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hendra cipta, Asian Chef de Cuisine

hendra cipta

Asian Chef de Cuisine·the qourum member lounge

Zambia

Bachelor's degree, hotel management

Work experience

Total years of experience: 12 years, 7 months

Asian Chef de Cuisine

November 2019 - Present

the qourum member lounge

Zambia

November 2019 - Present

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Sous Chef

February 2019 - October 2019

kanuhura hotel and resort

Maldives

February 2019 - October 2019

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

sr chef de partie

December 2017 - January 2019

anantara sir bani island

Abu Dhabi, United Arab Emirates

December 2017 - January 2019

Company industry:
Hospitality & Accomodation
Job role:
Management

Sous Chef

June 2015 - October 2017

EFAD CATERING INTERNATIONAL

Jeddah, Saudi Arabia

June 2015 - October 2017

Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

chef de parte

February 2013 - September 2014

the bellevue group

Jeddah, Saudi Arabia

February 2013 - September 2014

• Organize shifts in the section with regard to mise-en-place, production andservice.
• Delegate tasks to Commis Chefs and monitor that they are carried out in thecorrect manner
• Write daily dry store, food requisitions and kitchen transfers on the appropriate
forms for the approval of the Head Chef / Sous Chef in order to achieve thehigh stock rotation desired in his/her section.
• Maintain good colleague relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out andcomprehended.
• Check on a daily basis food preparation regarding portion size, quantity and
quality as laid down in the recipe step-by-step
• Responsible for completing the daily checklist regarding mise-en-place andfood storage.
• Attend daily and monthly meetings as requested
• Report any problems regarding failure ofmachinery and small equipment to the Head
Chef and to follow up and ensure thenecessary work has been carried out.
• Check the main information board regardingchanges or other information regarding theorganization.
• Keep the section clean and tidy.
• Accidents and sickness to be written in logBook and report to the Head Chef / SousChef.
• Have a complete understanding of andadhere to the company’s policy relating to fire,
hygiene and safety.

Company industry:
Hospitality & Accomodation
Job role:
Sales

Education

muhammadiyah university

November 2008

November 2008

Bachelor's degree, hotel management

Indonesia

Languages

English
Expert
Arabic
Expert
Filipino
Expert
Indonesian
Native Speaker