Muhammad Sufian Bin Hafisan
Chef
Johor Bahru, Johor
Summary
Accomplished Chef De Partie at Foragers Group, renowned for enhancing kitchen efficiency and mentoring junior staff. Leveraged skills in food spoilage prevention and team management to reduce waste and foster a creative environment. Expert in recipe creation, contributing to innovative menu development and ensuring compliance with food safety standards. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established semi fine-dining restaurant.
Overview
14
14
years of professional experience
3
3
Languages
Work History
Chef De Partie (SGD 2700)
Foragers Group
Singapore
04.2021 - 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 kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Maintained well-organized mise en place to keep work consistent.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Demi Chef De Partie (RM 2700)
Ben's Independent Grocer
10.2016 - 12.2019
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Chef Cook (KItchen In Charge) (SGD 2400)
MFM Restaurant Pte Ltd
07.2014 - 08.2016
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
Cook (RM 2500)
Gong Impian Enterprises (Catering)
03.2011 - 12.2014
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Cook (RM 1800)
Besta Food (Hospital Sultan Ismail)
10.2010 - 02.2011
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Education
Diploma - Culinary And Foodservices
Institut Hospitaliti YPJ
Johor Bahru, Johor, Malaysia 07.2024 - 07.2024
Skills
Proper food handling
Counter sanitization
Food spoilage prevention
Recruiting and training
Kitchen Organization
Portion standards
Recipe creation
Team Management
Food allergy understanding
Special Diets Knowledge
Catering background
Staff Training
Fishing, Automotives, Reading
Things that i do in my spare time just to fill some time. Mostly i will read books includes tech and science. Most of time i will learn more about foods and arts from books.
Timeline
Diploma - Culinary And Foodservices
Institut Hospitaliti YPJ
07.2024 - 07.2024
Chef De Partie (SGD 2700)
Foragers Group
04.2021 - Current
Demi Chef De Partie (RM 2700)
Ben's Independent Grocer
10.2016 - 12.2019
Chef Cook (KItchen In Charge) (SGD 2400)
MFM Restaurant Pte Ltd
07.2014 - 08.2016
Cook (RM 2500)
Gong Impian Enterprises (Catering)
03.2011 - 12.2014
Cook (RM 1800)
Besta Food (Hospital Sultan Ismail)
10.2010 - 02.2011
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