Muhammad Aliffauzan Alfiqri Osmond
Sous Chef
Manama
Summary
Energetic and enthusiastic individual who thrives on challenges and achieving personal goals. Passionate about cooking, driven to work within the kitchen, embracing pressure and finding satisfaction in the work. Highly motivated to continuously learn new cooking techniques and explore new flavors.
Overview
9
9
years of professional experience
4
4
years of post-secondary education
Work History
SOUS CHEF
KAYA LOUNGE & RESTAURANT
Manama, Bahrain
02.2024 - Current
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Developed unique menu items and plating presentations.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
CHEF DE PARTIE
BAKE MY DAY DUTCH BAKERY
Dubai, United Arab Emirates
09.2022 - 01.2024
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Maintained well-organized mise en place to keep work consistent.
DEMI CHEF
JAPANESE REIF KUSHIYAKI
Dubai, United Arab Emirates
05.2021 - 09.2022
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
COMMIS CHEF
JAPANESE REIF KUSHIYAKI
Dubai, United Arab Emirates
05.2020 - 05.2021
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
COMMIS CHEF
ALICE LOUNGE & RESTAURANT
, United Arab Emirates
06.2019 - 05.2020
COMMIS 1ST
Dubai International Hotel
Dubai
09.2017 - 07.2019
DEMI CHEF
MORINGA RESTAURANT
Bali, Northern
12.2015 - 05.2016
Education
Associate Degree in Food Preparation -
05.2011 - 09.2015
Skills
Maintaining consistency
Accomplishments
- Pasta Challenge - Silver Medal, Food Hotel & Tourism Salon Culinaire, Indonesia
- Pasta Challenge - Bronze Medal, Food Hotel & Tourism Salon Culinaire, Indonesia
- Fish Tabasco Challenge - Diplome, Food Hotel & Tourism Salon Culinaire, Indonesia
- Fish & Seafood Practical Cookery by Mitras - Bronze, Gulfood Salon Culinaire, United Arab Emirates
Timeline
SOUS CHEF - KAYA LOUNGE & RESTAURANT
02.2024 - Current
CHEF DE PARTIE - BAKE MY DAY DUTCH BAKERY
09.2022 - 01.2024
DEMI CHEF - JAPANESE REIF KUSHIYAKI
05.2021 - 09.2022
COMMIS CHEF - JAPANESE REIF KUSHIYAKI
05.2020 - 05.2021
COMMIS CHEF - ALICE LOUNGE & RESTAURANT
06.2019 - 05.2020
COMMIS 1ST - Dubai International Hotel
09.2017 - 07.2019
DEMI CHEF - MORINGA RESTAURANT
12.2015 - 05.2016
AKPAR NHI - Associate Degree in Food Preparation,
05.2011 - 09.2015
Languages
English
Intermediate (B1)
Interests
Gaming
Software
Ms Excel
Ms Outlook
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