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  • 18-1-10 Indah Mas Apt Jln Ikan Emas, Km 6 Jln Cheras 56100 Kuala Lumpur 
  • 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.

Work experience

Aug 2016Present

Head Chef

MAS AWANA SERVICES SDN BHD

Bandar Baru Salak Tinggi Business Park

  • Control and direct the food preparation process and any other relative activities.
  • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
  • Approve and “polish” dishes before they reach the customer.
  • Plan orders of equipment or ingredients according to identified shortages.
  • Arrange for repairs when necessary.
  • Remedy any problems or defects.
  • Be fully in charge of hiring, managing and training kitchen staff.
  • Oversee the work of subordinates.
  • Estimate staff’s workload and compensations.
  • Maintain records of payroll and attendance.
  • Comply with nutrition and sanitation regulations and safety standards.
  • Foster a climate of cooperation and respect between co-workers.
Feb 20062016

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.