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“Established profession where I can full fill my knowledge, ability and commitment with the
better prospects opportunities for eventual career advancement with my goal is to become
excellenceprofessionalChef’sinculinaryfast growinghospitalityindustry”
(Resume update in April 2016)
MuhammadRazifBin Maarof
CURICULUM VITEA PARTICULARS
Date of Birth:
15 January 1983
Age:
33
Place of Birth:
Baling, Kedah Darul Aman
NRIC:
830115-02-5455
Gander:
Male
Marital Status:
Married with 1 son and 1 daughter
Race:
Malay
Nationality:
Malaysian
Contact no:
+6012- 668 0621(mobile)
Office No:
+04-9591088
Email:
zafflanmaarof@gmail.com
Licence No:
M 314793
Address:
No 35B, Lorong 3 Desa Pahlawan,
Batu 4 Jalan Ampang,
55000 Kuala Lumpur.
Company Address :
THE ANDAMAN
Luxury collection resort Langkawi
Po box 94 jalan teluk datai
0700 pulau Langkawi
Kedah darul aman
Current Salary:
RM 4,900
Expected Salary:
RM 5,900 negotiable
EDUCATION BACKGROUND
2002
Majlis Latihan Vokasional Kebangsaan (MLVK)
Level 1 – Food Preparing Assistant
Level 2 – Food Preparing Assistant
1998
Sek. Men. Keb. Tungku Putra, Baling, Kedah.
Sijil Rendah Pelajaran (PMR)
Grade: 1
2000
Sijil Pelajaran Malaysia (SPM)
Grade: Lulus Kepujian

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OBJECTIVE
As an experienced Chef, I would like to utilize my years of experience and skills such as systematic approach in making any
dish, managerial skills in the field of culinary by giving training to other chefs and cooks. My job would also involve maintaining
the inventory for the food department.
To promote the business I work for, as well as my colleagues and staff to the highest level. Ensuring the customer experience
offered is something which would be both hard to beat in delivery as well as financially profitable.
To always strive to be one step ahead of the competition with the implementation of creative and developed thought processes.
EMPLOYMENT HISTORY
Hotel: THE ANDAMAN
A luxury collection resort
Langkawi
Tepian laut restaurant
Position :Sous Chef @ venue chef at Tepian laut restaurant and poolside kitchen (Western and Malay fine dining)
Year:22 Jan 2014 – 2016
Job Summary:
~ Communicate and reinforce the service vision for the hotel to managers and employees.
~Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences
provided by employees.
~Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well
as from a business perspective.
~ Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
~ Create luxury for the senses by managing the food preparation for a fine dining experience
~ Recruit and select staff.
~ Schedule staff based upon forecasted volumes.
~ Coordinate service with restaurant and banquet operations
~ Participate in the development and implementation of business strategies for the kitchen that are aligned with the company’s
overall mission, vision, values and strategies.
~ Conduct a cooking class to guest.
Achievement:
~ Bring the tepian laut restaurant the highest revenue in Andaman all time.
~archiving hygiene EHC in my kitchen area with 100% cleanness without any mistake
~refresh a lunch more to western cuisine and some local food with more authentic and indigenous presentation

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Hotel: starcruise
SSLR Libra
Resort world berhad
Position :senior Chef de partie(main kitchen, western ,Asian and production )
Year:2013 – 2014
~won 1 silver award and 1 bronze in halal food festival in PICC Penang
Job Summary:
~ Assume full responsibility of kitchen operation and activities.
Assist sous chef and executive Chef,
~monitoring on food hygiene and cleanness, Quality ,food coast and all operation in kitchen area
~ to prepare the dish for buffet act western and Asian
~drill-emergency training in ship.
Achievement:
Won 2 silver and 1 bronze medal in halal food festival in PICC Penang
Hotel: Holiday Inn Kuala Lumpur Glenmerie
Position: juniorsous chef(kites restaurant venue chef )
Year:2012 – 2013
~
Job Summary:
Assume full responsibility of the coffee house kitchen operation and activities.
Assist executive Chef, in managing; participating and coordinating the activities of personnel engaged in the production of all
items listed on the menu include both hot and cold dishes. To ensure that all food prepared and presented coming from the
kitchen is of the highest standard, according to the standards set by the IHG (InterContinental hotel group). Carry out and follow
all directions given from the Chef de Partie and crew members. Ensure the standards of food quality and presentation are met
at all times, whilst reducing wastage and controlling costs.
Achievement:
~ make a New Ala carte menu for Kites launching by new year
~changing a new hi tea menu and buffet layout for hi tea to make it more fresh and new look with a new style
~ changing a buffet dinner to more happening for regular and long stay guesses to make all day was a new great experience
~FSMS and 5 s training
~ Core Value Training in IHG
Hotel: The Royale Bintang Kuala Lumpur, Boustead Hotels and Resorts
Position: Chef de’ Partie (Brasserie Kitchen)
Year: 2009 – 2012

