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Summary

I seek to establish a career, which will provide with the opportunity to exercise my abilities and expertise to their advantage. Confident and positive attitude, contribute idea, share skill to creating a good result in kitchen brigade. A team player with friendly and trustworthy disposition who is always customer focused and believes that every meal should be an occasion. As someone who possesses real passion for great food and a refusal to accept it. Ability to serve as a role model to junior staff by demonstrating appropriate behavior toward all work related matters by having extensive supervisory. experience in a reputable establishment and able to florist in a busy fast paced environment, able to maintain the highest culinary standard even when under severe pressure. Always try to do the best and no fear to take any challenge and willing to learn something new, modern to make a good performance’s, experience’s and successfull carrier. Presently looking for a suitable position with an ambious exciting and expanding company.

My detail

Full name: ABDUL GANI BIN HALPIN

Address: Kg sendil petagas 88200, kota kinabalu, Sabah, Malaysia.

Martial status: married 

Age: 36 (2018)

Height: 161 cm

Gender: male

Weight: 85kg

Date of birth: 15th may 1982 .

Place of birth: hospital besar tawau.

Eye color: black.

Hair color: black

Identification card number: 820515-12-5755 (malaysian latest id) 

Blood type: O .

Epf number: 61493498.

Socso number:V064955559A

Contact number(+60)199915061

Email address: [email protected]

Account detail

Banking name: Malayan banking berhad.

Account number: 160-148-912-213

 My Family

Rosnah binti gani (wife)37

Mohd asmad (son) 18year

Wan ayunie (daughter) 17year

Abdul majid (son) 13year

Abdul maidie (son) 10 year

Mohd ferhan (son) 7 year

[email protected] mia (daughter) 5 year

Sofea airah ( daughters) 2year

Halpin bin bara (father)

Norsia binti abdullah (mother)

Work experience

2016-09Present

JR SOUS CHEF

Le meridean hotel kota kinabalu

• ~Reporting to the chef de cuisine

• ~Look over cold kitchen and hot kitchen department.

• ~Managing of 17 staff in the section

• ~Preparing, cooking meal for buffet and ala carte

• ~Daily documentation job done of food monitoring, Haccp, ordering, hygiene and task table.

• ~To assist chef de cuisine on daily task

• ~insure buffet line are following the standard given by company.

• ~Responsible to trained staff.

2016-032016-08

COMMIS CHEF

Little italy pasta and pizza corner

• ~Reporting to the head chef

• ~Responsibility for doing some mise en plus and cooking for ala carte meal.

• ~Responsibility to ensure cleanlines are in a standart operation.

• ~Ensure to complete all daily task with a junior level.

2015-012016-02

HEAD CHEF

Great delight restaurant

• ~Reporting to the owner.

• ~Responsible for taking care of the restaurant business.

• ~Responsible for doing marketing, menu, promotion, documentation task

• ~Report for montly summary businesses analysis.

• ~Cooking

• ~Responsible for train the staff as per standart operation.

• ~Dealing with supplier for latest market price.

• ~Ensure all customer are satisfied with there meal.

• ~Ensure good margin for business operation.

• ~Hire and interview a new candidate.

2010-102014-11

CHEF DE PARTIE

SUTERA HARBOUR RESORT

• ~Assist in manage a daily operation, coordinated food producon, create and those some ideas to make new menu with chef de cuisine.

• ~Parcipate in actual food preparation, production food, consistently high quality of prepared, cooking, taste, and presentation, expedite during peak meal period as needed.

• ~Control food cost, parcipate and assisting in training kitchen sta on the proper method of food preparation and monitoring food storage, wasted and left over food.

• ~Report any diculty or problem to the chef or executive chef.

• ~Observed sta engaged in portioning, preparing, and garnishing foods.

• ~Cook and directly supervise the cooking of items that require skillfull preparation.

• ~Responsible for monthly food task inventory list.

