MOHAMAD MAHADY BIN ABDULLAH

Personal data Date of birth City / Country of Birth Current Countries of Nationalities Gender Marital Status No # Children Children Years of Birth Military status Address Email Web site

22 nd March 1969 Sibu, Sarawak Malaysia Male Married 4 (3 Boys & 1 Girl) 2001, 2003, 2005 & 2006 None B1-04-27, Subang Suria Apt, Jalan Bintang U5/33 Seksyen U5, 40150 Shah Alam rhi.guwbr.executive.chef@renaissancehotels.com mohd_mahady@yahoo.co.uk http://chefmahady.webs.com http://my.linkedin.com/pub/chef-mohamad-mahady/14/a41/9a0 +77057711486 +60143603905 +77122 902112 +N/A

Cell Phone Home Phone Work Phone Fax Objective

To secure a challenging position offering an opportunity for career growth and advancement. To be part of a growing team and share knowledge and experience. Summary Seasoned, motivational leader offering demonstrated success with high volume culinary operations in premier properties, maximizing staff performance and generating strong profits. Insightful, resourceful and decisive with unusual ability to implement and coordinate initiatives, supervise multifaceted outlets and build a steady clientele. Innovative, creative and imaginative with high energy level and positive work ethic; a team leader. Committed to delivery of quality food products combining initiative with a relentless persuit of perfection. A 'Hands on' chef with good coaching skills. Specialties: budgeting, concept development, cost control, event management, menu plannings and implementation, Asian, Asian fusion, Italian, Mediterranean and middle East cuisine. Training . High volume banqueting and restaurant operations and management. Education Date: 1998 SHATEC (Singapore Association of Hotels (Diploma in Hotel Management)

EDUCATIONAL QUALIFICATIONS
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SHATEC (Singapore Association of Hotels) Singapore 1998 Culinare Malaysia Malaysia 2007 2 Gold / 1 Silver Team Manager Diploma in Hotel Management

PROFESSIONAL EXPERIENCE
Renaissance Atyrau Hotel | Marriott Executive Apartments Atyrau | Kazakhstan |

www.renaissancehotels.com/GUWBR

The Renaissance Atyrau, 5 star Hotel, situated on the European side of Atyrau, the oil capital of Kazakhstan, is located along the main high street overlooking the Ural River. The hotel is conveniently located to offices, with Atyrau International Airport only 10 minutes away by car. The Renaissance Atyrau Hotel with its 202 guestrooms is the only international brand hotel in Atyrau and the second Renaissance hotel in Kazakhstan. 3 restaurants, the hotel has the biggest conference facilities in Atyrau with state-of-the-art audio-visual equipment. Marriott Executive apartments which has international tenant from the oil companies and all day inroom dinning and restaurant serving buffet and international a la carte selection June 2010 - present Executive Chef Responsibilities & Achievements: Responsible for F&B outlets at Renaissance 3 Restaurants (Tex-Mex restaurant and bar, International buffet and a la carte restaurant and International coffee house), in-room dinning and banqueting facility for a maximum of 300 pax. Responsible for F&B outlet at the Marriott Executive apartment, International restaurant serving buffets and a la carte which also includes all in room dinning Successfully changed all outlet menus within 3 months, increased F&B revenue and overall good feedback from expatriates and local guest

Diva Maldives Managed by Naiade Resort

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Maldives A Five star deluxe resort with seven restaurant and 4 bars. 200 exclusive bungalows and villas with 24 hours in room dinning and excursion packages. Restaurant comprises of and Italian fine dinning restaurant, Arabic and Indian cuisine restaurant, Japanese restaurant, South East Asian restaurant and an international buffet restaurant.All Buffet restaurant are Life concept food preparations May 2008 May 2010 Executive Sous Chef Responsibilities & Achievements: Pre-opening team. Involved in recruitment of 152 chefs from all over the world. Full menu planning, costing and training. Implementation of designed menus and recipes which includes all food trials and dummy runs. Designed resorts culinary training module for all food handlers which also includes food safety and hygiene. Responsible for all Head Chefs and assistant head chef from all kitchen outlets. To assist executive chef in all kitchen production, to participate in food production ensure that the food are served in high quality consistent in cost control and profitability margins. Instrumental in developing the Naiade academy for young college students pursuing a carrier in culinary in collaboration with the Local colleges. Diva Maldives awarded Hotel of the Year by Hideaway Magazine Diva Maldives awarded Best Hotel of the Maldives by CYTS Magazine Diva Maldives awarded Best Hotel in the Indian Ocean by Conde Nast Traveler magazine Diva Maldives Winner of the New Hotel 2008 World Hotel Award Best Romantic hotel Trip advisor 2010

