MUHAMMAD SYUKREEN BAKARUDIN
DEMI CHEF
Kuala Lumpur
Summary
Ambitious and promising chef with culinary education and prestigious intern entry-level work experience. Trained in multiple cuisines and preparations and knowledgeable of basic and advanced cooking techniques. Able to prioritize safety in the kitchen while upholding high standards for meal and ingredient preparation. Takes direction well and can work under extreme pressure while maintaining a positive attitude. Passionate about pursuing a career in the culinary industry. Collaborative individual trained and ready to succeed in high-volume food environments. Ready to master new challenges in the role of Chef.
Overview
11
11
years of professional experience
2
2
years of post-secondary education
Work History
DEMI CHEF
FORELI SDN BHD
10.2022 - Current
- 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.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- Proactively identified potential issues in the kitchen workflow, offering solutions to improve efficiency and maintain high-quality food output.
- Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
DEMI CHEF
GASTROHUB RESTAURANT & EVENT SPACE
08.2022 - 10.2022
- 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.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Commis I
Avani Sepang Gold Coast Resort, MINOR Group of Hotels
02.2016 - 08.2022
- Trained in Fine dining and Western outlet
- Coffee House buffet and à la carte service rotated to all stations present
- Cold Kitchen preparation of salads, sauces, platters, sandwiches and breakfast items
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Verified proper portion sizes and consistently attained high food quality standards
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
- Practiced safe food handling procedures at all times
- Verified freshness of products upon delivery
- Comprehensive knowledge of food and catering trends Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Commis II
Double Tree, Hilton Kuala Lumpur
11.2014 - 01.2016
- Coffee House buffet and à la carte service rotated to all stations present
- Western Cuisine Coffee House food handling and preparation
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Comprehensive knowledge of food and catering trends Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
- Worked all shifts including overnight and evening shifts
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Practiced safe food handling procedures at all times
- Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
Trainee
Double Tree, Hilton Kuala Lumpur
04.2014 - 09.2014
- Trained at various outlets including Western and Malaysian cuisines
- Trained in Banquet service and cooking
- Trained in front of house food service for the coffee house
- Practiced safe food handling procedures at all times
- Verified freshness of products upon delivery
- Comprehensive knowledge of food and catering trends Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
- Verified proper portion sizes and consistently attained high food quality standards.
Education
CATERING SERVICE
SMT ERT SETAPAK
KUALA LUMPUR 04.2005 - 01.2007
Skills
COMMUNICATION
WORKING UNDER PRESSURE
SELF-MOTIVATION
ADAPTABILITY
TEAMWORK
RESPONSIBILITY
WESTERM CUISINE
A LA CARTE SERVICES
FOOD PREPARATIONS
References
- Naim, Sous Chef at Avani Sepang Gold Coast Resort, Selangor, 0182322402
- Fyruz Hassan, Head Chef at Foreli Snd Bhd, Selangor, 01123872737
- Zahid Zainol, Head Chef at Foreli Snd Bhd, Selangor 0173866313
- Syaiful Baharin (Chef Bob), Executive Chef at Foreli Snd Bhd, Selangor 0126378428
Languages
BAHASA MELAYU
ENGLISH
Timeline
DEMI CHEF
FORELI SDN BHD
10.2022 - Current
DEMI CHEF
GASTROHUB RESTAURANT & EVENT SPACE
08.2022 - 10.2022
Commis I
Avani Sepang Gold Coast Resort, MINOR Group of Hotels
02.2016 - 08.2022
Commis II
Double Tree, Hilton Kuala Lumpur
11.2014 - 01.2016
Trainee
Double Tree, Hilton Kuala Lumpur
04.2014 - 09.2014
CATERING SERVICE
SMT ERT SETAPAK
04.2005 - 01.2007
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