Experience

Maya Bay Porto Montenegro
• Restaurants
• 1 - 100 Employee
• Chef De Partie

  • Jun 2023 - Present


Food Passion ME

• Germany
• Restaurants

• Chef De Partie

  • May 2022 - Apr 2023

  Seasonal Restaurants By Food Passion MENew Corniche Circuit Formula 1, Jeddah, KSA- Responsible to all preparation and executing in grill section ( josper and robata ) including butchery, sauce maker, dressing maker, garnish, etc.- Responsible and incharge of all food production menu and section.- Butcher Section (meat/poultry/sea food) cut and portioning in term of weight/volume (gram/kilogram).- Report to Senior CDP and HEAD CHEF to running operational- responsible for rechiving item and check quality before enter to the kitchen storage- Performed for product inventory.- responsible to checking food and preparation quality.- implementing SOP, HACCP, FIFO in kitchen operationAfter working a few months and I was able to perform well, head chef promoted me to Chef de partie Show less

• Demi Chef De Partie

  • Mar 2022 - May 2022



ASA MAIA WELLNESS RETREAT

• Chef De Partie

  • Jan 2021 - Nov 2021

  5 star wellnes retreat in Bali - Responsible to all preparation and executing international food including asian indonesian, vegan, vegetarian, pescatarian food - Responsible and in charge of all food production menu and section. - Butcher Section seafood cut and portioning in term of weight/volume (gram/kilogram). - Responsible to handle a la carte and buffet menu. - Checking Email, Checking for upcoming event and BEO, Report direct to Head Chef. - Make planing Weekly duty Rooster/Schedule - Making menu planning and Concept with Head Chef like Ala-carte, Breakfast, and banquet Event. - Performed product inventory. - implementing SOP, HACCP, FIFO in kitchen operation Show less



the anvaya beach resort

• Commis Chef

  • Jun 2016 - Sep 2020

  5 star hotel by santika local hotel brand in Bali - Responsible to all preparation and executing in Chinese and western food. - Responsible and in charge of all food production menu and section. - Hot Kitchen Responsible to handle a la carte and buffet menu. (Soup, main course, snacks and kids menu). - Banquet department Responsible to handle preparation and executing all food for buffet. - Responsible to handle breakfast, lunch, dinner and IRD (in room dinning). - report to CDP for operational running in Chinese and western section. - implementing SOP, HACCP, FIFO in the kitchen . Show less



Sheraton Bali Kuta Resort

• Indonesia
• Hospitality
• 1 - 100 Employee

• Commis Chef

  • Nov 2014 - May 2016

  5 star hotel by marriot international comany - Banquet department Responsible to handle preparation and executing all food for buffet. - Responsible to handle breakfast and IRD ( in room dinning ). - report to CDP for operational running in hot kitchen section. - implementing SOP, HACCP, FIFO in kitchen operational. 5 star hotel by marriot international comany - Banquet department Responsible to handle preparation and executing all food for buffet. - Responsible to handle breakfast and IRD ( in room dinning ). - report to CDP for operational running in hot kitchen section. - implementing SOP, HACCP, FIFO in kitchen operational.



Rumah sehat wellnes center

• senior cook

  • Jul 2013 - Oct 2014

  healty centre by trully rumah sehat Responsible to all preparation and executing international food. - Responsible and in charge of all food production menu and section. - Butcher Section seafood, meat, poultry cut and portioning in term of weight/volume (gram/kilogram). - Responsible to handle la carte and buffet menu. - Checking Email, Checking for upcoming event and BEO, Report direct to GM - Make Weekly duty Rooster/Schedule - Making menu planning and Concept with GM Ala-carte and banquet Event - Performed product inventory. - implementing SOP, HACCP, FIFO in kitchen operation Show less



suica Japanese restaurant

• Canada
• Restaurants
• 1 - 100 Employee

• Cook

  • Mar 2013 - Jul 2013

  Responsible to handle preparation and executing all food for buffet. - Responsible to handle Japanese a la carte. - report to CEO for operational running in kitchen. Responsible to handle preparation and executing all food for buffet. - Responsible to handle Japanese a la carte. - report to CEO for operational running in kitchen.



wisma sari restaurant

• Cook

  • Aug 2011 - Nov 2012

  Responsible to handle preparation and executing all food for buffet. - Responsible to handle a la carte. - report to senior cook for operational running in kitchen. - implementing SOP, FIFO Responsible to handle preparation and executing all food for buffet. - Responsible to handle a la carte. - report to senior cook for operational running in kitchen. - implementing SOP, FIFO