.2016
Waiter's Assistant
Ultimate Cafe Lounge
10.2010 - 09.2011
SPM -
SM St Mary's
04.2001 -
Butcher
Le Meridien Hotel