Hisham CV 1.13

Profile
Date of Birth: 23rd April 1973
Place of Birth: Sabak Bernam, Selangor, Malaysia
Nationality: Malaysian
Religion: Islam
Status: Married
Spouse: Jezzelle Raquel Bernadette Ramirez Castaneda
Nationality: Filipino
Children: Derren Emsley Ramirez Mohd Hisham
Misson Statement
Proper management planning, supervision & implementation towards the
achievement of the objective & goals that were set & to move forward with the
company as well.
Experiences
Executive Chef
Chinoz Restaurants
2012 till Present
Block J-05-520, Jalan 1A,
Taman Segar, Cheras 56100
Kuala Lumpur, Malaysia
T +603 913 05923
M +6017 351 2358 / +6017
2351958
mohdhishamabubakar@yahoo.com
Mohd Hisham Abu Bakar

Responsible on the kitchen operation of all the outlets plus the catering division.
Identifying and recruiting staff, responsible for the menu planning, developing
the recipes accordingly. Implementation of the new menu, promotions & special
events. Ensure the Food Quality Consistency at all outlets is according to the
standard required at all time. To ensure that the restaurants follow the HACCP at
all time. To boost the morale of my staff for a better quality of work. Identify the
suppliers required for the restaurants. Controlling the individual & overall
overhead plus food cost. Working & Planning together with the service side on
how to achieve the Sales target.
Chef de Cuisine
Flame Restaurant
Kuala Lumpur Golf & Country Club, Kuala Lumpur
2010 till 2012
Pre Opening Team Leader for the Flame Restaurant. Working together with
consultant chef Emanuel Stroombat in setting up the kitchen from scratch,
recruiting staff, responsible for the menu planning, developing the recipes
accordingly, identify the suppliers required for the restaurant, ensuring all the
received items for the opening is the correct ones, setting up the restaurant store
and market list inventories, Participating in the large function namely LPGA
Tournament held at KLGCC.
Chef de Cuisine (promoted), Sous Chef, Azamara Cruise, Royal Caribbean
International Cruise, Florida;
Port of Rome, Italy 2008 - 2010
In charge of 2 restaurants, Window Cafe for buffet theme and Main Dining
Restaurant for the set menus theme. Identify & ordering the ingredients needed
for the menu, Cost Controlling, Food Quality Control, Ensuring that HACCP is
followed in the kitchen. Special Event Menu, Administrating Multi National
Staff in the kitchen.
Chef/Manager, Galeria Restaurant,
Prince Court Medical Centre;
Kuala Lumpur Malaysia Aug 2007 - May 2008
Pre-opening Team for F&B Team. Setting up the kitchen plus services from
scratch. Managing the Service and Kitchen team for Galeria Restaurant.
Scheduling Staff, Controlling Overtime & Salary, To boost the morale of my
staff for a better quality of work, Identify & ordering the ingredients needed for
the menu, Developing and Planning the Menu s & Recipes, Menu Engineering,
Storeroom Inventory Planning & Maintaining Cleanliness, Managing the Food &
T +603 913 05923
M +6017 351 2358 / +6017
2351958

Beverages Cost, Food Quality Control, Implementing HACCP into the daily
kitchen routine, Staff Training Module., Job scope exposure to other
sections/departments for multitasking & flexibility, Briefings all the objectives &
teaching the staff to achieve it, To liaison with the service area from Manager to
the Supervisor, Captains & Servers to achieve a smooth flow of the operation
between kitchen and service staff.
Italian Chef,(promoted) Sous Chef (promoted) Jr Sous Chef,
Shook Restaurant, Starhill Gallery;
Kuala Lumpur Malaysia 2003 to 2007
In charge of the Italian kitchen, Menu Planning, Developing and Engineering,
Ordering Ingredients and Controlling the Food Cost, Storeroom Inventory
Planning, Ensuring the Quality of Food at the highest level, Managing the Staff
Schedule and their Overtime, Selecting the Staffing, Staff Training Module.,
Briefing all the objectives & teaching them to achieve it, To liaison with the
service area from Manager to the Supervisor, Captains & Servers to achieve a
smooth flow of the operation between kitchen and service staff.
Chef de Partie,
Villa Denelli Sheraton Imperial Hotel, Kuala Lumpur, Malaysia
1999 to 2003
In charge of the Main Course and Appetizer Section, Scheduling Staff Weekly
and Controlling their Overtime, Ordering Ingredients and Controlling the Cost
Chef de Partie (promoted) 1st
Commis, 2nd
Commis,
JW California Grill, JW Marriott, Kuala Lumpur, Malaysia
1997 to 1999
3rd
Commis,
Taman Sari Brasserie, Istana Hotel, Kuala Lumpur, Malaysia
1996 to 1997
T +603 913 05923
M +6017 351 2358 / +6017
2351958

