Summary
Overview
Work History
Education
Skills
Accomplishments
Additional Information
Certification
Interests
Timeline
NURUL AIN BINTI MD SHAH

NURUL AIN BINTI MD SHAH

2ND COOK/SEAMAN
AMPANG,SELANGOR

Summary

Dynamic culinary professional with a proven track record at Sea Chef/TUI Cruises and establishment at land enhancing operational efficiency and mentoring staff. Skilled in menu planning and food inspection, I consistently achieved high customer satisfaction through quality food production and effective multitasking. Committed to excellence, I maintained impeccable cleanliness and streamlined inventory processes.

Overview

12
12
years of professional experience
9
9
Certifications
2
2
Languages

Work History

2ND COOK

SEA CHEF/TUI CRUISES
07.2019 - Current
  • Maximized workflow effectiveness by optimizing steps in food preparation.
  • Participated in continuous industry-relevant training workshops.
  • Supported inventory processes to maintain optimal stock levels
  • Provided instruction to new culinary team members in best practices.
  • Performed regular equipment maintenance checks, preventing costly repairs or replacements due to negligence.
  • Contributed positively towards overall establishment success through dedication, hard work, and a customer-focused approach
  • Implemented seasonal menu changes smoothly while retaining popular offerings for loyal clientele.
  • Consistently achieved excellent health inspection results through rigorous cleanliness maintenance.
  • Trained and supervised cooking staff to expertly meet daily
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely
  • Monitored food quality and presentation to maintain high standards.
  • Measured ingredients based on recipe instructions.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe

ASSISTANT COOK

VIKING CRUISES
02.2017 - 06.2019
  • Enabled smooth communication among kitchen staff, fostering teamwork toward shared objectives.
  • Performed diverse kitchen duties during periods of staff shortage and peak demand.
  • Ensured ingredient freshness and quality by implementing effective storage
  • Collaborated with team members to ensure smooth service during high-volume shifts, maintaining consistent quality standards.
  • Supported chef''s daily operations by accurately measuring ingredients and preparing dishes according to set recipes.
  • Maintained safe working conditions by adhering to sanitation guidelines and following established safety procedures.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Maintained strict hygiene compliance.

PART TIME COOK WESTERN COLD KITCHEN

PUTRA WORLD TRADE CENTRE/PARLIAMENT MALAYSIA
03.2016 - 01.2018
  • Managed breakfast and lunch operations at coffee house.
  • Executed all necessary food preparation.
  • Managed operations at a renowned governmental location.
  • Followed precise menu and timing for crew meal preparation.
  • Enforcing company policies to uphold hygiene standards.
  • Managed banquet orders for diverse events including private and government functions.

COOK PERMANENT PART TIME

KUALA LUMPUR CONVEX ( WESTERN JAPANESE)
08.2013 - 01.2016
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Maintained work areas clean and organized for enhanced safety.
  • Maintained a sanitary environment to meet regulation standards.
  • Ensured food items were prepared according to recipes.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Decreased food waste through effective portion control and storage methods.
  • Arranged and set up cooking stations, ensuring readiness for start and end of day operations to boost productivity.
  • Communicated closely with servers to fully understand special orders for customers.
  • Streamlined kitchen operations with effective communication and collaboration among team members.

Education

BACHELOR - Psychology

OPEN UNIVERSITY MALAYSIA , SELANGOR

DIPLOMA - DIPLOMA PASTRY And BAKERY

FOOD INSTITUTE of MALAYSIA , SELANGOR
03.2011

Skills

Performance improvement

Accomplishments

  • Get a perfect score on the safety test .
  • Always being requested by executives chef or captain for preparing specific food like canape or appetiser and even preparing meal with dietary restrictions, allergie,and medical needs for certain guests or
  • Resolved product issue through consumer testing such as food allergic test.
  • Documented and resolved Issue which led to result.

Additional Information

  • I love travelling and very interested in learning new things such as a new menu from different countries. Able to handle pressure and diversity environments and have a good communication skill with other crew members with various experienc, ethnic and diversity.

Certification

DIPLOMA

Interests

TRAVEL

OUTDOOR ACTIVITIES

READING

COOKING

Timeline

GALLEY SEA CHEF ACADEMY TRAINING

09-2022

SECURITY AWARENESS SECALL

09-2022

SEA CHEF CYBER SECURITY

09-2022

PUBLIC HEALTH TRAINING

09-2022

TRAINING MES EVAC DEPLOYMENT

08-2019
2ND COOK - SEA CHEF/TUI CRUISES
07.2019 - Current

CROWD MANAGEMENT,PASSENGERS SAFETY AND SAFETY TRAINING

12-2017

BASIC TRAINING STCW

12-2017
ASSISTANT COOK - VIKING CRUISES
02.2017 - 06.2019
PART TIME COOK WESTERN COLD KITCHEN - PUTRA WORLD TRADE CENTRE/PARLIAMENT MALAYSIA
03.2016 - 01.2018

FOOD HANDLER TRAINING CORSE

09-2014

DIPLOMA

08-2014
COOK PERMANENT PART TIME - KUALA LUMPUR CONVEX ( WESTERN JAPANESE)
08.2013 - 01.2016
OPEN UNIVERSITY MALAYSIA - BACHELOR , Psychology
FOOD INSTITUTE of MALAYSIA - DIPLOMA , DIPLOMA PASTRY And BAKERY

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