Nurfaezin Nazarudin

Continuing the business that I have established during the pandemic. Expand the numbers of products sold in order to attract more customers. Able to cater to a small events approximately 100 pax.

Give advice in terms of culinary related matters. For instance, the menu planning, provide standard
recipes and layout the standard operation procedure to the staffs. Carry out R&D products for the
cafe for the future menu.

Implement the lesson learned in ALMA school of Italian Cuisine at the Michelin Guide 2022 rising
restaurant in the industry I was assigned into different section of the kitchen phase by phase.

Started a home based business during the pandemic to get new experience and build the foundation
of the future business. We sold over 5000 bottles of the products.

Worked at 4 different kitchens. Banquet kitchens and resort hotel restaurants. Attended different
occasions that were held in the hotel.