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  • 017-2022480

SHAMSURI ABD MAJID

Career Objectives

Talented and experienced Head Chef trained and studied in preparing and servicing the preparation of foods of all types.   Adept at managing all food-related personnel and activity in the hospitality field in the best ways to cook, design and present foodstuff.

Referees

Work History

Feb 2006Present

Sous Chef

LE MERIDIEN KUALA LUMPUR

2 Jalan Stesen Sentral

  • fully in-charge of the kitchen operation.
  • responsible for a menu planning, costing, food ordering, training, cleanliness and hygiene of the kitchen.
  • directly report to the Executive Chef.
20042005

Senior Chef De Partie

LE MERIDIEN KUALA LUMPUR

2 Jalan Stesen Sentral

  • to assists sous chef to prepare daily buffet and function order.
  • to prepare Malay ala-carte order for coffee house, serving the hotel coffee house, buffet, special occasions such as a private function, convention and the visiting of Ministry outside catering.
  • to prepare market list for ktichen
20032004

Senior Chef De Partie

HILTON KUALA LUMPUR

2, Jalan Barat, Seksyen 52, Petaling Jaya

  • to assist sous chef to prepare daily buffet and function order.
  • to prepare Malay ala-carte order for coffee house, special occasions such as private function, convention and the visiting of Ministry outside catering.
  • to prepare market list for ktichen.


20022003

Senior Chef De Partie

GRAND PLAZA PARKROYAL KL HOTEL


  • to assist sous chef to prepare daily buffet and function order.
  • to prepare Malay ala-carte order for coffee house, serving the hotel coffee house, buffet, special occasions and conventions.
  • to prepare market list for ktichen.
20012002

Head Chef

FUZIONS SPORTS BAR

Jalsn Bukit Bintang

  • check the quality of raw or cooked food products to ensure that standards are met.
  • monitor sanitation practices to ensure that employees follow standards and regulations.
  • check the quality and quantity of received products.
  • instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • order or requisition food or order supplies needed to ensure efficient operation.
  • supervise or coordinate activities of cooks or workers engaged in food preparation.
  • inspect supplies, equipment, or work areas to ensure conformance to established standards.
20002001

Senior Chef De Partie

MINT HOTEL / TWELVE SI RIGHT WAVES SDN BHD
  • to assist sous chef to prepare daily buffet and function order
  • to prepare Malay ala-carte order for coffee house, serving the hotel coffee house, buffet, special occasions and convention.
  • to prepare market list for kitchen.
19921994

Malay Chef

ISTANA BAITUR RIDHWAAN

Beribi, Brunei Darussalam

  • keeping the kitchen environment safe and hygiene.
  • assisting the head chef when it comes to writing menus and creating new recipes.
  • being in charge of the purchasing and storage of food.
  • fully in-charge of the kitchen operation.
  • responsible for a menu planning, costing, food, ordering, training, cleanliness and hygiene of the kitchen.
  • being  in charge of the kitchen when the head chef is not around.

Referees

Hj Budiman Bistari

Executive Sous Chef

Le Meridien Hotel

Contact No. 012-2068315