NORAZIZAH MAN

Responsible for grilling, sauteing, and preparing ala carte menus. Assisted the team with ingredient preparation and freshness.

Managed the fish, grilling, saute, and oven sections, including Sunday Carvery. Collaborated with other chefs for special events and banqueting for 50-200 guests.

Oversaw the fish, grilling, saute, pantry, pizza, and pasta sections in the main kitchen. Collaborated with other chefs for special events and banqueting for 100-700 guests.

Managed the Japanese section, including VVIP room service, buffet, and ala carte menus. Responsible for mise-en-place, sauce, soup, and stock preparation.

Operated as a Business Owner and Executive Chef, preparing Malaysian, Indonesian, Japanese, and Chinese menus. Demonstrated skills in food preparation, high-volume food service, and recipe development.

Managed the wok, pasta, saute, and soup sections, preparing Western and South East Asian dishes. Contributed to a fine casual restaurant environment.

Worked as Commis 1, focusing on Western, European, and South East Asian menus. Specialized in starter and dessert sections, including mise-en-place, sauces, and stock.

Responsible for Japanese cuisine, including sashimi and salmon cutting, and mise-en-place. Prepared various menu items such as frying, tamago, sauces, stock, salad, bento, and chawanmushi.

Worked as Commis 1, specializing in Mediterranean food cuisine. Focused on the starter section, including mise-en-place and preparation.

Performed duties as an Office Girl, Sales Retail Assistant, and Kitchen Porter. Gained experience in diverse roles within a contract setting.

Served as a Banquet Waitress, following directions from managers and captains for both inside and outside functions. Ensured smooth execution of banquet events.

Currently pursuing a Diploma in Cybersecurity at UCD Professional Academy, focusing on network security, threat intelligence, risk management, and vulnerability analysis. This ongoing program is enhancing foundational knowledge in various cybersecurity domains.

Grade: 3.75 CGPA

Completed a Diploma Executive in Culinary Arts at VITaQ in Culinary Arts, Malaysia, achieving a CGPA of 3.75. This program provided comprehensive training in culinary techniques and arts.