Ludvi Ariyanto
Commis
Kab. Temanggung,Jawa Tengah
Summary
Dynamic culinary professional with experience at Carnival Cruise Line, skilled in high hygienic standards and effective communication. Proven ability to optimize workflows and maintain quality during peak hours. Adept at inventory supervision and creating signature dishes, contributing to a well-organized kitchen environment and enhancing team collaboration.
Overview
7
7
years of professional experience
3
3
Certifications
Work History
Commis
Carnival Cruise Line
03.2020 - Current
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- 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.
Cook
The Rich Jogja Hotel, Yogyakarta
02.2019 - 02.2020
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
Cook Helper
Melia Purosani Hotel Yogyakarta
09.2018 - 07.2019
- Maintained open lines of communication with fellow staff members to rapidly address any issues or concerns that arose during service.
- Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
- Pierced, smelled and tasted food to check for doneness and quality.
- Actively participated in regular inventory checks to maintain appropriate stock levels for daily operations without compromising freshness or quality standards.
Education
Professional Chef
Jogja Culinary School
Yogyakarta Indonesia 10.2016
Skills
High hygienic standards
Certification
Certificate of Crossing The Equator
Timeline
Certificate of Crossing The Equator
10-2022
Certificate of Crossing 'The Suez Canal'
09-2022
Certificate of Crossing 'International Date Line'
04-2020
Commis
Carnival Cruise Line
03.2020 - Current
Cook
The Rich Jogja Hotel, Yogyakarta
02.2019 - 02.2020
Cook Helper
Melia Purosani Hotel Yogyakarta
09.2018 - 07.2019
Professional Chef
Jogja Culinary School
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