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Murs Resume 2011
- 1. murs cv 2011<br />To continue to develop my career within respected international standard hospitality groups, with the aim of becoming the Executive Chef of a luxury Hotels.<br />My philosophy of leadership is to surround myself with good people who have ability, judgement and knowledge but above all, a passion for service.<br />To give real service you must add something which cannot be bought or measured with money, and that is sincerity and integrity.<br />Preferred Position<br />Sous Chef Banquet Western Banquet Kitchen<br />Sous Chef Fine Dining <br />Sous Chef All Day Dining<br />Personal Details<br />Name<br />Mursyidy bin Saipuddin<br />Date of Birth<br />22 Dec. 1976<br />Nationality<br />Malaysian<br />Age<br />35 Years<br /> Marital Status<br />Married with 2 Children<br />Nric No<br />761222-12-5519<br />Telephone No<br />+6017-2387833/+6012-2395869<br />Email <br />mursyidy.saipuddin@yahoo.com<br />Epf No<br />61277234<br />Socso No<br />A8649215V<br />Income Tax No<br />SG 10935054050<br />Height/Weight<br />169 cm / 78 kg<br />Private Address<br />26, Jalan Megah 9, Taman Megah Cheras, Batu 10, 43200 Cheras, Selangor, Malaysia.<br />Permanent Address<br />10,Jalan Kesuma 6/1g, Bandar Tasik Kesuma, Jalan Beranang, 43700 Beranang,Selangor, Malaysia<br />Or <br />4B018,Block 3, Lorong 32E, Taman Puteri Indah, 90000 Sandakan, Sabah, Malaysia.<br />Business Contact Address<br />The Westin Kuala Lumpur<br />199, Jalan Bukit Bintang, 55100 Kuala Lumpur<br />+ 603-27318333 Ext 8563/8040<br />http://www.westin.com/kualalumpur<br />Date Joined<br />1 December 2009<br />Position<br />Junior Sous Chef<br />Department<br />All Day Dining Kitchen & Overlooked Alfresco Dining.<br />Sport, Activities, Interests<br />Cooking, Travelling, Surfing Internet, Gym, Outdoor Activities and Businesses.<br />Languages<br />English and Bahasa Malaysia<br />Availability and Preferences<br />Available with No Restrictions and 1 遜 Month Notices<br />Expected Salary<br />RM 5000.00<br />Career Achievements & Awards<br />- Certificate of Appreciation Awarded for Success of Defense Services Asia 1998<br />- Certificate of Appreciation Awarded for Success of Commonwealth Games -1999<br />- Certificate of Appreciation Awarded for Success of APEC -1999<br />- Certificate of Appreciation Awarded for Success of World Cup Golf -1999<br />- Certificate of Appreciation Awarded for Successfully Completing 1st Year of Service - 2001<br />- Certificate of Appreciation Awarded for Best Attendance January-June - 2002<br />- Certificate of Appreciation Awarded for Successfully Completing 2nd year of Service - 2002<br />- Certificate of Recognition Awarded for Successfully Opening of Putrajaya Shangri-La Hotel - 2003<br />- Certificate of Appreciation Awarded for Customer Delight Team July - 2003<br />- Certificate of Achievement Awarded for Perfect Attendance - 2005<br />- Certificate of Achievement Awarded for Perfect Attendance -2006<br />Participate in the following<br />- Young Chef Challenge 2004 - Certificate<br />- Culinaire Malaysia 2005 - Certificate<br />- Culinaire Malaysia 2005 Diploma Certificate<br />Professional strengths and special skills<br />Over 13 years of experiences in establishments that includes a world-class hotel.<br />Experienced in creating innovative menus, inventories, food costing, and managing of supplies. <br />Ability to drive and motivate a large team to developed themselves and the business.<br />Knowledge of Halal Food.<br />Knowledge of HACCP, Starwood Hygiene Standard & FSMS.