Fitriaji Dwi Nugroho
Production Supervisor at Legit Group- Claim this Profile
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Bio
Credentials
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Marriot great food and safety food
The Ritz-Carlton Hotel Company, L.L.C.Dec, 2015- Nov, 2024 -
Certificate Of Competence Food Handler
Badan Nasional Sertifikasi Profesi (BNSP)Jan, 2023- Nov, 2024
Experience
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Legit Group
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Indonesia
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Food and Beverage Services
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100 - 200 Employee
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Production Supervisor
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Nov 2021 - Present
• I work in LEGIT central kitchen. LEGIT has a business concept that is cloud kitchen or just running an online business.legit has the concept of street food (food asian). now legit has 42 kitchens in Jakarta and surrounding areas. • legit also always follows events organized by the ismaya group such as Java Jazz, WTF and DWP, with a production capacity of up to 2000 packs - 4000 packs. • The food at Legit includes SEI Beef Wagyu, SEI Chicken, Cassava Kecombrang Fried Rice, various kinds of chili sauce, for example, sambal andaliman, chili rica, chili sauce, chili sauce limo, sambal belimbing wuluh, sambal matah, and sambal Embe. and many more menus. • LEGIT has 5 kitchen brands, namely SEI'tan, Pastaria, Ryujin, JUJU Chicken, and Sekfan Chinasse. • the capacity in 1 day central kitchen is 1.5 tons for all products and for the delivery of all outlets. • I am responsible for operations in the central kitchen, especially production. • I made a schedule for a staff of 50 people divided into 3 departments of Production, BOH and packaging. • provide training and lead briefings. • make a production plan in one week, • maintain and control for production consistency. • make a report to the Cost Controller if there is a change in the materials used so that costs are maintained. • make a daily checklist for opening and closing the kitchen and always pay attention to cleanliness in the kitchen Show less
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WAKAKA GROUP
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Indonesia
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Food and Beverage Services
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1 - 100 Employee
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Kitchen Lead (chef de partie)
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Oct 2020 - Nov 2021
wakaka restaurant has the concept of street food. Wakaka Restaurant Bogor has a capacity of 52 tables and can accommodate up to 250 guests. I have a kitchen team of 12 people. I am in charge of operations in the kitchen, I help the cook helper prepare for ala'carte. I checked the storage of vegetables and protein in the chiller and freeze. I ordered from a supplier for ala'carte needs. provide training for staff. keep wasted. maintain the state of the kitchen and kitchen conditions remain conducive and run according to SOP and company regulations. Show less
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Tuttobono fine dining restaurant
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Denpasar, Bali, Indonesia
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Chef De Partie
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May 2019 - Jun 2020
I make pasta hand made example : black pasta angle hair, spaghetti, fettuchini, parpadele, white angle hair, gnocchi, farfalle, tortellini. I make product pasta and risotto example : spaghetti scampi, authentic carbonara, ravioli in spuma di funghi, tortelli alle mandorie, farfalle al salmone, spaghetti allo scoglio, tagliatelle beef stew, cappeleni neri, and fettucine patanegra. I also help my commis for prepare pizza from make dough pizza until make product menu pizza. Example I make product pizza : pizza carnivora, pizza margherita, pizza vegetarian, rustica pizza, pizza 4 formaggi, pizza frutti di mare, pizza porck couna, pizza salmone, pizza prosciutto e funghi and pollo pizza. I also make ala carte products and help my chef to plating finished food. Example ala’carte food : filetto di dentic in salsa, petto di pollo, filetto di maiale, anantra arostro, pancetta di maiale, stinco brasato di pecora, rostinciane di maiale, branzio in salsa, tagliata di manzo, costoletta in salsa, Rossini filetto, stockyard sirloin steak, stockyard rib eye, stockyard tenderloin, lombata black angus, bistecca fiorentina US T.bone, and Tokusen wagyu bistecca. For appetizer example : calamaretti alla grillia con spinaci, caprese, carpaccio crocante, carpaccio di tonno crispy, prosciutto e melone, antipasto Toscano formaggi assortiti, foie gras con salsa di pere, and tutto bono tagliere. We have 3 menus soup : zuppa di mais, zuppa di porcini, and zuppa di mare And we have 5 salad : insalata greca, insalata di pollo, insalata di rucola, Caesar salad and insalata di mare. I make schedule for team kitchen. Keep all kitchen crews are awere of standart and expectation. Check food before serve to guest. check the daily inventory every time the kitchen. make stock of name every last month and report to executive chef. order to suppliers for kitchen needs of meat, chicken, fish, all vegetables we need, and dry food Show less
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Club Med
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France
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Hospitality
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700 & Above Employee
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Demi chef de partie
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Apr 2018 - Apr 2019
