1. Mursyidy bin Saipuddin Curriculum Vitae
Personal Details
Name : Mursyidy bin Saipuddin
Date of Birth : 22 Dec. 1976
Nationality : Malaysian
Age : 35 Years
Marital Status : Married with 2 Children
Nric No : 761222-12-5519
Telephone No : +6017-2387833/+6012-2395869
Email : mursyidy.saipuddin@yahoo.com
Epf No : 61277234
Socso No : A8649215V
Income Tax No : SG 10935054050
Height/Weight : 169 cm / 78 kg
Private Address : No 26,Jalan Megah 9,
Taman Megah Cheras,
43200 Cheras,
Selangor,
Malaysia.
Business Contact Address
Company : The Westin Kuala Lumpur
Address : No 199, Jalan Bukit Bintang,
55100 Kuala Lumpur
Contact No : + 603-27318333 Ext 8563
Website : http://www.westin.com/kualalumpur
Date Joined : 1 December 2009
Position : Junior Sous Chef
Department : All Day Dining Kitchen & Overlooked Alfresco Dining.

2. Sport, Activiries, Interests
Cooking, Travel, Internet, Gym and Outdoor Activities.
Languages
English : Well
Bahasa Melayu : Fluent
Availability and Preferences
Available from : No Restrictions
Available Within : 1 ½ Month Notices
Expected Salary :
Preferred Position 1 : Sous Chef Banquet Western
Preferred Position 2 : Sous Chef Fine Dining
Preferred Position 3 : Sous Chef All Day Dining
Computer Skills
Microsoft Word, Excel, PowerPoint.
Wind check ordering System and Market Boomer ordering system.
CAREER ACHIEVEMENTS & AWARDS
- Certificate of Appreciation Awarded for Success of Defense Services Asia - 1998
- Certificate of Appreciation Awarded for Success of Commonwealth Games -1999
- Certificate of Appreciation Awarded for Success of APEC -1999
- Certificate of Appreciation Awarded for Success of World Cup Golf -1999
- Certificate of Appreciation Awarded for Successfully Completing 1st Year of Service - 2001
- Certificate of Appreciation Awarded for Best Attendance January-June - 2002
- Certificate of Appreciation Awarded for Successfully Completing 2nd year of Service - 2002
- Certificate of Recognition Awarded for Successfully Opening of Putrajaya Shangri-La Hotel - 2003
- Certificate of Appreciation Awarded for Customer Delight Team July - 2003
- Certificate of Achievement Awarded for Perfect Attendance - 2005
- Certificate of Achievement Awarded for Perfect Attendance -2006

3. Participate in the following
- Young Chef Challenge 2004 - Certificate
- Culinaire Malaysia 2005 - Certificate
- Culinaire Malaysia 2005 – Diploma Certificate
Individual Skill
- French Cuisine
- German Cuisine
- Italian Cuisine
- British Cuisine
- Middle Eastern Cuisine
- Basic Malaysian Cuisine
- Spanish Cuisine
Additional Information
- Certificate of Food Handling – The Mines Beach Resort
- Certificate of Food Handling – The Westin Kuala Lumpur
- Certificate of Food Safety Management System – Putrajaya Shangri-La
- Certificate Starwood Safe & Food Hygiene Standard – The Westin Kuala Lumpur
“To continue to develop my career within respected international standard hospitality groups, with the
aim of becoming the Executive Chef of a luxury hotel.”
“My philosophy of leadership is to surround myself with good people who have ability, judgement and
knowledge but above all, a passion for service.”
“To give real service you must add something which cannot be bought or measured with money, and that
is sincerity and integrity.”
Reference Contacts
Reference No 1.
Name : Mr. David King
Position : Director of Kitchen
Company : The Westin Kuala Lumpur.
Contact No : +6012-2355108
Reference No 2.
Name : Mr. Leu Wai Leong
Position : Banquet Chef De Cuisine
Company : MGM Grand Hotel & Casino Macau.
Contact No : +8536 234 7012

4. Reference No 3.
Name : Mr. Rudy Junaidie
Position : Assistant Director Kitchen
Company : The Westin Kuala Lumpur.
Contact No : +6016-663 6126
Reference No 4.
Name : Mr. Wee Chee Kiang
Position : Sous Chef All Day Dining Kitchen.
Company : The Westin Kuala Lumpur.
Contact No : +6012-201 0057
Reference No 5.
Name : Mr. Nik Rahman
Position : Sous Chef Prego/Italian
Company : The Westin Kuala Lumpur.
Contact No : +6012-294 9649
Reference No 6.
Name : Mr. Azri
Position : Chef De Cuisine
Company : Double Tree by Hilton Kuala Lumpur
Contact No : +6019 -301 0252
PROFESSIONAL STRENGTHS AND SPECIAL SKILLS
- Certificate of Hygiene of Food Retailing and Catering.
- Good leadership skills, able to drive and motivate a large team to develop themselves and the business.
- Able to achieve budgets and food costs and create additional revenue.
- Able to work calmly under pressure and motivate the team to the same level.
Training and Courses attended:
- Successful Transition to Supervisor (S.T.T.S) – The Westin Kuala Lumpur.
- Starwood Cares Leadership University (S.C.L.U) - The Westin Kuala Lumpur.
- Building World Class Brand/Brand Immersion - The Westin Kuala Lumpur.
- Associate Success Profile Programmed - The Westin Kuala Lumpur.
- Food Handling Courses Training - The Westin Kuala Lumpur.
- Customer Delight Programmed – Putrajaya Shangri- La.
- Starwood Safe Food & Hygiene Standard Training – The Westin Kuala Lumpur.
- Basic Safety & Food Handling Training – The Mines Beach Resort.
- Fire Training - The Westin Kuala Lumpur.
- Basic Food Hygiene Certificate ~ The Westin Kuala Lumpur.

