mohd zafri mohd nasir

My special in Asian cuisine and Gardemanger, almost 30 years in kichen and also have experience workings at others country like a saudi Arabian Airlines,Sheraton Kuwait hotel, Maldives and Sofitel Macao china.Currently now I'm working at SATs in-flight catering Singapore as a Chef de Partie(muslim kitchen)

30TH MARCH 2022 – TILL NOW
CHEF DE PARTIE, SAT’S INFLIGHTS CATERING(SINGAPORE)MUSLIM KITCHEN/HOT KITCHEN
• Assist Sous Chef in establishing and maintaining effective employee relations
• Notify the Sous Chef of any complaints or any other problems that may arise
• Ensure that any orders or decisions made by the Sous Chef or Junior Sous Chef are strictly followed and adhered to

6TH JAN 2017 – 4ᵀᴴ DEC 2021
SOUS CHEF, TMRLC SERVICES SDN BHD (PENGERANG, JOHOR)GARDEMANGER
• Planning, directing, controlling, coordinating and participating in the activity of personnel engaged in cooking and preparing food.
• Ensure the food prepared and served is according to standard as in contract with Petronas.
• Direct, control and co-ordinate the activity or monthly promotion with the kitchen staff.
• To ensure a high standard of cleanliness through the entire kitchen and propose ideas for set-up and display
• Training staff in recipe, special menu, food promotion in promoting the daily specials.
• Train, guide and evaluate performance of kitchen staff in terms of HACCP, GMP and HALAL food safety management system.
• Check quality of food received from the market list and store item which must follow the designated specification.
07TH MAY 2015  – 05TH JAN 2017 
SOUS CHEF, KINGS GREEN HOTEL CITY CENTRE MELAKA(GARDEMANGER/HOT KITCHEN) 
• Responsible for maintaining, setting-up, food production and quality control of all meat, fish, fowl and other food items prepared in the broiler station
• Record and take immediate action on reports relating to Kitchen from Exec Chef
• Liaise with all departments to ensure high quality of service is being extended to guests
• Assist Exec Chef in establishing and maintaining effective employee relations 
• Notify the Exec Chef on any complaints or other problems that may arise
• Ensure that any orders or decisions made by the Exec Chef are strictly followed and adhered to and assist Exec Chef in ensuring that all SOP(s) are properly implemented 
• Respond to all daily operating problems or complaints raised and offer solutions
• Undertake any other duties assigned from time to time by the Exec Chef and Assist the Exec Chef in maintaining effective and cordial guests relations and to take the initiative to achieve service excellence
• Supervise activities of staff, implementing job allocations and ensuring effectiveness in the kitchen department
• Make recommendations to the Exec Chef regarding the selections of menu, promotion costing and food cost

15TH MARCH 2012 – 27TH JULY 2013(GARDEMANGER)
JR. SOUS CHEF, HATTEN HOTEL MELAKA
• Assist Sous Chef in establishing and maintaining effective employee relations
• Notify the Sous Chef of any complaints or any other problems that may arise
• Ensure that any orders or decisions made by the Sous Chef are strictly followed and adhered to

15TH SEPTEMBER 2009 -15TH NOVEMBER 2011(GARDEMANGER)
DEMI CHEF D’PARTIE, SHERATON KUWAIT HOTEL AND TOWER LUXURY COLLECTION
• Assist  supervisors  in  establishing  and  maintaining  effective  employee relations and ensuring that all SOP(s) are properly implemented and carried out efficiently.
• Strict HACCP standards practiced with complete quality control
• Responsible for supplying assigned workstation with all needed products and culinary equipment for prompt production.

1ST JULY 2008 – 1ST JUNE 2009(GARDEMANGER)
COMMIS 1, DIVA MALDIVES RESORT DELUXE AND SPA REPUBLIC OF MALDIVES
• Perform  all  the  preparation  work  for  soups,  sauces,  salads,  bread crumbs, grated cheese, shallot chips and garlic, clarified butter & garnishes
• Strict HACCP standards practiced with complete quality control

19TH APRIL 2006 – 01ST MARCH 2007(HOT KITCHEN)
COMMIS 1, SAUDI ARABIAN AIRLINES CATERING
• Perform  all  the  preparation  work  for  soups,  sauces,  salads,  bread crumbs, grated cheese, shallot chips and garlic, clarified butter & garnishes
• Strict HACCP standards practiced with complete quality control

MAY 2002 – FEBRUARY 2006(COLD/HOT KITCHEN)
DEMI CHEF, AKDV RESORT SDN BHD (MALAYSIA)
• Assist supervisors in establishing and maintaining effective employee relations.
• Strict HACCP standards practiced with complete quality control
• Assist supervisors in ensuring that all SOP(s) are properly implemented and carried out efficiently

JUNE 2000 – AUGUST 2001(COLD/HOT KITCHEN)
DEMI CHEF, PUTERI  RESORT (MALAYSIA)
• Assist supervisors in establishing and maintaining effective employee relations.
• Assist supervisors in ensuring that all SOP(s) are properly implemented and carried out efficiently

JULY 1996 – SEPTEMBER 1999(COLD/HOT KITCHEN)
COMMIS 3, AIR KEROH D’VILLAGE RESORT SDN BHD(MALAYSIA)
• Assist supervisors in establishing and maintaining effective employee relations.
• Strict HACCP standards practiced with complete quality control
• Assist supervisors in ensuring that all SOP(s) are properly implemented and carried out efficiently

OTHER EXPERIENCES
• Sofitel Resort Macau ( Demi Chef)
• Orchard Millenium Hotel Singapore ( Chef D’partie)
• Double Tree Hotel By Hilton Johor Bahru (Chef D’partie)
• Madam Kays Asian Cuisine Cafe Melbourne Australia (Asst Chef)
 

• 1984 to 1989 - Qualification  Primary School (UPSR)
Sekolah Rendah Chini 3 & 5, Pahang.

• 1990 to 1994 - Qualification Secondary School , SIJIL PELAJARAN MALAYSIA ( SPM)
Sekolah Menengah Chini 1 & 2, Pahang