Afen Bahtiar
Executive Chef
Jakarta
Summary
Forward-thinking professional Chef offering more than 18 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Asian Cooking skills.
Top-notch professional Chef with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
19
19
years of professional experience
3
3
years of post-secondary education
4
4
Certifications
Work History
Executive Chef Japanese
SALVAJE WORLD
08.2021 - 10.2023
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef Asian Concept
Al Ghalia
07.2020 - 07.2021
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Monitored food production to verify quality and consistency.
- Implemented successful cross-marketing strategies such as food and beverage promotion.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Sous Chef
DusitD2 Hotel
10.2015 - 04.2020
- Assist Executive Chef to manage and organize all the kitchen operational for 6 outlets restaurant, and banquette activities
- Controlling all the financial aspect included reducing expenses and costs.
- Manage all kitchen team to achieve the standard of health and safety work environment, high quality product and excellent customer service
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Manage and control HACCP standards are well implemented, achieved, and continuous improvement.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Executive Chef
COMO Hotels and Resorts
09.2013 - 09.2015
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Implemented food cost and waste reduction initiatives to save money.
Cluster Executive Chef
TungLok Signatures. All
02.2011 - 08.2013
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Hired 33 team members to work on high-demand team of professionals.
- Lowered restaurant costs by 26% through creative ingredient sourcing and food waste efficiency.
- Motivated team of 32 employees to maintain high standards of food preparation and efficiency for 9 hours per shift.
Executive Sous Chef
COMO Hotels And Resorts
01.2009 - 01.2011
- Assisting Executive Chef in Leading Kitchen Operations for Property
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Serving as a role model to demonstrate appropriate behaviors
- Manages department controllable expenses including food cost, supplies, uniforms and equipment
- Provides direction for menu development
- Monitors the quality of raw and cooked food products to ensure that meet according to the standards
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skill.
Sous Chef
Banyan Tree Group
01.2007 - 12.2008
- Supervise and coordinate activities of cooks and workers
- Monitor the quantity of food that is prepared
- Monitor stock of kitchen supplies and food
- Maintain kitchen logs for food safety program and food products
- Ensure adherence to quality expectations and standards.
- Coordinated with team members to prepare orders on time.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Acted as head chef when required to maintain continuity of service and quality.
Chef De Partie
The Ritz-Carlton Hotel Company, L.L.C.
12.2004 - 12.2006
- Responsible for section or area who has delegated from Executive Chef
- To ensure the operation section running well
- Assist Sous Chef to organize and manage the section
- Clear communication to sub ordinate and manager
- Direct report to Sous Chef, Executive Sous Chef, and Executive Chef for all operational information
- Controlling par stock and hygiene sanitation in kitchen area.
Education
High School Diploma -
Bandung Institute of Tourism
Bandung 04.2001 - 01.2004
Skills
Project Managementundefined
Certification
Certified Executive Chef (CEC), American Culinary Federation, 05/01/17, 05/01/22
Honors Awards
Food Art Competition - 1st Winer, 04/01/05
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef Japanese
SALVAJE WORLD
08.2021 - 10.2023
Executive Chef Asian Concept
Al Ghalia
07.2020 - 07.2021
Executive Sous Chef
DusitD2 Hotel
10.2015 - 04.2020
Executive Chef
COMO Hotels and Resorts
09.2013 - 09.2015
Cluster Executive Chef
TungLok Signatures. All
02.2011 - 08.2013
Executive Sous Chef
COMO Hotels And Resorts
01.2009 - 01.2011
Sous Chef
Banyan Tree Group
01.2007 - 12.2008
Chef De Partie
The Ritz-Carlton Hotel Company, L.L.C.
12.2004 - 12.2006
High School Diploma -
Bandung Institute of Tourism
04.2001 - 01.2004
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