Jini Wijaya
Head Chef & Restaurant Manager
Tanjung Karang
Summary
To obtain a challenging position of Head Chef, where I can make use of my food management skills and knowledge of guest services to make an excellent dine experience.
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
19
19
years of professional experience
2
2
Languages
Work History
Head Chef and Restaurant Manager
deLotuz Kitchen
Bandar Lampung, Indonesia
12.2014 - Current
- Company Overview: Dimsum & Chinese Food Restaurant, Indonesia.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
Head Chef and Restaurant Manager
deARTe Cafe
Bandar Lampung, Indonesia
01.2012 - 11.2014
- Company Overview: Caffe & Restaurant, Indonesia.
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Head Cold Kitchen
CapitalClub Dubai
Dubai
03.2010 - 12.2010
- Company Overview: Private Business Club in Dubai International Finance Center, Dubai, United Arab Emirates
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
- Managed time efficiently in order to complete all tasks within deadlines.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked effectively in fast-paced environments.
- Worked flexible hours across night, weekend, and holiday shifts.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Strengthened communication skills through regular interactions with others.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Organized and detail-oriented with a strong work ethic.
Commis 1
Atlantis The Palm Jumeirah
Dubai
07.2009 - 03.2010
- Company Overview: Saffron Buffet Restaurant, Dubai, United Arab Emirates
- Followed recipes and chef instructions to prepare food correctly.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Plated and presented food following chef requirements.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
Grand Opening Team and Commis 3
Atlantis The Palm Jumeirah
Dubai
08.2008 - 07.2009
- Company Overview: Saffron Buffet Restaurant, Dubai, United Arab Emirates
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Planned and directed high-volume food preparation in fast-paced environment.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Ordered new ingredients and supplies to meet expected needs.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
Successfully completed training attachment in Food Production
Bintan Lagoon Resort
Bintan Island
08.2007 - 01.2008
- Company Overview: Bintan Island, Indonesia
- Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
- Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
- Analyzed problems and worked with teams to develop solutions.
- Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
- Sorted and organized files, spreadsheets, and reports.
- Gained hands-on experience in various software programs, increasing proficiency and expanding technical skill set.
- Participated in workshops and presentations related to projects to gain knowledge.
- Prepared project presentations and reports to assist senior staff.
- Developed organizational skills through managing multiple tasks simultaneously while adhering to strict deadlines.
- Explored new technologies and approaches to streamline processes.
Head and Coordinator of Bartending Club
Pelita Harapan Tourism Institute
Jakarta
09.2006 - 01.2007
- Company Overview: Jakarta, Indonesia
- Resolved customer complaints promptly and professionally, preserving the establishment''s reputation for excellent service.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Conducted regular staff meetings to discuss performance goals, share feedback, and foster teamwork among employees.
- Managed bar at special events, leading team in providing coordinated service for weddings, business meetings and social gatherings.
- Implemented drink prep procedures, significantly reducing wasted stock.
- Managed inventory efficiently, reducing waste and maintaining optimal stock levels for peak periods.
- Ensured compliance with local alcohol regulations and company policies, maintaining a safe and responsible environment for all patrons.
- Collaborated with management to create seasonal cocktail menus, driving sales and offering fresh options for guests.
- Handled establishment social media accounts, increasing customer traffic and bolstering business.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
- Educated staff on responsible alcohol serving practices; created a safe and enjoyable atmosphere for guests while reducing liability risks.
- Promoted special events through social media platforms, generating buzz around themed nights or guest appearances.
- Trained new bartenders on drink recipes, mixing techniques, and customer service skills to enhance overall performance.
- Maintained a clean and organized workspace, adhering to strict hygiene standards for the health and safety of customers.
Daily Worker
The Ritz-Carlton
Jakarta
10.2006 - 10.2006
- Developed strong interpersonal skills through regular communication with coworkers, supervisors, and clients during assigned tasks.
- Managed workload effectively by multitasking and prioritizing responsibilities according to urgency or importance.
- Provided support to coworkers, contributing to the overall success of the team''s daily goals.
- Enhanced team productivity through effective communication and collaboration on daily projects.
- Showcased adaptability by quickly learning new processes or techniques required for various job assignments throughout the day.
- Exceeded sales targets through efficient execution of marketing strategies at promotional events.
- Collaborated with team members on complex projects requiring cooperation across departments.
- Improved workplace efficiency by organizing and prioritizing daily tasks.
- Demonstrated punctuality and reliability by consistently arriving on-time and prepared for daily tasks.
- Reduced errors in completed activities by implementing thorough quality control measures before submission.
- Maintained clean and organized workspace, promoting a positive work environment for all employees.
- Completed daily assignments with minimal supervision, showing initiative in problem-solving and task completion.
Education
Expert Associate Degree (A. Md) - Hotel Management
Pelita Harapan Tourism Institute
Jakarta01.2008
Senior High School - Science Education
SMA BPK Penabur
Bandar Lampung01.2005
Junior High School - General Studies
SMP BPK Penabur
Bandar Lampung01.2002
Elementary School - General Studies
SD Xaverius Pahoman
Bandar Lampung01.1999
Skills
Committed to excellence
Quick learner
Integrity
Artistic problem-solving
Open to acquiring new knowledge
Knowledge of food safety standards
Culinary operations management
Team leadership
Team development
Culinary variety planning
Shift management
Commitment to customer satisfaction
References
Neow, Kok Meng, kokmeng.neow@galaxyentertainment.com, Galaxy Hotel Macau
Interests
Photography, Basketball, Listen classical music, Watching or listening news, Outdoor activity
Training
- January 21, 2009 : Basic Food Hygiene Training
- April 7, 2008 : As a Head Chief of Equipment Division in “Your Future Career in Hospitality Industry” Seminar
- 2006 – 2007 : As the Committee of Pelita Harapan Hotel Management Student Association
- April 5, 2007 : “How To Become An Excellent Hotelier in Facing Global Competition
- February 27, 2006 : Le Cordon Bleu “The Art of Hospitality” Seminar
- December 8, 2006 : Slow Food Seminar
- October 5, 2005 : Table Manners Training in Shangri-La hotel Jakarta
Timeline
Head Chef and Restaurant Manager
deLotuz Kitchen
12.2014 - Current
Head Chef and Restaurant Manager
deARTe Cafe
01.2012 - 11.2014
Head Cold Kitchen
CapitalClub Dubai
03.2010 - 12.2010
Commis 1
Atlantis The Palm Jumeirah
07.2009 - 03.2010
Grand Opening Team and Commis 3
Atlantis The Palm Jumeirah
08.2008 - 07.2009
Successfully completed training attachment in Food Production
Bintan Lagoon Resort
08.2007 - 01.2008
Daily Worker
The Ritz-Carlton
10.2006 - 10.2006
Head and Coordinator of Bartending Club
Pelita Harapan Tourism Institute
09.2006 - 01.2007
Expert Associate Degree (A. Md) - Hotel Management
Pelita Harapan Tourism Institute
Senior High School - Science Education
SMA BPK Penabur
Junior High School - General Studies
SMP BPK Penabur
Elementary School - General Studies
SD Xaverius Pahoman