Motorcycle
Faizal Esach Rifky
Chef Corporate
Sidoarjo
Summary
Innovative Culinary Expert with formal training from Monas Culinary Academy and experience in diverse culinary settings, including participation in MasterChef Indonesia Season 2. Skilled in analytical thinking and effective communication, contributing to team success in fast-paced environments. Committed to professional growth and collaboration, driving culinary creativity and quality.
Overview
4
4
Languages
4
4
Certifications
15
15
years of professional experience
Work History
Corporate Chef
Pt. Kobe Boga Utama
01.2021 - Current
- Developed innovative menu concepts aligning with seasonal trends and customer preferences.
- Oversaw food quality standards, ensuring consistency across all culinary offerings.
- Trained and mentored kitchen staff in advanced cooking techniques and safety protocols.
- Streamlined kitchen operations, enhancing efficiency and reducing waste through process improvements.
- Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
- Supervised culinary operations for Location-based restaurant serving average of Number meals per day.
- Participated in community outreach programs as a culinary ambassador, conducting cooking demonstrations and sharing expertise with the public.
- Introduced modern cooking techniques into traditional recipes to create innovative dishes while preserving cultural authenticity.
- Created signature dishes that became highly requested by clients, driving repeat business and positive word-of-mouth referrals.
- Collaborated with event planners to design customized menus, ensuring memorable dining experiences for clients.
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with marketing team to develop promotional strategies for new product launches.
- Conducted engaging food demonstrations to educate customers on product features and benefits.
- Trained junior demonstrators on effective presentation techniques and customer interaction skills.
- Maintained inventory levels of demo products, ensuring timely availability for events.
- Implemented best practices for food safety and sanitation during demonstrations and preparation processes.
- Promoted brand awareness through effective communication and presentation skills during demonstrations.
- Prepared demonstration foods and placed on napkins or plates for attractive display.
- Communicated product value, quality, and style to educate and entice potential customers.
- Collaborated with sales staff to identify target customers, promote products and increase sales.
- Increased sales by effectively communicating product benefits.
- Maintained knowledge of current promotions and product features.
- Educated customers on product features and answered questions regarding product use.
- Greeted customers warmly and pleasantly answered inquiries.
- Worked with team to achieve sales goals for products.
- Arranged demonstration areas to be appealing to attract attention of prospective customers.
Head Chef
Serlok Kopi
07.2019 - 12.2020
- Led menu development, ensuring creative and seasonal offerings align with customer preferences.
- Managed kitchen operations, optimizing workflows for improved efficiency and productivity.
- Trained and mentored junior chefs, fostering skills development and team collaboration.
- Ensured compliance with health and safety regulations, maintaining high standards in food preparation.
- Implemented inventory control systems, minimizing waste and enhancing cost management strategies.
- Collaborated with suppliers to source quality ingredients, strengthening supplier relationships and product consistency.
- Developed standard operating procedures for kitchen processes, improving overall operational performance.
- Oversaw staff scheduling, optimizing workforce allocation to meet peak demand efficiently.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
Head Chef
Head Chef Waroeng Mama Ong Jakarta
07.2016 - 05.2019
- Led kitchen operations, ensuring high-quality food preparation and presentation standards.
- Developed innovative menu items, enhancing guest satisfaction and restaurant reputation.
- Elevated restaurant's reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory and procurement processes, reducing waste and optimizing costs.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
Head Chef
Head Chef The Classio Jambi
01.2015 - 01.2016
- Oversaw daily kitchen operations to ensure high-quality food preparation and presentation.
- Developed innovative seasonal menus, enhancing customer satisfaction and dining experience.
- Trained and mentored junior chefs, fostering skill development and teamwork in the kitchen.
- Implemented cost-control measures to optimize ingredient usage without compromising quality.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Placed orders to restock items before supplies ran out.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
Head Chef
Head Chef Rons Laboratory Jakarta
01.2014 - 01.2015
- Established safety protocols to maintain a clean and compliant kitchen environment.
- Collaborated with suppliers to source fresh, local ingredients for menu offerings.
- Monitored inventory levels, ensuring timely ordering and reducing waste effectively.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented cost-control measures to optimize ingredient usage without compromising quality.
Food Demonstrator
Kitchen Aid
04.2014 - 08.2014
- Conducted engaging product demonstrations to educate customers on Kitchen Aid appliances and usage techniques.
- Developed innovative cooking presentations to showcase product features, enhancing customer experience and satisfaction.
