Putu Arya Yudha Kresna
Bali
Summary
Productive employee with proven track record of successful project management and producing quality outcomes through leadership and team motivation. Works with clients to determine requirements and provide excellent service.
Overview
13
13
years of professional experience
Work History
Head Chef
Dunia Baru Luxury Superyacht
Papua, Indonesia
01.2019 - Current
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Enforced health and safety standards for food storage, preparation and handling.
- Estimated food and labour costs and kept operations within budgets.
- Controlled and directed food preparation and service in high volume kitchen.
- Enforced proper and hygienic storage methods to prevent food loss.
- Established clear standards for cooking, garnishing and presenting food.
Training sous chef
SCYLLA River Cruise
03.2017 - Current
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Supported head chef with training and mentoring new kitchen team members.
- Monitored food costs closely, implementing cost-saving measures that reduced expenses without affecting menu quality.
- Created kitchen rotas, planning based on busy restaurant periods, required cover and budgets.
- Managed kitchen operations during service, overseeing preparation and presentation of dishes to maintain high standards.
CDP
SHI-SHI IZAKAYA
Seminyak, Bali
05.2020 - 03.2022
- Collaborated with team members to achieve target results.
- Managed complaints with calm, clear communication and problem-solving.
- Achieved service time and quality targets.
- Identified issues, analysed information and provided solutions to problems.
- Trained and mentored employees to maximise team performance.
- Prepared range of written communications, documents and reports.
- Developed excellent working knowledge of industry trends and improvements in processes.
commis 2
Mein Schiff
01.2015 - 12.2016
- Assisted in the preparation of basic food items under chef supervision, adhering to recipes and quality standards.
- Helped kitchen team prioritise and complete high-volume orders in busy restaurant environment.
- was as a bucher man on preaparation
- was a gardemanger to preapare appetizer and salad
cook
W Hotel
Seminyak, Bali
02.2013 - 03.2014
- Maintained clean, safe environment by adhering to sanitation and safety requirements.
- Checked food and ingredients for freshness and weighed, mixed and prepped materials before cooking meals.
- Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
- Read recipes to understand ingredient needs and cooking requirements.
- Worked with kitchen staff during busy periods to maintain service delivery quality and wow guests with amazing meals.
Education
D II - F&B Produktion
STIPAR Triatma Jaya
JL. Kubu Gunung Dalung01-2012
SMAN 1 Kuta
Jln Kunti . Seminyak01-2010
Skills
- Staff leadership
- Kitchen management
- Food health and safety
- Food hygiene
- Team training
- Problem solving
- Time management
- Kitchen hygiene
Timeline
CDP
SHI-SHI IZAKAYA
05.2020 - 03.2022
Head Chef
Dunia Baru Luxury Superyacht
01.2019 - Current
Training sous chef
SCYLLA River Cruise
03.2017 - Current
commis 2
Mein Schiff
01.2015 - 12.2016
cook
W Hotel
02.2013 - 03.2014
D II - F&B Produktion
STIPAR Triatma Jaya
SMAN 1 Kuta