Adin Arief

· Directed high-volume operations for Horizon Buffet (1200+ daily covers), overseeing menu planning, quality control, and staff training while maintaining premium standards during peak service.

· Co-developed seasonal menus with Chef de Cuisine, integrating passenger feedback and trends to elevate dining experiences.

· Ensured 100% HACCP compliance across galley sections: enforced sanitation protocols, prevented cross-contamination for allergy sufferers, and passed all internal/USPH audits.

· Trained 30+ kitchen staff in high-pressure prep, precision plating, and safety standards – reducing service errors 30% and accelerating ticket times.

· Boosted guest satisfaction to 92%+(2023 survey) via direct feedback engagement and dish customization.

· Streamlined buffet replenishment, cutting delays by 25% during peak hours through optimized mise-en-place and station workflows.

· Managed allergy-safe meal execution, implementing dedicated utensils/surfaces to prevent cross-contamination risks.

· Executed luxury dining standardsacross Chartreuse French Cuisine and Pacific Rim Pan Asian, preparing 200+ daily covers with zero compromise on quality or presentation.

· Innovated seasonal menus blending classic French techniques with modern creativity at Chartreuse, enhancing guest appeal through refined plating and flavour profiles.

· Elevated Pan Asian authenticity at Pacific Rim using traditional/modern methods, resulting in 95%+ guest satisfaction for specialty dishes.

· Mentored 12+ junior chefs in precision plating, station efficiency, and classic techniques – reducing service bottlenecks by 20% during peak hours.

· Optimized kitchen workflows through mise-en-place streamlining and time-saving prep techniques, improving cross-station coordination.

· Boosted guest retention by customizing dishes based on direct feedback and dietary needs, contributing to top-tier onboard dining scores.

· Maintained 100% HACCP/USPH compliancewith rigorous hygiene protocols and safe equipment operation, preventing injuries and cross-contamination risks.

· Advanced from Commis 3 to Sous Chefin 9 years - recognized with 5-Year Service Award for exceptional dedication and operational mastery in high-volume cruise environment.

· Managed 5+ kitchen sectionssimultaneously, maintaining 100% compliance with international safety/USPH standards while serving 3,000+ daily covers.

· Reduced food costs 15% through strategic inventory management, waste reduction initiatives, and optimized resource utilization.

· Trained and mentored 70+ junior chefsacross stations, improving team efficiency and reducing service errors by 25%.

· Streamlined galley operations through workflow reorganization and cross-station coordination, cutting meal prep time by 10%.

· Co-led menu planning for seasonal rotations, incorporating global culinary trends while maintaining brand standards.

• Gained hands-on experience in a high-volume beachfront hotel kitchen renowned for seafood-focused buffet dining and à la carte service.
• Supported daily operations across multiple stations, mastering core techniques including grilling, roasting, braising, and sautéing for diverse proteins (meat, poultry, fish, shellfish).
• Executed precise ingredient preparation: washing, peeling, cutting, shredding vegetables; butchering poultry, filleting fish, and deboning meat.
• Developed foundational knife skills, multitasking ability, and teamwork in a fast-paced environment serving 200+ daily covers.
• Assisted senior chefs in maintaining quality standards and timely execution during peak service periods.

• Supported daily kitchen operations at two award-winning establishments: The Wind Chime (European-Asian fine dining) and Windchimes Restaurant (innovative fusion cuisine), upholding distinct culinary identities.
• Organized comprehensive mise-en-place and supervised food preparation across multiple stations to ensure seamless service execution.
• Executed innovative dishes with precision, maintaining consistent quality and aesthetic standards for 100+ daily covers during peak service.
• Mastered refined plating techniques under Chef Felix, delivering art-inspired presentations for elevated fine dining.
• Collaborated closely with CDP and Sous Chefs on seasonal menu adaptations, cross-station coordination, and quality control.
• Contributed to both restaurants’ reputations for exceptional dining through rigorous adherence to standards, guest-focused execution, and creative input.