Mochamad Ilman Gunadi
Jakarta
Summary
Professional culinary expert with strong background in crafting exquisite pastries and desserts. Demonstrates exceptional skill in baking, decorating, and menu development, consistently delivering high-quality results. Known for teamwork, adaptability, and effective collaboration in dynamic kitchen environments. Strong commitment to innovation, flavor precision, and presentation excellence.
Overview
18
18
years of professional experience
Work History
Pastry Chef
Emerald by Scenic Service AG
03.2024 - Current
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
- Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
- Coordinated with event planners to deliver bespoke catering services for weddings and corporate events, expanding business's market reach.
Pastry Chef - Baker
River Cruises Services Amadeus
06.2021 - 12.2023
- Developed innovative pastry recipes that enhanced dessert offerings aboard luxury river cruises.
- Oversaw daily pastry production, ensuring adherence to high quality and presentation standards.
- Implemented efficient inventory management practices, reducing waste and optimizing ingredient usage.
- Developed new pastry recipes for seasonal menus, resulting in positive feedback.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Maintained well-organized mise en place to keep work consistent.
Pastry Chef
Delifrance Indonesia
08.2018 - 04.2021
- Oversaw daily production of pastries, ensuring high standards of quality and presentation.
- Trained and mentored junior pastry staff, fostering skill development and teamwork.
- Streamlined inventory management processes to reduce waste and optimize ingredient usage.
- Collaborated with culinary team to create seasonal dessert specials aligned with brand vision.
- Implemented new baking techniques that improved efficiency and consistency in pastry production.
- Conducted regular quality checks on all pastry items, maintaining compliance with health regulations.
- Led special event preparation, customizing desserts for unique client requests and occasions.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
Senior Technical Representative
PT. Richs Product Indonesia
01.2018 - 08.2018
- Baking demonstration.
- Developed new traditional dessert.
Chef De Partie Pastry
P&O UK Cruises by Carnival
03.2015 - 12.2017
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Monitored inventory levels, coordinating with suppliers for timely ingredient replenishment.
Demi Chef De Partie
Borobudur Hotel
02.2013 - 03.2015
- Collaborated with front-of-house staff to optimize service delivery and guest satisfaction.
- Conducted regular quality checks on food production processes to uphold restaurant standards.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Cook
Fruit Bouquet Reflection Company
08.2010 - 09.2012
- Prepared and assembled fruit arrangements using high-quality ingredients and presentation techniques.
- Maintained cleanliness and organization of kitchen workspace to ensure compliance with health standards.
Assistant cook Demonstrator
PT. Fonterra Brands Indonesia
11.2009 - 04.2010
Trainee
Four Seasons Hotel
01.2008 - 07.2008
Education
Diplomat III - Pastry and Bakery Management
Natrional Hotel Institute Bandung
Bandung, Indonesia01.2009
Skills
- Inventory
- Kitchen Managing
- Pastry techniques
- Recipe development
- Dough handling
- Plating
- Vegan pastry
- Pastries expertise
- Stock rotation
- French baking techniques
- Supply ordering
EXPERTISE
- Pastry Development
- Viennoiserie
- Find Dinning Desserts
- Desserts Plating
- Diet and Alergic Desserts
Timeline
Pastry Chef
Emerald by Scenic Service AG
03.2024 - Current
Pastry Chef - Baker
River Cruises Services Amadeus
06.2021 - 12.2023
Pastry Chef
Delifrance Indonesia
08.2018 - 04.2021
Senior Technical Representative
PT. Richs Product Indonesia
01.2018 - 08.2018
Chef De Partie Pastry
P&O UK Cruises by Carnival
03.2015 - 12.2017
Demi Chef De Partie
Borobudur Hotel
02.2013 - 03.2015
Cook
Fruit Bouquet Reflection Company
08.2010 - 09.2012
Assistant cook Demonstrator
PT. Fonterra Brands Indonesia
11.2009 - 04.2010
Trainee
Four Seasons Hotel
01.2008 - 07.2008
Diplomat III - Pastry and Bakery Management
Natrional Hotel Institute Bandung
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