Chef de Partie
Golden Tulip Hotel
Total years of experience :14 years, 10 Months
Coordinate daily task with sous chef.
Ensure the product, preparation and presentation of food are of the highest quality at all times.
Ensure highest level of guest satisfaction, quality, operating and food costs an ongoing basis.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Preparing, cooking food and presenting dish.
Helping the sous chef and head chef to develop new menu.
Monitoring portion, and waste control to maintain profits margins.
Managing and training any demi chef de parties or commins working with me.
Work according to standards and procedures of the kitchen.
Make sure all food item for the restaurant are prepared on time.
Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.
To monitor stock movement and responsible and for ordering on your section.
To be flexible and wiling to help the restaurant kitchen at busy time if required.
K 108 Hotel, Yum Yum Restaurant
Position: commis 1
Location: Doha, Qatar
Duration: From 03.2012 to present
Tasks: Work according to the standards and procedures of the Kitchen;
Makesure all food item for the restaurant are prepared on time and meet quality and quantity standards;
Maintanining of cleanliness in all assigned areas, including refrigerators and freezers;
"Four Seasons Hotel & Resort"
Position: Cook Helper
Location: Jakarta, Indonesia
Duration: From 12.2009 to 01.2012
Tasks: Follows health, safety and sanitation guidelines for all products;
Follows standards for merchandising, stocking, rotating and storing products;
"Mandarin oriental "
Position: cook helper/pastry
Location: Jakarta, Indonesia
Duration: From 05.2009 to 12.2009