SeeRESUME

PERSONAL DETAILS

Full Name : SHAIFFUL ANUAR BIN MOHD SALLEH

Mobile Number : +60 19-203 7322 / +60 11-3787 3045
Email       : [email protected]
Residential Address : C-01-08, Block C, Sri Jati Apartment, Jalan Wawasan 5/3,
Pusat Bandar Puchong, 47100 Puchong, Selangor D.E.,
Malaysia.
Permanent Address : Block 10 Lot 12, Lorong Rajawali 14, Taman Rajawali,
          Batu 7, Jalan Airport, 90000 Sandakan, Sabah, Malaysia.
Age         : 44 Years Old
Date of Birth   : 24 May 1978
th

Place of Birth : Tawau, Sabah, Malaysia.

NRIC Number : 780524-12-5155
Race        : Javanese
Nationality : Malaysian
Marital Status : Married

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EDUCATION BACKGROUND

College : KFC Training Institute Kuala Lumpur, Malaysia

Period : 1996 - 1998 
Certificate : Professional Cert. Diploma In Restaurant Hospitality
Management.

High School : SMK Taman Fajar Sandakan, Sabah, Malaysia.

Period : 1994 - 1995
Certificate : Malaysia Certificate of Education (SPM) - Grade 1/23
Aggt.

Secondary School : SM Sung Siew Sandakan, Sabah, Malaysia.

Period : 1991 - 1993
Certificate : Lower Secondary Assessment (PMR) - Passed

Primary School : SK Kuala Suan Lamba Sandakan, Sabah, Malaysia.

Period : 1985 - 1990
Certificate : Primary School Assessment Test (UPSR) – Passed

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CURRENT JOB

1) Company :   Four Points By Sheraton Hotel Desaru, Johor

Period :   April 2022 – Current
Position :   Executive Chef
Level   :   Excom
Monthly Salary :   MYR 10,000.00
Job Task :
 Operations - Manage all functions of the Food Production and Stewarding
Operations to achieve the optimum departmental profit and
optimum quality level of food production and sanitation.
- Create new dishes and products and writes standard recipes.
- Develops with the Food and Beverage Manager popular menus
offering guests value for money in accordance with Hotel’s
guidelines.
- Set Food Productions and Stewarding goals and develops
strategies, procedures and policies.
- To updates with the developments of food trends worldwide and
makes appropriate suggestion to the General Manager.

 Supervision - Develops with the Training Manager training plans, develops

training material in accordance with Hotel’s guidelines and
implements training plans for the Food Production employees and
other Food and Beverage employees.
- Control and analyses, on an on-going basis, the level of sales,
costs, quality and presentation of food product, guest satisfaction
and others.
- Monitors local competitors and compare their operation with the
hotel Food and Beverage operation.
- To ensure high culinary and services as well as culinary standards
in all restaurants and kitchen of the group; spot check and approve
requisition of food related items.
- Being approachable and interact freely among team members and
other employees within the organization.

 Complaint
Management - To interact with guest in order to obtain first and experience
reports on service as well as culinary standards.
- Attend and manage the guest complaints and follow-up with the
team members on the action plans in resolving the issues.

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WORKING EXPERIENCES

1) Company :   Concorde Hotel Kuala Lumpur, Malaysia

Period :   April 2020 – May 2021
Position :   Malay Chef
Level   :   Contract Chef
Monthly Salary :   MYR 5,500.00
Job Task :
 Head of Banquet and Malay kitchen.
 To prepare Halal menu and cook all Halal meals as per menu.
 Prepare authentic Malay food ingredients, cook and arrange prepared food as
per the approved menu.
 Perform daily routine tasks independently with assistants
 Control cost by minimizing spoilage, waste and exercising portion control.
 Handle kitchen equipment, utensils, crockery, cutlery and furniture in a proper
manner and clean them after use.
 Follow established procedures and kitchen hygiene rules as specified HACCP
Standard.
 Undertake any other ad-hoc duties.

