Rashid Abd Rahman
Kuala Lumpur
Summary
Dedicated to providing exceptional service and supporting the culinary team, I have been devoted to all aspects of food preparation since 2017. With a solid background as a highly trained Chef de Partie, I ensure the successful daily operation of multiple establishments. Possessing an array of kitchen preparation techniques and formal training in culinary studies, I bring a true artist's touch to create spectacular cuisine.
Overview
7
7
years of professional experience
Work History
Chef De Partie (Bistro Concept Restaurant)
The EQ Hotel Kuala Lumpur
06.2024 - Current
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef De Partie (All Day Dining Restaurant)
The Westin Hotel & Resorts
09.2022 - 05.2024
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Maintained well-organized mise en place to keep work consistent.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying, and baking.
- Planned and directed high-volume food preparation in fast-paced environment.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
Demi Chef (Gardemanger Kitchen)
The Westin Hotel & Resorts
01.2019 - 08.2022
- DEPARTMENT: GARDE MANGER BANQUET
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Commis Chef (All Day Dining Restaurant)
The Federal Hotel Kuala Lumpur
12.2017 - 12.2019
- DEPARTMENT: ALL DAY DINING (LOCAL & WESTERN CUISINE)
- Maintained well-organized mise en place to keep work consistent.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Rotated through all prep stations to learn different techniques.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
Education
GCE O Level
SMK Agaseh
Lahad Datu, Sabah, Malaysia11.2011
Skills
- Proper food handling
- Hospitality
- Kitchen organization
- Garnishing techniques
- Sanitation practices
- Allergen awareness
- Knife skills
- Sauce preparation
- Grilling techniques
- Frying techniques
- Braising techniques
- Stock making
- Inventory oversight
- Plating and presentation
- Food cost control
- Food safety
- Safe food handling
- Team leadership
- Portion control
Languages
Bahasa Melayu
Proficient
C2
English
Upper intermediate
B2
Awards
- Bronze Award (FHM 2022), Meat/Poultry Main Course (Western Cuisine)
- Food Handling, Attendance of Fire Safety Course (2019)
Activities
- Attended Discover APAC
- Harassment Training NGSC Anti Corruption
Timeline
Chef De Partie (Bistro Concept Restaurant)
The EQ Hotel Kuala Lumpur
06.2024 - Current
Chef De Partie (All Day Dining Restaurant)
The Westin Hotel & Resorts
09.2022 - 05.2024
Demi Chef (Gardemanger Kitchen)
The Westin Hotel & Resorts
01.2019 - 08.2022
Commis Chef (All Day Dining Restaurant)
The Federal Hotel Kuala Lumpur
12.2017 - 12.2019
GCE O Level
SMK Agaseh
Similar Profiles
ANNE VALERIE KASZTURAANNE VALERIE KASZTURA
DIRECTOR FOOD & BEVERAGE (EXOM) at SOFITEL KUALA LUMPUR DAMANSARA***** AN ACCOR HOTELDIRECTOR FOOD & BEVERAGE (EXOM) at SOFITEL KUALA LUMPUR DAMANSARA***** AN ACCOR HOTEL
Frankie ChoongFrankie Choong
Hygiene Manager Cum Commissary Chef at Grand Millennium Kuala Lumpur HotelHygiene Manager Cum Commissary Chef at Grand Millennium Kuala Lumpur Hotel
ERWIN BUGATTIERWIN BUGATTI
BELLMAN at Pullman Kuala Lumpur City Centre Hotel And ResidencesBELLMAN at Pullman Kuala Lumpur City Centre Hotel And Residences