5. Professional Experience 1
Establishment : The Westin Kuala Lumpur
City : Kuala Lumpur.
Country : Malaysia.
Position : Junior Sous Chef All Day Dining
From : 1 Dec 2009
To : Present
Responsibilities and Duties
• Responsible for organization for Daily Operation including Breakfast Adventure, Buffet
Lunch,Hitea,Ala-carte In Room Dining, Restaurant, Pool Side and Executive Club Lounge.
• Take charge of Restaurant during the Sous Chef is not around.
• Daily Market ordering through Market Boomer System & Check EAM.
• Delegate task for the associates.
• Determine how food should be presented, and create decorative food displays.
• Create Ala-Carte, Set and Buffet Menu for Any Private Functions and Restaurant
• Conducted the training of associates in hygiene’s, cooking theory and etc.
• Monthly Inventory.
• Supporting Sous Chef in menu planning and kitchen operation.
• Set up standard recipes with food cost.
• Attending Daily Chef Morning Briefing and Event order Meeting.
• Also overlooked Daily Breakfast and Evening Cocktail at Executive Club Lounge.
Professional Experience 2
Establishment : Chef Wolfgang Catering/Auspicious Concept Sdn Bhd
City : Shah Alam, Selangor.
Country : Malaysia.
Position : Chef De Partie Main Kitchen
From : Oct 2008
To : 30 Nov 2009
Responsibilities and Duties
• Responsible for organization of all outside Catering Function including Seminar
Meeting,Wedding,Western Set, Buffet, Malay Set, Wine Tasting and Etc.
• Fully incharge in Hot Kitchen Department.
• Daily Market ordering
• Delegate task for the associates.
• Determine how food should be presented, and create decorative food displays.
• Supporting Sous Chef in menu planning and kitchen operation.
• Set up standard recipes with food cost.
• Take charge of kitchen during the Sous Chef is not around.
• Organize man power for the kitchen.
Professional Experience 3
Establishment : The Westin Kuala Lumpur Hotel
City : Kuala Lumpur.
Country : Malaysia.
Position : Jr.Sous Chef Main Kitchen
From : Oct 2003
To : March 2008
Responsibilities and Duties
• Responsible for organization of all Banquet Function including Seminar Meeting, Wedding, Western
Set, Malay Set, Wine Tasting and Etc.

6. • Maintained and managed food costs in line with budget.
• Create Banquet menu and special request for Client when Banquet Chef not around.
• Daily Market ordering in Win check System.
• Delegate task for the associates.
• Determine how food should be presented, and create decorative food displays.
• Conduct training on kitchen knowledge and food hygiene.
• Supporting Sous Chef in menu planning and kitchen operation.
• Set up standard recipes with food cost.
• Take charge of kitchen during the Sous Chef is not around.
• Organize man power for the kitchen.
• As Chef De Partie in Main Kitchen, my duty is basically overlook all Western cuisine for Banquet.
• Handling breakfast, lunch, dinner and all concern in banquet function.
• Daily market ordering purchase and checking on all mise-en-place in kitchen, quality as well quantity
of production through out of the day.
• Also menu planning and costing of all the recipe of Western Set menu, Buffet, theme party, ala-carte,
hi-tea, coffee break, breakfast etc.
• Conducting the training of associates in hygiene’s, cooking theory and practical as well set-up of
banquet function.
Professional Experience 4
Establishment : Putrajaya Shangri-La Hotel
City : Putrajaya
Country : Malaysia.
Position : Commis 1 Main Kitchen, Mediterranean Restaurant.
From : Jan 2003
To : Oct 2003
Responsibilities and Duties
-Pre-opening Team, responsible for organization all areas of 2 F&B Outlets.
-Working at Azur Restaurant (Mediterranean Fine Dining).
-Daily market ordering purchase and checking on all mise –en place in Kitchen
-Checking quality and quantity for Production through out of the day.
- Working on Split Shift daily.
Professional Experience 5
Establishment : Sunway Lagoon Resort Hotel & Spa
City : Bandar Sunway, Petaling Jaya.
Country : Malaysia.
Position : Commis 1 Main Kitchen.
From : Aug 2000
To : Oct 2003
Responsibilities and Duties
• Joined Sunway Hotel as a Commis 2 in Western Banquet Kitchen (Main Kitchen) for 12 months and
was promoted to Commis 1 in Western Banquet Kitchen.
• My duty basically supply western food in Daily operational in Banquet and outlet concern.
• Daily market ordering purchase and checking all mise-en-place in kitchen, quality as well quantity of
production through out of the day.
• We also doing Outside Catering Services at Sunway Lagoon Theme Park like Family Day, BBQ, etc.

7. Professional Experience 6
Establishment : The Mines Beach Resort & Spa
City : Sri Kembangan, Selangor.
Country : Malaysia.
Position : Commis 2 Main Kitchen.
From : June 1997
To : Aug 2000
Responsibilities and Duties
• Responsible for organization of all Banquet Function including Seminar Meeting, Wedding, Western
Set, Malay Set, Wine Tasting and Etc.
• Working at main kitchen included coffee house, basically we are working at overall kitchen
preparation mise-en place for ala-carte, banquet function and pool side snack dishes and also outside
catering.