Ghea Meita Rizqiaputri Sabtono

• Collaborated with team members to efficiently execute daily meal services for up to 2700 guests.
• Maintained high standards of presentation and attention to detail while plating dishes.
• Assisted chef in developing innovative recipes to enhance customer satisfaction.
• Adapted quickly to menu changes and special dietary requests to ensure guest satisfaction..
• Supported inventory control efforts to optimize food costs and availability.
• Participated in food tastings and taste tests.
• Prepared various cold appetizers, salads, sandwiches and canapes for guests amenities and catered events.

• Prepared professional correspondence, including memos, letters, and emails, ensuring accuracy and timeliness.
• Managed office supplies inventory, maintaining adequate stock levels.
• Maintained daily report documents, memos and invoices.
• Recorded and updated HR files with assisting in recruitment, onboarding, and employee evaluations, new hires, transfers, terminations, and job changes.
• Completed forms and reports to efficiently manage HR documentation.
• Handled sensitive information discreetly, maintaining confidentiality when managing personnel files or financial data.

• Drafted professional documents including memos, letters, and reports for the General Manager with meticulous attention to detail.
• Facilitated efficient meetings by preparing agendas, taking minutes, and ensuring follow-up on action items.
• Managed paper and electronic filing systems, routing documents, taking messages, and handling incoming and outgoing mail.
• Completed forms, reports, logs, and records to ensure timely management of HR documentation.
• Handled confidential information with discretion, protecting sensitive company data from unauthorized access.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Collaborated with Executive Chef and Sous Chef to create delicious meals for large banquets, including party and events for up to a thousand people.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Learned Sous Chef and Chef De Partie's work tasks in order to provide skilled backup for diverse roles.

It's a luxury hotel with 472 rooms and suites in the heart of the city's financial district in center of Jakarta In charge in Grand Cafe Kitchen and Grand Club Lounge Responsibilities :.

• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Make a teamwork with other trainees.
• Ensuring the food have high standards of food hygiene and follow the rules of health and safety.
• Assisting in kitchen, live cooking, and buffet runner for breakfast, lunch, and dinner.
• Completed training to learn additional techniques for making new and seasonal items.

In charge in all kitchen in F&B department for each a month Responsibilities:.

• Help preparing, cooking and presenting dishes within my skill.
• Make a teamwork with other trainees.
• Learned new menu offerings and options easily to assist customers with selecting items.
• Maintained well-organized mise en place to keep work efficient and consistent.