FULL TIME POSITIONS Corporate Executive Chef Tamimi Global Co. Ltd TAFGA (NEOM Saudi Arabia) (September 2022 - present) - Hospitality & Catering Service Provider
Responsibilities/Job Scopes: - - Report to Country General Manager.
- Lead the Project to set up the Biggest CPU kitchen in Saudi Arabia for NEOM project to cater POB 250,000 (Saudi Royal Family, 45 Countries different Nationalities Expatriate communities and worker).
- Set up the CPU Kitchen production are able to cater for 4 manager camp daily serving 3 meals for 20,000 people (serving benchmark with Hilton Hotel International Buffet and Coffee House A La Carte), labour worker camp daily serving 3 meals for 220,000 people.
- Set up the whole backend inventory check and balance control system from Procurement to End User every single edges.
- Implemented the cooling chain system not only in production line and also logistic receiving and delivery supply.
- Set up the system structure with IT to link up standard recipe with production sheet to manage the accurately production and waste management.
- Set up the analysis data system for food cost management with yield calculation and staff productivity percentage.
- Set up R&D kitchen to do the research for the new dishes propose from he communities and develop the standard operating procedure with consistency preparing control and apply to every single satellite kitchen in NEOM Project.
- Plan different concept, equipment, work flow, customer dine in flow, food replenish flow and the live cooking flow for every single satellite kitchen. Lead the project according the Gantt Chart and make sure are complete the project according timeline been set.
- Continuedly work out with Company QMS Department to improve every control point of the process to achieve more sufficiency and efficiency to compile the GMP and Food Safety.
- Make sure team of the staff always work in safe environments and enjoy the job then deliver high job performance productivities.
FULL TIME POSITIONS Head of Food Service Ample Prosperity Sdn. Bhd./ MALAYSIA August 2020-September 2022) Reasons of Leaving: - - Get the better opportunity and exposure.
Responsibilities/Job Scopes: - - Report to CEO.
- Set up the Central Kitchen daily production 16000 meals to supply for In-house convenient store, groceries store and airline.
- Oversees all aspects of the Company’s F&B operations of all the chain store within the Company and its entities.
- Lead the project team to set up the individual store with right equipment and right process flow to achieve company Serving Parameter.
- Monitor and immediate action for day-to-day business operations, growmakes recommendations to improve business performance.
- Responsible for cost management in terms of outlet overhead and operational cost.
- Establish work targets and set KPIs for the restaurant team.
- Recruiting, retention, training and appraising of talents.
- Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
- Identify customer needs and respond proactively to all their concerns and feedback.
- Communicate and ensure smooth execution of marketing promotions/campaigns.
- Provides guidance and direction to subordinates, including setting and monitoring performance standards
- Ensure all the stores are follow the SOP to sanitary standards and visual tidiness
- Assist in store operations whenever necessary
- Perform any other duties and responsibilities as assigned and requested.
- Set up the Central Kitchen production line with well manage according HALAL and ISO:22000 standards.
- Create the profitable P&L for CK production and monthly trendy products for the concept store.
- Ensure the production produce 100% safe food with continues cooling chain system for RTE food.
Executive Chef Sodexo SHELL BUKOM/ Singapore September 2018-August 2020) Industry Food Catering Reasons of Leaving: - - Retrenchment due to COVID-19
Responsibilities/Job Scopes: - - Report to Project Manager.
- Managing and responsible daily activities for Food Service.
- Responsible to solve an incident or non-conformance for any auditing conduct by SHELL RE.
- Ensure all the meals are consistently prepared and served in accordance to SHELL RE requirements.
- Daily need to plan and manage food preparation for 400pax SHELL internal staff and average 800pax for sub-contractors with 4 different nationalities cuisines (Singaporean, Malay Indonesian, Indian Non-Veg & Veg, and European).
- Ensure all the team member are strictly comply to NEA and food safety standards, personal hygiene and cooks and sanitation programme in kitchen.
- Daily accurately control store and supply inventories by efficient planning and management of rations and supplies.
- Accountable to develop costing for daily operation and also customized menu catered for in-house special events.
- Jointly work with SHELL RE to develop and implement training programmes for inmates aim at levelling up their culinary skills and understanding of the F&B sector.