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2) Company : Self Employee
Period :   May 2018 – 2020
Position :   Freelance Executive Chef and Hospitality Advisor
Level   :   Freelance
Monthly Salary :   MYR 5,000.00 – 15,000.00 (Not Fixed)
Job Task :
 Business Plans - Cash flow analysis, budgeting and startup planning.
 Restaurant and Kitchen Design - Proper layout and equipment selection.
 Maintenance Schedules - Protect of the owner investment, to take care all of the
equipment.
 Efficiency Expert - All phases of not wasting time and money.
 Menu Specialists - Selection, design, implementation, proper pricing and costing.
 Menu Implementation - Standardize recipes, training of dining room and kitchen staff.
 Systems Layout and Training - Every aspect from cleaning to guest services.
 Receiving and Inventory Implementation - To accept products and accountability.
 Marketing / Sales / Advertising - Promotion, press and beyond.
 Customer Awareness - Instill pride of customer service in all staff.
 Sanitation - Clean facilities and safe food preparation and service.
 Cost Controls :
- To control the costs through purchasing, pricing and waste prevention.
- Planning for the future, expansion, moving, exit strategies and selling assets.
 Job Description, Employee Manual Book and Operation Procedure - Loss and fire
prevention, food safety & hygiene procedure, food handling course and emergency
planning.
 Staff Training (Front and Back of House) - To train staff to be efficient and professional.
 Reporting duty to Property Owner.

Site Project  :   1. Restaurant Serai Glo Damansara

              :   2. Borenos Fried Chicken Kota Kinabalu
              :   3. Aifa Hotel Labuan
              :   4. Muslim Kitchen, Equatorial Hotel Penang
              :   5. VOK Cafe Kota Kinabalu
              :   6. Club360 Setia Ecohill Semenyih

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3) Company : YY Restaurant & Bistro Beaufort, Malaysia (Opening Team)
Period : August 2016 - March 2018
Position : Executive Chef Cum Head Of Operation
Level   : Head Of Department (Senior Manager)
Monthly Salary : MYR 9,500.00 (With Allowance)
Reason For Leaving : End of working contract.
Job Task :
 Business Plans - Cash flow analysis, budgeting and startup planning.
 Restaurant and Kitchen Design - Proper layout and equipment selection.
 Maintenance Schedules - Protect of the owner investment, to take care all of the
equipment.
 Efficiency Expert - All phases of not wasting time and money.
 Menu Specialists - Selection, design, implementation, proper pricing and costing.
 Menu Implementation - Standardize recipes, training of dining room and kitchen staff.
 Systems Layout and Training - Every aspect from cleaning to guest services.
 Receiving and Inventory Implementation - To accept products and accountability.
 Marketing / Sales / Advertising - Promotion, press and beyond.
 Customer Awareness - Instill pride of customer service in all staff.
 Sanitation - Clean facilities and safe food preparation and service.
 Cost Controls :
- To control the costs through purchasing, pricing and waste prevention.
- Planning for the future, expansion, moving, exit strategies and selling assets.
 Job Description, Employee Manual Book and Operation Procedure - Loss and fire
prevention, food safety & hygiene procedure, food handling course and emergency
planning.
 Staff Training (Front and Back of House) - To train staff to be efficient and professional.
 Reporting duty to Property Owner.

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4) Company : Avangio Hotel Managed By ACCOR Kota Kinabalu,
Malaysia (Opening Team)
Period : June 2014 - August 2016
Position : Executive Chef Cum Head Of Operation
Level   : Head Of Department (Senior Manager)
Monthly Salary : MYR 11,500.00 (With Allowance)
Reason For Leaving : Looking for more experience at another level of management
skills.
Job Task :
 To provide leadership to all the staff of the kitchen, either directly or through the Sous
Chef and Chef de Partie.
 Ensuring the training and development of staff, providing input for performance,
appraisals, and disciplinary action, according to the values and guidelines of ACCOR
standard.
 Ensure consistent food preparation and the highest caliber of food presentation, taking
advantage of all opportunities to improve upon both, and ensuring communication to the
kitchen staff.
 Recruit, train and develop all kitchen employees.
 Strong and effective communication with all departments specifically Restaurants,
Banquets, and Catering.
 Ensure cleanliness and hygiene is maintained in the various kitchen areas including
refrigerators and storerooms and that food products are rotated to ensure high standards
of HACCP system.
 Ensure refrigerators and storerooms are organized and maintained in the various kitchen
areas on a daily basis and that all food products are stored in accordance with provincial
regulations.
 Supervise and participate in the production and plating of all food service areas. - To
maintain the best quality food style possible.
 Provide input for menus creating, developing, and recommending recipes for the use of
other staff.
 To create a consistent and quality food product.
 Order an inventory of food products for the preparation and operation, of an efficiently
run kitchen.
 Assist and coach in the organization of other staff to reduce the workload or meet the
deadlines of the department.
 Ensure food is stored in appropriate containers, labeled, and rotated to ensure high
standards of freshness, minimizing waste and maximizing quality.
 Create, implement and maintain department objectives and ensure they are met and
exceeded.
 Ensure that the morale of the kitchen staff is maintained by practicing positive strategies
to motivate staff, encourage self-esteem and efficiency.
 Reporting duty to General Manager.

