SUHAIMI OTHMAN
HEAD CHEF
Ampang, Selangor,MALAYSIA
Summary
Chef serving more than 800 pax per day, or around 500 pax on weekends, across Malay, Chinese, Indian, Western, and Japanese menus while maintaining food safety and sanitation standards. Manages 100+ inventory items per week to reduce waste and keep stock aligned with service needs, and supports smooth kitchen operations through clear communication, multitasking, and kitchen staff scheduling. Trains 3+ junior chefs and delivers customer service that addresses dietary needs and guest preferences.
Overview
2
2
years of professional experience
Work History
Head Chef
SHF SERVICE SDN BHD.
08.2026 - Current
- Monitor food waste reduction by 3-5% weekly through tighter portioning and stock rotation.
- Prepare 800 meals daily while maintaining consistent quality and kitchen timing.
- Oversee daily kitchen operations to keep service organized and dishes moving on schedule.
- Develop menus that balance variety, preparation flow, and customer preferences.
- Standardize recipes to support consistent taste, portioning, and presentation across service periods.
- Coordinate kitchen staff scheduling to match coverage with peak service demand.
- Train kitchen staff on cooking methods, portioning, and sanitation expectations.
- Check ingredient quality and freshness before preparation to support consistent plate standards.
- Manage inventory levels to keep key ingredients available for daily production.
- Communicate clearly with service teams to coordinate timing and resolve kitchen issues quickly.
- Use culinary techniques to prepare dishes across multiple cuisine styles with consistent execution.
- Track ingredient usage to support budgeting and reduce unnecessary purchasing.
- Maintain clean workstations and storage areas to meet food safety standards throughout service.
- Review supplier deliveries and ingredient condition to support smooth kitchen operations.
- Adjust production plans during busy periods to keep service moving efficiently.
- Support consistent customer experiences by coordinating timely dish preparation and presentation.
Head Chef
The House of Taste Sdn Bhd
03.2026 - 07.2026
- Supervised kitchen staff during service to keep food preparation organized and timely.
- Maintained food safety and sanitation practices across prep, cooking, and cleaning routines.
- Standardized recipes to support consistent taste, portioning, and plate presentation.
- Coordinated kitchen operations by balancing prep work, service flow, and staff coverage.
- Planned menus with attention to ingredient availability, customer preferences, and kitchen capacity.
- Monitored inventory levels to support smooth operations and reduce supply shortages.
- Trained kitchen staff on food preparation standards, sanitation routines, and service expectations.
- Checked finished dishes for taste, temperature, and presentation before sending them out.
- Managed supplier communication to support timely ingredient availability and reliable stock replenishment.
- Controlled kitchen expenses by tracking usage and limiting waste during daily preparation.
- Adjusted cooking methods to deliver consistent quality across Malay, Chinese, Indian, Western, and Japanese dishes.
- Organized daily prep tasks to keep the kitchen ready for busy service periods.
- Communicated menu changes, ingredient needs, and service priorities clearly with front-of-house staff.
- Reviewed leftovers and prep waste to identify opportunities for better ingredient use.
PART TIME CHEF
SHF SKYFOOD SDN.BHD
01.2025 - 03.2026
- Prepare 500 dishes daily to support menu output while following food safety standards.
- Use inventory management to track [number] inventory checks weekly and reduce waste.
- Prepare diverse dishes to menu specifications while maintaining food safety and sanitation standards.
- Coordinate with kitchen staff to support efficient operations and consistent service during busy periods.
- Train junior chefs on Culinary techniques and best practices while addressing dietary needs and customer preferences.
Skills
Inventory management
Culinary techniques
Customer service
Communication skills
Multitasking skills
Kitchen staff scheduling
Recipe standardization
Portion control
Kitchen budgeting
Food safety and sanitation practices
Kitchen staff training
Menu development
Quality control
Waste reduction
Food cost analysis
Supplier management
Stock rotation
Timeline
Head Chef
SHF SERVICE SDN BHD.
08.2026 - Current
Head Chef
The House of Taste Sdn Bhd
03.2026 - 07.2026
PART TIME CHEF
SHF SKYFOOD SDN.BHD
01.2025 - 03.2026