I help commis 1 & 2 and demi chef for preparation condiment and more inggredient. I make food for buffet and ala’carte every day lunch and dinner. Example food : pan fried foigrass with tatin aple, grill vegetable salad with pesto dressing, chicken salad with honey musted, treilogy salmon tuna and scallop, terin western style with onion orange sauce, grill pork bely with pomodoro sauce, prawn ceviche, smoke duck vegetable with honey musterd, salmon roll with belsamic reduction, panazella salad, king prawn middle east, martini white fish goacamolle with crecker pesto, wongtoun with tar-tar, steak tenderloin with bearnaise sauce, sirloin steak with red wine sauce, rib eye steak with pomodoro sauce, grill squid coconut and curry, roll fish with seaweet and carrot pure, noodle glass squid, lamb rack western style, duck liver cream brulle, king prawn butter sauce, nichoise salad, salmon steak butter sauce, tomato mille fullie and cheese, tabouli with pesto salad. and than I also make pizza, example : tuna pizza, margaritha pizza, original pizza, marinara pizza, etc. I also make cold sauce and hot sauce, example : pesto dressing, thausand island dressing, tar-tar dressing, french dressing, caesar dressing, cooktail dressing, honey musterd dressing, belsamic dressing, belsamic reduction, and for hot sauce, lemon butter sauce, butter sauce, blackpaper western sauce, mushroom sauce, red wine dressing, gravy sauce, garlic sauce, pomodoro sauce, hollandise sauce, bearnaise sauce, etc. Keep the consistency in the preparation off all food items for ala’carte and buffet menus according to the recipes. Keep all kitchen crews are awere of standart and expectation. Keep the cleanliness and maintanance all of work areas, utensils and equipment. I help chef to order vegetables from supliers, input daily iventory and input stockofname. Check every cook-made menu before serving guest. Responsible for all operations. Show less
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kez's bakery & restaurant batam
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Batam, Kepulauan Riau, Indonesia
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Demi chef
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Jun 2017 - Mar 2018
My specialist western, fushion and asian food. I make all sauce for ala’carte, example black paper sauce western, mushroom sauce wetern, lamb sauce, oriental BBQ sauce, spicy BBQ sauce, tomato pondue, black paper asian, dengaku sauce, tariyaki sauce, sweet and spicy sauce, red wine sauce, and many more. I make product for ala’carte. For WESTERN food (Kez’s burger, BBQ beef burger, texmex burger, Fried chicken steak burger, the club sandwich, Australian wagyu sirloin 5++, Australian Wagyu tenderloin 5++, Australian wagyu rib eye 5++, beef stroganof, Fish and chip, chicken steak, chicken gordon blue, southwestern lamb chop, middle east lamb chop). For ASIAN food`(Tom yum Soup, Oxtail soup, dengaku salmon , beef blackpapper, beef tariyaki, chicken blackpapper, chicken tariyaki, salmon tariyaki, Oxtail fried rice, Kez’s fried rice and salmon fried rice). For PIZZA (margaritha pizza, meat lovers pizza, diavola pizza, original pizza, papperoni pizza, fruitti di mare pizza, Kez’s pizza, and cheese lovers pizza). For PASTA & RICE (chicken cajun pasta , Aglio-olio pasta, arabiata pasta, meat ball pasta, bolognaise pasta, carbonara pasta, truffle cream pasta, marinara pasta, seafood risoto, chicken risoto, and salmon genial risoto). And for TAPAS & ENTRÉE food (Concarne fries, Kez’s nachos, Spring roll, calamari, chicken wing, ceasar salad, greak salad, spicy pineapple salad, mushroom soup, pumpkin soup, clear chicken soup, chinase corn soup, and mexican soup). kezs bakery and restauran also receive resevation for certain events, for example. weddings, office meetings, birthday events and reservations for set menus and buffets. for reservation of certain events, and buffets, not taken from ala'carte menu except set menu, and usually that request from guest. I order vegetable for ala’carte and event. And I check condition product in the chiller. Check daily inventory, and input stock of name every month Check spending estimatesi for vegetable order and store order. Show less
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The Ritz-Carlton Jakarta, Mega Kuningan
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Indonesia
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Hospitality
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100 - 200 Employee
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Commis
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Jun 2015 - Jun 2017
Check condition vegetables and fruits in the chiller and order vegetables for ASIA Restaurant and more department. I work at garde manger Cold Kitchen Banquet. Check the labeling of the product and keep nicely storage in the chiller and I preparing condiment and dressing for salad until make food salad for buffet Restaurant, RC ClUB and function banquet. Example food salad (beetroot salad, germany cucumber salad, russian poteto salad, thai green mango salad, green mango with sundried tomato salad, poteto tuna with string bean salad, greek salad, thai beef vietnames style salad, thai beef starfruit salad, chicken waldrof salad, chicken aple pineapple salad, crab stik poteto salad, fruit salad, tomato and bocconcini salad, grill vegetable salad, konanyaku salad, hiasycuka salad, shabu shabu, beef tataki salad, soba noddle with chikcen, caesar salad, roasted chicken wing with BBQ souce, sir tuna with pinaepple salsa or tomato salsa, roasted gindara or snapper with bulgogi souce, chicken curry indian style, lard chicken kemangi with vegas dressing, fattoush salad, hummus salad, babaganoush salad, moutabel salad, tabbouleh salad, labneh,and many more. Speciallity indonesian food salad. tahu tek surabaya, selada solo, selada pengantin, asinan jakarta, selada sari segara jeruk bali, terancam ketimun, gado-gado, urapan, ayam lawar, many more ). • I make fruit platter for guest in the room and cut fruit for event banquet, breakfast ASIA Restaurant and RC club. • Prepare all condiment salad bar for buffet breakfast at RC ClUB, Restaurant and function banquet. • I make dressing or cold sauces, example (Japanase soyu dressing, French dressing, thousand island dressing, goma dressing, belsamic dressing, italian dressing, caesar dressing, lemon dressing, pesto dressing, mango pure dressing, basic vinaigrette dressing, raspberry vinaigrette, mustard dressing with garlic, vinaigrette blueberry, green goddess dressing, tartar sauce, vegas dressing, and ranch dressing). Show less
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Education
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2013 - 2015
Smk pgri 2 cibinong
Tata boga
Community
