EXPERIANCES WORK IN UNITED STATES OF AMERICA

                         CERTIFICATE FROM ACF ( AMERICAN CULINARY FEDERATION)

                                                   UNITED STATES OF AMERICA

                                                         MY KITCHEN OFFICE IN

                                MALAYSIAN CUISINE CHEF ( PRODUCTION & PASTRY )

                                                        SEATTLE .WASHINTON.USA

                                          MY KITCHEN PAPER WORK ASSIGMENT.

                                         1> PLANNING & DESIGN

                                         2> CREATED& DEVELOP  NEW MENU

                                         3> PURCHASING & COSTING.

                                         4> TRAIN & GUIDE KITCHEN STAFF.

                                         5> PROMOTE & EXPOSE SOUTH ASIAN CUISINE

                   ( SPECIALITY - MALAYSIAN LOCAL CUISINE & TRADISIONAL SWEET).

                                             MY COOKING MAGAZINE BOOK

                                              MY DESIGN BUFFET  ASIAN FUSION

                                            MY LOCAL TRADISIONAL MALAYSIAN SWEET

                                                  ( MALAY HERITAGE  KUIH MUIH )

                                                    SOUTH ASIAN CUISINE ( MALAYSIAN)

                                                  MALAYSIAN CURRY BAR IN ( USA )

ARCHIVEMENT & CERTIFICATE

RESUME ( CV )

ZAIRI BIN ZAIDI  ( CV )
Position Apply :     Asian Chef./ Sous Chef

Expected Salary :  RM5000 ( Malaysia)

                                 USD 4000 ( Oversea)

Contact :
gmail : zairi.zaidi123@gmail.com
email : zairi.zaidi@yahoo.com
HP :  +601123243834 ( Malaysia )

+99369944990   ( Turkministan )

Skype:  chefzairi12

Facebook:  zairi  zaidi

Website/ www.chefzairi.blogspot.com

All my certificate & other  Archivement can search from my website(blog)

Personal Particulars & Preferences

Address :  111 A , Jalan Sungai, 10150. Penang. Malaysia
Date of Birth : 4 Sep 1967
Nationality : Malaysia
Gender : Male
IC No. : 670904-07-5287
Possess Own Transport : Yes


Availability :  After 2 month

 Personel Detail
New IC NO: 670904-07-5287
Pasport No : A35708325 
Valid Till : 2020.
INCOME TAX NO: SG04195003080
SOCSO NO : X4304081B
EPF NO : 10829594

             Summary:

Ø  More than 30 years in ( Hotel Industry ) of Professional  Cooking & Kitchen Management.

       Experience in   Leadership , Verifiable Record of Archivement.

Ø  Entensive Knowledge of Food Handling ,Procedures with regard to public health standards.

Ø  Knowledge of principles & Processes for providing Customer need, Problem resolution &

Archivement of quality service standards.

Ø  Ability to leed in a Positive & Productive Manner by Motivating , Developing & Managing

Employee as they work.

Ø  Abilty to come up with idea than are unique Creative & Maginative .

Ø  Specializing in Classsic & Modern Cooking , with western Cuisine, Tradisional Malaysian Cuisne

Meditranean Arabic Cuisine , Italain Cuisine , Asian Cuisine ( Chinese ,Indian ,Thai ) 

 Bar & Grill Open Concept Kitchen , Live Action Cooking.

Ø  Set up New Concept For Ala Carte & Buffet Style Concept.

Ø  Direct Incharge 30 Staff & Direct Report to Executive Chef.

Ø  Good in Organizing  Papperwork & Maximizing Staff Productity.

Ø  Create  Menu Design , Planning , Costing , Purchasing, Budget.

Ø  Maintaining High Standard on Food Quality , Quantity, Consistency , & Implement.

Ø  Entry Gastronomique . Battle of Chef Competition won & Archive 3 Medal.

Ø  Entry Live Show for TV Cooking Program in Malaysia TV.

Ø  Teach ,Train & Guide Kitchen Staff Correct Cooking, Method ,Preparation

For food Presentation .

