Azizi Salleh
Koeln
Kurzprofil
Experienced chef with a background in Asian fusion cuisine and restaurant operations. Passionate about creating quality dishes, developing new flavours, and maintaining high standards in the kitchen. Seeking a Chef de Partie position to further develop my skills, gain deeper knowledge of European kitchen operations, improve my German language skills, and continue growing within a professional culinary environment.
Übersicht
3
3
Languages
2
2
years of post-secondary education
13
13
years of professional experience
Berufserfahrung
Chef De Cuisine
Abang Toto's Malaysian Deli
Nippes
2025.02 - Current
- Designed and developed seasonal menus, including leading the Supper Club menu concept.
- Managed menu development, recipe standardization, and food quality.
- Trained and supervised kitchen staff to ensure consistent performance.
- Led daily food preparation and kitchen operations during service.
- Managed inventory, stock ordering, and cost control to minimize waste.
- Maintained well-organized mise-en-place to keep work consistent.
- Keeping kitchen cleaned and organized.
- Prepared daily menu items to quickly deliver upon request.
Sous Chef
Kooky Plate, Kooky Bowl
Kuala Lumpur
2022.07 - 2024.11
- Led kitchen operations and ensured smooth service in a fast-paced fusion restaurant.
- • Supported menu development and assisted in designing menus for other restaurants within the company group.
- Created and executed international fusion dishes with focus on flavour, presentation, and consistency.
- Coordinated kitchen team, preparation schedules, and daily service requirements.
- Maintained high food quality standards through effective organisation and quality control.
- Supported menu development, cost control, and kitchen efficiency.
Chef de Partie - Jr. Sous Chef
Soul Sacrifice Café
Kuala Lumpur
2019.02 - 2022.06
- Developed fermentation projects, including miso, kombucha, and other fermented products.
- Assisted the Head Chef with menu development and recipe creation.
- Trained and supervised kitchen staff to maintain high standards.
- Managed food preparation and ensured smooth kitchen operations during service.
- Standardized and documented recipes to ensure consistency and quality.
- Ordered ingredients, monitored inventory, and minimized food waste.
- Adapted kitchen operations during COVID-19, supporting takeaway services and maintaining strict hygiene standards while ensuring consistent food quality.
1st Commis
Atas Restaurant, The Ruma Hotel
KL
2018.07 - 2019.02
- Prepare and cook menu items according to recipes, quality standards, and service requirements.
- Support the Chef de Partie in daily kitchen operations, including mise en place and station management.
- Maintain food safety and hygiene standards in compliance with HACCP and kitchen procedures.
- Monitor stock levels and assist with receiving, storing, and rotating ingredients using FIFO principles.
1st commis (line cook)
DuoTreno Café
Subang Jaya
2017.08 - 2018.07
- Prepared and cooked dishes to the restaurant's standards.
- Managed daily mise en place and kept the section organised.
- Maintained HACCP and food hygiene standards at all times.
- Checked stock, rotated ingredients, and reduced food waste.
- Supported the Chef de Partie during busy service.
2nd commis (line cook)
Chequers Café
Damansara
2015.01 - 2015.11
- Maintained well-organized mise-en-place to keep work consistent.
- Planned and directed high volume food preparation in fast paced environment.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Measured high demand and commonly used ingredients to prevent overages and waste.
- Keeping kitchen clean and organized.
Garde manger (teilzeit)
Tarbush Restaurant
Ampang
2013.06 - 2013.11
- Helped team meet expected demands by restocking works areas throughout restaurant such as server station, salad bars and supply cupboards.
- Moved items from main storage areas to easily accessible small fridge, freezers and containers to support kitchen staff efficiency.
- Chopped vegetable, cut up fruits and prepared sauces when kitchen was busy.
- Circulated kitchen area to receive work assignments and identify support tasks.
Ausbildung
Diploma In Food PreparationAnd Cooking - Culinary Arts (City & Guilds)
Flamingo InternationalCollege
Ampang, Kuala Lumpur Malaysia 2013.01 - 2014.12
Kompetenzen
- Proper food handling
- Recipes and menu planning
- Attention to taste
- Menu development
- fermentation process
- Multitasking mastery
- Cuisine specialisation
- International cuisine familiarity
- Recipe improvement
- asian cuisine expertise
- Culinary creativity
- Mise en place
Language
Malay
First language
English
Upper intermediate
B2
German
Beginner
A1
Benutzerdefiniert
- Abang Toto's Malaysian Deli, Created and executed Malaysian Supper Club experiences, from menu development and preparation planning to presenting dishes and sharing Malaysian culinary traditions with guests.
- Kooky Plate, development and training of seasonal menus across the restaurant.
- Soul Sacrifice Café, Ramadhan Special Menu, Toast Project, Fermentation Project
- Atas Restaurant, Assorted of Breakfast Malaysian Cuisine, Modernized haute cuisine with local produce
Hobbys
- Enjoy cooking for family and developing new dishes at home
- Passionate about exploring new flavours and experimenting with recipes
- Enjoy listening to music in my free time
- Relax by playing console games occasionally
Zeitleiste
Chef De Cuisine
Abang Toto's Malaysian Deli
2025.02 - Current
Sous Chef
Kooky Plate, Kooky Bowl
2022.07 - 2024.11
Chef de Partie - Jr. Sous Chef
Soul Sacrifice Café
2019.02 - 2022.06
1st Commis
Atas Restaurant, The Ruma Hotel
2018.07 - 2019.02
1st commis (line cook)
DuoTreno Café
2017.08 - 2018.07
2nd commis (line cook)
Chequers Café
2015.01 - 2015.11
Garde manger (teilzeit)
Tarbush Restaurant
2013.06 - 2013.11
Diploma In Food PreparationAnd Cooking - Culinary Arts (City & Guilds)
Flamingo InternationalCollege
2013.01 - 2014.12