Judi Kristiyanto
Chef De Cuisine
Sidoarjo
Summary
Expert Chef de Cuisine with exceptional skills in managing staff of 25, ordering and controlling inventory, scheduling, and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget. Innovative Chef de Cuisine with management competencies to handle 500 customers in busy dining establishment. Dedicated to promoting fun, educational and disciplined work environment. Expert Chef de Cuisine with fortes in portion and cost control. Directs kitchen of 25 waitstaff, dishwashers, cooks and bussers. Consistently works weekends and evenings. Focused and disciplined with well-tuned palate. Exceptional Head Chef with super 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. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. Seasoned Executive Chef with [Number] years of culinary experience. Maintains and handles all operations for establishment and staff. Received [Type] Award for culinary excellence. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in [Area of expertise] with skills in concept development and high-quality restaurant operation. High-performing Chef offering 14 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
19
19
years of professional experience
Work History
Chef De Cuisine
The Westin Hotel Surabaya
09.2023 - Current
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Oversaw preparation of creatively-designed recipes for [Business Name].
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes for [Business Name].
- Arranged for kitchen equipment maintenance and repair when needed.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Created recipes and prepared advanced dishes.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to lower grocery costs.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
Executive Sous Chef
Grand Mercure Malang Mirama Hotel
12.2022 - 09.2023
- Verified compliance in preparation of menu items and customer special requests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
Chef De Cuisine
Fourpoints By Sheraton Tunjungan Surabaya
Surabaya
03.2016 - 12.2022
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Oversaw preparation of creatively-designed recipes for [Business Name].
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Arranged for kitchen equipment maintenance and repair when needed.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Obtained fresh, local ingredients to lower grocery costs.
Chef De Partie
Keraton Luxury Hotel Jakarta
Jakarta, Jakarta
03.2014 - 12.2016
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sanitized all counters properly to prevent food-borne illness.
Second Cook
AIDA Cruise Ship
01.2012 - 01.2014
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Communicated closely with servers to fully understand special orders for customers.
Demi Chef De Partie
The Ritz Carlton Hotel Mega Kuningan Jakarta
09.2005 - 12.2012
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with vendors to order supplies and maintain high quality standards.
Education
High School Diploma -
Bina Wisata Hotel Tourism School
Jakarta, Indonesia 04.2001 -
High School Diploma -
SMU Negeri Kartasura
Sukoharjao, Central Java, Indonesia 04.2001 -
Skills
Fine-Dining Expertise
undefinedTimeline
Chef De Cuisine
The Westin Hotel Surabaya
09.2023 - Current
Executive Sous Chef
Grand Mercure Malang Mirama Hotel
12.2022 - 09.2023
Chef De Cuisine
Fourpoints By Sheraton Tunjungan Surabaya
03.2016 - 12.2022
Chef De Partie
Keraton Luxury Hotel Jakarta
03.2014 - 12.2016
Second Cook
AIDA Cruise Ship
01.2012 - 01.2014
Demi Chef De Partie
The Ritz Carlton Hotel Mega Kuningan Jakarta
09.2005 - 12.2012
High School Diploma -
Bina Wisata Hotel Tourism School
04.2001 -
High School Diploma -
SMU Negeri Kartasura
04.2001 -
Similar Profiles
VILLA AYU SOURANDRIVILLA AYU SOURANDRI
Front Desk Agent at Hotel Aria Centra SurabayaFront Desk Agent at Hotel Aria Centra Surabaya
Elsa Budiningsih SiregarElsa Budiningsih Siregar
Internship at Shangri-La's Hotel SurabayaInternship at Shangri-La's Hotel Surabaya
Rico Happy PratamaRico Happy Pratama
IT Technical Support Intern at Sheraton Surabaya Hotel and TowersIT Technical Support Intern at Sheraton Surabaya Hotel and Towers