Ø   HACCP ( Hazard Analysis Critical Control Point )

         Processing / Manufacturing / Marketing / Preparation / Raw Meterail Food Product /

        Monitoring Food Hygiene / Scope Hygiene Requirement ( Raw / Precook / Cook Food Monitoring                Contamination Food Poisoning & Follow Government Law & Health Standards.

Ø  Conduct Daily Brieffing / Weekly Training To Staff Kitchen.

Ø  Checking & Record Tempreture , Defact , Event Order Banquet Function, Buffet Breakfast,Lunch,Dinner

Reservation , Room Occupancy, Market Store Reqisition , Item Recerving & Attend Daily F&B Meeting.

Ø  Make Tast  Daily Work Assingment to Staff.

Knowledge:
- Banquet  Production  Kitchen .
- Malay Kitchen. ( Local Tradisional Malaysian Cuisne )
- Restaurant Kitchen. ( Ala - Carte & Room Service Order ).
- Cold KItchen. &  Carving  .
- Butchery Kitchen.
- Pastry & Bakery.
- Fine Dinning Kitchen.
- Chinese Kitchen ( Ala Carte & Banquet Production )

- Western Cuisine / Midle East Cuisine ,Arabic. /Italian Cuisine & Mexician. Cuisine.
- Kitchen Addminstration   &  Computer Program For Kitchen side )
- Kitchen Artist & Planning Designer for  KItchen . ( Floor Plan Lay out ) Buffet /Function/Team Nite

-Open  Concept Live  Kitchen .

-Bar & Grill Kitchen

Educational Background
Graduation Date: 1985
Sijil Pelajaran  Malaysia ( Gred 3)

               
 Employment  History  :

Feb 2015 Till Present:
Petronas Carigali Turkministan.
Position : Malaysian Head Chef./ Asian Cuisine
Industry : Oil & Gas
Montly Salary : Usd 2800.
Job Discription :

- Head Chef / Asian Cuisine
- Prepare Food / Buffet Breakfast /Buffet Lunch / Buffet Dinner/supper
   Capicity Pax : 400 Pax.( Daily ).
- Control Food cost/ Train & Teach , Guide Kitchen Staff.
- Make montly Cycle menu.
- Deal with Supplyer Order Stock From Malaysia.
   Storage for 6 month stock.
- make Requistion order Dry & wet & frozen.
- Daily Request order to Butchery. Stock Use.
- Attend meeting with Petronas Food Commitee.
- supervisor & control staff & monitoring
   food Quantity & Quality.
- Daily Checking Food Quality/ Freshness/ Tempreture/

Feb 2014 – December 2014

Grand Mellinium & Copthorne Group Hotel.

Sulaimaniyah. Kurdistan.

Position : Sous Chef.

Industry : Bisness 5 Star Hotel.

Montly Salary : USD 2200

    Work  Discription :

Ø  Pre Opening Setup Team Kitchen.

Ø  Make New Menu / BQT / Ala Carte / Buffet/ Seminar/ Coffee Break/ Team Nite.

Ø  Train / Teach & Guide Staff.

Ø  Fully Incharge Main Kitchen / Room Service & Rastauarant Kitchen.

Ø  Conduct Weekly  Training/  Daily Brieffing / Write Job Assingment To Staff.

Ø  Incharge 20 Staff.

Ø  Bqt Capacity ( 1500 Pax ) Rastaurant Capacity ( 200 Pax)

Room 400 Room / 7 Operation Outlet.

March  2013 – December 2013.

Petronas  Oil & Gas / Ecolog. ( Basra, Iraq ).

Position :  Head Chef

Industry : Supply Food To Petronas Staff . in Oversea ( Malay cuisine / Western Cuisine & Midle East Cuisine)

Montly Salary : Usd 3200.

Work  Discription:

-          Manage & Control Staff / Food Procesing / material food ordering / Quality & Quantity  Food.

-          Make Montly New Menu / Committee  Food / Upgrade  & Improve Food Section.

-          Make  Ordering Market & store Requisition

-          Haccp / PPE / Safety In Work Place / Record Temp / Labeling /

-          Give Assingment to staff/

-          Prepared  Food Daily Buffet Breakfast / Buffet Lunch & Buffet Dinner Capacity  1000  pax.