- Train team members in good work and safe practices and coach them in improving their knowledge and skills.
- Maximize sales and revenue growth through customer satisfaction and employee engagement.
- One of the player for SODEXO bidding team to advice and justified the food service revenue projection, operational budget and profit achievement for the new site bidding.
Executive Chef Sodexo Malaysia Sdn. Bhd. | RAPID Pengerang Johor July 2016-April 2018) Industry Food Catering Reasons of Leaving: - - Transfer to Sodexo Singapore Shell Bukom Account
Responsibilities/Job Scopes: - - Report to Food Service Manager.
- Daily manage to prepare foods for 250pax for the Expatriate client and worker meals 6,000pax with 7 nationality food (China, Vietnamese, Filipinos, Indonesian, Indian, Pakistanis and Bangladeshi).
- Prepares the budget; projects annual food cost, manpower, and overhead costs, monitors actual financial results; takes corrective action to meet financial goals.
- Develops and tests recipes and techniques for food preparation and presentation. Ensures meals are prepared according to the recipe, portion control, conforming to hygiene and nutritional guidelines.
- Ensures that high standards of sanitation and cleanliness are maintained, complying with NEA mandatory requirements.
- Evaluate suppliers and their food products to ensure compliance and quality standards.
- Maintain the inventory of all kitchen supplies and equipment.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
- Ensure compliance with the Company policies and as well as local law and regulatory requirements.
- Undertake any other tasks and responsibilities assigned as and when required.
- Ensure that health and safety regulations are strictly observe, record and achieve. (Success achieves 2 million safe man-hour without L.T.I.)
- Fairly training, supervising, developing and motivating local and foreign staff.
General Manager of Food Production Mega Village Food Supply (Delifrance)/ Selangor, Malaysia (August 2015-Jun 2016, 10 months) Industry Food & Beverage / Catering / Restaurant Reasons of Leaving: - - Looking for better career opportunity in another F&B field
- Looking for more challenging work tasks
Responsibilities/Job Scopes: - - Develop the manufacturing plan and improve procedures for maintaining high standards of pastries and bakeries manufacturing operations to ensure that products conform to established customer with company quality standards.
- Establish annual budget that involves planning for capital expenditures, human resources, production capacity and expenses for Business units under his care.
- Provide leadership towards achievement of Company's strategy, goals and objective. Manage the overall operational performance of the company’s Manufacturing and business Divisions.
- Ensure efficient control of factory operations and financial performance of the factory.
- Closely monitor and achieve optimum employee levels, overhead and raw material costs to meet annual budgetary plan.
- Drive performance improvement to promote revenue growth, cost effectiveness and improved operational efficiency.
- Identify, recommend and implement changes to improve productivity and reduce cost. Direct the establishment, implementation and maintenance of production standards.
- Review/evaluate current processes to maintain efficiency, competitiveness and cost effectiveness. Formulate and recommend manufacturing policies and programs to ensure the profitability of the operation.
- Direct and monitor department managers to accomplish goals of the manufacturing plan, consistent with the manufacturing and safety procedures.
- Work with HR to hire, train, develop and evaluate staff and take corrective action as necessary on a timely basis to maintain high standard of performance and productivity of the team.
- Set and manage key performance indicators for all direct reports to achieve objectives in relation to customers, people, processes and financial outcomes. Supervise and provide technical and management guidance to subordinates.
- Responsible for formulating policies, programs, and objectives affecting the schedule, quality, and cost of manufactured products.
- Lead the implementation of new manufacturing initiatives, including leadership, organization structure, strategic resource allocation and applying good manufacturing practices, production systems and techniques for improved efficiencies and adherence to best practices.
- Maintain a high-quality consciousness. Ensuring compliance to all systems, guidelines & policies and SOPs.
Head of Production House of Taste Cook Chilled Food Supply Factory/ Selangor, Malaysia (October 2010-July 2015, 4 years 9 months) Industry Food & Beverage / Catering / Restaurant Experienced Gained: - - Coached, mentored, motivated and supervised whole team members.
- Gained the very good knowledge and experience in cook chilled system and food safety controlling.