Sutera Harbour Resort & Spa Kota Kinabalu, Malaysia An Integrated property consisting of two five star hotels (business & resort) with a total rooms of 956 rooms with 17 food and beverage outlets consisting of an Italian restaurant, Chinese, International buffet restaurant, Mediterranean restaurant, Asian fine dinning and banqueting facilities. Jan 2007 April 2008 Executive Sous Chef Responsibilities & Achievements: To assist executive chef in all kitchen production, to participate in food production ensure that the food are served in high quality consistent in cost control and profitability margins.

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Daily operations of all F&B outlets, menu planning and costing. Promotional events and application of HACCP standards in the kitchens. Human resource development and all department training plans. Specialize in Mediterranean and Asian cuisine. Increase the F&B revenue for 34% and maintain the food cost 33.56% which the budget 35.00%. Excellent reputations in Asian fine dining restaurant. Best MICE 2007 HAPA Awards

Saudi Arabian Airline Catering Jeddah, Saudi Arabia Airline flight caterer based in Jeddah, Kingdom of Saudi Arabia serving 30 foreign airlines and domestic airlines. Food preparation for a minimum 30,000 meals a day to a maximum 70,000 meals a day. External catering for private events, government and royal events were also done by the Airline. Mar 2006 Dec 2006 Senior Sous Chef Responsibilities & Achievements: Hot kitchen production (Asian section). 60 staffs under supervision for 24 hours (2shifts / rotational schedule). Ensure all catering orders are complete for economy, business and first class. Preparing new menu cycles, food testing and presentation for new airline menus for both domestic and foreign airlines. Human resource development new menus and recipes Received best first class award. Lufhansa and Royal Jordanian Airlines. New menus (In flight) for Garuda, Malaysian Airlines, Singapore Airlines, Middle East Airlines, Royal Jordanian and Air India Jeddah sector.

Hotel Istana Kuala Lumpur Kuala Lumpur, Malaysia 5 Star business hotel with 546 rooms, Banquet hall for 2,200 pax and 5 Food & beverage outlets. Mar 2004 Jan 2006 Sous Chef / Acting Executive Chef Responsibilities & Achievements: Responsible for a permanent basis activity, skill, safety, hygiene standards and discipline of all kitchen staff and

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stewarding, corrects on the spot minor variations and assesses future training. Maintain all quality and quantity of food profitability and food cost as well. All works carried out in the line as per Antara Holiday Villa corporate guidelines. As Coffee house Sous Chef New menus for Daily lunch and dinner buffets, a` la carte menus for Room service, coffee house and lounge planned and completed. As acting Executive Chef New Banqueting menus (2006) and maintained a food cost of 31% vs. Budgeted 33% for 6 months as the acting Executive Chef.

Cititel Hotel Kuala Lumpur, Malaysia 4 Star business hotel within Kuala Lumpurs golden triangle. 600 room hotel with 500 pax banqueting facilities. Apr 2004 Nov 2004 Sous Chef Coffee house / Banquet Responsibilities & Achievements: Daily Buffets (Lunch & Dinner) international cuisines A La carte menu preparations and operations Menu engineering, costing for the a la carte and banquet package. Fully responsible for daily kitchen administrations and operations Assisting Executive Chef and acting Executive Sous Chef. Staffs training plan and implementations. Special menus for magazines and cooking demos Planned new a la carte menu and banqueting menu. Full implementation with very good guest feedback. Assisted in pre-opening for sister hotel, The Boulevard Hotel KL

Holiday Villa Subang Petaling Jaya / Selangor, Malaysia A 5 Star Business hotel with 450 rooms and two ballrooms of 2,200 Pax and 800 Pax with 35 meeting rooms and 5 Food and Beverage outlets Oct 2003 Mar 2004 Sous Chef Coffee house Responsibilities & Achievements: Executes receiving control of quantity of goods purchased in liaison with Receiving Department in the absent of Exec. Chef

