1. CURRICULUM VITAE
PERSONAL DETAILS
NAME: Shanfrezan Dinieliqbar Mahayuddin
AGE: 41
NATIONALITY: Malaysian
MARITAL STATUS: Married
DATH OF BIRTH: 5 May 1975
ADDRESS: 10 Jalan Tempinis 1, Kampung Sungai Plong, Sungai Buloh
MOBILE NUMBER 011 – 15425036
EMAIL: shanfrezan.dinieliqbar@renaissancehotels.com
CULINARY BACKGROUND
1992 – 1993 Certification of Hotel Operation
July – Oct 1994 Hyatt Regency Beach Hotel, Aus. Trainee(ON JOB TRANNING)
Nov 1993 – May 1995 Diploma Professional Chef Training
PERSONAL EXPERIENCE
1995 jan-march Genting world resort commis
1995: april– Sep 1996 Legend hotel Commis
1996: Oct - Oct 2000 Renaissance Kuala Lumpur Hotel Commis

2. 2000: Nov – Aug 2001 Ferrycarrig Hotel, Ireland (2 star rosette) chef dePartie
Working in fine dining restaurant tare,
Responsible in grill section, and starter
Section,specialy created Asian dish local
Product in county Welford.
2000: Aug – Apr 2003 Lemon Grass Restaurant, Naas Ireland sous chef
First opening team Asian restaurant in
Dublin, created the Asian dish modern way
Authentic recipe ,modern presentation
Also responsible training new Asian chef
From Thailand, Malaysia and Indonesia to
Get standard operation, and most busy
Asian restaurant in Ireland on 2001,
Also we get award best new restaurant 2001
2003: Apr – Jul 2005 Lemon Grass city west Restaurant, Dublin head chef
Responsible as opening team the bigger
Lemongrass restaurant. With capacity 250 setting
Operation busy breakfast,600 t0 1200 pax a day
Also busy at lunch and dinner,24 hours operation
IRD and late bar food.
One of high profit during summer we get 75k euro
Nearly every week.
Responsible created the menu and big look for
Budget and food cost.
During summer time was very busy for 8 week lunch
And dinner, cover every day 250 to 350 lunch
And dinner 250 pax a la carte service.
Keep close with guest and as food ambassador.
The restaurant with nice new concept with open kitchen
And cook live kitchen, with tepanyaki and Shushi counter.
2005: Jul – May 2007 Wright Find later Lemon Grass Franchise head chef
Wright of HOWTH the owners the bigger supply
Seafood in Ireland. Open as franchise with lemongrass
Responsible new opening chef, three floor restaurant
Service bar food during lunch and Asian cuisine
On dinner,
Most busy restaurant and very high expectation
For local people in HOWTH.
This is the best place I working during my experiment
Working in seafood Mongol, all fresh catch of the day
The most the selling dish is catch of the day with very
High quality of fish like turbot and dory.
Responsible working to take care of food cost 30%
Training a new chef from Malaysia,
During summer time was very busy lunch up to 600 to 950
Cover during lunch time. Everyday around 30 to 50 kg
Of fresh cod fish for fish and chip, the one of high profit
Is 79k euro only a food,
Also maintain the high standard hygiene(HACCP) to high
Lever in Ireland.
2006 we get one of the best restaurant in UK AND IRELAND
BY FOOD MAGEZINE,
Also keep close to guest specially local resident to get
Good comment and they always return back to restaurant

3. 2007: Jun – Dec 2008 Lemon Grass Restaurant, Naas Dublin head chef
Back to NAAS as restaurant share owner
To get back all the standard and developed
Menu ,hygiene standard and food cost.
2009: Jan – July 2009 City West Hotel Dublin Head Chef
Responsible take a food cost and looking in
BAR food, was very busy bar food up to
600 to 1400 a la carte,
Also responsible working to created Asian food
In Irish restaurant. Working with deferent
Country of chef from czeck,Poland and Irish
2009: Aug – april 2011 Shelburne Renaissance Hotel Dublin Sous Chef
Working at saddle room restaurant 2 star rosette
Created Irish food and also Asian flavored
One of the best restaurant in Dublin, with high
Reputation in Dublin city
Working with chef Garry huger, one of the best chef
ACE award in 2011,
Also responsible working together with chef jerry
O corn nor chef from FAT DUCK restaurant ,
Learn a lot with him with modern cuisine,menicoler food
One of top restaurant in Dublin. We looking for first
Michelin star 0n that time 2011,
Serving busy lunch and dinner, and one of the best
Irish seafood collection like local oyster, and Dublin bay
Prawn. Also responsible to maintain good GSS in Marriott
Ranking and top 10 the best hotel as renaissance brand
In the world,
.
2011: Jun 11 – Aug 11 Jameson Distillery Dublin Ireland executive sous chef
Three month contract with Jameson
Busy summer time ,created the best local product
Irish food, also maintain the hygiene standard
Keep close with guest ,
2012 :feb4 --jun 12 Westin hotel Kuala lumpur sous chef
Responsible working and take care of food
At QBAR restaurant, Brazilian Latin restaurant.
Fine dining steak house.working with high top
Quality if meat like wagyu ,master cube meat,
One of the top ranking restaurant in town,
Sep 12 - Present Renaissance Kuala Lumpur Hotel chef de cuisine
Responsible working at two coffee house
VOGUE AND TEMPTATION, take care of hygiene
Standard ,Brand standard operation ,and big
Challenge in GSS ,and food cost.
Responsible created the buffet menu,IRD menu
Breakfast buffet menu and also a la carte breakfast
Lunch and dinner menu,
Responsible take care 5 FNB outlet,pool gazebo,
Mezzo,IRD (24 hours operation ),vogue and lobby operation.
Second hand from excusive chef and working close
With him during operation,
Also doing and done a lot of action plan during operation,
Like created new menu a la carte,IRD and buffet breakfast

