demi chef de partie
kitopi Cloud kitchen
Total years of experience :10 years, 3 Months
Make daily operations in Market list, daily store order, food production
Traine new staff for IHOP brand.
Responsilinities to keep standart of IHOP brand.
Stock on hand and manage wastage in a day
Controling and Maintain quality of every mise en place during operational and productions
monthly, weekly inventory of dry food stocks
Maintaining in cleanliness of the kitchen as per HACCP Standarts
Controls the subordinates when they are doing preparations and productions
Create food carving for buffet. Garnish for event . and ala carte
Controling and Maintain quality of every mise en place asian productions
monthly inventory of dry food stocks
Maintaining in cleanliness of the kitchen as per HACCP Standarts
Controls the subordinates when they are doing preparations and productions
Assisting Sous Chef for daily operations in Market list, meal count, daily store order, food production ( any kind of Indonesian special sauce / sambal )
Assisting sous chef to make asian special menu of the month.
Create food carving for buffet. Garnish for event . and ala carte
Controling and Maintain quality of every mise en place asian productions
monthly inventory of dry food stocks
Maintaining in cleanliness of the kitchen as per HACCP Standarts
Controls the subordinates when they are doing preparations and productions
• Create a varied set menu according to what the owner and customer market expect
• Kitchen setting (ordering tools and arrangement )
• Kitchen staff training, responsible for the future suitability of the product
Assisting Chef De Partie for daily operations in Mise en Place production
Prepare for event lunch, dinner
Make fruit decoration for buffet event, garnish buffet.
Handling buffet for breakfast, lunch and dinner event
Butchering preparation for meats, poultry and fishes for buffet
Support Main Commisarry Kitchen on productions for function events
Daily routine fridges and freezer temprature record
Maintaining in cleanliness of the kitchen as per HACCP Standarts
food packadging with standart quality, higene
cleaness In central production
Assisting Chef De Partie for daily operations in Mise en Place production
Prepare for event lunch, dinner
Make fruit decoration for buffet event, garnish buffet.
Handling buffet for breakfast, lunch and dinner event
Butchering preparation for meats, poultry and fishes for buffet
Support Main Commisarry Kitchen on productions for function events
Daily routine fridges and freezer temprature record
Maintaining in cleanliness of the kitchen as per HACCP Standarts
Assisting commis for daily operations in Mise en Place production
Prepare for event lunch, dinner
Make fruit decoration for buffet event, garnish buffet.
Handling buffet for breakfast, lunch and dinner event
Butchering preparation for meats, poultry and fishes for buffet
I started my cullinary educational In 2011 and graduated In 2014. During that time I also worked at the hotel as a part-timer to increase my skills