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5) Company : Live Consistent (LICO) Kuala Lumpur, Malaysia.
Period : October 2013 - May 2014
Position : Head Chef
Level   : Head Of Department (Senior Manager)
Monthly Salary : MYR 7,500.00
Reason For Leaving : Get another offer and better salary
Job Task    :
 In-charges for All kitchen under the management of LICO.
 Work with Dietitian and Catering Officer to continually monitor event execution
procedures to ensure quality, consistency, efficiency, productivity and professionalism
are at highest level.
 Conduct hands-on teaching and training in kitchen, working closely with Sous Chef and
all kitchen staff, and also help with food preparation and plating.
 Train and educate staff on new menu items and preparation.
 Work with Operation Manager to develop production to increase efficiency, productivity,
quality and consistency in kitchen.
 Review a event menu with Sous Chef to discuss all details of events including menu,
presentation and staff assignments.
 Be involved in all Food Tasting, to executing tasting, reviewing and monitoring tasting
executed by Sous Chef. Also track photos and tasting notes.
 Ensure to practice company culture and protect assets of the property.
 Maintain professional appearance and behavior when in contact with Guests.
 Ensure follow the company policies, procedures at training manuals and employee
handbook. 
 Reporting duty to Group Operation Manager.

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6) Company : Dariah Management Consultant (DAMAC) Services,
Abu Dhabi, U.A.E (Opening Team)
Period : September 2011 - August 2013
Position : Regional Executive Chef
Level   :  Head Of Department (Senior Manager)
Monthly Salary : USD 9,500.00
Reason For Leaving : End of working contract and Visa.
Job Task :
 Head of Culinary Department for region of U.A.E, Turkey, Kazakhstan, Turkmenistan,
Uzbekistan and Russia.
 To setup and manage the opening kitchen and teams recruitment for new opening
branch / property managed by DAMAC services.
 Creating a specific responsibilities to key management personnel to staff work under the
direction of Director Of Culinary, include Executive Chef, Executive Sous Chef, Chef
De Cuisine, Executive Pastry Chef, Sous Chef, Head Baker and all staff.
 Supervised the weekly schedule for every kitchen prepared by Chef De Cuisine or
Executive Sous Chef or Executive Pastry Chef or Sous Chef.
 To accountable for the food cost and inventory level by Executive Chef is followed
company budget.
 Investigates and reports any discrepancies immediately.
 Ensure the food quality and food portion followed the standard specification.
 Ensure F&B Manager informed about any staffing needs and updates the report.
 Meet daily with the Executive Chef, Executive Sous Chef, Chef De Cuisine, Executive
Pastry Chef, Sous Chef to discuss regarding the forecast, food production, staff schedule
and updates.
 Participates in daily F&B Manager briefing and also F&B department weekly meeting
and ensure F&B Manager informed of any problems or issues that are affecting to the
operation. 
 Communicate daily with Restaurant Manager in order to verify guests’ food acceptance
and special requests. 
 Communicate any shortages or last minute changes. 
 Set-up and maintain a training program for all new and parmenant staff with emphasis on
their specific jobs and in accordance with food promotions, safety rules and regulations.
 Spot-check the breakfast, lunch and dinner buffet.
 Maintain the cleanliness of all food preparation area, and conducts Food Hygiene
inspection in conjunction with F&B Manager.
 To involved in any new opening properties of company.
 Reporting duty to Regional General Manager.

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7) Company : Ramada Resort and Spa Camakila Bali, Indonesia
Period : January 2010 – July 2011
Position : Executive Chef
Level                :  Head Of Department (Senior Manager)
Monthly Salary : USD 7,000.00
Reason For Leaving : End of visa and working contract.
Job Task :
 To help set and uphold standards of food production. 
 Competent in managing the entire kitchen operations such as training, costing and stock
ordering. 
 To investigate food production problem with a view of taking whatever corrective action
necessary in conjunction with management and with approval of the management. 
 To assist with the planning and design of the menus. 
 To check quality delivered by both suppliers and by kitchen to ensure standards are
maintained. 
 To schedule working hours of all kitchen staffs, taking into consideration volume of
expected business while being aware of labor costs. 
 Participate in stock rotation, delivery and requisitioning of stock in order to ensure cost
effectiveness is achieve. 
 To ensure smooth running of operations.
 Standardize recipes and techniques to ensure consistency in quality, taste and
presentation.
 Work closely with all departments to ensure kitchen related activities to be carried out. 
 Work closely with Cost Controller, Service Manager Restaurant, Executive Chef and
management on the development of food control procedures. 
 Strong monitoring in all costs related in order to maximize the profitability. 
 Estimate food consumption pattern to determine on the requisition of sufficient food
supplies to minimize unnecessary wastage and spoilage. 
 Approve the requisition of equipment to enhance the work quality in the kitchen. 
 Ensure proper operation/maintenance among the staff. 
 Coordinate with Human Resources Department in recruitment, performance review,
training and development among the staff. 
 Preparation of duty roster to ensure smooth operations yet meet the goal of labor cost. 
 Assign specific duties to all employees under his supervision and instruct them in their
works. 
 Ensure proper safety, cleanliness and sanitation in the kitchen.
 Reporting duty to hotel General Manager.

