Muhammad Cairel Bin Razali
Singapore
Overview
4
4
years of professional experience
Work History
Research and Development Trainee
Nestle Research And Development
Lausanne, Switzerland
08.2024 - Current
- Conducted extensive industry research and competitor analysis, leading to strategic product positioning within the market.
- Managed multiple simultaneous projects effectively, prioritizing tasks based on deadlines and resource availability.
- Developed comprehensive reports on research findings, significantly contributing to informed decision-making by management.
- Supported senior researchers with experimental design, ensuring accurate results through meticulous attention to detail.
- Optimized laboratory procedures by implementing Lean methodologies for increased productivity.
Chef De Partie
The Black Hole Group
Singapore
08.2022 - 08.2023
- Prepped daily menu items to quickly deliver upon request.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw cleanliness of each station in kitchen.
- Developed unique menu items and plating presentations.
- Ordered food items for upcoming events per sous chef request.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
Cook
Raffles Hotel - Bar & Biliard Room
Singapore
04.2022 - 07.2022
- Osteria BBR by Alain Ducasse
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared food items in compliance with recipes and portioning control guidelines.
- 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.
Cooking Intern
Resorts World Sentosa
Singapore
01.2021 - 07.2021
- 1 Michelin Star , Table 65
- Optimized ingredient usage, reducing waste while still producing high-quality dishes.
- Refined time-management skills, consistently meeting deadlines even under pressure during busy shifts.
- Assisted with inventory management, helping to minimize waste and control costs.
- Elevated overall kitchen performance through active participation in ongoing training sessions and workshops focused on culinary best practices.
Education
Master of Science - Culinary Leadership And Innovation
Institute Paul Bocuse
06.2025
Bachelor of Arts - Restaurant And Culinary Management
Institute Paul Bocuse
11.2022
Skills
- Innovation development
- Laboratory skills
- Research methodologies
- Customer focus
Timeline
Research and Development Trainee
Nestle Research And Development
08.2024 - Current
Chef De Partie
The Black Hole Group
08.2022 - 08.2023
Cook
Raffles Hotel - Bar & Biliard Room
04.2022 - 07.2022
Cooking Intern
Resorts World Sentosa
01.2021 - 07.2021
Bachelor of Arts - Restaurant And Culinary Management
Institute Paul Bocuse
Master of Science - Culinary Leadership And Innovation
Institute Paul Bocuse