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~Won Bronze Award in Plate Dishes Culinary Malaysia FHM 2011.
Job Summary:
Assume full responsibility of the coffee house kitchen operation and activities.
Assist Sous Chef, in supervising, participating and coordinating the activities of personnel engaged in the production of all items
listed on the menu include both hot and cold dishes. To ensure that all food prepared and presented coming from the kitchen
is of the highest standard, according to the standards set by the Boustead Hotels and Resorts. Carry out and follow all directions
given from the Senior Chef de Partie and Demi Chef. Ensure the standards of food quality and presentation are met at all time s,
whilst reducing wastage and controlling costs.
Achievement:
~Core Value Training Boustead Hotels & Resorts 2012
~Courtesy Campaign Award 2012
~Smiling Campaign Participation2012
~Won Bronze Award in Plate Dishes Culinaire Malaysia FHM 2011.
~Won Diploma Award in Meat/Poultry Main Course Live Cooking in Culinaire Malaysia FHM 2011.
~Participation of Motivational Leadership keys to Workplace Effective.
~Participation of Managing for Results with Supervision Templates for Effectiveness and Efficiency.
~Award of complete course Flush Stress Down The Toilet.
~Participation of Chef’s Association Gathering BBQ Nite 8 August 2009.
~ Participation as one of organizers in KL food festival in Dataran merdeka
Hotel: Pearl International Hotel
Position: Demi Chef de’ Partie(main kitchen western, Japanese and coffeehouse)
Year: 2008 – 2009
Job Summary:
Direct report to Senior Chef de’ Partie Responsibility of the main kitchen centre live operation and activities in controlling,
operating and supervising the complete food preparation and work of all kitchen personnel. Assist to ensure that standards of
food quality and presentation as well as in the staff canteen are met at all times as determined by the standards set by the
Hotel. To keep the food cost and other kitchen related expenses within the guidelines given. To guide, motivate, train and
manage the kitchen staff in order to exceed guest expectations. To be quality driven and critical of all aspects of the kitchen
operation in order to guarantee a high level of creativity and productivity within the organization. Interacts professionally with all
Food and Beverage outlets, as well as liaise with the stewarding and other departments.
Achievement:
~Create new signature dishes for buffet hi tea Japanese Food, have many positive feedback from customers.
~Award achievement development programme for Pearl International Hotel.
~Participation of new set-up Sports Bar opening new outlet.
~Opening Kopitiam set-up as new compliments to Kitchen outlet.
~Completion Check list kitchen department
~Implementation new menu for Sports Bar outlets.
Hotel: Genting Hotel Resort World Berhad
Position: Commis 1(Japanese section at coffee tarrace)

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Year: 2007 – 2008
Job Summary:
Responsibility of the Japanese Kitchen, food preparation and mise-en-place. Assist Japanese Chef to ensure that standards of
food quality and presentation in outlets of the Food and Beverage department as well as met at all times as determined by the
standards set by the Resort. To keep the food cost and other kitchen related expenses within the guidelines given. Follow
accordingly instruction from superior to exceed guest expectations. To be part of the team in term of quality driven and critical
of all aspects of the kitchen operation in order to guarantee a high level of creativity and productivity within the Japanese Kitchen
organization. Interacts professionally with all Food as well as work closely with stewarding and other departments.
Achievement:
~Learning of Japanese Cuisine with Japanese Chef.
~Completion of big volume food production seat capacity function maximum at 4000 pax in Coffee House.
~Completion standard Operation of Procedure.
~Comply of HACCP system policy.
~Comply of ISO standard quality procedure.
~Implementation menu creation of monthly promotion.
Hotel: The Bayview Beach Resort
Position: Commis 2 and Commis 3(western coffeehouse)
Year: 2003 - 2007
Job Summary:
Work with under controls, work at Main kitchen as well Coffee House Kitchen to produce Japanese food, preparation of mise-
en-place for fine dining restaurant Asian food, Western whether is Ala Carte, Set menu, Buffet. Perform with capability and
analytical mind under the direct guidance and instructions of the Senior Chef de’ Partie, within the guidelines, policies &
procedures of the Resort.
Achievement:
~Employee of the month in excellence most outstanding performance and service 2007.
~Excellence work performance get staff promotion to Commis 2.
~Participation of Battle of The Chef’s 2007 competition in meat & poultry live cooking.
KNOWLEDGE AND SKILLS
Knowledge in Microsoft Office and Internet.
Knowledge in Material Control System (M.C)
Knowledge in Food Safety
Communication Skills
Excellent speaking and writing on Bahasa Malaysia
Moderately proficient speaking and writing on English
PREFRENCES

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Application for the post of sous Chef
Availability: Able to joined new company in 1 month notice.
Transportation: Posses with own transport.
Travelling: Able to travel on daily
ABOUT MY SELF OWN FEET
I have almost 14 years of experience in culinary in various kitchen outlets hospitality industry.
Positive thinking, hardworking, proactive, resourceful, sincerity and initiative in providing high order of working approach. Able
to work under pressure, maintain good staff relation and inspired productivity and teamwork.
Mature and able to display integrity in dealing with other and member of the public. I would like utilize the existing skills and
culinary background.
REFEREES
Norhisyam Mustapha
Executive Chef
Holiday villa hotel& suites kota baru
syam_chef@yahoo.com
013-224 9201
Raja kamarozaman bin raja zainal
Executive Chef
THE ROYALE CHULAN DAMANSARA ,
016-9209804