2010-012010-10

SOUS CHEF

LUNNA ROSSA RESTAURANT

• ~Assist and support the 0wner in daily routine operation and tasks

• ~Ensure that customers are served well and satisfied

• ~Create and Help with the planning of menus or meals

• ~Maintain high food quality and presentation

• ~Supervise the preparation and service of food

• ~Train and oversee kitchen workforce on recipe procedures, preparation and

cleaning duesties

• ~Assist to the sales and manager to make promotion and advertisement

• ~Monitor food expenditure

• ~Perform product inventory

• ~Assist the cooks on the preparation, cooking and presentation

• ~Report task and any diculty to the owner.

2008-042009-12

SOUS CHEF

TUARAN BEACH RESORT

• ~Constantly evaluating meals and food product to ensure that the highest quality standards are maintained.

 ~Cooking and serving attrative meals made to individual requirements.

• ~Demonstrating cooking techniques and the correct use of equipment to staff.

• ~Overseeing the work of junior staff to ensure that all duties are required to standard of preparation.

• ~Making sure that food production are storage in a properly correct temp.

• ~Ensuring that all administrative process are followed and recorded as required.

• ~Carrying out regular temperature check on fridges, freezers and food storage areas.

• ~Maintaining a safe kitchen area and hygienic working environment.

2007-012008-03

SOUS CHEF

THE MEDITERRANEAN RESTAURANT

• ~Provided guidance and support to all kitchen staff.

• ~Ensured that all food served is arranged properly and meet high quality standards.

• ~Ensured that all kitchen work is completed within the timelines chef intruction.

• Gave instructions to cooking workers on fine points of cooking

• ~Maintained hygiene standards of kitchen and equipment

• ~Direct reported to the chef and give instruction to kitchen staff in their individual tasks.

• ~Ensured food preparation procedures quality, uniformity and accurateness are following to the standard given by chef.

• ~Reviewed delivered product and ensured appropriate storage

• ~Observed employees engaged in portioning, preparing, and garnishing foods

• ~Ensured the defined methods of cooking and garnishing

2006-012006-12

DEMI CHEF

ATMOSPHERE RESTAURANT

• ~ Responbility for doing some mise en plus and cooking ala carte.

• ~Responsible for handle kitchen cleanlines.

• ~Responsbility for doing some buthery

• ~Reporting to sous chef. 

1998-032006-01

COMMIS CHEF

SUTERA HARBOUR RESORT

• ~ Responsible for doing mise en plus

• ~ Reporting to the chef de partie

• ~Responsibility for check all delivering stuff from purchasing

• ~Responsibility for the cleanlines.

Education

1995-011997-12

PMR

SMK SANZAC KOTA KINABALU SABAH.

Ending of form 3

ACHIEVEMENTS

 • Joining the team for 12 award, hospitality Asia platinum award(HAPA) 2005– 2006 for EXCELLENT BEST 5 STAR RESORT at sutera harbour resort and 2016-2018 at Lemeridian hotel. 

• Successfull PRE-OPENING team of the magelan sutera on 1999.

• Complete the service of distinction training, create a memorable experience for customer.

• Nominated for best employer performance 2001

• Food handling course complete with dewan bandaraya kota kinabalu.

• SHR signature program customer care complete on 11 & 12 nov 2013.

AREA OF INTERESTED

MAIN KITCHEN (HOT PRODUCTION, FINE DINING) 

GARDE MANGER

EXPECTED SALARY

RM4500.00 

REFERENCE

1. CHEF WAHAB (HEAD CHEF AT THE GLASS GRILL CAFE)suria sabah 7th floor,  kota kinabalu SABAH MALAYSIA. +60107638583

2. chef suradi surip(executive chef)

+60 12 874 4243

3. chef raja mustafa( exe sous chef pasific sutera harbour)

 0178139800

0123387275

Available to work

Notice in 1 month period.