Ray Adithya
R&D Culinary Chef Expert
Jakarta
Summary
Experienced Chef Instructor adept at kitchen management, culinary instruction, and research development, with 5 years' experience. Worked at a Michelin-standard restaurant linked to the Disfrutar Group in Barcelona, Spain. Notable achievement: second place in a cooking competition held by Disfrutar. Background includes professional chef roles and instructional qualifications, prioritizing food quality, safety, and presentation.
Overview
4
4
years of professional experience
5
5
years of post-secondary education
Work History
Chef Instructor
Maison Bleu Centre Of Culinary Art
12.2022 - Current
- Developed comprehensive lesson plans for diverse range of culinary classes, ensuring students gained practical experience in food preparation and presentation.
- Promoted culture of safety by enforcing proper sanitation practices and adherence to health department regulations during all lessons.
- Instructed students on menu planning, recipe development, and cost analysis to promote efficiency in professional kitchens.
- Mentored aspiring chefs, providing guidance on career paths and industry trends to help them succeed in competitive culinary world.
Food and Beverage Consultant
Various Clients (Kiaora Palu, Mecto Cafe, Etc)
01.2020 - Current
- Enhanced profitability with cost-effective strategies that maximized revenue while maintaining product quality.
- Improved customer satisfaction by implementing tailored food and beverage solutions for clients.
- Provided expert guidance on food safety regulations, maintaining compliance across all aspects of operations.
Research and Development Chef
Mitra Boga Ventura Group
11.2021 - 12.2022
- Developed innovative recipes by researching and experimenting with unique ingredients and cooking techniques.
- Enhanced product quality by conducting regular taste tests and adjusting recipes accordingly.
- Reduced food waste through effective inventory management and proper storage techniques.
Demi Chef
Mare Nostrum
11.2020 - 11.2021
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Commis Chef
Mare Nostrum
11.2019 - 11.2020
- Assisted in menu development through researching new recipes and providing valuable input on dish composition.
- Mastered variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Education
Certification - Culinary Arts
Maison Bleu Centre of Culinary Art
Jakarta 11.2018 - 08.2019
Ph.D. - Marketing Management And Research
Binus International
Jakarta, Indonesia 08.2013 - 02.2018
High School Diploma -
Global Prestasi School
Bekasi 04.2001 -
Skills
Timeline
Chef Instructor
Maison Bleu Centre Of Culinary Art
12.2022 - Current
Research and Development Chef
Mitra Boga Ventura Group
11.2021 - 12.2022
Demi Chef
Mare Nostrum
11.2020 - 11.2021
Food and Beverage Consultant
Various Clients (Kiaora Palu, Mecto Cafe, Etc)
01.2020 - Current
Commis Chef
Mare Nostrum
11.2019 - 11.2020
Certification - Culinary Arts
Maison Bleu Centre of Culinary Art
11.2018 - 08.2019
Ph.D. - Marketing Management And Research
Binus International
08.2013 - 02.2018
High School Diploma -
Global Prestasi School
04.2001 -
Similar Profiles
Stacey VoelzkeStacey Voelzke
Interior Designer at Maison Bleu DesignInterior Designer at Maison Bleu Design
Mercy ChallengerMercy Challenger
Boulangerie Diploma at Le Cordon Bleu Institute Of Culinary ArtsBoulangerie Diploma at Le Cordon Bleu Institute Of Culinary Arts
Avah PrattAvah Pratt
Culinary Worker at Culinary ArtCulinary Worker at Culinary Art