Experience

Tanamera Coffee Indonesia
• Indonesia
• Food & Beverages
• 100 - 200 Employee
• Sous Chef

  • Jul 2017 - Present


wanara kitchen

• Australia
• Construction

• Sous Chef

  • Oct 2016 - Jul 2017

  .. ..



Shanghai Baby Bali PT

• Restaurants

• Chef de Partie

  • Feb 2016 - Oct 2016

  -improving and developing personal talent and potential to the highest standards -improving and developing personal talent and potential to the highest standards



Spice restaurant By Chris Salans

• Chef de Partie

  • Jul 2015 - Feb 2016

  The new concepts Restaurant by Master chef Chris Salans and the style is western cuisine using flavors and ingredients from the Indonesian archipelago. *My responsibility is assisting Chef de Cuisine a range and managing food presentation before food ready to be serve to guess with standard. *to maintain high standards and quality and check in the kitchen during mice en place. *Controlling and monitoring par stocks item both dry item and vegetables store. *giving training to each every staff with regard to food hygiene and sanitation. Show less



The St. Regis Abu Dhabi

• United Arab Emirates
• Hospitality
• 200 - 300 Employee

• Commi 2

  • Apr 2014 - Jul 2015

  I am incharged at the sauce and fish section included the garnishing, and frying. and after 6 months at cold kitchen and pastry. I've got responsibilities and reported directly to junior sous chef regarding the operational, preparation, mice en place, for daily service period and additional job task. And after 9 months move to Hot started section,prepare for hot starter as such as soup and hot seafood . After a year i am move to grill section and my responsibility to control the seafood freshness quality before the item serve to guess,and also ordering par stock seafood item,checking grill item quality maintaining the cleanest of grill and keeping track of item expired. Show less



Mozaic Restaurant & Gastronomy

• Indonesia
• Restaurants
• 1 - 100 Employee

• Senior Cook / Commis I

  • Apr 2012 - Nov 2012

  I am incharged at the meat and sauce section . I've got responsibilities and reported directly to Chef De Partie regarding the operational, preparation, mice en place, for daily service period. I am incharged at the meat and sauce section . I've got responsibilities and reported directly to Chef De Partie regarding the operational, preparation, mice en place, for daily service period.



Bintan Lagoon Resort & Hotel

• • Feb 2010 - Jan 2012

  -learning and working under Cdp and sous chef-making mise en place lunch and dinner services-Fully in charge for grill and pizza section-fully in charge for pasta and sauce section-Making and checking drystore items and commissary ordering for outlet.-maintaining the cleanest of pizza oven,grill and Frazer and keeping track of items expired.

• • Sep 2009 - Feb 2010

  -Portion meat and fish following standard executive chef-Maintains all operating equipment and report any repair or requirment of equipment necessary-Maintains highest standard quality and check expiry dates.-ensure that all item properly stored follows proper safety hygiene and sanitation practices

• • Sep 2004 - Sep 2009

  - Is responsible for the cleanliness of all preparation production, and service areas utensils and equipment.- Refers all complaints to the Head Chef.- To have technical knowledge of the functioning of all work equipment, as well as operation of all machines, cleaning procedures.- Helps to minimizes costs in breakage loss and excessive chemical usage and appropriates staff- Conducts on-the-job training sessions for stewarding department employees.- Conducts administrative work required, including but not limited to the following:- To be fully familiar with local Food Hygiene and HACCP guidelines as per The hotel regulations.- in charge of all Operating Equipment (chinaware, glassware, silverware) stock and parstocks in all outlets Show less