Azlin Bin Osman

Hospitality and Food & Beverage professional with more than 20 years of hands-on experience across hotel operations, resort management, food & beverage operations, front office, housekeeping, security, stewarding, banquet operations, sales, kitchen management, and pre-opening hospitality projects. Possesses strong operational leadership experience in hotels, resorts, restaurants, cafés, banquet operations, and large-scale hospitality environments. Experienced in managing daily operations, guest satisfaction, manpower coordination, SOP implementation, hygiene compliance, food costing, operational planning, and service quality improvement.

Extensive operational exposure across Malaysia, Brunei, Indonesia, and Southeast Asian hospitality environments involving international guests, multicultural teams, VIP functions, and high-volume operations. Known for hands-on leadership, operational discipline, team development, problem-solving ability, and commitment towards service excellence and sustainable operational performance.

Hospitality & F&B Operations - Quest Hotel Port Dickson - Port Dickson

(2024-01 - 2026-03)

• Involved in hotel pre-opening and operational preparation activities
• Coordinated food & beverage operations, buffet setup, and kitchen supervision
• Assisted in operational planning, manpower coordination, and service quality improvement
• Supported cross-department hotel operations including banquet, service, and guest operations
• Assisted operational coordination involving Front Office, Housekeeping, Stewarding, and Security departments

Executive Sous Chef / Senior Sous Chef - Thistle Port Dickson Resort / Guoman Port Dickson - Port Dickson

(2000-01 - 2020-12)

• Managed large-scale kitchen and buffet operations for hotel guests, banquet events, and MICE functions
• Coordinated with Front Office, Housekeeping, Stewarding, Security, and Service teams to ensure smooth hotel operations
• Supervised food quality, hygiene compliance, operational standards, and manpower planning
• Involved in staff training, SOP implementation, event coordination, and operational leadership
• Supported hotel operational activities involving VIP events and international guests
• Participated in hospitality operational coordination and guest service management

Head Chef - Cempaka Schools

(2011-01 - 2011-12)

• Led kitchen operation and food preparation standards
• Maintained hygiene, food safety, and operational efficiency
• Supervised kitchen staff and daily operational coordination

Commis / Kitchen Team - Sheraton Penang - Penang

(1990-01 - 1999-12)

• Built strong foundation in international hotel operations and culinary standards
• Gained exposure to professional hospitality service, kitchen systems, and operational discipline

Diploma - Hospitality Management