Syahirudin Md Ali
Summary
A professional seasoned Chef with a proven track record of more than a decade in the food and beverage industry, had worked under various well known chefs and restaurants, I excel in kitchen management and fostering team collaboration. My expertise in menu development and cost management has significantly reduced food waste, while my leadership has nurtured a creative and efficient kitchen environment. Skilled in culinary arts and vendor relations, I consistently enhance dining experiences and operational excellence.
Overview
5
5
years of professional experience
Work History
Head Chef
Stella Seaside Lounge
09.2023 - 04.2024
- Optimized menu designs to manage food expenses effectively.
- 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.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Hired, managed, and trained kitchen staff.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Part Time Chef
Katrina Group
Singapore
07.2023 - 09.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Ensured inventory levels remained adequate by timely restocking.
Senior Sous Chef
Ps Cafe
Singapore
12.2022 - 05.2023
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
Head Chef
Coriander Leaf
Singapore
04.2020 - 12.2022
- 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.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- 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.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
Senior Sous Chef
Jimmy Monkey
Singapore
01.2019 - 04.2020
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Education
Health And Fitness
American College of Sports And Medicine
SingaporeHygiene Officer For Food And Beverage Establishmen
At Sunrice Culinary
Singapore Basic Food Hygiene Level 3
Eduquest
SingaporeBasic Food Hygiene Level 2
Eduquest
SingaporeBasic Food Hygiene Level 1
Eduquest
SingaporeAl Junied Islamic School
2001
Wak Tanjong Islamic School
Singapore1996
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Waste reduction
- Culinary expertise
- Food safety regulations
- Kitchen operations
- Special event catering
- Regulatory compliance
- Cost management
- Seasonal menu planning
- Process improvements
- Fine-dining expertise
- Workflow optimization
- Sanitation standards
- Allergy awareness
- Purchasing
- Regional cuisine expertise
- Grilling
- Cost control and budgeting
- Ingredient sourcing
- Inventory rotation
- Equipment maintenance
- Sustainable practices
- Resource management
- Employee Development
- Networking Proficiency
- Supplier Relationship Building
- Employee Performance Review
- Cost Management Skills
- Data-Driven Forecasting
- Signature dish creation
- Team Collaboration
- Purchasing management
- Nutritional advice
- Menu pricing
- Food science
Languages
English
Bilingual or Proficient (C2)
Malay
Bilingual or Proficient (C2)
Timeline
Head Chef
Stella Seaside Lounge
09.2023 - 04.2024
Part Time Chef
Katrina Group
07.2023 - 09.2023
Senior Sous Chef
Ps Cafe
12.2022 - 05.2023
Head Chef
Coriander Leaf
04.2020 - 12.2022
Senior Sous Chef
Jimmy Monkey
01.2019 - 04.2020
Health And Fitness
American College of Sports And Medicine
Hygiene Officer For Food And Beverage Establishmen
At Sunrice Culinary
Basic Food Hygiene Level 3
Eduquest
Basic Food Hygiene Level 2
Eduquest
Basic Food Hygiene Level 1
Eduquest
Al Junied Islamic School
Wak Tanjong Islamic School