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CV Commis, Catering, Kitchen, Experience in Fine Dining/Banquet & Event Management

Commis, Catering, Kitchen, Experience in Fine Dining/Banquet & Event Management

Resume built for oil and gas job opportunities by a jobseeker with experience in Commis, Catering, Kitchen, Experience in Fine Dining/Banquet & Event Management - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 79520

Location (Residence): Petaling Jaya, Malaysia
Citizenship: Malaysia
  Native: Chinese Singapore
  Other: Chinese Taiwan, Chinese PRC, Chinese Hong Kong, Chinese Macau, English, French Standard, Malay Malaysia
Education & Experience: Work Authorization & Relocation:
  No Degree

Years of Experience: 14 years
Authorized to work in:
   European Union, UK (in particular), United States, Afghanistan, Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Antarctica, Antigua & Barbuda, Argentina, Armenia, Aruba, Australia, Austria, Azerbaijan, Bahamas, Bahrain, Bangladesh, Barbados, Belarus, Belgium, Belize, Benin, Bermuda, Bhutan, Bolivia, Bosnia & Herzegovina, Botswana, Bouvet Island, Brazil, Brunei Darussalam, Bulgaria, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Cape Verde, Cayman Islands, Central African Rep., Chad, Chile, China, Christmas Island, Colombia, Comoros, Congo, Congo, Dem. Rep., Cook Islands, Costa Rica, Cote D'ivoire, Croatia, Cuba, Cyprus, Czech Rep., Denmark, Djibouti, Dominica, Dominican Rep., Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Estonia, Ethiopia, Faroe Islands, Fiji, Finland, France, French Guiana, French Polynesia, Gabon, Gambia, Georgia, Germany, Ghana, Gibraltar, Greece, Greenland, Grenada, Guadeloupe, Guam, Guatemala, Guinea, Guinea-bissau, Guyana, Haiti, Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Iran, Islamic Rep. of, Iraq, Ireland, Italy, Jamaica, Japan, Jordan, Kazakhstan, Kenya, Kiribati, Korea, Dem. Rep., Korea, (South), Kuwait, Kyrgyzstan, Lao, Dem. Rep., Latvia, Lebanon, Lesotho, Liberia, Libyan Arab Jama., Liechtenstein, Lithuania, Luxembourg, Macao, Macedonia, FYR, Madagascar, Malawi, Malaysia, Maldives, Mali, Malta, Marshall Islands, Martinique, Mauritania, Mauritius, Mayotte, Mexico, Micronesia, Moldova, Monaco, Mongolia, Montserrat, Morocco, Mozambique, Myanmar, Namibia, Nauru, Nepal, Netherlands, Netherlands Antilles, New Caledonia, New Zealand, Nicaragua, Niger, Nigeria, Niue, Norfolk Island, Norway, Oman, Pakistan, Palau, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Pitcairn, Poland, Portugal, Puerto Rico, Qatar, Reunion, Romania, Russian Federation, Rwanda, Samoa, San Marino, Sao Tome & Principe, Saudi Arabia, Senegal, Serbia & Montenegro, Seychelles, Sierra Leone, Singapore, Slovakia, Slovenia, Solomon Islands, Somalia, South Africa, Spain, Sri Lanka, Sudan, Suriname, Svalbard, Swaziland, Sweden, Switzerland, Syrian Arab Rep., Taiwan, POC, Tajikistan, Tanzania, Thailand, Timor (East), Togo, Tokelau, Tonga, Trinidad & Tobago, Tunisia, Turkey, Turkmenistan, Tuvalu, Uganda, Ukraine, United Arab Emirates, United Kingdom, United States, Uruguay, Uzbekistan, Vanuatu, Venezuela, Vietnam, Virgin Islands, British, Virgin Islands, U.S., Wallis & Futuna, Western Sahara, Yemen, Zambia, Zimbabwe
Present Location:
   Malaysia, Kuala Lumpur
   Anywhere (International)
Category Subcategory Ability Experience
Other Catering Basic 10 years
Plant (Refinery, Gas...) Power Plant Experienced 7 years
Technician Level Electrical Basic 1 year
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To Whom It May Concern

With my experience in the service industry and dealing with people from vast backgrounds, I have strong expectations towards myself in producing great results in the kitchen of your restaurant.

Not only that, with my Diploma in Culinary Arts, I am very well-prepared and well-informed on the many cooking techniques and the necessary product knowledge available in the market today.

Throughout my student’s life, I have had the opportunity to train at Café Citron and Le Francais French Dining. With that, I am able to foray into the field as I would be able to perform well by achieving and producing results in a strict environment all under pressure.

I believe that I have great personality and attitudes in terms of communicating and being around people. I am able to speak Bahasa Melayu, English, Mandarin, Sarawak’s local dialect and various Chinese dialects. Apart from that, I enjoy exploring the many facets of the culinary world and most important of all, I am always open in learning something new all the time. I also love meeting new people each day and am a very adventurous, responsible, trustworthy and optimistic person.

2. Work Experience - CV/Resume Part 2 [Mandatory]

Café Citron – Bangsar, Malaysia
July 2007 – September 2007

From July to September 2007, I underwent an industrial training placement at Café Citron Bangsar to fulfil the requirement needed for me while I am pursuing my Diploma in Culinary Arts here at Taylor’s College School of Hospitality & Tourism. Just like my first industrial training, this placement has given me the opportunity to put into practice the skills that I have learned at college. I have gained immense experience, thus allowing me to be more familiarise with the workings of the industry.

