Experience

InterContinental Durrat Al Riyadh Resort & Spa

• Saudi Arabia
• Hospitality
• 1 - 100 Employee

• Commis

  • Dec 2022 - Present

  - Making mice en place for Al’acare and banquet event - Checking and producing product and ensure everything has good quality - Preparing order based on captain order and guest’s requested - Maintaining cleanliness, food safety based on HACCP standart - Coordination with chef de partie during operation - Checking and making order for perishable, vegetable, butcher’s item and dry store for daily operations that will be approved by chef de partie - Making mice en place for Al’acare and banquet event - Checking and producing product and ensure everything has good quality - Preparing order based on captain order and guest’s requested - Maintaining cleanliness, food safety based on HACCP standart - Coordination with chef de partie during operation - Checking and making order for perishable, vegetable, butcher’s item and dry store for daily operations that will be approved by chef de partie



Eydaam Restaurant, by Union International Company

• Riyadh, Saudi Arabia

• Commis

  • Mar 2022 - Dec 2022

  - Doing mice en place for alacare and ensure all the menu is available - Handling order based on customer's request with high quality food standart - Checking and maintaining hygiene and sanitation - Maintaining preparation, production and cleanliness based on HACCP and food safety - Checking and making order/store request for limited item that will confirm to CDP - Doing stock of name every at the of the month and checking the quality of the food item - Doing mice en place for alacare and ensure all the menu is available - Handling order based on customer's request with high quality food standart - Checking and maintaining hygiene and sanitation - Maintaining preparation, production and cleanliness based on HACCP and food safety - Checking and making order/store request for limited item that will confirm to CDP - Doing stock of name every at the of the month and checking the quality of the food item



Sasanti Restaurant Yogjakarta

• Central Java, Indonesia

• Staff Cook

  • Mar 2021 - Sep 2021

  - Preparing and handling Breakfast, ensure breakfast is running well - Preparing condiment for alacarte menu, ensure all the menu is available - Making order based on guest’s request with high quality food standart - Routine deep cleaning kitchen (working area, chiller, and freezer) - Doing stock of name every month and checking the quality of the food item - Maintaining in preparations and productions cleanliness of kitchen based on HACCP standart - Preparing and handling Breakfast, ensure breakfast is running well - Preparing condiment for alacarte menu, ensure all the menu is available - Making order based on guest’s request with high quality food standart - Routine deep cleaning kitchen (working area, chiller, and freezer) - Doing stock of name every month and checking the quality of the food item - Maintaining in preparations and productions cleanliness of kitchen based on HACCP standart



lumbung catering

• Denpasar, Bali, Indonesia

• Cook

  • Feb 2019 - Mar 2020

  - Preparing all the food item based on event menu - Checking and maintaining hygiene and sanitation - Daily routine checking chiller and freezer tamperature record ensure the temperature properly - Maintaining in cleanliness of the kitchen based on HACCP Standarts - Preparing all the food item based on event menu - Checking and maintaining hygiene and sanitation - Daily routine checking chiller and freezer tamperature record ensure the temperature properly - Maintaining in cleanliness of the kitchen based on HACCP Standarts



Anshel Hotel Seminyak

• Badung Regency, Bali, Indonesia

• Cook

  • Oct 2018 - Apr 2019

  - Handling western and Indonesian breakfast and stand by at front of egg station - Vegetables cutting for daily prepartion, making basic stock (chicken, beef, seafood) based for sauce and soup - Routine deep cleaning kitchen (working area, chiller, and freezer) - Maintaining in cleanliness of the kitchen based on HACCP Standarts - Handling western and Indonesian breakfast and stand by at front of egg station - Vegetables cutting for daily prepartion, making basic stock (chicken, beef, seafood) based for sauce and soup - Routine deep cleaning kitchen (working area, chiller, and freezer) - Maintaining in cleanliness of the kitchen based on HACCP Standarts



Gurih - Gurih Seafood

• Denpasar, Bali, Indonesia

• Assistant Cook

  • Mar 2017 - Sep 2017

  - Checking all working area and make sure all sides are clean and tidy - Butchering preparation for meats, poultry, fish and shellfish - Cutting vegetables, peeling shallot and garlic, making oily garlic sauce and Jimbaran sauce - Grilling fish, chicken, prawn, squid, and chicken by using charcoal grill - Monthly routine stock of name and check the quality of product - Checking all working area and make sure all sides are clean and tidy - Butchering preparation for meats, poultry, fish and shellfish - Cutting vegetables, peeling shallot and garlic, making oily garlic sauce and Jimbaran sauce - Grilling fish, chicken, prawn, squid, and chicken by using charcoal grill - Monthly routine stock of name and check the quality of product