ASYIDIQ AZLAN
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with MALAY&ASIAN cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Head Chef
SBCD ( HYUNDAI INNOVATION CENTER)
01.2023 - 04.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Junior Sous Chef
HOLIDAY INN ATRIUM SINGAPORE
07.2017 - 03.2018
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
CHEF DE PARTIE (HALAL CHEF)
Orchid Country Club
12.2015 - 06.2017
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
COOKS
GENTING HOTEL JURONG
12.2013 - 12.2015
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
COOKS
FINE PALATE RESTAURANT
01.2011 - 11.2013
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
N-LEVEL
WOOGROVE SECONDARY SCHOOL
Woodlands, Singapore12.2010
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Culinary expertise
- Waste Reduction
- Food Safety Regulations
- Kitchen Operations
- Menu Supervision
- Special Event Catering
- Regulatory Compliance
- Banquets and catering
- Cost Reduction
- Food presentation
Certification
- FSS-FRC-3004-1.1 FOOD SAFETY AND HYGIENE-3 AT EDUQUEST INTERNATIONAL INSTITUTE PTE.LTD (27 SEP 2023)
- FSS-FBP-2042-1.1UNDERSTAND HALAL FOOD REQUIREMENTS AT WAREES HALAL LIMITED (23 MAY 2019)
- PI-ES-102E-1 APPLY WORKPLACE SAFETY AND HEALTH IN CONTRUCTION SITES AT EVERSAFE ACADENY PTE.LTD
- TM-RM-101C-1 WORK SAFELY AT RESORT WORLD AT SENTOSA PTE.LTD (4 MAY 2015)
Timeline
Head Chef
SBCD ( HYUNDAI INNOVATION CENTER)
01.2023 - 04.2024
Junior Sous Chef
HOLIDAY INN ATRIUM SINGAPORE
07.2017 - 03.2018
CHEF DE PARTIE (HALAL CHEF)
Orchid Country Club
12.2015 - 06.2017
COOKS
GENTING HOTEL JURONG
12.2013 - 12.2015
COOKS
FINE PALATE RESTAURANT
01.2011 - 11.2013
N-LEVEL
WOOGROVE SECONDARY SCHOOL
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