Trainee,
Istana Hotel, Kuala Lumpur, Malaysia
june1985-dec1995
Trainee,
ITM Hotel, Shah Alam, Selangor, Malaysia
jan 1995 to may 1995
Trainee,
Concorde Hotel, Kuala Lumpur, Malaysia
jan 1994 to may1994
Education
Tertiary
Institute Technology of MARA, Shah Alam, Selangor
Diploma in Chef Training, 1993 to 1996
Certificate of Assistant Cook, 1992 to 1993
Secondary Level
La Salle Secondary School, Petaling Jaya, Selangor
S.P.M, 1990 & S.R.P, 1988
Primary Level
Khir Johari Primary School, Sabak Bernam, Selangor
1980 to 1985
Other Courses Taken
Food Handling Course
Kajang , Selangor
March 2009
Skills
Specialist in the Mediterranean Cuisine encore by Italian Cuisine. Also
embracing the new Asia cuisine that is a combination of Asia and Western
cuisine. Knowledge in Malay, Chinese and Indian Cuisine. Very well organize
T +603 913 05923
M +6017 351 2358 / +6017
2351958

and planning person, Emphasize on the Cost Controlling, Focusing on the
achieving the target and goal given, Quality Orientated.
Achievements
Culinary Competition;
2003 Australian Black Box Culinary
Team Hot Cooking (Silver)
2001 Malaysia Culinary
Plated Appetizer (Silver), Plate Dishes (Bronze)
1999 Australian Black Box Culinary
Team Hot Cooking (Participation)
Team Hot Cooking (Silver), Plated Appetizer (Bronze), Plate Dishes
(Bronze)
1998 Singapore Culinary
Hot Cooking Individual (Participation)
1997 2nd
Goldern Chef’s Hat Competition
Open Hot Cooking Individual (Semi Final)
Set Menu Apprentice (Bronze)
Achievements
2011 : Malaysia Gourmet Festival
2010: Flame Restaurant Pioneer, Team Leader(Pre-Opening)
2007 : Prince Court Medical Centre Pioneer Team Member (Pre-Opening)
2005 : Malaysia’s Finest Restaurant Award By Malaysia Tattler Magazine
2004 : Malaysia’s Finest Restaurant Award By Malaysia Tattler Magazine
T +603 913 05923
M +6017 351 2358 / +6017
2351958

2001 : California Food Promotion in Villa Danielli, Sheraton Imperial Hotel,
Kuala Lumpur
2001 : Perfect Attendance, Sheraton Imperial, Kuala Lumpur
2000 : Australia Food Promotion in Villa Daneilli, Sheraton Imperial, Kuala
Lumpur
2000 : Kuala Lumpur Finest Restaurant Award By Wine & Dine Magazine
1999 : Kuala Lumpur Finest Restaurant Award By Wine & Dine Magazine
1998 : Dutch White Asparagus Promotion in JW California Grill, JW
Marriott Hotel, Kuala Lumpur
1997 : JW Marriott Hotel Pioneer Team Member (Pre-Opening)
References
Melvin Michael Ben
Executive Chef/Consultant
+6013 2464326
Hj Shamsul Kamar Hashim
Executive Chef
T +603 913 05923
M +6017 351 2358 / +6017
2351958

Cempaka International Ladies Collage
+6012 3473079
Stefano Maccganno
Italian Chef (in Brunei)
+6738731702
Zubir Zain
Executive Sous Chef
Le Meridien Hotel, Kuala Lumpur,
Malaysia
+6019 6105783
To Whom It May Concern,
Greetings!
I, the undersigned, is interested in the post available. I am applying for the
position of an Executive Chef.
I am a hardworking person with strong leadership and organizational skills and
an appropriate attitude for the job. The quality of work is a vital thing to me and
so with working as a team, to produce excellent results. I believe that I am
capable and fit for the designated post.
T +603 913 05923
M +6017 351 2358 / +6017
2351958

Attached herewith are my personal particulars, educational background, various
extensive working experiences and achievements that would best explain why I
believe that I am suited for the job.
I hope that you would give my application a kind and due consideration. I'll be
looking forward to hear from you soon as I am up for a new challenge in my
career.
Thank you.
Regards,
Chef Hisham
M +6017-3512358, +6017-6529601
T +603 913 05923
M +6017 351 2358 / +6017
2351958

Hisham CV 1.13

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