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Aspiring chef that thrives on fast-paced working environments globally
2 years and 4 months
Renaissance Birmingham Ross Bridge Golf Resort & Spa - Birmingham, AL, United StatesF&B kitchenSeptember 2018 - Now · 1 year and 1 month
As a line cook in Renaissance Ross Bridge, I work in rotation every 4 months from banquets kitchen to Clubhouse and brocks restaurant. My work involved in assisting with a strong team of chefs in daily kitchen preparation for in-house dining; catering for high-quality banquet events of 500pax. In clubhouse, I did mise –en- place for both hot and cold section of the restaurant. I also make ala-carte orders from both side. In Brocks, I make ala-carte menu for breakfast item. Besides daily kitchen preparation, I am also tasked for inventory of the kitchen which involved of receiving daily produce and dry store.
Hyatt Borneo ( Istana Nurul Iman) - BruneiF&B kitchenSeptember 2017 - October 2017 · 2 months
As part of the Golden Jubilee celebration of His Majesty the Sultan and Yang Di-pertuan of Brunei Darussalam’s Accession to the Throne, I served as a temporary in-house commis cook for the Crown Prince of Pahang’s temporary accommodation in the palace of Brunei sultan. My role involved standing by and preparing mise-en-place for breakfast until supper. I also cooked and served the Crown Prince and assistant for a few meals.
Le Méridien Kuala Lumpur - Kuala Lumpur, MalaysiaF&B kitchenAugust 2016 - January 2017 · 6 months
As a kitchen staff trainee, I worked in rotations every three weeks in different food outlets in the hotel. My work involved assisting with a dynamic team of chefs in daily kitchen preparation for in-house dining; catering for banquet events of 1000pax; and outdoor catering service to serve in the ceremonial installation of then newly-elected Yang Di-pertuan Agung of Malaysia, serving 6000 pax.
Starbucks Corporation - SingaporeF&B kitchenOctober 2011 - April 2012 · 7 months
As a full time barista, i perform several job duties such as taking orders and make coffee, tea, and other drinks to customer specifications and provide customer service.Besides providing customer service, i also operate cash registers and credit card machines. Baristas may field customer complaints or questions, as well. I also learn how to operate and clean coffee machines, restaurant areas, restrooms, and preparation areas during a normal shift. My roles as a barista is to maintain good customer relations and speedy delivery of all beverages as well as complete assigned tasks from management every day.
Diploma in Culinary Arts
KDU University College - School of Hospitality Tourism & Culinary Arts - Shah Alam, MalaysiaMay 2015 - November 2017
Having graduated with a C.G.P.A of 3.2, I learnt key skills and knowledge such as Hospitality Operations, Menu Design and Development, Culinary Essentials, Patisserie and Molecular Cuisine and Food Costing. As part of the school culinary team “The Guild”, I also represented the university to compete in Food Hotel Malaysia 2017 in the Open Category, against experienced chefs from all around Asia’s top hotels. My two dishes placed bronze and diploma respectively in Meat and Seafood categories.
Native or fluent
Native or fluent
United States of America
- Adobe Photoshop
- Google Drive
- ⦁ Microsoft Word, Excel, PowerPoint, Access 2014