Bima Prabuwijaya
Yogyakarta
Summary
Dynamic culinary professional with a strong background in kitchen management and menu development. Proven ability to lead teams in high-pressure environments while ensuring food quality and presentation standards. Committed to enhancing guest satisfaction through innovative culinary practices.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sous Chef
Altero Bistronomie
Bandung
01.2026 - Current
- Led a ten-member kitchen team in 5 stations during one shift as sous chef at Altero Bistronomie with asian & western cuisine concept for 60 capacity seating.
- Directed kitchen staff in daily operations, ensuring compliance with food production standards, sanitation protocols, safety practices, and effective personnel management.
- Supervised kitchen staff to uphold high standards in food preparation and presentation, contributing to overall guest satisfaction.
- Managed inventory and ordered supplies to ensure consistent availability of ingredients, optimizing kitchen operations.
Junior Sous Chef
STATE Cafe & Brasserie
Yogyakarta
10.2024 - 11.2025
- As Jr. Sous Chef at State Cafe & Brasserie, led 15 persons and 6 stations during shift kitchen team and 100 seating capacity with asian & western cuisine, developed new menu paperwork, oversaw cost management indicators, and guaranteed food excellence prior to customer service while ensuring adherence to operational standards.
- Managed kitchen operations and staff during peak service hours, ensuring seamless service delivery.
- Supervised food preparation in high-volume environments, maintaining quality standards under pressure.
- Developed schedules and assigned staff for food preparation, optimizing workflow efficiency.
Chef de Partie
ANTE restaurant
Jakarta
04.2024 - 09.2025
- Crafted high-quality dishes aligned with ANTE restaurant's standards and recipes with 50 capacity seating and concept fine dining western cuisine, contributing to customer satisfaction.
- Led 5 members of kitchen staff 2 Demi chefs and 3 Commis chefs at Ante Restaurant Jakarta, ensuring compliance with strict operational standards.
- Coordinated food usage with effective stock rotation, minimizing spoilage and maximizing ingredient utilization.
- Maintained cleanliness and organization of workstations during service shifts.
J1 Intern as a Demi Chef
Alexander's Steakhouse
San Francisco
02.2023 - 02.2024
- Prepared and presented high-quality dishes efficiently in fast-paced kitchen.
- Managed hot apps,grill and cold stations to ensure high-quality food presentation.
- Maintained cleanliness and organization in the kitchen through teamwork and collaboration.
Demi Chef De Partie
Pullman Bandung Grand Central
Bandung
11.2021 - 09.2022
- Managed operations at Madcow Restaurant, a New York style steakhouse by Pullman Hotels, accommodating 42 guests.
- Developed and executed new menus for pop-up events in addition to daily dinner service.
- Collaborated with five chefs to elevate dining experience beyond a traditional steakhouse, offering a modern semi-casual atmosphere.
Demi Chef de Partie
Monte Cristo Restaurant
Bandung, Indonesia
05.2020 - 10.2021
- Contributed to establishing Monte Cristo Restaurant with 200 capacity seating as a premier dining destination in Bandung through exceptional culinary support with western cuisine concept.
- Honed culinary skills in professional kitchen, contributing to high-quality meal preparation.
- Explored Indonesian cuisine, enhancing menu offerings with unique flavors and presentations.
Education
Associate of Arts - Culinary Arts Major
Akademi Pariwisata NHI
Bandung01-2020
Skills
- Kitchen management
- HACCP compliance
- Cost control
- Asian cuisine
- French cuisine
- À la carte
Certification
Food Handler ServSafe California
Timeline
Sous Chef
Altero Bistronomie
01.2026 - Current
Junior Sous Chef
STATE Cafe & Brasserie
10.2024 - 11.2025
Chef de Partie
ANTE restaurant
04.2024 - 09.2025
J1 Intern as a Demi Chef
Alexander's Steakhouse
02.2023 - 02.2024
Demi Chef De Partie
Pullman Bandung Grand Central
11.2021 - 09.2022
Demi Chef de Partie
Monte Cristo Restaurant
05.2020 - 10.2021
Associate of Arts - Culinary Arts Major
Akademi Pariwisata NHI