Azli Bin Abu Hussin

pastry cook

Nationality

Malaysian

Current location

Ireland

Work category

Hotel and Catering

Education

Diploma

I'm working serounding area in the kitchen such starter,main kitchen and pastry department.If in the kitchen is saparate such a section, i'm is speciallys in pastry & bakery department.You should take me as worker because i have qualification about cookery and also have a lot exsperince as a world wide foods variaties.

Azli Bin Abu Hussin's Professional Experience

2008 - Present

pastry cook

 Assisting in the safe production and monitoring of starter, main course and dessert meals.
 Ensure that food storage and preparation of food meet the temperature guidelines as well as record food temperature.
 Assistance in ensuring foods is prepared as close as possible to service times.
 Responsible for all culinary dishes that are prepared in my section.
 Manage and deliver the production needs of my section to the required standard.
 Manage time through effective planning of work, maintaining a high level of productivity.

Key Skills
chef baker
1993 - 2009

bakery kitchen

Azli Bin Abu Hussin
No 25 Jln BPP 8/3,
Pusat Bandar Putra Permai,
43300 Seri Kembangan,
Selangor Darul Ehsan.
Malaysia.
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To whom it may concern,

Chef for a high class established where my experience and culinary specialties will be utilized in preparing a wide range of international cuisine. After having seen and heard numerous good reviews about the food and service at your company, I am very eager to be considering for the position, and I believe that I have the qualifications and skills needed to be a top candidate.

Having works for many years in this field, studied culinary arts, I am willing and able to step up to the next level. I’m writing this cover letter to let you know that I am well-qualified to become one of the business partner.

If I can provide you with any further information on my background and qualification, please let me know and here I enclose my CV. I look forward to hear good news from you soon. Thank you for your consideration and I am very appreciating that.


Thank You,
Azli Bin Abu Hussin





























AZLI BIN ABU HUSSIN

Phone: (+0060132853066-Mobile) , (+0060389414651-Home)
E-mail : ayiena_7781@hotmail.com.
No 25 Jln BPP 8/3, Pusat bandar putra permai,43300 Seri kembangan, Selangor Darul Ehsan, Malaysia.
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QUALIFICATIONS - Proven ability to produce quickly under pressure, without sacrificing quality
- Basic mastery of cooking philosophy and technique
- Full range of managerial skills
- Understanding of all key health and sanitation concern.
- Enthusiastic, creative team player with strong problem solving
- Cooperative and willing to assist others
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EXPERIENCE
starting, sandwich, lunch and dinner.
CHEF de PARTIE Mary Anns Restaurant & Bar, Castletownshend, Skibbereen, Co. Cork. Ireland.
(salad, sandwich & pastry) (2008-Agust 2009)
 Assisting in the safe production and monitoring of starter, main course and dessert meals.
 Ensure that food storage and preparation of food meet the temperature guidelines as well as record food temperature.
 Assistance in ensuring foods is prepared as close as possible to service times.
 Responsible for all culinary dishes that are prepared in my section.
 Manage and deliver the production needs of my section to the required standard.
 Manage time through effective planning of work, maintaining a high level of productivity.

SENIOR Lemongrass Restaurant, Drogheda, Co. Louth, Ireland.
CHEF de PARTIE (2006-2008)
 Prepare, cook and serve hot and cold meals, as and when required.
 Provide special dietary requirements where necessary.
 Check the quality of raw and cooked food product to ensure that standard are met

DEMI CHEF de PARTIE Palace of the Golden Horses Hotel, Seri Kembangan, Selangor, Malaysia.
(Pastry Department) (2004-2005)
 Producing baked goods, decorating and plating various pastries and desserts
 Usually meet with the other chefs to plan the menu especially when having any special events
 Set budget for pastry department and order supplies and ingredients
 Help to train commis chefs and oversee other chefs in the station
 Researching and experimenting with new recipes and new concepts.

