Summary
Overview
Work History
Education
Skills
Timeline
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Bernardo Chane Lukmanto

Bernardo Chane Lukmanto

Culinary Artist
Jakarta Timur

Summary

Driven Small Business Owner with excellent business acumen, creativity and leadership skills. Offers advanced experience in developing marketing strategies, identifying business opportunities and generating sales in culinary industry.


Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

12
12
years of professional experience
4
4
years of post-secondary education
3
3
Languages

Work History

Small Business Owner

Bernardo Chane
Jakarta Timur, Indonesia
09.2017 - Current
  • Trained and motivated employees to perform daily business functions.
  • Put together realistic budgets based upon costs and fees for successfully operating business.
  • Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
  • Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
  • Prepared bank deposits and handled business sales, returns and transaction reports.
  • Trained and guided team members to maintain high productivity and performance metrics.

Part-Time Cook

株式会社ロン
Osaka, Japan
07.2022 - 11.2023
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Maintained food safety and sanitation standards.

Trainee Chef

The Hermitage, a Tribute Portfolio Hotel
Jakarta Pusat, Indonesia
01.2015 - 05.2015
  • Cleaned kitchen counters, refrigerators, and freezers.
  • Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
  • Checked expiration dates, rotated food and removed any items that were no longer usable.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Utilized culinary techniques to create visually appealing dishes.

Trainee Chef

Hotel Bidakara
Jakarta Selatan, Indonesia
05.2012 - 09.2012
  • Cleaned kitchen counters, refrigerators, and freezers.
  • Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
  • Checked expiration dates, rotated food and removed any items that were no longer usable.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Coordinated with team members to prepare orders on time.

Education

Diploma of Higher Education - Culinary Arts

Taylor's University Lakeside Campus
Selangor, Malaysia
08.2013 - 04.2016

Japanese

Human Academy Japanese Language School
Osaka, Japan
04.2022 - 03.2023

Skills

Effective leader

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Timeline

Part-Time Cook

株式会社ロン
07.2022 - 11.2023

Japanese

Human Academy Japanese Language School
04.2022 - 03.2023

Small Business Owner

Bernardo Chane
09.2017 - Current

Trainee Chef

The Hermitage, a Tribute Portfolio Hotel
01.2015 - 05.2015

Diploma of Higher Education - Culinary Arts

Taylor's University Lakeside Campus
08.2013 - 04.2016

Trainee Chef

Hotel Bidakara
05.2012 - 09.2012

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Bernardo Chane LukmantoCulinary Artist