4. Set up.
Every 6 month working new buffet dinner set up and buffet
breakfast too, handling the food portability every month
Doing standard use record Ala carte in Marriott standard
Menu engineering,
Most of every 6 month I responsible created new clib floor
Cocktail menu for life style and west wing club floor,also
Created new set up for evening cocktail.
During busy period myself also over look at banquet operation
Give support in bqt function up to 900 pax western set.
Responsible give training for young chef also created doing
calendar for them every week training like Demo cooking
Practical working together with them to get better standard
Also brain storming about action plan during GSS drop to low
number,
Responsible with close with chef set up new concept
MEETING IMAGINE set up was from Marriott brand,
,
TRAINNING PROGRAM
- CULINARY BASIC & GENERAL KNOWLEDGE
- STANDARD BREAKFAST (Marriott International)
- GREAT FOOD SAFE FOOD MANAGER VISION 6
- FOUNDATION OF LEADERSHIP
- RESTAURANT CHAPTER ONE DUBLIN, (TWO MICHELIN STAR)
BY CHEF ROSS LUWIES,( 3 month cross training)
AWARDS
1997 Malaysian Chapter
Silver Medal – Lamb cooking – Open class
Bronze Medal – Norway Salmon Cooking Competition
1998 hotel ITM, Shah Alam Malaysia,
Certificate of merit in ‘CHEF BLACK BOX COMPETITION’
1999 Bronze Medal – Expertise Class in Chefs’ Black Box competition
2001 Catex Food Competition international Irish Open
Gold Medal – Asian Fusion, Open class
Silver Medal – Beyond future cuisine, Open Class
2005 Catex Food Competition international Irish Open
Silver Medal – Cuisine of the Future
2013 Culinary Malaysia 2013,
Team leader for bathe junior competition class 18
(Certification of merit)
MALAYSIAN FOOD PROMOTION:
JW MARRIOTT PHUKET
THAILAND
16- 27 Oct 2013
SHELBOURNE RENAISSANCE HOTEL DUBLIN
IRELAND
Malaysian food promotion in bar 17 pub and restaurant
15 – 24 may 2009
TASTE OF DUBLIN 2009

5. IRELAND
Malaysian food promotion in taste of Dublin sponsors by matrix Malaysia
22 -28 July 2008
TASTE OF DUBLIN 2008
IRELAND
Malaysian food promotion sponsor by Malaysian tourism
20 – 27 June 2008
TASTE OF LONDON 2008
GREAT BRITIAN
Traditional Malaysian food in UK
12 – 15 august 2008
TELEVISION SERIES PROGRAMMES
2006 –ON THE MENU SERIES
City channel 6 with Lemongrass Restaurant, Dublin
2005-ON THE MENU SERIES
Summer in Ireland city channel TV program
2003- IRELAND AM with Lemongrass Restaurant, Dublin

6. IRELAND
Malaysian food promotion in taste of Dublin sponsors by matrix Malaysia
22 -28 July 2008
TASTE OF DUBLIN 2008
IRELAND
Malaysian food promotion sponsor by Malaysian tourism
20 – 27 June 2008
TASTE OF LONDON 2008
GREAT BRITIAN
Traditional Malaysian food in UK
12 – 15 august 2008
TELEVISION SERIES PROGRAMMES
2006 –ON THE MENU SERIES
City channel 6 with Lemongrass Restaurant, Dublin
2005-ON THE MENU SERIES
Summer in Ireland city channel TV program
2003- IRELAND AM with Lemongrass Restaurant, Dublin