Muhammad Fiqri Arvyandy Suprayogi
Demi Chef
Bandung,West Java
Summary
With a proven track record at Alexander's Steakhouse, I streamlined kitchen operations and enhanced dish quality through expert mise en place and food safety practices and with the knowledge, skills and basics of cooking, I am able to work individually and in groups and work effectively and efficiently
Overview
6
6
years of professional experience
3
3
years of post-secondary education
Work History
Demi Chef De Partie
Alexander's Steakhouse
09.2023 - 09.2024
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
Demi Chef
Inferno
10.2022 - 08.2023
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
Commis
Common Grounds
06.2022 - 09.2022
- 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.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
- Supported team morale and reduced turnover by fostering collaborative work environment.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Commis
Chavelle Eatery and Coffee
03.2021 - 01.2022
- 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.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Pastry Trainee
Padma Hotel
07.2019 - 01.2020
- Learned new materials, processes, and programs quickly.
- Attended training courses to build understanding of processes, techniques, and industry.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Supported departmental tasks to increase understanding of industry processes.
- Following every instructions for made a pastry stuff
- Display mini pastry in the restaurant and handle guest
Trainee
Aston Batam Hotel and Residence
08.2018 - 02.2019
- Learned new materials, processes, and programs quickly.
- Attended training courses to build understanding of processes, techniques, and industry.
- Prepared all kind of meat and fish for breakfast, lunch, dinner, and a la carte than cutting, boning, trimming meat, poultry, and seafood in a way that keep wastage to minimum
- Opening Gravity Ten, preparing all ingredients for mice en place. Handle a la carte and ordering ingredients for restaurant
Education
Diploma - Culinary
Akpar NHI
Bandung, Indonesia 09.2017 - 11.2020
Skills
Cooking methods
Languages
English
Intermediate (B1)
Indonesian
Bilingual or Proficient (C2)
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Timeline
Demi Chef De Partie
Alexander's Steakhouse
09.2023 - 09.2024
Demi Chef
Inferno
10.2022 - 08.2023
Commis
Common Grounds
06.2022 - 09.2022
Commis
Chavelle Eatery and Coffee
03.2021 - 01.2022
Pastry Trainee
Padma Hotel
07.2019 - 01.2020
Trainee
Aston Batam Hotel and Residence
08.2018 - 02.2019
Diploma - Culinary
Akpar NHI
09.2017 - 11.2020