Nuzul Amri

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Cooked memorable dishes that brought new customers into establishment.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Work as a chef for Jemaah Haji Malaysia in Madinah and Mekah.

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Cooked memorable dishes that brought new customers into establishment.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Rotated through all prep stations to learn different techniques.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
• Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
• Planned and directed high-volume food preparation in fast-paced environment.
• Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
• Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
• Ordered new ingredients and supplies to meet expected needs.
• Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
• Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
• Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.

• Collaborated with staff members to create meals for large banquets.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Seasoned and marinated cuts of meat, poultry and fish.
• Rotated through all prep stations to learn different techniques.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

• Collaborated with staff members to create meals for large banquets.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.