Summary
Overview
Work History
Education
Skills
Timeline
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Wan Syairil Azwan Bin Wan Abu Bakar

Wan Syairil Azwan Bin Wan Abu Bakar

Demi Chef
Negeri Sembilan

Summary

Adept at recipe development and kitchen leadership, I significantly enhanced customer satisfaction and reduced costs at Sarastro Restaurant Tribeca Hotel. My expertise in food safety and ability to mentor staff underlines my adaptability and commitment to excellence.

Overview

7
7
years of professional experience
2
2
Languages

Work History

Demi Chef

Sarastro Restaurant Tribeca Hotel
11.2023 - Current
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
  • Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.

Chef

Epsom International College M'sia
06.2022 - 10.2023
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.

Commis Chef

Tune Hotel KLIA 2
07.2017 - 05.2022
  • 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.
  • Rotated through all prep stations to learn different techniques.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Participated in food tastings and taste tests.
  • Disciplined and dedicated to meeting high-quality standards.

Education

High School Diploma -

Sek. Men. Keb. Kompleks KLIA
Bandar Baru Enstek, Negeri Sembilan
04.2001 -

Skills

  • Supply Ordering
  • Food presentation
  • Ingredient Sourcing
  • Menu Planning
  • Ingredient Preparation
  • Inventory Management
  • Kitchen Management
  • Recipes and menu planning
  • Food Preparing, Plating, and Presentation
  • Cleaning and sanitation
  • Kitchen Staff Management
  • Problem and Complaint Resolution
  • Effective Communication
  • Adaptability and Flexibility
  • Multitasking Abilities

Timeline

Demi Chef

Sarastro Restaurant Tribeca Hotel
11.2023 - Current

Chef

Epsom International College M'sia
06.2022 - 10.2023

Commis Chef

Tune Hotel KLIA 2
07.2017 - 05.2022

High School Diploma -

Sek. Men. Keb. Kompleks KLIA
04.2001 -

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Wan Syairil Azwan Bin Wan Abu BakarDemi Chef