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Directly through Chef De Partie established store requisition, co-ordinates pickup and ensures strict rotation of all food mis en place Make sure that correct ordering procedures are followed, and that every order is done through a captain order. Keep tight control order on wastage and make sure no food leaves the kitchen without captain order, in order to keep the food cost low. Monitor food storage rooms on order and hygiene as all conditions of store food in order to avoid spoilage and expire dates. Conduct training classes for staff develop skills and every single dead period in the kitchen used for training. Request the staff overtime, if necessary, subject to approval by the Chef Office. Ensure that all established task-breakdown are followed. Created new a la carte menus and promotional menus (annual). Created culinary module for staffs training. This also included the yearly training plan and as the designated trainer.

Pan Pacific Glenmarie - Holiday Inn Glenmarie Shah Alam, Malaysia A 5 star resort hotel with 436 rooms, 1,200 capacity Ballroom, 36 hole golf club, Japanese restaurant and 2 lounges. Jul 1996 Oct 2003

Junior Sous Chef Responsibilities & Achievements: Joined as a Demi Chef Promoted to Chef de Partie 1997 Menu planning and engineering (banqueting and a la carte) Human Resource development Royal/VVIP menus Served 2 kings / 9 Sultans and 2 Prime Ministers Overall kitchen management and operations In charge of Golf Club coffee house for 3 years without an Executive Chef. Overall management and operations done. Received 2 commendation letters from 2 Kings

Windmill Restaurant

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Petaling Jaya, Malaysia Fine dining French cuisine restaurant serving a la carte and banqueting facilities. Seating capacity of 300 pax. 1994 1996 Assistant Chef Responsibilities & Achievements: Preparing daily mis-en-place for the a la carte and buffets (functions) Bulk production Soups and Sauces Set up restaurant which included full kitchen lay-out and equipment planning. New menus and promotional menus. Rated for two years as best fine dinning restaurant in the Malaysian Tatler.

MV Vistafjord Cunnard Lines USA (at sea) Sister ship to the QE2. Cruise ship with 1,200 passengers cruising South America, United States and Europe. 1993 1994 Cook Responsibilities & Achievements: Fish Cook section (Butchery and final product which includes all accompaniments and sauces Bain Marie service) Breakfast cook Grill and Egg section BBQ Chef Special events / Themed buffets Asian Cuisine cook Asian promotions Nominated best employee from the culinary section.

ANNA Hotel - Singapore Singapore 4 Star business hotel located in Orchard road, Singapore. Owned by the Japanese Airlines All Nippon Airways. Hotel has 350 rooms with 4 F&B outlets and banqueting facilities. 1992 1993 Cook

Malaysian Petroleum Club Kuala Lumpur, Malaysia A privately owned club by Petronas. Members are from various oil companies such as Shell, BP, Esso etc. French Fine dinning restaurant, Buffet restaurant and meeting room facilities.

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1991 1992
References Ex. Supervisors

Commis 3

MR. MASSIMILIANO MILLERI Executive Chef, Anantara Khavali Villa (Former Executive Chef, Diva Resort and Spa, Maldives) Telephone N: ++960-7966903 / ++39-348-9160767 E-mail: maxmilleri@hotmail.com / mmilleri@anantara.com MR. JOHNNY MATHIS Ex- General Manager, Diva Resort and Spa, Maldives E-mail: johnnymathis52@hotmail.com MR. MOHAMMAD SALEEM F&B Manager, Diva Resort and Spa, Maldives E-mail: FBMdiva@naiade.com Telephone N: +960-9928040
Chef Giovanni Rizzi - +6014 358 3756 (Executive Chef Hotel Istana) Now Executive Chef Windsor Plaza hotel Vietnam Chef Thomas Gugler +96650779 5362 (Executive Chef Saudi Arabian Airlines) Massimiliano Milleri +960 992 8056 (Executive Chef Diva Maldives) Mr Sri (Ex. Human Resource Group Training Director Meritus Singapore) +960 778 5136 Henry Quah Human Resource Director Holiday Inn Maldives +960 7931743 (Former HRD Diva Maldives) or +6597707713

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