OPERATION & CHEF Zaz Caterer Enterprise, Serdang, Selangor, Malaysia.
MANAGER (2003-2004)
 Plan, schedule and supervises work of cooking, baking and meat cutting department to assure prompt and efficient preparation of food to meet the menu requirements needs.
 Maintains and evaluates records of production rates, meals served, inventory, ordering and other records used in management of food service operations.
 Requisitions food and supplies needed and examines all food production to determine that amounts are sufficient for the number of persons to be served : makes substitutions if items of the menu are not available in sufficient quantities.
 Gives specific instructions in all areas of food production and generally observed the activities in the kitchen to determine that the food is prepared in a proper manner and that food is not wasted.
 Recommend changes in methods to improve the quality of the food service and the taste of food.
 Assist in the preparation of menus and recommend means of utilizing leftover foods.
 Maintains and reviews sanitation standard for all areas of the kitchen.
 Performs related duties as required.

TRAINEE STUDENT Sheraton Imperial Hotel, Kuala Lumpur, Malaysia.
(Oct 2002- Apr 2003)
Learn how to:
 Demonstrates the use of kitchen manual regarding recipes samples and all preparation methods
 Practice safe and proper use of equipment at all times.
 Practice basic sanitation and stock rotation and refrigerator cleanliness, keep all work areas clean and tidy.
 Demonstrate proper production of food items, working efficiently to achieve maximum productivity. Preparation of cold food items such as vinaigrette, dressings, monitoring taste and visual appearance.
 Label, date, store and rotate all products while maintaining assigned stock levels. Control food items requested, ensuring stock in maintained without over production.
 Attend department morning meetings to review job list for daily food production.
 Cooks or otherwise prepares food according to recipe.
 Cuts, trims and bones meats and poultry for cooking.
 How to use temperature charts.
 Prepare for Banquet functions.

DEMI CHEF DE PARTIE Istana Hotel, Kuala Lumpur, Malaysia
(Pastry & Bakery) (2000-2001)
 Involved in all kind of baking and dessert. Baking concentrates on breads, rolls, muffins and simple cookies. Dessert focuses on cakes, pies, tarts, ice cream, sorbet, creamy dessert and all other confections include pulled sugar creations.
 Create dessert menus from conception through the finished product.
 Meet owner and manager to decide what to put on the menu and then create samples before final decision are made.
 Ordering ingredients, keeping inventory, comparing prices from wholesalers, developing new recipes and providing input on the menu-planning
 Check incoming ingredients, ensures that all merchandise is in accordance with order sheets and receiving records. Control waste and losses and keeps them to a minimum.
 Check daily all storage areas and maintains a high level of hygiene in all areas.
 Ensure correct handling, basic maintenance of machinery and tools in the preparation kitchen.
 Carry out any other reasonable duties and responsibilities as assigned.

1st COMMIS (Bakery) Eastin Hotel, Kuala Lumpur, Malaysia.
(1998-2000)
 Planning any special menu as well as provide the recipes in most cases.
 Placing food orders and necessary kitchen tool orders in order to enable the preparation of the meals.
 Take part in preparing menu items on weekly basis.

2nd COMMIS (Bakery) Nikko Hotel, Kuala Lumpur, Malaysia. (1997-1998)
3rd COMMIS (Coffee House)Crown Princess Hotel, Kuala Lumpur, Malaysia. (1995-1996)
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EDUCATION
DIPLOMA in CULINARY ARTS, Hotel & Tourism Management, MARA University of Technology,
Shah Alam, Selangor, Malaysia.
Graduated in 2004

CERTIFICATE in PASTRY CAKE MAKING, Hotel & Tourism Management, MARA Institute of Technology,
Shah Alam, Selangor, Malaysia.
Graduated in 1997

CERTIFICATE of BASIC COOKING and FOOD HYGIENE, VOCASIONAL Secondary School,
Setapak, Kuala Lumpur, Malaysia.
.

Key Skills
chef baker

Azli Bin Abu Hussin's Education and Qualifications

2004

Diploma - Hotel & Catering

Mara University of Technology