Summary
Overview
Work History
Education
Skills
Timeline
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PHILIA CAROLINA BINTORO

PHILIA CAROLINA BINTORO

Commis
Malang

Summary

Passionate and innovative culinary professional with a deep appreciation for global flavors and local ingredients. Skilled in diverse cooking techniques, menu development, and crafting memorable dining experiences through creativity, precision, and an unwavering commitment to quality. Constantly exploring new trends and classic traditions to bring inspired dishes to the table. Thrives in fast-paced environments, values collaboration, attention to detail, and a love for the art of food.

Overview

6
6
years of professional experience
2
2
Languages

Work History

Line Cook

Four Seasons Resort and Residences
05.2024 - 04.2025
  • Take care of daily food preparation and complete tasks given by supervisors.
  • Follow instructions from the supervisor to immediately complete tasks and coordinate tasks with the Sous Chef.
  • Able to estimate daily production needs and check the quality of raw food products to ensure standard conditions are met.
  • Ensure that food presentation is of the quality that is determined by the restaurant.
  • Cooking dishes according to recipes and restaurant standards.
  • Managing inventory at the station and making sure everything is ready to use.
  • Menu discussion with the CDP and Sous Chef about the upcoming menu and seasonal menu.
  • Safely operate kitchen equipment and clean the station with sanitization.
  • Follow strict health and safety guidelines in the kitchen.

Daily Worker Kitchen

Hyatt Regency Bali
08.2023 - 04.2024
  • Prepped foods to be roasted, sautéed, fried, and baked.
  • Safely operated kitchen equipment, including industrial-size mixers.
  • Cleaned counters with sanitizing agents to prevent food-borne illness.
  • Followed strict health and safety guidelines in the kitchen.
  • Sliced fruits and vegetables for various menu items and stored for later use at proper temperatures.

Line Cook

Viewline Resort
11.2022 - 04.2023
  • Take care of daily food preparation and prepare tasks given by CDP to meet restaurant standard requirement.
  • Cooking dishes according to recipes and restaurant standard.
  • Ensure that food presentation is of the quality that is determined by the restaurant.
  • Maintaining clean and organized station.
  • Managing inventory at station and make sure everything is ready.
  • Following food safety regulations.

Line Cook

Grand Hotel
04.2022 - 11.2022
  • Take care of daily food preparation and tasks given by Sous Chef to meet restaurant requirements.
  • Cooking dishes according to recipes and standard restaurant.
  • Maintaining clean and organized station.
  • Ensure each plate is high quality, properly presented and served in a timely manner.

Cook Helper

MyLoc Cafe
08.2019 - 09.2019
  • Take care of daily food preparation and prepare tasks given by supervisors.
  • Follow instructions from supervisor to immediately complete tasks.
  • Coordinate tasks with Sous chef.
  • Able to estimate daily production needs and check the quality of raw food products to ensure standard conditions are met.
  • Ensure that food presentation is of the quality that is determined by the restaurant.

Education

Diploma - Management Culinary

IPB INTERNASIONAL
Bali, Indonesia
12-2023

High School Diploma -

SMA Kristen Yahya
Bandung, Indonesia
05-2019

Skills

Teamwork

Time Management

Leadership

Food presentation

Food safety

Kitchen operations

Food safety standards

Following cooking methods

Kitchen sanitation

Timeline

Line Cook

Four Seasons Resort and Residences
05.2024 - 04.2025

Daily Worker Kitchen

Hyatt Regency Bali
08.2023 - 04.2024

Line Cook

Viewline Resort
11.2022 - 04.2023

Line Cook

Grand Hotel
04.2022 - 11.2022

Cook Helper

MyLoc Cafe
08.2019 - 09.2019

Diploma - Management Culinary

IPB INTERNASIONAL

High School Diploma -

SMA Kristen Yahya

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