( Western  Cuisine / Malay Local Cuisine / Asian Cuisine & Midle East Cuisine).

Feb   2012 -  Jan2013

Pan  Pacific KLIA Airport  Hotel. Kuala Lumpur. Malaysia

Position : Sous  Chef
Role :  Travellers  Grill & Bar Open Kitchen

Industry :   Airport  Bisness Hotel ( 5 Star )

Montly  Salary : Rm 4000.

Work  Discription :

Ø  Manage &  Full Incharge ( Travellers  Grill & Bar Open  Kitchen )

Ø  Prepared   Ala- Carte Western Menu / Western BBQ Platter Menu / Semi Buffet/

Ø  Tapas  Menu .  Handling  Preparation Live Pizza , Fast Food  , Cocktail  Menu.

Ø  Monitor  Staff, Double  Checking , Food  Cost . Control Ordering . Create  New Menu

Ø  HACCP ( Hazard Analysis Critical Control Point ) :
    Processing / Manufacturing / Marketing / Preparation / Raw Meterail Food Product /
     Monitoring Food Hygiene / Scope Hygiene Requirement ( Raw / Precook / Cook Food Monitoring Contamination Food Poisoning & Follow Government Law & Health

Ø  Incharge  - 12 Staff. &  Direct Report To Executive  Chef.

Ø  Control  Operation / Checking/ Service/ Do PR To Guest / Train Staff / Report/Conduct  Brieffing.

Ogos   2011  – Jan 2011
Heritage  Cameron Highland  Hotel.Malaysia
Position :  Outlet  Sous Chef ( Western Kitchen  & BBQ Grill Rastaurant )

Role : Outlet Chef
Industry : Resort  Hotel.( 4 Star)

  Montly Salary : Rm 3000
Work Description:
> Control & Manage Fine Dinnig Rastaurant .
> Monitor  Pastry & Bakery Kitchen.
> Prepared Ala- Carte Western Menu / Western BBQ Platter Menu / Semi Buffet/
   Promotion Menu / Club Floor Excutive Breakfast Menu.
> Control  Ordering / Food Cost / Create New Menu .
> Hazard Control  & Take Care Buffet Function.

 May  2010 - Jun  2011
 P  & O Cruises Australia ( Base In Auckland . New Zealand )

Position Title (Level) : Demi Chef
Specialization : Food/Beverage/Restaurant Service
Role : Chef
Industry : Cruises. Kitchen
Monthly Salary : AUD 1300
Work Description :
Work As Kitchen Artis ( Garde Manger )
Set -Up & Plan Decoration For
buffet Lunch &; Dinner / Function / Wine
Bar Rastaurant / Team Nite Menu / Promotion Menu /

                                            
Jan  1990 - Feb 2010
: Hotel Equatorial Penang .Malaysia      

                    
Position Title : Senior Chef Departie
Specialization : Food/Beverage/Restaurant Service
Role :   Senior Chef Departie

Industry : Golf  Resort Hotel & Bisnes City Hotel.

Jun  1986 - Dec 1989 
 : Hotel  Shangri La , Penang ..Malaysia

 Position  Title : Commis 3 & Stewarding
 Role : Commis Cook.
 Industry :  Bisness City Hotel
      Montly Salary : MYR 450

INCHAGE COFFE HOUSE RASTAURANT – 10 YEARS
 INCHARGE BANQUET ( MAIN KITCHEN ) - 5 YEARS.

  JOB  RESPONSIBILITIES : ( SOUS CHEF )

1- Comunication :
 With Management Level & Rank File Level ( Exec Chef / cdp  /
  Commis Cook / Stewarding / maintenance & Safety Dept .

2- Control Operation :
    Requesition Market & Store Item / Food Delivery / Food Storage
   ( Chiller / Freezer / Store ) / Food Preparation ( Misen Place )/
     Food Cooking ( Type Of Cooking ) / Holding Food ( Hot Food & Cold Food)/
      Safety In Work Place / Duty Roaster Staff ( Time Schedule )/ MC / Absent /
    Latenesses / Emergency / Overtime & Prepared Daily Job Assingment.

