Posted by on July 10, 19102 at 13:02:54:

MY CURRICULUM VITAE

Name : Azman Bin Mokhtar

Date of Birth : 31st July 1968

I/C No. : S6824052B

Nationality : Singaporean

Marital Status : Married

Race : Malay

Address : Blk 36 Marsiling Drive #02-411 Singapore (730036)

Tel no. : 65-62697587
65-98534961(hp)

Expected Salary : RM 7,000 (neg.) and expait package

Academic Qualifications

Jan 1975 to Dec 1980
- Mattar Primary School
Primary School Leaving Examination

Jan 1981 to Dec 1984
- Upper Aljunied Technical Secondary School
General Cambridge Ordinary Level (GCE 'O')

Other Qualifications

Jan 1985 to Jan 1986
- Singapore Hotel Associations Training & Education Center (SHATEC)
National Trade Certificate (NTC2) in Food Preparation

Year 2000
- IT Power for Windows Applications and Internet
- Advanced Food Hygiene
- Financial Accounting
- Problems Solving

Military Services
- Completed (16 Sept 1986 to 16 Sept 1988)
Ranked - Private
Vocation - Special Constable
Unit - Toa Payoh Police Station

Awards

11 to 13 June 1993
- Food & Wine Classic 93 in Aspen Colorado
20 June 1994
- Official Opening of BioSupreme Convention Centre at
Pretoria, South Afica
23 May to 2 June 1996
- Singapore Food Festival Promotion in Perth
19 to 28 July 1996
- Singapore Food Festival in Hong Kong
14 July 1996
- Singapore Food Festival – Singapore’s Largest Pizza
8 to 14 August 1997
- Singapore Food Festival in Omni Saigon Hotel
5 to 23 August 1999
- Singapore Food Promotion in The Marco Polo Hotel
Xiamen, China
1 to 7 November 1999
- Hiroshima Singapore Week in Japan
22 Mar to 3 Apr 2000
- A Taste of Singapore Live in The Oberoi Grand, India
11 to 14 Apr 2000
- 12th Food & Hotel Asia 2000 Int’l Salon Culinaire

Working Experiences

Oct 2001 to Dec 2001
Company : Holiday Inn Jeddah, Saudi Arabia
Position : Chef de Cuisine
Duties
Manages 14 staffs. Is responsible for food production, labour costs and various kitchen accounting , volume, type of cuisines, form of presentation, off premises catering, showpieces and other specialty work. Menu development or assistance, staff size, oversight, scheduling, hiring, training , record keeping, front back coordination. Organizational involving payroll, ordering and purchasing responsibilities, computer involvement, inventory. Promotion within the organization with dates, other management activities including projections and event planning. Answers directly to the Executive Chef. Specialising in Asian Cuisines.

Reason for leaving : Employment VISA problems.
Last Drawn Salary : US$3,800.00

Oct 1998 to Oct 2001
Company : Sheraton Oman
Position : Chef de Cuisine
Duties
Manages 20 staffs. Is responsible for food production, labour costs and various kitchen accounting , volume, type of cuisines, form of presentation, off premises catering, showpieces and other specialty work. Menu development or assistance, staff size, oversight, scheduling, hiring, training , record keeping, front back coordination. Organizational involving payroll, ordering and purchasing responsibilities, computer involvement, inventory. Promotion within the organization with dates, other management activities including projections and event planning. Answers directly to the Executive Chef. Specialising in Asian Cuisines

Reason for leaving : End of contract.
Last Drawn Salary : US$4,000.00

Aug 1996 to Aug 1998
Company : Royal Brunei Catering, Bandar Seri Begawan
Position : Sous Chef
Duties
Manages 14 staffs. Is responsible for food production, labour costs and various kitchen accounting , volume, type of cuisines, form of presentation, off premises catering, showpieces and other specialty work. Menu development or assistance, staff size, oversight, scheduling, hiring, training , record keeping, front back coordination. Organizational involving payroll, ordering and purchasing responsibilities, computer involvement, inventory. Promotion within the organization with dates, other management activities including projections and event planning. Answers directly to the Executive Chef. Specialising in Asian Cuisines

