CV Demi chef de partie Ritz Carlton

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CV/Resume ID no.: 82765
Last Updated: Tuesday, September 16, 2008

Dear;

I am having a deep interest in working in catering department. I a very hard working person who able to adapt in new environment and creative person. I have an educational background in culinary management. I also have an experience in many reputable hotel around the world. I have at Singapore Island Country Club, Grand Hyatt Singapore, Grand Hyatt Dubai, The Ritz Carlton Golf Resort of Naples (Florida), and also The Ritz Carlton Pacific Place (jakarta-Indonesia).

I am Having Leadership skills which demonstrate my ability to work with the team beside growing up with my professional career and facing every opportunity. Having knowledge of HACCP implementation, proper sanitation, food-handling, and safety standards. Through understanding and quick learning of kitchen operation and team, with making things happen! Strongly self-motivated, enthusiastic, strongly-skilled individual, and able to work effectively with a team of individuals with outstanding performance. Completed in Food Production Management Diploma at Bandung Institute of Tourism, Indonesia

The Ritz- Carlton Pacific Place, Jakarta Indonesia
Garde Manger Kitchen
August 2007 – present as a Demi chef de partie
 Report directly to Sous Chef.
 Assisting Chef de Partie to organize all the function preparation to be done.
 Take responsible for the operasional when garde manger chef in off duty.
 To be responsible for the assisting commis level and externship and other co worker in organizing a job list.
 Maintain the high quality food production and food presentation for buffet and set menu.
 Responsible for producing all the cold dressing for supplying other outlet or restaurant.
 Responsible together for controlling the food waste.
 To perform opening and closing procedures established for the place of work.
 To Perform all duties and tasks in the assigned place of work to the standard set.
 To handle guest enquiries in a courteous and efficient manner and report guest complaint or problems to supervisor if no immediate solution can be found and assure follow up with guests

Ritz Carlton Golf Resort of Naples, Florida

January 2006 – June 2007
Garde Manger Kitchen as a Demi Chef de Partie
 Assisting Garde Manger chef to organize all the function preparation to be done.
 Take responsible for the operasional when garde manger chef in off duty.
 To be responsible for the assisting an externship and other co worker in organizing a job list.
 Responsible for the order list and requisition.
 Maintain the high quality food production and food presentation for buffet and set menu.
 Responsible for producing all the cold dressing for supplying other outlet or restaurant.
 Applying a credo as a standard of the Ritz Carlton Hotel Company LLC

Grand Hyatt Dubai, UAE
July 2004 – December 2005
Market Café Restaurant as a Commis 2
Italian section served pasta, pizza and salad bar and grill kitchen.
 Reported to Sous Chef and Chef de Partie
 To Produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all time.
 To Perform all duties and tasks in the assigned place of work to the standard set.
 To be entirely flexible and adapt to rotate within the different department of the Kitchen Divisions.
 To perform opening and closing procedures established for the place of work.
 To monitor operating supplies and reduce spoilage and wastage.
 To handle guest enquiries in a courteous and efficient manner and report guest complaint or problems to supervisor if no immediate solution can be found and assure follow up with guests.


Grand Hyatt Singapore, Singapore
Culinary Trainee
October 2003 – April 2004.
Having the experience of local Asian-Singaporean dishes including the use and technique of wok stove.
 Reported to Supervisor in charge
 To be entirely flexible and adapt to rotate within a different department of Kitchen division
 To Produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all time
 To perform opening and closing procedure established for the place of work.


Popeyes Chicken and Seafood Restaurant, Jakarta
June 2003 – October 2003
As an Assistant Store Manager
 Direct report to Store Manager and Area Store Manager.
 Projecting a daily and weekly sales.
 Assist crew to maintain the daily projective sales.
 Calculating a monthly food cost.
 Perform an opening and closing procedure established for the place of work.


Singapore Island Country Club, Singapore
July 2001 – January 2002
As a F& B trainee
 Reported to Supervisor in charge
 To be entirely flexible and adapt to rotate within a different department of Kitchen division
 To Produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all time
 To perform opening and closing procedure established for the place of work.

Training and Other Activities

1. Basic Safety Training by Directorate General of Sea Communication
Certificate Number : 6200159223012003
Model Course: 1. Personal Survival Techniques
2. Fire Prevention and Fire Fighting
3. Elementary First Aid
4. Personal Safety and Social Responsibilities
2. Hygiene and sanitation by Dubai Government, UAE
Task:
1. Food Handle
2. Food Storing
3. Personal Hygiene and sanitation
4. Personal appearances
3. Basic Food Hygiene Course by Society of Environmental Health of
Singapore
Task:
1.Food Handle
2. Food Storing
3. Personal Hygiene and sanitation
4. Personal appearances

Educational Background
Graduated diploma at food production management
(class 1999-2003)
Bandung Institute of Tourism, Bandung - Indonesia

Computer Literature
Sound the common knowledge of MS office
Requisition Fidelio program

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