MUHAMMAD NAQUIB BIN ABD SAMIT
CHEF DE PARTIE
Johor Bahru, Johor,Malaysia
Summary
Adept at leading teams and enhancing kitchen operations, I excelled at One&Only Desaru Coast Resort by streamlining prep work and elevating dish presentation. Expertise in menu planning and knife skills, coupled with a knack for fostering teamwork, significantly boosted kitchen productivity and dish consistency. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
7
7
years of professional experience
3
3
Certifications
Work History
Chef De Partie
One&Only Desaru Coast Resort
09.2023 - Current
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Maintained well-organized mise en place to keep work consistent.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Demi Chef
TMRLC SERVICES SDN BHD
12.2022 - 08.2023
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Planned and directed high-volume food preparation in fast-paced environment.
Commis Chef
DoubleTree By Hilton Hotel Johor Bahru
03.2022 - 12.2022
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Kitchen Cook
TMRLC SERVICES SDN BHD
08.2018 - 02.2022
- Cleaned and sanitized work areas, utensils and equipment.
- Followed and adjusted recipes to create healthy, flavorful meals, and maximize customer satisfaction.
- Adapted quickly to changing circumstances, adjusting recipes or cooking methods as needed based on ingredient availability or customer requests.
- Promoted excellence in food quality and presentation for kitchen staff.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Kitchen Cook
Yews Cafe Senibong Cove
01.2018 - 06.2018
- Showcased creativity by suggesting innovative ideas for daily specials based on available ingredients.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
Kitchen Helper
Le Grandeur Palm Resort Johor
06.2017 - 12.2017
- Supported a clean and organized workspace by performing daily kitchen maintenance tasks, contributing to a safe work environment.
- Followed supervisor instructions to complete tasks on time.
- Cleaned and organized kitchen stations to promote team efficiency.
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
- Stocked and rotated food items according to expiration dates.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
Education
Some College (No Degree) - CERTIFICATE IN CULINARY
SURIA COLLEGE OF HOSPITALITY
Johor Bahru, Johor, Malaysia 10.2017 - 10.2017
Skills
Team Management
Plating and presentation
Catering background
Recipes and menu planning
Knife Skills
Skilled in All-Day Dining
Languages
Malay
Native language
English
Intermediate
B1
Certification
KEDAH INTERNATIONAL CULINARY COMPETITION 2019, CATEGORY MALAY COOK (TEAM) , WIN: BRONZE
Timeline
Chef De Partie
One&Only Desaru Coast Resort
09.2023 - Current
Demi Chef
TMRLC SERVICES SDN BHD
12.2022 - 08.2023
Commis Chef
DoubleTree By Hilton Hotel Johor Bahru
03.2022 - 12.2022
HACCP AWARENESS TRAINING AT PETRONAS RAPID PENGERANG, JOHOR
08-2019
HALAL AWARENESS TRAINING , AT TMRLC SERVICES SDN BHD, PENGERANG, JOHOR
08-2019
KEDAH INTERNATIONAL CULINARY COMPETITION 2019, CATEGORY MALAY COOK (TEAM) , WIN: BRONZE
07-2019
Kitchen Cook
TMRLC SERVICES SDN BHD
08.2018 - 02.2022
Kitchen Cook
Yews Cafe Senibong Cove
01.2018 - 06.2018
Some College (No Degree) - CERTIFICATE IN CULINARY
SURIA COLLEGE OF HOSPITALITY
10.2017 - 10.2017
Kitchen Helper
Le Grandeur Palm Resort Johor
06.2017 - 12.2017
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