Khairuddin (Chef KK) Kamarudin

Experience

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  KINGWOOD HOTEL SIBU SARAWAK

  Jun 1995 - Jan 1996

  Demi Chef

  Report to Chef De Partie Responsible and attach to Coffee House Kitchen preparation and Banquet Hotel Functions

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  DE PALMA AMPANG HOTEL (Manage by PKNS Selangor)

  Feb 1996 - Jan 1999

  Chef De Partie

  DUTIES AND RESPONSIBILITY: Report to Sous Chef and Responsible for staff below subordinateResponsible and attach to Coffee House Kitchen preparation and Banquet Hotel Functions.

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  JERUDONG PARK ROYAL POLO CLUB BRUNEI

  Apr 1999 - Jul 2002

  Junior Sous Chef

  DUTIES AND RESPONSIBILITY: Report to Executive Chef and Responsible for below subordinateIn charge of Coffee House Kitchen which preparing of Ala Carte Mise – en – place on daily basis.Responsible for Royal Brunei family event and functions, back-up for Banquet Functions such as replenish food and food production.

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  BIG APPLE RESTAURANT GENTING HIGHLANDS

  Jan 2002 - Jun 2004

  Head Chef

  DUTIES AND RESPONSIBILITY: Report to Executive Chef and Responsible for All Sous Chef, Chef De Cuisine and below subordinateIn charge of daily kitchen operations and RestaurantResponsible for maintain and direct controlled of monthly food cost, monthly food promotion, organizing of event order briefing, budgeting of monthly consumption, forecast and planner, in charge of Banquet Functions.

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  RESTAURANT BAMBOO ( Malaysia , Indonesia, Singapore Food ) AT LAN KWAI FONG HONG KONG.

  Jan 2004 - Jun 2005

  Consultant Chef

  n charge of daily kitchen operations and Chef’s Outlet.Responsible for maintain and direct controlled of food cost, food promotion, organizing of event order briefing, budgeting of monthly consumption, attending P&L meeting and coaching local staff for preparing Malaysian food.

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  Hotel Coronade

  Jul 2005 - Jan 2010

  Executive Chef Cum F&B Manager

  DUTIES AND RESPONSIBILITY: Report to General ManagerIn charge of Kitchen and F&B DepartmentResponsible for budget planning, menu planning for food and beverage, minimize of wastage and spoilage, direct control food & beverage cost percentage to close within budget in monthly basis, creative flair and menu planning, cost controller of daily food cost , monthly food promotion, plan for vacation plan and staffing, monthly forecast and well plan for staffing and market order, activate the weekly buffet promotion and maximize the revenue and F&B profit. Tunjukkan kurang

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  Hilton

  Jan 2010 - Jan 2011

  PJ HILTON

  DUTIES AND RESPONSIBILITY: Report to Executive Chef and Responsible for All Sous Chef, Chef De Cuisine and below subordinateIn charge of daily kitchen operations and Chef’s OutletResponsible for maintain and direct controlled of monthly food cost, monthly food promotion, organizing of event order briefing, budgeting of monthly consumption, attending P&L meeting and fully in charge of Banquet Functions.

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  Ibis styles hotel kuala lumpur

  Jan 2012 - Jan 2013

  Head Chef

  DUTIES AND RESPONSIBILITY: Report to General Manager.In charge of Kitchen and Stewarding Department.Responsible for All Day Dinning Coffee House and Banquet Outlet of managing functions related.Menu creative flair and planning, managing of monthly food cost percentage within budget, well plan for yearly calendar event of food promotions, organizing , budgeting, P&L monthly reports.

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  Grand Bluewave Johor

  Jun 2013 - Jan 2014

  Executive Chef

  DUTIES AND RESPONSIBILITY: Reports to General Manager.In Charge of Kitchen and Stewarding Department.Menu creative flair and planning, controlling food cost, monthly food promotion, organized and manage of kitchen operations in term of work plan and manning, budgeting, P&L reports and meeting, in charge of kitchen operations and administrative work. Perform of Manager On Duty weekly basis and other special project according management discretion and multitask. Maximize of F&B revenue and gross profit. Tunjukkan kurang

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  WISMA LIMITED

  Jan 2014 - Jan 2015

  Executive Chef

  Reports to General Manager & President Head Unit Of Staff Army.In Charge of Kitchen and Stewarding Department also Special Event of Minister Of Defense.Menu creative flair and planning, controlling food cost, monthly food promotion, organized and manage of kitchen operations in term of work plan and manning, budgeting, P&L reports and meeting, in charge of kitchen operations and administrative work. Perform of Manager On Duty weekly basis and other special project according management discretion and multitask. Maximize of F&B revenue and gross profit. Tunjukkan kurang

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  Mudzaffar Hotel Melaka

  Apr 2016 - now

  DUTIES AND RESPONSIBILITY: Reports to General Manager.Pre Opening Team.In Charge of Kitchen and Stewarding Department.Menu creative flair and planning, controlling food cost, monthly food promotion, organized and manage of kitchen operations in term of work plan and manning, budgeting, P&L reports and meeting, in charge of kitchen operations and administrative work. Perform of Manager On Duty weekly basis and other special project according management discretion and multitask. Maximize of F&B revenue and gross profit. Tunjukkan kurang DUTIES AND RESPONSIBILITY: Reports to General Manager.In Charge of Kitchen and Stewarding Department.Menu creative flair and planning, controlling food cost, monthly food promotion, organized and manage of kitchen operations in term of work plan and manning, budgeting, P&L reports and meeting, in charge of kitchen operations and administrative work. Perform of Manager On Duty weekly basis and other special project according management discretion and multitask. Maximize of F&B revenue and gross profit. Tunjukkan kurang

  • Executive Chef

    Jan 2016 - now

  • Executive Chef

    Apr 2016 - Jan 2017
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  WIDAD BUSINESS GROUP

  Jan 2017 - now

  DIRECTOR OF CULINARY /F&B

  In Charge of all Kitchen & FnB Department.Menu creative flair and planning, controlling food cost, monthly FnB promotion, organized and manage of kitchen operations in term of work plan and manning, budgeting, P&L reports and meeting, in charge of all FnB operations and administrative work. Also rebranding a new comming up Hotel under this Group. Perform of Manager On Duty weekly basis and other special project according management discretion and multitask. Maximize of F&B revenue also Hotel business profit. Tunjukkan kurang