<br />Experienced in Innovative Banquet & Outside Catering. <br />Fine Dining up to date trend.<br />Pre-opening experienced in 5 Star Hotel.<br />Cooking Skill<br />European Cuisine, Mediterranean Cuisine, South American Cuisine, Middle Eastern Cuisine, Basic Malaysian Cuisine, Trans-Ethnic and Fusion Cuisine.<br />Reference Contacts (Name, Position, Company, Contact No.<br />Reference No 1.<br />Mr. David King<br />Director of Kitchen<br />The Westin Kuala Lumpur.<br />+6012-2355108<br />Reference No 2.<br /> Mr. Leu Wai Leong<br /> Banquet Chef De Cuisine<br /> MGM Grand Hotel & Casino Macau.<br /> +8536 234 7012<br />Reference No 3.<br /> Mr. Rudy Junaidie<br /> Assistant Director Kitchen<br /> The Westin Kuala Lumpur.<br /> +6016-663 6126<br />Reference No 4.<br /> Mr. Wee Chee Kiang<br /> Sous Chef All Day Dining Kitchen.<br /> The Westin Kuala Lumpur.<br /> +6012-201 0057<br />Reference No 5.<br /> Mr. Nik Rahman<br /> Sous Chef Prego/Italian<br /> The Westin Kuala Lumpur.<br /> +6012-294 9649<br />Reference No 6.<br /> Mr. Azri<br />Chef De Cuisine<br /> Double Tree by Hilton Kuala Lumpur<br />+6019 -301 0252<br />Training and Courses attended:<br />- Successful Transition to Supervisor (S.T.T.S) The Westin Kuala Lumpur.<br />- Starwood Cares Leadership University (S.C.L.U) - The Westin Kuala Lumpur.<br />- Building World Class Brand/Brand Immersion - The Westin Kuala Lumpur.<br />- Associate Success Profile Programmed - The Westin Kuala Lumpur.<br />- Food Handling Courses Training - The Westin Kuala Lumpur.<br />- Customer Delight Programmed Putrajaya Shangri- La.<br />- Starwood Safe Food & Hygiene Standard Training The Westin Kuala Lumpur.<br />- Basic Safety & Food Handling Training The Mines Beach Resort.<br />- Fire Training - The Westin Kuala Lumpur.<br />- Basic Food Hygiene Certificate ~ The Westin Kuala Lumpur.<br />Professional Experience 1<br />Establishment: The Westin Kuala Lumpur<br />City: Kuala Lumpur.<br />Country: Malaysia.<br />Position: Junior Sous Chef All Day Dining <br />From: 1 Dec 2009<br />To: Present<br />Responsibilities and Duties<br />Responsible for organization for Daily Operation including Breakfast Adventure, Buffet Lunch,Hitea,Ala-carte In Room Dining, Restaurant, Pool Side and Executive Club Lounge.<br />Take charge of Restaurant during the Sous Chef is not around.<br />Daily Market ordering through Market Boomer System & Check EAM.<br />Delegate task for the associates.<br />Determine how food should be presented, and create decorative food displays.<br />Create Ala-Carte, Set and Buffet Menu for Any Private Functions and Restaurant<br />Conducted the training of associates in hygienes, cooking theory and etc.<br />Monthly Inventory.<br />Supporting Sous Chef in menu planning and kitchen operation.<br />Set up standard recipes with food cost.<br />Attending Daily Chef Morning Briefing and Event order Meeting.<br />Also overlooked Daily Breakfast and Evening Cocktail at Executive Club Lounge.<br />Professional Experience 2<br />Establishment: Chef Wolfgang Catering/Auspicious Concept Sdn Bhd<br />City: Shah Alam, Selangor.<br />Country: Malaysia.<br />Position: Chef De Partie Main Kitchen<br />From: Oct 2008<br />To: 30 Nov 2009<br />Responsibilities and Duties<br />Responsible for organization of all outside Catering Function including Seminar Meeting,Wedding,Western Set, Buffet, Malay Set, Wine Tasting and Etc. <br />Fully incharge in Hot Kitchen Department.<br />Daily Market ordering <br />Delegate task for the associates.<br />Determine how food should be presented, and create decorative food displays.<br />Supporting Sous Chef in menu planning and kitchen operation.