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8) Company : Swiss Garden Inn Waterfront Sandakan, Malaysia
Period : July 2009 - January 2010
Position : Head Chef (Coffee House, Banquet and Western Kitchen)
Level   :  Section Head (Management)
Monthly Salary : MYR 6,000.00
Reason For Leaving : End working contract.
Job Task :
 To supervise the weekly working schedule and cleaning duties and day off.
 To accountable for the achievement of company budgets regarding food cost and
inventory levels.
 Investigates and reports any discrepancies immediately.
 Ensure the food quality and portion are control under specification.
 Brief and discuss with all staff regarding the operation, daily schedule and update
information of any problems or issue are affect to daily operation.
 Communicate any shortage or last minute changes.
 Set-up and maintain the training program for all staff with emphasis specific job in
accordance with food safety rules and regulations.
 Attend meeting, training activities, course and all other related work activities and
perform related duties as required.
 Reporting duty to General Manager.

9) Company : Columbia Asia Hospital Taiping, Malaysia (Opening Team)

Period : May 2008 - July 2009
Position : Kitchen Manager
Level   :  Department Head (Management)
Monthly Salary : MYR 4,500.00
Reason For Leaving :  Get offer at my hometown.
Job Task :
 In charges for Columbia cafe kitchen and main kitchen.
 To handle and manage the kitchen in order for it to run systematically. 
 To maintain the good condition of the kitchen. 
 Ensure all wet and dry stocks are enough at all time and monitor the stock ordering by
Sous Chef and Kitchen Supervisor.
 Arrange and assign duty roaster for the kitchens staff appropriately. 
 To do a food tasting for each and every new dishes that been proposed into the menu and
promotion. 

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  Plan and set the menu for any function that will be held in that cafe, patients meals and
also for the staff canteen meals.
 To train any new staff in relation to the method of handling the cooking utensils.
 Reporting duty to Operation Manager.

10) Company : Prince Court Medical Centre Kuala Lumpur,

Malaysia (Opening Team)
Period   : August 2006 - May 2008
Position : Junior Chef (Raw, Cook & Production Kitchen)
Level :  Section Leader (Junior Management)
Monthly Salary :  MYR 3,000.00
Reason For Leaving :  Looking for a more experience and better salary.
Job Task :
 To assist Senior Sous Chef in handling to any function and manage the kitchen, and
ensure the kitchen operation running in good condition all the time. 
 To do food tasting for every each banquet event. 
 To plan and set new rotation menu for staff canteen. 
 To train and monitor a new staff and trainee students the method of handling the cooking
utensils and equipment.
 To ensure staff are followed standard of procedure and recipe to prepared and cooking all
dishes, according to HACCP system SOP.
 Reporting duty to Executive Chef.

11) Company : Holiday Villa Hotel and Spa Subang, Malaysia.

Period : October 2004 - August 2006
Position : Sr. Chef De Partie (Malay Banquet Kitchen)
Level : Rank & File
Monthly Salary : MYR 2,400.00
Reason For Leaving :  Looking for a better salary and experience.
Job Task :
 Assist a Malay Chef to lead and monitor staff in banquet kitchen.
 To check and ensure all mise-en-place is ready for the next day use.
 To assist Malay Chef for menu planning and costing.
 To ensure all dishes served to the buffet in good quality and taste.
 Arrange and assign duty roaster for all staff appropriately.
 To lead in cooking and preparation all dishes.
 Reporting duty to Executive Chef.

