Overview
Work History
Timeline
Hi, I’m

Nurbadariah Binti Hamsah

Chef De Partie
Seremban,Negeri Sembilan

Overview

4
years of professional experience

Work History

Lexis Hibiscus Port Dickson
Port Dickson, Negeri Sembilan

1st Cook
07.2016 - 05.2017

Job overview

  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Communicated closely with servers to fully understand special orders for customers.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Developed relationships with local suppliers to obtain freshest ingredients available.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Planned menus for different events, seasons and customer requests.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Adjusted recipes based on ingredient availability or customer request.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Managed opening and closing shift kitchen tasks.
  • Identified inefficiencies leading to improved productivity.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Maintained food safety and sanitation standards.
  • Suggested actionable improvements to streamline training procedures.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Prepared and served various food items in fast-paced Type environment.
  • Monitored food quality and presentation to maintain high standards.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.

Casuarina @ Meru
Ipoh, Perak

2nd Cook
09.2014 - 07.2016

Job overview

  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Communicated closely with servers to fully understand special orders for customers.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Developed relationships with local suppliers to obtain freshest ingredients available.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets.
  • Planned menus for different events, seasons and customer requests.
  • Adjusted recipes based on ingredient availability or customer request.

Teluk Dalam Resokrt
Pangkor, Perak

3rd Cook
09.2013 - 09.2014

Job overview

  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Timeline

1st Cook

Lexis Hibiscus Port Dickson
07.2016 - 05.2017

2nd Cook

Casuarina @ Meru
09.2014 - 07.2016

3rd Cook

Teluk Dalam Resokrt
09.2013 - 09.2014

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Nurbadariah Binti HamsahChef De Partie