<br />Set up standard recipes with food cost.<br />Take charge of kitchen during the Sous Chef is not around.<br />Organize man power for the kitchen.<br />Professional Experience 3<br />Establishment: The Westin Kuala Lumpur Hotel <br />City: Kuala Lumpur.<br />Country: Malaysia.<br />Position: Jr.Sous Chef Main Kitchen<br />From: Oct 2003<br />To: March 2008<br />Responsibilities and Duties<br />Responsible for organization of all Banquet Function including Seminar Meeting, Wedding, Western Set, Malay Set, Wine Tasting and Etc.<br />Maintained and managed food costs in line with budget. <br />Create Banquet menu and special request for Client when Banquet Chef not around.<br />Daily Market ordering in Win check System.<br />Delegate task for the associates.<br />Determine how food should be presented, and create decorative food displays.<br />Conduct training on kitchen knowledge and food hygiene.<br />Supporting Sous Chef in menu planning and kitchen operation.<br />Set up standard recipes with food cost.<br />Take charge of kitchen during the Sous Chef is not around.<br />Organize man power for the kitchen.<br />As Chef De Partie in Main Kitchen, my duty is basically overlook all Western cuisine for Banquet.<br />Handling breakfast, lunch, dinner and all concern in banquet function. <br />Daily market ordering purchase and checking on all mise-en-place in kitchen, quality as well quantity of production through out of the day. <br />Also menu planning and costing of all the recipe of Western Set menu, Buffet, theme party, ala-carte, hi-tea, coffee break, breakfast etc.<br />Conducting the training of associates in hygienes, cooking theory and practical as well set-up of banquet function.<br />Professional Experience 4<br />Establishment: Putrajaya Shangri-La Hotel<br />City: Putrajaya<br />Country: Malaysia.<br />Position: Commis 1 Main Kitchen, Mediterranean Restaurant.<br />From: Jan 2003<br />To: Oct 2003<br />Responsibilities and Duties<br />-Pre-opening Team, responsible for organization all areas of 2 F&B Outlets.<br />-Working at Azur Restaurant (Mediterranean Fine Dining).<br />-Daily market ordering purchase and checking on all mise en place in Kitchen<br />-Checking quality and quantity for Production through out of the day.<br />- Working on Split Shift daily.<br />Professional Experience 5<br />Establishment: Sunway Lagoon Resort Hotel & Spa<br />City: Bandar Sunway, Petaling Jaya.<br />Country: Malaysia.<br />Position: Commis 1 Main Kitchen.<br />From: Aug 2000<br />To: Oct 2003<br />Responsibilities and Duties<br />Joined Sunway Hotel as a Commis 2 in Western Banquet Kitchen (Main Kitchen) for 12 months and was promoted to Commis 1 in Western Banquet Kitchen. <br />My duty basically supply western food in Daily operational in Banquet and outlet concern. <br />Daily market ordering purchase and checking all mise-en-place in kitchen, quality as well quantity of production through out of the day. <br />We also doing Outside Catering Services at Sunway Lagoon Theme Park like Family Day, BBQ, etc.<br />Professional Experience 6<br />Establishment: The Mines Beach Resort & Spa<br />City: Sri Kembangan, Selangor.<br />Country: Malaysia.<br />Position: Commis 2 Main Kitchen.<br />From: June 1997<br />To: Aug 2000<br />Responsibilities and Duties<br />Responsible for organization of all Banquet Function including Seminar Meeting, Wedding, Western Set, Malay Set, Wine Tasting and Etc.<br />Working at main kitchen included coffee house, basically we are working at overall kitchen preparation mise-en place for ala-carte, banquet function and pool side snack dishes and also outside catering.<br />