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12) Company : King Park Hotel Tawau, Malaysia
Period : July 2003 - October 2004
Position : Sr. Chef De Partie (Main Kitchen)
Level : Rank & File
Monthly Salary : MYR 1,800.00
Reason For Leaving :  Looking for a better salary and experience.
Job Task :
 In-charge for a Malay cuisine preparations and cooking.
 To construct a proper duty roster for banquet kitchen staff.
 Planning a new menu for promotion, festival event and function.
 To do ordering for banquet event and determine the food cost in banquet kitchen.
 Reporting duty to Head Chef.

13) Company : Duchess Of Kent Hospital Sandakan, Malaysia

Period : May 2001 - June 2003
Position : Kitchen Supervisor (Therapeutic Diet)
Monthly Salary : MYR 1,700.00
Reason For Leaving :  Looking for a better salary and experience.
Job Task :
 Assist Dietitian Officer in creating proper menu for patients according to their need and
condition.
 To planning a new menu every 3 month by followed the Therapeutic Diet SOP.
 To monitor and check that the patient was given the correct meals according to their plan
diet.
 To monitor Commis Cook in preparing the special diet menu.
 Reporting duty to Senior Dietitian Officer.

14) Company : Residence Hotel Kuala Lumpur, Malaysia

      : Grace Residence Lahad Datu, Malaysia (Opening Team)
Period   : June 1998 - April 2001
Position : Commis II -Demi Chef (Main & Banquet Kitchen)
Level :  Rank & File

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Monthly Salary  :  MYR 1,400.00
Reason For Leaving :  Looking for more experience and salary.
Job Task :
 To monitor and cooking dishes for banquet event, breakfast and buffet.
 To lead for the commis cook in mise-en-place preparation.
 To order and check the raw materials quality received from suppliers.
 Reporting duty to Executive Chef.

SKILLS

Advanced
 Menu Planning
 Kitchen System Management
 Food Costing
 Store Training And Rating
 Staff Rating and Management
 Menu Engineering
 Food Safety and Hygiene
 HACCP System
 Opening Team (Hotels & Restaurants)
 Kitchen Equipment and Utensils Handing
 Halal Management

Intermediate
 Joint Commision International (JCI)
 ÙCulinary Kitchen Consultant
 Food and Beverages Operation
 F&B Management


Basic
 Sales and Marketing
 F&B Operation and Management

LANGUAGES

 Malay
- Spoken = Mother Tongue / Written = Excellent
 English
- Spoken = Fluent / Written = Good

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  Indonesian
- Spoken = Good / Written = Good
 Brunei
- Spoken = Good / Written = Good
 Russian
- Spoken = Good / Writen =  -

ADDITIONAL INFO

Expected Salary    : USD 7,500.00 - 12,000.00 (Negotiable)

Date To Start Working : As Soon As Possible

OTHER INFORMATION

Career Objectives :
 To managed and supervise teams and departments in control and running smoothly.

Personal Strengths :
 Leadership charisma
 Dynamic team player
 Sense of responsibility
 Creative and resourceful
 Can work with people at all level

ADDITIONAL INTIMATIONS / ACHIEVEMENT

 Guest Chef for cooking demonstration at Sabah Hospitality and Food International
Exhibition 2012 in Sabah Trade Centre, Malaysia.
 Culinary Advisor for Cosmopoint College Kota Kinabalu, Malaysia (2014-2106)
 3 Place Cooking Competition at Sabah Food Fair (2019)
rd

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REFERENCES

1) Name    : Mr. Erwin Junior Bohum

Company    : Accor Management Group (Malaysia, Indonesia, Singapore)
Position       : General Manager
Company    : +62 81-6134 8309

2) Name    : Mr. Jamal Abdul Manaf

Company    : Live Consistent Sdn. Bhd. Kuala Lumpur, Malaysia.
Position       : Director Of Operation
Company    : +60 19-250 3643

3) Name    : Chef Azram Rizal

Company    : Holiday Villa Hotel Subang, Malaysia.
Position       : Executive Chef
Company    : +60 12-620 2749

4) Name    : Mr. Wan Enderi

Company    : Avangio Hotel Managed By ACCOR Kota Kinabalu, Malaysia.
Position       : General Manager
Company    : +60 12-655 4164

5) Name    : Mr. Ziad Abu Trabeh

Company    : Dariah Management (Hotel & Hospitality) Consultant Abu Dhabi, U.A.E.
Position       : Regional General Manager
Company    : +97 15-0446 6097

6) Name    : Mr. Muftharozi A.

Company    : Ramada Resort & Spa Camakila Bali, Indonesia.
Position       : Food And Beverages Director

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Company    : +62 81-3302 53443

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