3- Checking & Service :
     Check Event Order Function / Daily Reservation Buffet Breakfast / Lunch
      & Buffet Dinner.
      Check Food Before Served To Customer ( Quantity / Quality / Freshness / Taste /
      Tempereture / Presentation / & Misen Place Preparation .

4- Report & Record :
    Incoming Material / Processing / Production / Storage / Lebel Food / Maintenance ./
    Tempreture Time & Iventory.

5- Hygiene & Sanitation :
     Personal Cleanliness / Food / Equipment & Utensil / Storage Place     
     Area.  /Pest Control .

6- Control & Minimized :   Food Cost / Westage / Recyle Food / Requestion Order .

7- Training Program :
    Teory & Practical Of Cooking / Hygiene / Safety / HACCP Applycation .

8- HACCP ( Hazard Analysis Critical Control Point ) :
    Processing / Manufacturing / Marketing / Preparation / Raw Meterail Food Product /
     Monitoring Food Hygiene / Scope Hygiene Requirement ( Raw / Precook / Cook Food )
     Monitoring Contamination Food Poisoning & Follow Government Law & Health
    Department Requirement .

9- Leed :
    Prepared & Conduct Brieffing To All Chef Departie & Commis Cook ( Prepared Job 
    Assingment./Information New Info / Complain Recive / Upgrage / Sugestion Recive To Improve )

10- Office Assingment :
      Prepared Floor Plan Set Up Plan - ( Function / Buuffet Rastaurant / Promotion
      Menu /Team Nite Menu./ Kitchen Paperwork & Computer Report & Record Job.
    Archivement:
- Archive Employee Of The Year ( 1999 ) Part Kitchen Depatment.
- Won Bronze Medal ( 12 th ) Salon Gastronomique 2009 Penang Iternational ( Roti Canai Competition ).
- Won Silver Medal ( 9 th ) Penang International Salon Gastronomique 2003 ( Char Keow Teow live  Competition ).
- Won Bronze Medal ( 5 th ) Malaysian International Salon Gastronomique 1995  ( Buffet Platter ) Cold Dishplay.
- Do Cooking Demostration For TV Program ( Malaysia ) With Celebrity Chef Wan.
- Hotel Send To Swizerland For ( Malaysian Food promotion ) 1 Month.
- Hotel Send To Indonesia For ( Malaysian Food Promotion ) 1 Month.

-Incharge & Manage World Moto GP / Sepang International Circuits / 2012. Outside Cater.

-Incharge & Manage Outside Cater World Formula One ( F1) Sepang International Circuits ( 2013)

-Enter  Magazine ( Majalah  Aroma )  Month May  2013.

- Serving  & Cook Food  For Prime Minister & Royal ( Agung ).

            

     References
Name : Sabri Hasan
Relationship : Ex Chef
Position : Master Chef
Company : own Culinary Consultan
Telephone : 6-013-3435582
Email : chefsabri898@yahoo.com

Name : Peter  Joke

Relationship : Executive  Chef

Company : Grand  Mellinium Hotel . Sulaimaniyah. Kurdistan.

Email “ peterjokes@hotmail.com

Name : Junious Dickerson

Relationship :X - Executive Chef
Position : Executive Chef
Company : Hilton  Acadia Phuket ,Thailand.
Email: junious.dickeson@hilton.com

Name : Khor Hock Leong

Position : Executive  sous  chef

Company : Hotel Equatorial Penang

Tel : 04-6327000 ( Ext chef Office)

HP: 012- 5046639

Name : Jeefry Lim
Position : Senior Sous Chef
Company : Hotel Equatorial . Penang . Malaysia.
Contact No : 04-6327000 ( Ext – Chef Office)

Abdul Majid ( Chef  Majid)

Position : Excutive  Sous Chef

Company : Pullman Hotel & Resort   Putrajaya

Hp: 019-6512699

www.chefzairi.blogspot.com

 (  Chef )

Zairi Bin Zaidi.