Bayu Jalayuda
Komplek KPAD KODAM III SILIWANGI, BANDUNG,West Java
Summary
Highly-motivated Sous Chef with dedicated work ethic and can-do attitude seeks opportunity to build upon strong menu creation, preparation and presentation skills. Thrives under pressure to run productive stations with high-quality output. Coaches junior kitchen members to uplift team capabilities.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
CASSIA || South East Asian Restaurant
Sindalah island, NEOM, KSA
02.2024 - 02.2025
- Managing the team during preparation, cooking and presenting dishes according to our standard
- Motivate and train the team to be confident to work in the kitchen
- Helping the head chef to develop new dishes and menus to manage and maintain the costing.
- Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Built and maintained strong working relationship with staff across business.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
Sr Chef de Partie
Coya Doha
W Doha
08.2021 - 02.2024
- In charge for hot kitchen, leading 5 section witch is josper, robata, fry, cazuela, and wok.
- Followed recipe specifications strictly to produce high volume of food orders.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Maintained clean and tidy food preparation areas.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Supervised and trained junior chefs cook assigned dishes.
- Monitored line production to achieve consistent quality.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Executed efficient mise en place to facilitate smooth service.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Demi Chef De Party
Prime Steak House
Intercontinental Doha The City
07.2018 - 07.2021
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Followed recipe specifications strictly to produce high volume of food orders.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Oversaw maintenance of kitchen to comply with food safety procedures.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
- Enforced proper sanitation practices to prevent food spoilage and contamination.
- Plated completed meals with meticulous attention to presentation and portion control.
Commis
Main Kitchen
RCCL Ovation Of The Seas
03.2018 - 06.2018
- Serving for 4900 pax Lunch and Dinner, A lacerate service.
- Work in tournant kitchen, being flexible to be able work on every sections.
- Cooperated well with kitchen teams, improving workflow and raising working standards.
- Observed health and hygiene standards to minimize food contamination as per USPH standard.
- Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
- Kept kitchen areas clean, orderly and well-stocked for smooth service.
- Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
- Used kitchen equipment as instructed and to safety protocols.
- Rotated stock to keep ingredients fresh.
Commis
Banquete Kitchen
Intercontinental Bandung Dago Pakar
06.2017 - 02.2018
- Serving for wedding, party, meeting, gala dinner, also outside catering.
- Standing party wedding buffet service from 1000 - 5000 pax
- Set Menu Gala Dinner 5 - 9 course menu for 500 - 1000 pax
- Chinese new year set menu for 1000 pax
- Meeting, gathering coffee break and Lunch/Dinner buffet service for 100 - 3000 pax
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Commis
Main Kitchen
Intercontinental Bandung Dago Pakar
12.2016 - 06.2017
- Serving Breakfast, Lunch and Dinner.
- A la carte for Lunch and Dinner service.
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Trainee
Main Kitchen
Intercontinental Bandung Dago Pakar, Indonesia
07.2016 - 12.2016
- Participated in training and seminars to enhance skills and promote growth.
- Adapted to new situations and learned new skills quickly.
- Worked productively with team members to achieve common goals.
- Showed initiative and willingness to take on new challenges.
Trainee
Main Kitchen
Serela Merdeka Bandung, Indonesia
01.2016 - 06.2016
- Participated in training and seminars to enhance skills and promote growth.
- Adapted to new situations and learned new skills quickly.
- Worked productively with team members to achieve common goals.
- Showed initiative and willingness to take on new challenges.
Education
Diploma - General Hotel Operation
International Hotel and Cruise Ship (IHCT)
Bandung, West JavaSkills
- Knife skills
- Butchering
- Cooking technique
- Attention to Detail
- Waste reduction strategies
- Schedule management
- Conflict Resolution
- Staff training
- Quality Assurance
- Kitchen equipment maintenance
- Positive and professional
- Hazard analysis and critical control points (HACCP)
- Special requests
- Workflow optimisation
- Stock control and ordering
- Leadership
Affiliations
- Swimming
- Mountain climbing
Accomplishments
- Hotel representative at the Salon Culinary Qatar Expo - November 2019
- Star Of The Month - January 2020 "Intercontinental Doha the city"
- Handling VVIP lounge Formula 1 Grandprix Qatar 2021
- Handling VVIP Lounge FIFA ARAB CUP 2021
- LUXURY LIFESTYLE AWARDS 2022 "best luxury new restaurant in doha, Qatar 2022"
- LUXURY LIFESTYLE AWARDS 2022 "best luxury international restaurant in doha, Qatar 2022"
- FACT DINING AWARDS "best overall restaurant 2022" coya doha
- FACT DINING AWARDS "best social brunch 2022" coya doha
- FACT DINING AWARDS "best american latin restaurant 2023" coya doha
- Handling VVIP lounge Formula 1 Grandprix Qatar 2023
- Handling VVIP Lounge MotoGP Qatar 2023
- Handling VVIP Lounge FIFA ASIAN CUP 2023
- Employee of the month W doha September 2023
- Employee of the month Coya Doha November, December 2023
- Host for Red Sea Week In Sindalah Island 2024
Certification
Food Safety Manager CertificationFood Safety Manager Certification
National Restaurant Association
Reference
Ariq Bassamdhia (Chef De Partie || Intercontinental Bandung)
A young but experienced , passionate , and such an extra ordinary palette are an achievement for bayu . Has a good skill at cook though bringing greatness on management .
Gerardo Rodolfo (Sous Chef || Coya Doha)
Bayu is great person and amazing team member, fast learning, and
great skills.
He can handle the pressure in the kitchen.
Definitely I will like recommend him
Zavarise Alessandro (General Manager || Coya Doha)
To who it may concern.
I'm Alessandro Zavarise, former GM of COYA Doha from opening on
October 2020 until January 2023.
Bayu has been working within our team, is been a key in our kitchen ,
delivering daily COYA dishes to perfection.
Always punctual, very professional , I really recommend Bayu for the
position he applied within your organization.
Excellent chef , he can manage easily any task and follows direction ,
training junior staff too.
I really recommend Bayu for the position he has applied for.
Best regards,
Zavarise Alessandro
Novikov Doha General Manager
Riane Stubbs (Chef de Cuisine || Prime Steak House)
Chef Bayu is a great chef. He is always one with a positive attitude and
was more focused on finding solutions to challenges and was flexible
with his time. He has a great eye for details and what impressed me
most was his willingness to learn.
Languages
English
Upper Intermediate
B2
Timeline
Sous Chef
CASSIA || South East Asian Restaurant
02.2024 - 02.2025
Sr Chef de Partie
Coya Doha
08.2021 - 02.2024
Demi Chef De Party
Prime Steak House
07.2018 - 07.2021
Commis
Main Kitchen
03.2018 - 06.2018
Commis
Banquete Kitchen
06.2017 - 02.2018
Commis
Main Kitchen
12.2016 - 06.2017
Trainee
Main Kitchen
07.2016 - 12.2016
Trainee
Main Kitchen
01.2016 - 06.2016
Diploma - General Hotel Operation
International Hotel and Cruise Ship (IHCT)