Muhammad Noor

I am writing to express my interest in becoming staff either in any assigned position. Willing to learn and to get good knowledge person, I'm very serious my description to approved I can do a job to responsibility. Never give up for good competitor working place and human being life. I can do job with under pressure and as a teamwork. I able working split shift and long hours.

Sous Chef at WESTIN (LANGKAWI MALAYSIA) (2023-01 – Present)

• Expertise Provides Food Western, Chinese, Thailand and Indian food and manage the Official Ceremony, a private, a la carte
• Providing Food Dinner, Cooking Class And Functions
• Manage 5 employees and a la carte Dinner and function
• Cooking class for guest in house
• Create menus and all raw goods orders

Chef de Partie / Demi Chef at Four Seasons Resort Langkawi (2008 – 2023)

Started as demi chef, got offer as chef de Partie at 1, was started in main kitchen for 2 year and move to grilled Restaurant for 2 year and now management transfer into Ikan-Ikan Restaurant Malaysian Authentic until now, got more knowledge and development training when working in Four Seasons Resort.

• Done supervision of entire kitchen operations under the direction of manager
• Responsible for maintaining all company documentation forms and files
• Helped the chef for hiring, training, and termination of kitchen employees
• Responsible for following the State, Federal, Tribal and Local laws
• Find out needs for specific procedures, assigned departments and administer written policies
• Performed various other duties as assigned
• Prepare Standard operation procedure, policy training and monitoring outlet
• Responsible for creating new menu
• For each menu item kitchen protocols were set up
• Responsible for creating various new items as needed
• Doing outlet quality control report
• Training new outlet to be development
• Cost and controller each outlet management
• Operation outlet quality control

Commis 1 / Demi Chef at Nikko Hotel Kuala Lumpur (1999 – 2007)

Worked as commis 1 to demi chef for 7 years in Coffee House

Commis 2 / Commis 1 at Renaissance Hotel (1996 – 1999)

Worked as commis 2 until got promoted as commis 1 for more than 3 years in VOGUE restaurant (Coffee House)

Commis 2 at SYUEN HOTEL (1995 – 1997)

Started working as commis 2 at SYUEN HOTEL (Syuen Darby Club) for more than 2 years in Syuen Darby restaurant (Coffee House)

PMR – Sek Menengah Tun Perak

Vocational Certificate in Culinary – Sek Men Vokasional Kuala Kangsa Perak

Hotel Management in Hotel Management – INTSTITUT PENGURUSAN PERHOTELAN (NPC) PERBADANAN PRODUKTIVITI NEGERI