Posted in Uncategorized by chefazahar on January 27, 2009


Ahmad Azaharuddin Bin Omar

Website –

Dynamic and Versatile Executive Chef with solid analytical skills and Culinary Exposure as well as a dedication to results offers with over Twenty seven years of experience

 Special Strength and Skills

  • Culinary: Exceptional culinary talent in Western, Oriental, Vietnamese, Arabian, and Mediterranean, banqueting –large volume, multi-outlet organization.
  • Excellent communicator who is diplomatic and effective in negotiations.
  • Skill in handing sensitive issues with diplomacy and objectivity
  • Consistently set and achieve high standards
  • Identify the Market needs by monitoring and analyzing the trend in food menus and product of competitive restaurants for guests
  • Maximize employee productivity and support them to perform to the best of their abilities.
  • Preparing the Budget and Cost Control for the department and train each Outlet Chef to operate their kitchens at an acceptable food cost and maximizing profit
  • Co-ordinate with other departments such as Stewarding, F&B Banqueting etc. for the supply of good standard of food quality, efficient profitability and creative presentation
  • Assist in conducting regular trainings, meetings and briefing to keep employees informed of policies, procedures, special events, further improvement plans and guest comments
  • Pre-Opening of the Kitchen, Set up all aspects, budgeting, training, planning and ordering

Professional Employment:

1.  Royal Court Of Bahrain

Al Mushref Palace, Al Riffa, Kingdom of Bahrain

Position: Executive Chef

Duration: From 15th Of October 2012 to date


  • In charge of Food and Beverage Operation for Royal Family Of Bahrain, Al Mushref Palace, Old Riffa Palace and Guest House
  • Supervision of 21 kitchen staff including Stewarding
  • Change all Menu and implement the new system in the kitchen and purchasing system
  • Reform and Preparing of training and SOP of all section
  • Menu Planning, Budgeting  and Costing Of Food for VIP and Staff Kitchen
  • Outside Catering for VIP family including Al Wadi Palace in Saudi Arabia
  • Daily Staff Meal for 100 pax

2. Starcity Saigon Hotel, now know as Vissai Saigon Hotel

144, , Nguyen Van Troi Strret, Ho Chi Minh City, Socialist Republic of Vietnam

Position: Executive Chef


Duration: From 15th Of July 2010 to 4th of October 2012

Four star plus city hotel with 199 room, 130 seat of all day dining, Five function room and 330 pax capacity of banquet hall, also part of the team responsible for opening of Sun Rise Hoi An Resort in Danang, Vietnam


Opening team of this hotel, meet all requirement to open it in four months period of time.

  • In charge of Organization and supervision of 40 kitchen staff including Stewarding
  • Preparing of training and SOP of all section
  • Budgeting and planning all the kitchen aspect for opening
  • Pre-Opening of the Kitchen, Set up all aspects, budgeting, training, planning and ordering
  • Ability to design a functional and practical kitchen design and flow
  • Hotel Excom Committee
  • Set up and Opening Team  Committee for Sunrise Hoi An Resort, Vietnam

3. Tuan Chau Island Holiday Villa, now known as La Pax Resort Ha long

Halong City, Quang Ninh Province, Socialist Republic of Vietnam

Position: Head Chef

Duration: 1st June 2009 To 30th of June 2010


247 Guest Rooms and Suites, Banquet and Conference centre facilities up to 200 pax


  • Reporting directly to the Hotel Manager and also to the Hotel Area Manager
  • In charge of Organization and supervision of 18 kitchen staff including Stewarding
  • Communication and team building
  • Creative flair and menu planning
  • Consistently met or remained under budget on all controllable expenses
  • Re-branding projects as the part of new chain hotel by Holiday Villa Hotels Group
  • Hotel Excom Committee

4. Vistana Hotel Kuantan

Jalan Telok Sisek, Kuantan, 25000, Pahang, Malaysia

Position: Executive Chef

Duration: 1st December 2004 to 1st December 2008


It is one of the YTL hotel property, Vistana Hotel has 210 room, located in heart of Kuantan City, 4 star Business Hotel with 100 seated Coffee House, Banquet Hall with 500 Seating capacity and can accommodate up to 300 for Standing Cocktail.


  • Reporting directly to the Hotel Manager
  • In charge of Organization and supervision of 22 kitchen staff including Stewarding
  • Communication and team building
  • Hotel Excom Comitee
  • 80 seating of Coffee House and Banquet capacity of 600 pax
  • Outside catering
  • Part of the team of Tanjong Jara Resort, Tanjung Jara, Dungun , Terengganu, Malaysia-Occasionally helping out of their function when needed

5.  Eastern &Oriental Hotel

10, Leboh Farquhar, Georgetown, Penang, Malaysia

Position: Executive Sous Chef

Duration: 18th August 2003 till 25th November 2004


The Eastern &Oriental Hotel is a 5 star deluxe hotel, 102 Suites with 4 F&B Outlets, The outlets are Sarkies Corner[ 200 seated Coffee House], 1885 Grill room-30 seated, Farquhar Bar and The Bakery where the Deli and Pastries are served. Banqueting operation up to 450 covers.  Supervised a culinary brigade of 40 kitchen staff including Stewarding, maintain food cost, budgeting, scheduling, purchasing, menu planning etc.