Reason for leaving : End of contract.
Last Drawn Salary : S$3,500.00

Jul 1995 to Jul 1996
Company : Alkaff Mansions Pte Ltd
Position : Sous Chef
Duties
Manages 10 staffs. Is responsible for food production of banqueting, curry buffet (Indian Style) and Western ala carte, Indonesian Rijstafel with a sitting capacity of 160 covers. Labour costs and various kitchen accounting , volume, type of cuisines, form of presentation, off premises catering, showpieces and other specialty work. Menu development or assistance, staff size, oversight, scheduling, hiring, training , record keeping, front back coordination. Organizational involving ordering and purchasing responsibilities, computer involvement, inventory. Promotion within the organization with dates, other management activities including projections and event planning, daily market list, conceptualizing. Report directly to the Executive Chef.

Reason for leaving : To gain more exposure
Last Drawn Salary : S$2,800.00

Jul 1994 to Jul 1995
Company : Malay Village Pte Ltd
Position : Junior Sous Chef
Duties
Manages 6 staffs. Is responsible for food production of banqueting, curry buffet (Indian Style) and Western ala carte, Indonesian Rijstafel and Halal Chinese cuisines with a sitting capacity of 90 covers. Labour costs and various kitchen accounting , volume, type of cuisines, form of presentation, off premises catering, showpieces and other specialty work. Menu development or assistance, staff size, oversight, scheduling, hiring, training , record keeping, front back coordination. Organizational involving ordering and purchasing responsibilities, computer involvement, inventory. Promotion within the organization with dates, other management activities including projections and event planning, daily market list, conceptualizing. Report directly to the Executive Chef.

Reason for leaving : Career advancement
Last Drawn Salary : S$2,200.00

Aug 1991 to Jun 1994
Company : Raffles Hotel (1886) Pte Ltd
Position : Chef de Partie
Duties
Manages 6 staffs. Is responsible in assisting the Sous Chef for food production of banqueting, curry buffet (Indian Style) , Malaysian cuisines, Indonesian cuisines, Halal Chinese cuisines and staff cafeteria with a sitting capacity of 200 covers. Labour costs and various kitchen accounting , volume, type of cuisines, form of presentation, off premises catering, showpieces and other specialty work. Menu development or assistance, staff size, oversight, scheduling, hiring, training , record keeping, front back coordination. Organizational involving ordering and purchasing responsibilities, computer involvement, inventory. Promotion within the organization with dates, other management activities including projections and event planning, daily market list, conceptualizing. Promoted through ranks from Commis 1. One of the team member responsible for setting up and opening of Raffles Hotel. Report directly to the Sous Chef.

Reason for leaving : Career advancement
Last Drawn Salary : S$1,700.00

Feb 1989 to Aug 1991
Company : Dynasty Hotel Pte Ltd
Position : Cook 1
Duties
Responsible in assisting the Sous Chef for food production of banqueting, curry buffet (Indian Style) , Malaysian cuisines, Indonesian cuisines, Halal Chinese cuisines and staff cafeteria with a sitting capacity of 200 covers. Promoted through ranks from Cook 2. Report directly to the Sous Chef.

Reason for leaving : Better salary offered
Last Drawn Salary : S$1,000.00

Apr 1985 to Aug 1986
Company : Apollo Hotel Pte Ltd
Position : Commis Cook
Duties
Responsible in assisting the Sous Chef for food production of banqueting, Malaysian cuisines and Indonesian cuisines for the Kintamani Indonesian Restaurant. Promoted through ranks from Trainee Cook. One of the team member for setting up and opening of Kintamani Indonesian Restaurant. Report directly to the Sous Chef.

Reason for leaving : Military obligation
Last Drawn Salary : S$700.00