Chef Mohammed Razif Haron
Head Chef and Senior Lecturer, Centre for Culinary Entrepreneurship
Chef Mohammed Razif Haron is the Head Chef and senior lecturer at the Centre for Culinary Entrepreneurship and Centre for Hotel Management at HELP College of Arts and Technology.
In relation to the academic background of Chef Razif, he has obtained a Diploma in Hotel Management from MARA Institute of Technology, School of Hotel Management, a Diploma in Hotel Management from the Institute of Hotel Management and Tourism, Schloss Klessheim, Salzburg, Austria, a Bachelor of Science (hospitality Management) from Florida International University, Miami and a Master in Science (International Hotel Management), University of Surrey, Guildford, United Kingdom.
Chef Shanmugam Rajoo
Chef Lecturer, Centre for Culinary Entrepreneurship
Shanmugam Rajoo @ Chef Shan comes to HELP CAT with a wealth of experience, having worked in the United Kingdom for over nine (9) years as a chef in fine foodservice establishments. Chef Shan has excellent resources at his disposal and the ability to transform ordinary ingredients into a broad range of gastronomic delights.
While in the UK, he also won the Hammersmith Council Cooking Competition which earned him the title “Chef of the Year 2008″. Back home in Malaysia, he is an active member of the Chef Association of Malaysia and the Malaysian Indian Chef’s Association. Together with his students, he had also participated in various Culinary Arts Cooking Competitions. Another accolade that he has captured is the ASEAN Heritage Food Trail by Chef Wan Culinary Cooking Competition last year with the “ASEAN Champions” Title. He was anticipated to organize Culinary Cooking Competition in INTI College Sarawak and Subang (Organizing Chairman).
His vast culinary experience coupled with a BSc (Hons) Degree in Culinary Arts Management from Thames Valley University, London, UK (2002-2004) adds new hues and vibrancy to the courses that he teaches at HELP College of Arts and Technology in Malaysia.
Chef Nurul Huda Zaid
Chef Lecturer, Centre for Culinary Entrepreneurship
Chef Nurul is a young, enthusiastic chef who graduated from UiTM. Her love in cooking and her passion ignites the interest of many to venture into the realm of culinary, which is getting more and more popular nowadays. Chef Nurul has been working in the education sector for almost 4 years. She has diligently educated her students about the professional knowledge in culinary and patiently polished their culinary skills, equipping the students so that they are prepared to contribute to the industry in the future.
Chef Nurul is a skilled culinary professional recognized for her comprehensive knowledge in local and international cuisine. Her main expertise is in pastry. Back in time when she was studying, though she was loaded with homework and assignments, her passion in culinary drives her to work in hotel and fast food restaurants so that she could gain extra practical knowledge and experience.
With respect to academic qualifications, Chef Nurul holds a Bachelor (Hons) in Culinary Arts Management from UiTM, which is one of the top IPTA (Public Tertiary Education Institution) in Malaysia and she is currently pursuing her Master in Gastronomy in the same institution. Her culinary experience, strong academic background, innovative mind and great passion in the culinary and hospitality industry are great assets in her teaching approach at the Culinary Department of HELP College of Arts and Technology.
Karthigeyan comes to HELP CAT with a wealth of experience, having worked in the hotel industry for over seven (7) years in the capacity of a manager in premier food service establishments. He graduated with a Bachelor’s Degree in Hospitality and Tourism Management from Taylor’s University College, Petaling Jaya Malaysia majoring in Hospitality and Tourism field and specializing in Food & Beverage.
Throughout his career, had an extensive exposure in several hotels and fast food industry such as Hotel Sheraton Subang for technical training, Sheraton imperial for specialization training on the field of food & beverage, Hyatt regency Saujana for management training and working on project of Saujana golf course and McDonalds for fast food management training.
Mr Kartig had also a working experience with a local and International catering such as Do & co, a Dutch base catering for the function and event of Formula 1 Circuit in Sepang and also for other caterings such as Bangles Northern Indian Restaurant.
The Crystal Crown Hotel of Petaling Jaya was his next stint as a Coffee House Supervisor.
Mr kartig’s forte is also in the Event management where he had worked for Istana Hotel Kuala Lumpur for 5 years which include Food and Beverage Service for lounges, Restaurant, Banqueting and Fine Dining restaurant.
The experience and vast background in the related industry further enhanced his passion for training and imparting knowledge to others, especially to students of Hotel management.
In 2015 he joined Help College Of Arts And Technology, Fraser’s Business park, Pudu, Kuala Lumpur, Malaysia as an academic lecturer in Food and Beverage and handling all event management and functions