Naperi Bin Jalin

Experience

• 

  Parkcity Everly Hotel Bintulu

  Jan 1998 - Jan 2006

  Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures. Clean and sanitize work areas, equipment, utensils, dishes, or silverware. Store food in designated containers and storage areas to prevent spoilage. Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. Portion and wrap the food, or place it directly on plates for service to patrons. Weigh or measure ingredients. Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. Remove trash and clean kitchen garbage containers. Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items. Carry food supplies, equipment, and utensils to and from storage and work areas. Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items. Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving. Cut, slice or grind meat, poultry, and seafood to prepare for cooking. Tunjukkan kurang Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Season and cook food according to recipes or personal judgment and experience. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Substitute for or assist other cooks during emergencies or rush periods. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. Tunjukkan kurang

  • Demi Chef

    Jan 2001 - Jan 2006

  • Commis 1

    Jan 1998 - Jul 2001
• 

  Kingwood Hotel & Resort

  Jun 2006 - Jun 2007

  Chef De Partie

  Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Substitute for or assist other cooks during emergencies or rush periods. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Prepare relishes and hors d'oeuvres. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Tunjukkan kurang

• 

  New World Suites

  Jan 2007 - Jan 2009

  Sous Chef

  Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Demonstrate new cooking techniques or equipment to staff. Meet with sales representatives to negotiate prices or order supplies. Arrange for equipment purchases or repairs. Record production or operational data on specified forms. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, or hotel. Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as hotels, or restaurant chains. Tunjukkan kurang

• 

  Eastwood Valley Golf & Country Club

  Jul 2007 - Nov 2007

  Chef De Partie

  Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Substitute for or assist other cooks during emergencies or rush periods. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Prepare relishes and hors d'oeuvres. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Tunjukkan kurang

• 

  New World World Suites

  Jan 2010 - Jun 2019

  Head Chef

  Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Demonstrate new cooking techniques or equipment to staff. Meet with sales representatives to negotiate prices or order supplies. Arrange for equipment purchases or repairs. Record production or operational data on specified forms. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, or hotel. Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as hotels, or restaurant chains. Tunjukkan kurang

• 

  GoldenBay Hotel Bintulu

  Jan 2019 - Jan 2021

  Executive Chef

  Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Demonstrate new cooking techniques or equipment to staff. Meet with sales representatives to negotiate prices or order supplies. Arrange for equipment purchases or repairs. Record production or operational data on specified forms. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, or hotel. Coordinate planning, budgeting, or purchasing for all the food operations within establishment. Tunjukkan kurang

• 

  Carnival Cruise Line

  Sept 2019 - Jan 2019

  Chef De Partie

  Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Substitute for or assist other cooks during emergencies or rush periods. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Prepare relishes and hors d'oeuvres. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Tunjukkan kurang

• 

  Damai Beach Resort

  Nov 2021 - now

  Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Demonstrate new cooking techniques or equipment to staff. Meet with sales representatives to negotiate prices or order supplies. Arrange for equipment purchases or repairs. Record production or operational data on specified forms. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, or hotel. Coordinate planning, budgeting, or purchasing for all the food operations within establishment. Tunjukkan kurang Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Demonstrate new cooking techniques or equipment to staff. Meet with sales representatives to negotiate prices or order supplies. Arrange for equipment purchases or repairs. Record production or operational data on specified forms. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, or hotel. Coordinate planning, budgeting, or purchasing for all the food operations within establishment. Tunjukkan kurang

  • Head Chef

    Apr 2022 - now

  • Sous Chef

    Nov 2021 - Jan 2022