As the Restaurant In-Charge, I was responsible for overseeing daily operations with a strong focus on delivering exceptional Malay and Western cuisine for both regular service and special events/functions. My role included: Managing and executing events and functions, ensuring seamless coordination from kitchen to service. Leading culinary planning for both traditional Malay and Western dishes, tailoring menus to suit diverse guest preferences. Training and developing staff in line with Hyatt's service and operational standards, maintaining consistency in quality and guest experience. Coordinating with kitchen and service teams to uphold high food safety, hygiene, and presentation standards. Driving team performance and fostering a culture of excellence, collaboration, and attention to detail.

Malay Food Promotion | Baur au Lac, Zurich, Switzerland | International Buffet & VVIP Hospitality. I was honoured to be part of the Malay Food Promotion at Baur au Lac, a renowned 5-star hotel in Zurich, Switzerland. This event was featured as part of the Lunch International Buffet, showcasing authentic Malaysian cuisine to a global audience. Curated and served traditional Malay dishes as part of an international buffet, highlighting Malaysia’s culinary heritage on an international stage. The promotion became a gathering place for the Malaysian diaspora in Switzerland, strengthening community ties through food and culture. Proudly served and provided high-level hospitality for Malaysia’s Prime Minister, YAB Dato' Seri Anwar Ibrahim, along with other VVIP delegates during their visit. Ensured top-tier service quality in line with 5-star international standards, with special attention to cultural sensitivity and protocol for dignitaries.

Played a key role in the successful opening of a new Malay kitchen outlet at Canteen by Chinahouse. Developed new menu options aligned with seasonal ingredients and customer preferences, ensuring culinary creativity and relevance. Lead in meal planning and kitchen workflow to ensure timely, high-quality food production. Provided hands-on support in line cooking, food preparation, and dish presentation. Personally, addressed and resolved customer concerns, ensuring guest satisfaction and loyalty. Monitored kitchen inventory levels; recorded usage and placed orders to maintain consistent supply. Recruited, trained, and supervised junior kitchen staff to meet operational standards. Created work schedules and conducted performance evaluations to maintain staff efficiency and discipline. Enforced food safety, hygiene, and sanitation standards in line with regulatory requirements.

Played a key leadership role in delivering a premium Malay fine dining experience, balancing authenticity with modern culinary techniques. Spearheaded the development of an exclusive profit-sharing menu, highlighting culturally inspired dishes using premium local and seasonal ingredients.

Faculty of Hotel and Tourism Management Campus Penang, Pulau Pinang, Malaysia.

Support the Commis in the daily operation and work

Support the Commis in the daily operation and work

The journey officially began