Mohd Uma Mohammedun

Dynamic culinary professional with a decade of experience managing high-volume kitchen operations. Seeking to leverage expertise in menu engineering, sustainable sourcing, and waste reduction to increase profitability as an Executive Chef in a fast-paced environment

Executive chef - Hotel Grand Continental - Kuala Terengganu

(2025-06)

• Menu & Culinary Development: Designing innovative, profitable, and seasonal menus, including recipe creation and plate presentation.
• Operational Management: Running daily kitchen operations, maintaining equipment, and ensuring strict adherence to health and safety regulations (HACCP/FDA).
• Financial Performance: Managing food costs, budgeting, inventory, and vendor relationships to maximize profitability.
• Staff Leadership: Hiring, mentoring, scheduling, and training the culinary team (sous chefs, line cooks) to maintain high standards.
• Quality Control: Supervising food preparation to ensure consistency and high quality, as well as managing guest feedback

Head chef - The Orchard Wellness & Health Resort - Alor gajah, Melaka

(2017-10 - 2025-06)

• Menu & Culinary Development: Designing innovative menus, setting prices, and testing new recipes to match current culinary trends.
• Kitchen Operations Management: Supervising day-to-day food preparation, service quality, and consistency.
• Team Leadership: Hiring, training, mentoring, and scheduling kitchen personnel to ensure high performance.
• Financial Control: Managing food costs, inventory levels, supplier relationships, and reducing wastage to maximize profitability.
• Safety & Compliance: Ensuring adherence to health, safety, and sanitation regulations (e.g., HACCP)

Jr. Sous Chef - Belum Rainforrest Resort - Gerik, Perak

(2016-06 - 2017-09)

• Kitchen Management: Directly supervising junior cooks and staff, managing shift operations, and leading service during busy periods.
• Food Quality & Preparation: Overseeing food prep areas to ensure high-quality, consistent dishes, and maintaining strict food health and safety standards.
• Menu & Inventory: Assisting with menu development, testing new dishes, and managing inventory, including ordering supplies.
• Training & Mentoring: Coaching commis and demi chefs to improve skills and ensuring team productivity.
• Operational Support: Ensuring cleaning schedules, temperature checks, and equipment maintenance are completed

Sous chef - Sari Pacifica Resort - Mersing, Johor

(2016-02 - 2016-05)

• Kitchen Operations: Supervising the kitchen brigade, overseeing food prep, and ensuring timely service.
• Leadership & Training: Hiring, mentoring, and scheduling kitchen staff.
• Menu & Quality Control: Assisting with menu development, creating specials, and conducting final plate checks.
• Inventory & Costs: Managing stock levels, ordering supplies from vendors, and reducing waste.
• Safety & Sanitation: Enforcing health regulations and keeping equipment functional

Cook - Sribima Offshore Catering - Kemamanm Terengganu

(2015-06 - 2015-12)

• Food Preparation: Washing, chopping, slicing, and measuring ingredients; preparing components for dishes.
• Cooking: Operating grills, broilers, ovens, and fryers to cook food to order.
• Station Management: Setting up, stocking, and organizing workstations with necessary tools and ingredients.
• Sanitation & Safety: Cleaning and sanitizing work areas, utensils, and equipment; ensuring compliance with food safety regulations and storage temperatures.
• Quality Control: Ensuring food is served in appropriate portions and at the correct temperature.
• Collaboration: Working with team members to deliver food promptly.

Sous Chef - Lanjut Golden Beach & Golf Resort - Rompin, Pahang

(2012-02 - 2015-05)

• Kitchen Operations: Supervising the kitchen brigade, overseeing food prep, and ensuring timely service.
• Leadership & Training: Hiring, mentoring, and scheduling kitchen staff.
• Menu & Quality Control: Assisting with menu development, creating specials, and conducting final plate checks.
• Inventory & Costs: Managing stock levels, ordering supplies from vendors, and reducing waste.
• Safety & Sanitation: Enforcing health regulations and keeping equipment functional

Demi Chef de partie - Hotel Pantai Puteri - Melaka

(2011-11 - 2012-01)

• Food Preparation & Service: Prepare, cook, and present high-quality dishes.
• Section Maintenance: Ensure the station is organized, clean, and well-managed.
• Support & Supervision: Assist the Chef de Partie with inventory checks, ordering, and training Commis Chefs or apprentices.
• Quality Control: Adhere to recipe specifications and maintain portion control.
• Safety Compliance: Ensure strict adherence to food safety, sanitation, and hygiene regulations

Commis 1 - Swiss Garden Resort & Spa - Kuantan pahang

(2010-09 - 2011-11)

• Culinary Production: Prepare, cook, and garnish food items according to established recipes, standards, and plating techniques.
• Station Management: Manage daily, independent operations of a specific kitchen station
• Safety & Hygiene: Ensure strict adherence to food safety, hygiene, and Halal standards (e.g., HACCP), including proper food storage and labeling.
• Stock Control: Maintain inventory, monitor ingredient stocks, and assist with ordering, following FIFO (First-In-First-Out) methods.
• Team Support: Assist senior chefs in high-production tasks, train Commis 2 and 3, and help with special event setups.
• Cleaning & Maintenance: Keep workstation, equipment, and utensils clean and organized.

Kitchen Helper - Sempurna Resort - Kuantan pahang

(2009-09 - 2010-09)

• Food Prep: Assisting with washing, peeling, chopping, and mixing ingredients.
• Cleaning: Washing dishes, utensils, kitchen equipment, and cleaning work areas, floors, and storage areas.
• Stocking: Unloading, organizing, and restocking food items and kitchen supplies.
• Safety & Sanitation: Adhering to food safety guidelines and ensuring waste is properly disposed of.
• Support: Assisting chefs and cooks with meal service and supporting front-of-house staff as needed

Asst. Baker - Pekanria Cake House - Pekan Pahang

(2009-01 - 2009-08)

• Production Assistance: Measuring, sifting, mixing, kneading, and shaping doughs/batters according to recipes.
• Operational Support: Operating, cleaning, and maintaining baking equipment like ovens, proofers, and mixers.
• Quality Control: Monitoring baking times and temperatures to ensure consistency.
• Decorating & Finishing: Applying glazes, icings, and toppings to finished products.
• Sanitation & Safety: Adhering to food hygiene, sanitation, and safety guidelines (e.g., proper storage, cleaning).
• Inventory Management: Assisting with ingredient inventory, restocking, and organizing kitchen supplies.

SKM level 2 culinary - Culinary - Ikip International College (2007-01 - 2008-01)