Throughout my placement at this restaurant, I was under the guidance of Executive Chef Mohammad Sabri Abdul Ghafar who has taught me immeasurably. In all reality, Café Citron Bangsar is a branch of another restaurant situated at Jalan Eaton. Owned by Mr. Anthony Row, it is styled after the many bistros of France with focus on fusion cuisine. Serving appetisers like foie gras and scallops to main courses of pan seared sirloin and lobster thermidor, this restaurant appeals to all categories of clienteles and it is most busy during weekdays for lunch and dinner as well as weekends.

During my time at the restaurant, I got the opportunity to work for functions for companies and celebrities like Celcom, CIMB Bank, Maybank and Jeslina Hashim as well as private functions for weddings and birthday parties. As with my first industrial training, I was treated like a member of staff at the restaurant and therefore, this has given me a better chance to function well in the industry after I have graduated. I managed to learn a lot of new skills and techniques from the staffs at the restaurant. Besides that, I was also able to polish and better the skills I have already acquired from college.

Executive Chef Mohammad Sabri Abdul Ghafar gave me the responsibility of handling the sauce section of the kitchen while I was undergoing my training at the restaurant. I had to ensure that my section is always ready during service and I must also ensure that all the sauces are made and checked during mise-en-place. This has taught me to be more independent in my work and has allowed me to familiarise myself even more with the industry. Ultimately, my proudest moment came when Executive Chef Mohammad Sabri Abdul Ghafar asked myself to be his commis during his preparation for the competition during Culinaire Malaysia 2007. Even though most of the mise-en-place for the competition was done at the restaurant before the competition, I felt that it was a great learning experience to know the exact requirements for the preparations before a competition.


Le Francais French Dining – Bangsar, Malaysia
February 2007 – March 2007

Le Francais French Dining – Bangsar, Malaysia
January 2007 – February 2007

From January to March 2007, as part of the syllabus while undergoing my Diploma in Culinary Arts at Taylor’s College School of Hospitality & Tourism, I went for a placement of industrial training at Le Francais French Dining. The restaurant is located at One Bangsar and under the guidance of Executive Chef Jerome Deconnick, it is one of the most recognisable French restaurants in Malaysia.

During my training, I experienced both the Food & Beverage Department and Cuisine Department of the restaurant. As a trainee service staff, Mr. Max Chong, the restaurant manager and his skilful staffs has taught me valuable lessons that concern the service industry. On the other hand, I believe as a BacPro student, learning from Executive Chef Jerome Deconnick and his immensely capable kitchen staffs has further cemented my knowledge in the culinary world and with all the skills I have picked up while training at this restaurant.

One of the most important aspects of my training was that all the staff members of the restaurant and kitchen treated me like one of them. Essentially, this means that I am not just a trainee but I function fully as one of their staffs. This way, I managed to grasp and learn as many things as possible as the staffs did not set a barrier when it comes to teaching the trainees who went to the restaurant.


Sejingkat Power Corporation Sdn. Bhd. – Kuching, Malaysia
June 1996 – August 2003

At the company, I was the Senior Central Control Room Boiler Operator. I was in-charge of handling and controlling the system with regards to the boilers involved in the power generation. Besides that, I was also given the responsibility to train new staff members who just started employment at the power plant. At the end of each month, I had to prepare a written report of the daily occurrences that happened during the power generation of each of the boilers at the power plant. Most
importantly, I have the responsibility to supervise all other boiler assistants as well as ensuring all areas of the boilers function properly.

3. Education & Training - CV/Resume Part 3 [Mandatory]

April 2008 – Academie de Toulouse, France & Taylor’s College School of Hospitality & Tourism, Malaysia
Very Honourable Pass

June 2004 – University of Hertfordshire, England

January 2001 – University of Cambridge, England & Informatics College, Malaysia

June 1996 – University of Mining & Technology, China

January 1996 – Australia Vocational Training Consortium, Australia & SESCO Training College, Malaysia

December 1993 – SMK Simanggang, Malaysia

4. Computer Skills - CV/Resume Part 4 [Mandatory]
•Able to set up a fully-functioning computer network
•Able to troubleshoot and reformat computer systems
•Work well with MS Office (Word, Excel, PowerPoint and FrontPage)
5. Other Skills - CV/Resume Part 5 [Optional]
•ISO 9000 Awareness Training, SIRIM and Novo Quality Services
•Power Utilities Safety Seminar, The Swagelok Companies
•Fire Fighting Course, Sarawak Electricity Supply Corporation and Bomba Malaysia
•Safety Awareness Seminar, Sarawak Electricity Supply Corporation
6. Additional Information - CV/Resume Part 6 [Optional]
Earth360: A Culinary Journey
DC24 Food Promotion – February 2008
Taylor’s College School of Hospitality & Tourism, Malaysia

Culinaire Malaysia – August 2007
Food Hotel Malaysia 2007

Open Day – December 2006
Taylor’s College School of Hospitality & Tourism, Malaysia

School Football Team – January 1989 to December 1991
SMB St. Luke, Malaysia

School Co-Operative – January 1989 to December 1991
SMB St. Luke, Malaysia


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Commis, Catering, Kitchen, Experience in Fine Dining/Banquet & Event Management
CV/Resume ID no.: 79520

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