Muhammad Fiqri Arvyandy Suprayogi
Demi Chef
Bandung
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
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 04.2001 -
Skills
Cooking methods
Food safety knowledge
Mise en place
Food Preparing, Plating, and Presentation
Food Production
Food Prep Planning
English
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
04.2001 -
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