- Collaborated with sales teams to identify customer preferences and tailor presentations for maximum impact.
- Trained new demonstrators on effective presentation techniques and product knowledge, ensuring consistent quality across demos.
Food Demonstrator
Hartono Elektronika
01.2014 - 01.2014
- Delivered engaging food demonstrations educating customers on product benefits and features.
- Worked alongside marketing team to develop effective promotional strategies for new launches.
- Analyzed customer feedback to improve demonstration methods and enhance experiences.
- Applied best practices for food safety during preparation and demonstration activities.
- Achieved sales objectives through effective communication of product highlights.
- Crafted innovative recipes and pairings for demonstrations, driving customer interest.
- Organized sampling events by collaborating directly with retail management teams.
- Presented product value, quality, and style to engage potential customers.
Assistant Head Chef
Makoya Resto
01.2013 - 01.2013
- Supervised daily kitchen operations, ensuring adherence to food safety standards and quality control.
- Collaborated with head chef on menu development, incorporating seasonal ingredients and customer feedback.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork within the kitchen environment.
- Streamlined food preparation processes, enhancing efficiency and reducing waste in busy service periods.
Talent
Masterchef Indonesia 2
01.2012 - 01.2013
- Proven track record of personal responsibility across various tasks.
- Adapted swiftly to changing environments, showcasing versatility.
- Effectively managed workload in fast-paced settings.
- Collaborated with teams while also excelling in independent roles.
Butcher
Shangrila Hotel
01.2011 - 01.2012
- Streamlined inventory management processes for efficient handling of meat supplies.
- Collaborated with culinary teams to develop high-quality menu offerings featuring premium cuts.
- Operated precision cutting tools and machinery to prepare meats safely.
- Trained junior staff on advanced meat processing techniques and critical safety measures.
- Performed thorough inspections of meats while checking temperatures to uphold food safety standards.
- Ensured strict compliance with food safety regulations throughout the processing chain.
- Cut, trimmed, and ground beef, pork, and poultry to prepare for packaging.
Cook's Assistant
Sate House Bogowonto
05.2011 - 06.2011
- Assisted chefs with food preparation, ensuring service remained timely and efficient.
- Upheld health standards by maintaining cleanliness of kitchen equipment and work areas.
- Streamlined kitchen workflows through collaboration with team members for improved efficiency.
- Ensured constant availability of clean utensils and cookware by supporting dishwashing tasks.
- Completed tasks on time by following supervisor instructions diligently.
- Promoted team efficiency by cleaning and organizing kitchen stations effectively.
Education
D3 -
Monas Culinary Academy Surabaya
Surabaya01-2012
High School Diploma -
SMA Muhammadiyah 2 Sidoarjo
Sidoarjo01-2009
No Degree -
Kursus Masak Tabloid Koki
Surabaya01-2007
No Degree -
SMP Al – Falah Sidoarjo
Sidoarjo01-2006
No Degree -
SD Al - Falah Surabaya
Surabaya01-2003
Skills
Culinary menu development
Menu development
Fusion cooking techniques
Advanced cooking techniques
Food cost management
Sanitation standards
Kitchen staff training and food service safety training
Food presentation
Guest experiences
Certification
Certificate of Appointment to Silver Star for the month of October 2011 Awarded to Faizal Esach Rifky
Interests
Touring & Camping
Nature
Timeline
Corporate Chef
Pt. Kobe Boga Utama
01.2021 - Current
Head Chef
Serlok Kopi
07.2019 - 12.2020
Head Chef
Head Chef Waroeng Mama Ong Jakarta
07.2016 - 05.2019
Head Chef
Head Chef The Classio Jambi
01.2015 - 01.2016
Food Demonstrator
Kitchen Aid
04.2014 - 08.2014
Head Chef
Head Chef Rons Laboratory Jakarta
01.2014 - 01.2015
Food Demonstrator
Hartono Elektronika
01.2014 - 01.2014
Assistant Head Chef
Makoya Resto
01.2013 - 01.2013
Talent
Masterchef Indonesia 2
01.2012 - 01.2013
Cook's Assistant
Sate House Bogowonto
05.2011 - 06.2011
Butcher
Shangrila Hotel
01.2011 - 01.2012
D3 -
Monas Culinary Academy Surabaya
High School Diploma -
SMA Muhammadiyah 2 Sidoarjo
No Degree -
Kursus Masak Tabloid Koki
No Degree -
SMP Al – Falah Sidoarjo
No Degree -
SD Al - Falah Surabaya