Culinary Arts, Food Photography, Fine dining,
Shahrunizam Mahphoz
HEAD CHEF
Dubai
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
17
17
years of professional experience
5
5
years of post-secondary education
Work History
Head Chef
Yolk'd
Dubai
12.2022 - 09.2023
- Obtained fresh, local ingredients to lower grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned promotional menu additions based on seasonal pricing and product availability.
Restaurant Owner
Sri Ledang Briyani Dam & Catering
Kuala Lumpur
02.2010 - 07.2022
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
Catering Chef
TH Global Services Sdn Bhd
Mecca
09.2010 - 09.2010
- Cook for Malaysian Pilgrims volume of 10,000 PAX during Hajj Season.
- Cooked for large groups of people and managing various types of food for large events.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature and quantity.
Head Chef
Golden Dragon Food Ltd
Liverpool
03.2009 - 06.2009
- Obtained fresh, local ingredients to lower grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Create Chinese Oriental Frozen Products for retailers, wholesalers.
Head Chef
Buddliea Malay Restaurant, Novas Scarman Group
liverpool
10.2008 - 03.2009
- Planned promotional menu additions based on seasonal pricing and product availability.
- Created recipes and prepared advanced dishes.
- Modernized work processes to reduce guest wait times and boost daily output.
Chef De Partie
The Restaurant Bar & Grill Liverpool
liverpool
03.2007 - 06.2008
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
Education
Vocational Certificate - A Level - Bakery & Confectionery
Kuala Kangsar Technical School
Perak, Malaysia 01.1998 - 11.1999
Diploma In Culinary Arts - Faculty Hotel & Tourism
Mara University of Technology
Malaysia 06.2000 - 01.2004
Certificate - Food Handling Course By Ministry of Health
Food Studio Consultancy
Malaysia 05.2017 - 05.2017
Skills
Signature dish creation
undefinedInterests
Timeline
Head Chef
Yolk'd
12.2022 - 09.2023
Certificate - Food Handling Course By Ministry of Health
Food Studio Consultancy
05.2017 - 05.2017
Catering Chef
TH Global Services Sdn Bhd
09.2010 - 09.2010
Restaurant Owner
Sri Ledang Briyani Dam & Catering
02.2010 - 07.2022
Head Chef
Golden Dragon Food Ltd
03.2009 - 06.2009
Head Chef
Buddliea Malay Restaurant, Novas Scarman Group
10.2008 - 03.2009
Chef De Partie
The Restaurant Bar & Grill Liverpool
03.2007 - 06.2008
Diploma In Culinary Arts - Faculty Hotel & Tourism
Mara University of Technology
06.2000 - 01.2004
Vocational Certificate - A Level - Bakery & Confectionery
Kuala Kangsar Technical School
01.1998 - 11.1999
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