Reasons of Leaving: - - Looking for better career opportunity in other F&B field
- Looking for more challenging work tasks
Responsibilities/Job Scopes: - - In-flight Catering Supply Factory (Qatar Airway, Etihad Airway, Saudi Airway, Brunei Airway, KLM Airway, Fire Flight & Airasia Airway).
- Daily need to manage to prepare pastries and bakeries items for 600pax Business Class Tray Set for Air Flight Business Class Client and 6,000pax with different nationality food for economy class clients.
- Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained
- Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
- Assures that all (SOP) standard operating procedures implemented are enforced to maintain the products are quality and consistence.
- Plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff
- Reviews new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food costs.
- Addresses member and guest complaints and discuss with the Company ED(Executive Director) about appropriate corrective actions taken.
Executive Pastry Chef Thistle Hotel | Johor Bahru, Malaysia (August 2008-September 2010, 2 years) Industry Hotel Responsibilities/Job Scopes: - - Get award from Sajian Magazine the Best Pastry offered Hotel in Johor Bahru year 2009.
- Possess the artistic ability to make their dishes appealing to the eye.
- Develops standard recipes and maintains an inventory of ingredients, while striving to achieve cost-efficiency for the hotel.
- Developing creative fusion Western and Local Dessert for F&B outlets; creating recipes and plating guides for menu items.
- Keeping all the kitchen staff are discipline and organized.
- Coordinating and enforce SOP of processing procedures for kitchen department
- Controlling food and labour costs and expenses
- Controlling par levels of mise-en-place and possess sufficient math skills to work within a budget when ordering ingredients
- Participating in local and national media and PR culinary events; training and developing colleagues; administrative work; coaching and counselling; scheduling
- Enforcing all HACCP safety rules and regulations
- Incumbent should be up-to-date with the latest culinary styles and trends
Executive Chef A’ Famosa Golf Resort | Melaka, Malaysia (December 2007-Jun 2008, 1/2 year) Industry Hotel Responsibilities/Job Scopes:- - Direct report to F&B Managing Director.
- Directly responsible and accountable for Daily Coffee House operation and P&L.
- Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control system are in placing.
- Able to lead a team of kitchen talent efficiently.
Executive Chef Philea Hotel| Melaka, Malaysia (July 2006 – December 2007, 1 years 6 months) Industry Resort Responsibilities/Job Scopes:- - Develop and plan creative strategies and merchandising techniques with the objective of increasing food and beverage revenues through the development of regular food promotions.
- With modern skill and trend implementation of Nyonya Cuisine Menu as per operating plan and other promotional opportunities.
- Ensuring a smooth running, profitable operation within the framework of the hotel.
- Develop and maintain the cuisine concepts and standards for food preparation and presentation.
- Be familiar with local market and create the authentic taste Nyonya menu suit for every edge of clients.
- Able to make menu change according to the seasonal products.
Sous Chef Resort World Genting| Pahang, Malaysia (January 2002-July 2006, 4 years 6 months) Industry Resort Responsibilities/Job Scopes:- - Create the modern western Italian Cuisine for the Resort Restaurant Trocello.
- Change the whole restaurant production from traditional production to new generation production.
- Responsible and accountable for restaurant kitchen production and operation.
- Managing departmental food cost effectively with high standard food quality.
- Deliver high standard quality and consistent products to our clients.
- With creativity and practical decorating and plating various food for VIP events.
- Keeping all the kitchen staff are discipline and organized.
Chef De Partie Sheraton Tower, Domes Italian Restaurant, Singapore (January 2000-December 2001, 1 years) Industry Hotel Responsibilities/Job Scopes:- - Maintain high standard of hot, cold and dessert daily production.
- Ensure all the SOP and Standard Recipe are be followed.
- Ensure the cleanliness of the kitchen are implemented.
- Ensure all the raw material from ordering till receiving are correct and telly.
- Ensure and maintain all the dishes are always with good quality before serve to clients.
Domes Italian Restaurant Cook Sheraton Tower, Singapore (January 1999-December 2000, 1 years) Coffee House Restaurant Chef De Pertie Pan Pacific KLIA, Sepang. (January 1998-December 1998, 1 year) |