6.  The Nad Al Sheba Golf and Racing Club,[Now known as The Meydan]

(Owned by the Ruler of Dubai – Sheikh Mohammed)

Dubai, United Arab Emirates

Position: Senior Banquet Chef

Duration: November 2002 to May 2003

Responsibility: A large operation consisting of 2 Grandstands, 3 restaurants, a fully floodlit 18 hole Golf course, and function space catering for up to 5000 people. Venue for the Dubai World Cup, (“the richest horse race in the world” ) F&B manpower of 130, reporting directly to the Executive Chef.

7.  Jerudong Park Country Club

Jerudong, Bg 3122, Bandar Seri Begawan,

Negara Brunei Darussalam

POSITION: Senior Sous Chef

Duration: May 20th 1996 to November 2002

Responsibility: Assist to Executive Chef and in charge of 30 Kitchen Brigade including Stewarding and Daily Operation of the Kitchen. The Club have the Banquet Facility, Amphitheater and able to handle function up to 2700 pax . Successful organized high profile function including official head-of-state function for APEC leader in Asia Pacific Economic Conference (November, 2000) & Asian Tourism Forum (2001).


8. Queen Elizabeth 2, Cunard Line Ltd,

Luxury Passenger Ship

6100, Blue Lagoon Drive 400, Miami, Florida 33126, United States of America.


Position: Commis 1 then promoted to Demi Chef De Partie

Duration: July 1992 to December 1995

Responsibility: Attached to Double Seating Mauritania Restaurant where the maximum seating capacity up to 1000 pax, Responsible in preparation of Hot and Cold Item production. The Restaurant served Breakfast, Lunch and Dinner, also attached to the production kitchen where all the basic preparation is done. Maintain the cleanliness of the kitchen at the highest point to meet requirement of United States Public Health and United Kingdom Public Health standard

9. Sheraton Utama Hotel Brunei-Now Known as Raddison Hotel

Jalan Bendara, Bandar Seri Begawan, Negara Brunei Darussalam

POSITION: 1st Cook

DURATION: January to June 1992

Responsibility: Attached to the Western and Cold Kitchen, The hotel has three main Dining areas, that is 120 seating Coffee House, 30 seating of Fine dining Restaurant called The Deals and Poolside Café. The Kitchen also catered for Banquet, Outside Catering and in house private function.

10. Hyatt Borneo Management Services

Nurul Iman Royal Palace, Negara Brunei Darussalam

Position: Commis Cook


DURATION: March 1991 to December 1991

Responsibility: Attached to the Main kitchen, It is where the Daily operation and preparation of Meal at the Sultan Palace. There is always State dinner Function hosted by Sultan Negara Brunei Darussalam and Large volume of function done in the palace it self

 Course Attended

  • Food and Hygiene Courses Conduct by Health Unit of Royal Court Bahrain
  • Bridges and Customer service action form by Vistana Hotels
  • Leader Ship Skills Programmed by YTL Hotels
  • Train The Trainer by YTL Hotels
  • Train the Trainer Course By Eastern & Oriental Hotel
  • Leadership Skills Programme By Eastern & Oriental Hotel
  • Sheraton Guest Satisfaction System at Sheraton Utama Hotel, Brunei Darussalam
  • Basic Sea Survival Course including Wet Drill with an Inflatable Life raft on board Queen Elizabeth 2
  • Fire Fighting and Life Saving Course on board Queen Elizabeth 2
  • 1st and 2nd in charge of Emergency Group on board Queen Elizabeth 2
  • United States Public Health Standard on board Queen Elizabeth 2

Education and Professionals Affiliations

1. Higher Education: University Technology Mara [Uitm] Shah Alam, Selangor, Malaysia
Diploma In Chef Training [Graduate in 1990]

2. Secondary Education: Methodist Boys School, Jalan Raya Barat, Klang, Selangor, Malaysia
  1. Malaysian Certificate of Education with Grade 2-1984
  2. Lower Certificate of Education -1982


Home Address: No 3, Lorong Pelindung Damai 24,26100, Kuantan, Pahang Darul Makmor, West Malaysia

Bahrain Address: Apt 191, 16th Floor, Tulip Inn ,Building 459,Road 1010, Block 410, Al Sanabis District, Kingdom Of Bahrain

Skype ID: azaharytl

Cell Number: +9703 3904 1554

Nationality: Malaysian

Date Of Birth: 16th September 1967

Sex: Male

Religion Muslim

Status: Married With No Children

Spouse Name: Norizah Binti Mohd Nor



Members of National Programmed Advisory Committee [Hotel and Catering Management] in Department of Technical Education of Brunei Darussalam.

