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Reliable, creative, responsibility, kind hearted, smart and communicative person with strong self-initiative and target oriented.
To build a good professional career in the culinary field that will offer me the opportunity to continue to grow, learn and develop my skills, knowledge and attitude, and would love to work in a kitchen that values team work, creativity and passion, where I will be able to fully utilize my talents and abilities.
7 years and 6 months
Four Seasons Hotels and Resorts - Dubai, United Arab EmiratesF&B kitchenFebruary 2017 - Now · 2 years and 8 months
Park Hyatt Abu Dhabi - Abu Dhabi, United Arab EmiratesF&B kitchenAugust 2016 - February 2017 · 7 months
The Club Abu Dhabi - Abu Dhabi, United Arab EmiratesF&B kitchenApril 2015 - June 2016 · 1 year and 3 months
Chef de partie
Breno Joana Pvt Resort - Luanda, AngolaF&B kitchenOctober 2014 - February 2015 · 5 months
Report to Housing Manager/Resort Manager, main duty and responsibilities are: • Cooking preparation • Set the budget and cost of goods kitchen at resort • Cooking various international cuisine • Adjusting the menu is different every day • Controlling and ordering dry store, vegetables, dairy, meats, and seafood items. • Always ready will request the owner whenever • Set menu for ala carte every weekday and buffet every weekend • In charge in lives cooking station during buffet meal, covering breakfast, lunch and dinner. • Actively involved in monitoring buffet refill, ensure sufficient amount of food is displayed all the time. • Complying with implementation of Food Safety Management System. • Adhering the standard of hygiene and sanitation.
H Clarity Hotel Cihampelas - Bandung, IndonesiaF&B kitchenMay 2014 - October 2014 · 6 months
Hilton Bandung - Bandung, IndonesiaF&B kitchenMay 2012 - May 2014 · 2 years and 1 month
Report to Chef De Partie, main duty and responsibilities are: • Assisting the chef in cooking preparation. • Omelets station in breakfast and Barbeque station in dinner. • Cooking various Indonesian authentic cuisine and international cuisine with guidance from the chef. • In charge in lives cooking station during buffet meal, covering breakfast, lunch and dinner. • Actively involved in monitoring buffet refill, ensure sufficient amount of food is displayed all the time. • Complying with implementation of Food Safety Management System. • Adhering the standard of hygiene and sanitation.
The Trans Luxury Hotel Bandung - Bandung, IndonesiaF&B kitchenFebruary 2012 - May 2012 · 4 months
The International Centre for Culinary Arts (ICCA) - Dubai, United Arab EmiratesApril 2018 - April 2019
- Ala carte
- Asian Cuisine
- A team player
- continental and oriental foods
- Food Safety Management
- hygiene standard
- Indonesian cuisine
- Mediterranean Cuisine
- Support team
- team manage
- Western Cuisine
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