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CV Catering, Kitchen, Retail, Media, Experience in Fine Dining/Banquet/Event Management

 
Catering, Kitchen, Retail, Media, Experience in Fine Dining/Banquet/Event Management

Resume built for oil and gas job opportunities by a jobseeker with experience in Catering, Kitchen, Retail, Media, 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.: 79522

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

Years of Experience: 9 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
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 10 years
Other Media Experienced 1 year
Sales/Marketing Retail Sales Experienced 2 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To Whom It May Concern

With my experience in the culinary industry, I believe I have the strength to work hard to achieve all the goals I have set for myself and to be able to work under pressure in the kitchen environment.

Moreover, with my Diploma in Culinary Arts, I have prepared myself well with all the necessary cooking techniques and methods I have learned while at college. I have also equipped myself with ample product knowledge.

I trust that “every man dies, but very few really live” and with strong faith in achieving the best, I am for certain that I would want to be the very few. I enjoy discovering the many perspectives of the culinary world and I truly appreciate the opportunity to better myself in this field. I am a person who sees challenges as a learning process and I trust myself to be an optimistic person and to always look at my cup as half full. Staying positive and being positive in life is better than giving up easily because I believe whatever the human mind can dream, conceive and believe, it can achieve. I am a responsible and diligent person and I always finish the task I set out to do.

Besides that, I am able to communicate well and thoroughly enjoy being around people. I speak English and Malay fluently as well as conversational Mandarin and basic French and various Chinese dialects.

Thank you.

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

KITCHEN TRAINEE, JULY 2007 TO SEPTEMBER 2007
Café Citron – Bangsar, Malaysia

Throughout the months of July 2007 to September 2007, I had the opportunity to undergo my second industrial training placement at Café Citron Bangsar. Under the guidance of Executive Chef Mohammad Sabri Abdul Ghafar, I had the chance to experience another type of dining establishment here in Malaysia. Café Citron Bangsar is owned by Mr. Anthony Row and it is the second restaurant in the chain, with the first being the branch at Jalan Eaton. Located at Lorong Maarof at Bangsar Utama, it is a favourite among the workers of Maybank, Volkswagen and other corporate entities around the area during lunch. The restaurant is easily filled during dinners and it is especially hectic during weekends. Nevertheless, besides ala carte, the restaurant also caters to functions.

During my time at Café Citron, I was given the responsibility of handling the mise-en-place and daily workings of the pasta and vegetable section of the kitchen. This essentially means I have to prepare all the mise-en-place for the section as well as prepare the necessary cooking for the section during service. This has allowed me to train myself to be more efficient in the kitchen as well as teaching me to be more independent in handling my own work station. I have learned important lessons, skills and techniques while I was training at the restaurant. Perhaps, it is an experience that will benefit me most when I am finally working in the industry in the near future.

My most valuable experience during this industrial training was the fact that I was given the opportunity to be the commis for Executive Chef Mohammad Sabri Abdul Ghafar during his participation at the Culinaire Malaysia 2007. Even though most of the work I did for him was before the competition, nevertheless, I got to experience the necessary preparations needed to be done before a major competition. It spurred my interest even more and gave me the opportunity to experience such prestigious competition.

------------------------------------------------------------------------------------------------------------------------------------------------

KITCHEN TRAINEE, FEBRUARY 2007 TO MARCH 2007
Third Floor Restaurant & Bar – Kuala Lumpur, Malaysia

FOOD & BEVERAGE TRAINEE, JANUARY 2007 TO FEBRUARY 2007
Third Floor Restaurant & Bar – Kuala Lumpur, Malaysia

As a student of the Diploma in Culinary Arts at Taylor’s College School of Hospitality & Tourism, I was given the opportunity to attend a 3-month industrial training placement as required by the syllabus. From 1st January 2007 to 31st March 2007, I was a trainee at Third Floor Restaurant & Bar. For three months, I worked through the many departments of the establishment from the Food & Beverage section to the kitchen.

Third Floor Restaurant & Bar is located at Level 3R of JW Marriott Hotel in Jalan Bukit Bintang. Helmed by Executive Chef Ken Hoh, this modern contemporary French and Asian fusion restaurant is one of the best restaurants in Malaysia, trailing only Lafite of Shang-ri La Hotel. It is an independent gourmet establishment opened since 2001 and one of the few to offer Degustation Menu or the Chef’s Tasting Menu. Most astonishing of all, it is the only restaurant in the history of the Malaysia Tatler’s Best Restaurant guide to receive a perfect ten score for food and service.

During my training stint at the restaurant, I began as an F & B staff under the guidance of Assistant Restaurant Managers, Mr. Mohd. Ariff Salim and Mr. Aaron Teh. I had the opportunity to experience the service industry through the eyes of a fine dining establishment. I also did functions for Louis Vuitton, Fendi, Melium Group, Mauboussin and Dom Perignon while I trained at this prestigious restaurant.

