Experience

Griya Persada Convention Hotel & Resort Kaliurang

• Indonesia
• Hospitality
• 1 - 100 Employee

• Pastry Cook

  • Jul 2022 - Present

  • Assist bakery and pastry tearn to prepare breakfast • Produce variety of baked goods and pastries with high quality standard • Able to operate and manage the bakery and pastry section efficiently with full of creativity and innovation • Understand controlling cost, minimizing waste and implementary FIFO of all ingredients and other supplies • Assist bakery and pastry tearn to prepare breakfast • Produce variety of baked goods and pastries with high quality standard • Able to operate and manage the bakery and pastry section efficiently with full of creativity and innovation • Understand controlling cost, minimizing waste and implementary FIFO of all ingredients and other supplies



Bake It Solo

• Pastry Cook

  • May 2020 - Feb 2023

  • Set up and checking banquet event order for being sold to outlets • Re-making and controlling the standarization of pastry and bakery menu for outlets • Creating and bringing new idea for fullfill customers satisfaction • Set up and checking banquet event order for being sold to outlets • Re-making and controlling the standarization of pastry and bakery menu for outlets • Creating and bringing new idea for fullfill customers satisfaction



The Nyaman Solo

• Cook

  • Nov 2018 - Apr 2020

  • Creating a menu including costing once a month and the direction of food preparation • Checking the preparation of all ingredients for kitchen operations • Preparing, cooking and serving food during restaurant operations • Creating a menu including costing once a month and the direction of food preparation • Checking the preparation of all ingredients for kitchen operations • Preparing, cooking and serving food during restaurant operations



D'Capello Pattiserie

• Cook

  • Nov 2017 - Nov 2018

  • Measuring dish ingredients and portion size accurately • Responsibles for adding a new menu once a month and pricing menu • Controling food stock and food costs in part before changing shifts • Measuring dish ingredients and portion size accurately • Responsibles for adding a new menu once a month and pricing menu • Controling food stock and food costs in part before changing shifts



AMPM Cafe

• United States
• Restaurants

• Kitchen Trainee

  • Jan 2017 - Mar 2017

  • Assisting prepare ingredients for senior cook in cooking preparation • Cooking various Asian-Indonesian cuisine, Western cuisine with guidance from the head chef • Adhering the standard hygiene and sanitation • Assisting prepare ingredients for senior cook in cooking preparation • Cooking various Asian-Indonesian cuisine, Western cuisine with guidance from the head chef • Adhering the standard hygiene and sanitation



Hyatt Regency Hotel Yogyakarta

• Kitchen Trainee

  • Jul 2016 - Jan 2017

  • Preparing ingredients for supporting senior cook in cooking preparation • Preparing the ingredients for tomorrow breakfast • Learning how to make standard recipes, how to calculate food prices and understand ingredients that meet hotel standard • Preparing ingredients for supporting senior cook in cooking preparation • Preparing the ingredients for tomorrow breakfast • Learning how to make standard recipes, how to calculate food prices and understand ingredients that meet hotel standard



Sahid Jaya Hotel Solo

• Pastry and Bakery Assistant

  • Sep 2015 - Nov 2015

  • Preparing ingredients for a senior pastry cook• Arrange and check stock of breads and cakes for breakfast every day• Learning how to make standard hotel breads and cakes recipes

• Pastry and Bakery Trainee

  • Jun 2015 - Sep 2015

  • Learning how to make various breads and cakes• Preparing a place to arrange breakfast• Keep the work area clean at all times according to the rules set by the hotel