Hi, I’m
Nurbadariah Binti Hamsah
Chef De Partie
Seremban,Negeri Sembilan
Overview
4
years of professional experience
Work History
Lexis Hibiscus Port DicksonPort 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 @ MeruIpoh, 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 ResokrtPangkor, 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