As a kitchen commis trainee, I worked under Executive Chef Ken Hoh and his skilful array of talented and kind staff members. They all taught me all the important skills and knowledge I should acquire to become a successful chef in the future. They treated me like one of their staff members and never doubt of sharing their knowledge to me. Indeed, I am very proud to have done my industrial training at this restaurant which ought to be the very best in the world.

------------------------------------------------------------------------------------------------------------------------------------------------

INTERVIEWER, OCTOBER 2001
Tourism Malaysia – Kuching International Airport, Malaysia

At the Kuching International Airport, I worked part-time as an Interviewer for Tourism Malaysia. My job required me to put forward a questionnaire to all travellers at the departure lounge of the airport. The purpose of the interview was to acquire the travellers' travelling and spending habit as well as to obtain all the important information as to why Kuching was their chosen destination. Besides that, I was also given the authority to present travellers with gifts and souvenirs that included postcards, brooches and other memorabilias that signified Malaysia and Sarawak as a tourist and cultural haven. The job was only for a period of two weeks.

------------------------------------------------------------------------------------------------------------------------------------------------

ADMINISTRATIVE ASSISTANT, DECEMBER 1999 TO MARCH 2000
Lim Choon Kee Money Lender – Miri, Malaysia

During my time at this company, I was the Personal Assistant to the General Manager of the company. I was in-charge of handling all new applications for money lending from the clients. Besides that, I was also given the authority to issue money to the clients when all applications have been filtered, certified and agreed by the General Manager. At the end of the month, I was also responsible for withdrawing money out from the clients' bank accounts and also to draw out personal income statements for each of the clients.


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

BACCALAUREAT PROFESSIONNEL RESTAURATION – CUISINE (DIPLOMA IN CULINARY ARTS), APRIL 2008
Academie de Toulouse, France and Taylor’s College School of Hospitality & Tourism, Malaysia
 Marc Combes Award for Top Student
 Les Palmes Du Directeur Award – Very Honourable Pass with Congratulations From The Jury

INTERNATIONAL SCIENCE FOUNDATION CERTIFICATE, JUNE 2004
University of Hertfordshire, England
 University Prize for Outstanding Achievement

SIJIL PELAJARAN MALAYSIA (MALAYSIAN CERTIFICATE OF EDUCATION), DECEMBER 1999
SMB St. Joseph, Malaysia


4. Computer Skills - CV/Resume Part 4 [Mandatory]
 Work well with MS Office (Word, Excel, PowerPoint and FrontPage)
 Work well with Adobe Photoshop
5. Other Skills - CV/Resume Part 5 [Optional]
Taylor’s College School of Hospitality & Tourism, Malaysia
 OVERALL LEADER, Earth360: A Culinary Journey (DC24 Food Promotion) – FEBRUARY 2008
 ORGANISING COMMITTEE, Open Day – DECEMBER 2006

Food Hotel Malaysia 2007
 COMMIS FOR CHEF MOHD. SABRI ABDUL GHAFAR, Culinaire Malaysia – AUGUST 2007

SMB St. Joseph, Malaysia
 SECTION LEADER FOR PERCUSSION, School Band – JANUARY 1998 TO DECEMBER 1999
 SECRETARY, Computer Club – JANUARY 1998 TO DECEMBER 1999
 LEADER, School Magazine’s Advertising Committee – JANUARY 1998 TO DECEMBER 1998
 COMMITTEE MEMBER, Literary & Debating Society – JANUARY 1998 TO DECEMBER 1998
 MEMBER, Interact Club – JANUARY 1995 TO DECEMBER 1999
6. Additional Information - CV/Resume Part 6 [Optional]
Awards and Honours:

Academie de Toulouse, France and Taylor’s College School of Hospitality & Tourism, Malaysia
 MARC COMBES AWARD FOR TOP STUDENT, APRIL 2008
 LES PALMES DU DIRECTEUR AWARD, APRIL 2008
 BEST OVERALL STUDENT FOR TERM 5, DECEMBER 2007
 BEST OVERALL STUDENT FOR TERM 3, JANUARY 2007
 BEST OVERALL STUDENT FOR TERM 2, OCTOBER 2006

University of Hertfordshire, England
 UNIVERSITY PRIZE FOR OUTSTANDING ACHIEVEMENT, JUNE 2004

SMB St. Joseph, Malaysia
 THIRD PLACE FOR ACADEMIC EXCELLENCE IN MALAY LANGUAGE, DECEMBER 1999
 THIRD PLACE FOR ACADEMIC EXCELLENCE IN ARTS, DECEMBER 1998
 CHAMPION FOR CHORAL SPEAKING COMPETITION, AUGUST 1998


 

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Catering, Kitchen, Retail, Media, Experience in Fine Dining/Banquet/Event Management
CV/Resume ID no.: 79522

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