Language and Skill

Fluent in English and Malay

Computer Literate: Knowledge of Windows, Words, Excel, Internet, Power Point, Front Page and Calc menu Program.

Culinary Achievement

  • Won the Bronze Award in Apprentice Class at National Culinary Competition in conjunction Visit Malaysia Year 1990
  • Won 3rd Place in Appetizer Class at International Salon Culinary in conjunction Michelin Star French Chef Meeting held on Board Queen Elizabeth 2 on July 1993
  • Participate in Iron Chef Challenge TV show in Vietnam 2012, delegate the team to compete with the Iron Chef Challenger. It’s part of marketing the newly opening  hotel and exposure to the team.


Chef Zaffar Abdul Samad

Executive Chef, Wyndham Doha West Bay,

Al Abdul Wahab Tower,  17th Floor, Doha, Qatar

Wyndham Qatar,


Mobile:+ 97433172338


Click The Thumbnail to view

Royal Court Reference Letter 2015

Hotel Manager Mr Rodan Ivan and Hotel Manager Ms Salome On Linkedin Recommendations

General Manager Of StarCity Saigon Hotel, Ms Mini Surendran

 General Manager Of StarCity Saigon Hotel, Dr Arief Gunawan

Regional General Manager , North Asia, Holiday Villa International

Executive Chef of Eastern and Oriental Hotel

Food and Beverage Manager of Eastern and Oriental Hotel

Executive Chef and Food and Beverage Director of Nad Al Cheba Club, Dubai

General Manager of Nad Al Sheba Club, Dubai

Head Chef of Nad Al Sheba Club Dubai

Executive Chef of Jerudong Park Polo Club, Brunei-Chef Ismail

Executive Chef of Jerudong Park Polo Club, Brunei-Chef Zaffar

Executive Chef of Jerudong Park Polo Club, Brunei-Chef Eric

General Manager of Jerudong Park Polo Club Brunei-Mr Raof

General Manager of Jerudong Park Polo Club Brunei-Mr Jean Francois Luquer

General Manager of Jerudong Park Polo Club Brunei-Kamariah

Executive Chef of Queen Elizabeth 2, Southampton as Demi Chef

Executive Chef of Queen Elizabeth 2, Southampton 2 as Commis

Executive Chef of Sheraton Utama Hotel, Brunei

Executive Chef of Nurul Iman Royal Palace, Brunei

Achievements and Certificates

HABC Level 2 Award n HACCP for Catering-March 2017

Basic Food Safety Principles By Royal Court Bahrain

Iron Chef Challenge Vietnam 2012-Sneak Peak

Pre Opening Team Of StarCity Hotel, Saigon

Creating Corporate Culture and Values

Diploma In Chef Training 1990

Vistana Kuantan Human Resources

Leadership Skills Programme Course by YTL Hotels

Building Effective Customer Relations “Bridges” Vistana Hotel Kuantan

Trainer Training for Managers from YTL Hotels

Train The Trainer Programme from Eastern & Oriental Hotel, Penang.

Leadership Skills Programme from Eastern & Oriental Hotel, Penang.

Apprenticeship Training Advisory Committee in Brunei

Bronze Award in Malaysian Salon Culinaire 1990

Certificate of Excellence in International Salon Culinaire on board Queen Elizabeth 2

Judge for Brunei Apprentice of the Year 2002 Award

Judge for Young Commis Rotisuers Competition

Judge for Cooking Competition Organised by Department of Technical Education

Participation in Bread Making Workshop, Dubai

7th Asean Summit Meeting

Apec Ministerial Dinner 2000

Sultan Brunei 54th Birthday Celebration

Sheraton Guest Satisfaction System

Basic Sea Survival Course at Queen Elizabeth 2

Certificate of Life Savings and Fire Fighting onboard QE2

Launching of Visit Brunei Year in 2001

Pan Pacific Hotel Kuala Lumpur Training Manager

Holiday Inn Johor Bahru Personnel Manager

Merlin Subang Hotel Personnel Manager

Newspaper  and Magazine Cutting

Sinar Harian Newspaper on Chef Pilihan Column -7th September 2008

Vietnamese Mon Ngon Magazine 1

Vietnamese Mon Ngon Magazine 2

Vietnamese Mon Ngon Magazine 3

Time Out Vietnam Magazine

Curriculum Vitea File to download

azahar-cv-2018 in Words

azahar-cv-2018  in Pdf













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