Rendi Ranjani
Sous Chef
Kupang
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 3+ years experience in catering and commercial cooking industry and15-years background in cooking.
Overview
15
15
years of professional experience
4
4
Certifications
2
2
Languages
Work History
Sous Chef
Sotis Hotel 4*
Kupang
01.2022 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Monitored food and labor costs to verify budget targets were met.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Head Chef
Lifestyle Hotel 3*
Surabaya
07.2021 - 01.2022
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with staff members to create meals for large banquets.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Hired, managed, and trained kitchen staff.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Oversaw scheduling and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
Chef De Partie
PT. Loca Cipta Rasa
Surabaya
01.2020 - 06.2021
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained well-organized mise en place to keep work consistent.
- Monitored food and labor costs to verify budget targets were met.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
Senior Cook
Rumah Makan Baru (Baru Restaurant)
Yogyakarta
07.2008 - 07.2019
- Cooked the dishes and maintained high food quality standards and taste to satisfy the customers.
- Implemented food cost and waste reduction initiatives to save money.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Disciplined and dedicated to meeting high-quality standards.
Education
Certificate III in Commercial Cookery - Commercial Cookery
Sydney Academy
Sydney 03.2022 - 03.2022
Certificate IV in Commercial Cookery - Commercial Cookery
Sydney Academy
Sydney 05.2022 - 05.2022
Skills
Chinese cuisine
undefinedCertification
HACCP Basic Level 1
Timeline
HACCP Level 3
02-2023
IELTS GT overall band 5.5
07-2022
Certificate IV in Commercial Cookery - Commercial Cookery
Sydney Academy
05.2022 - 05.2022
Certificate III in Commercial Cookery - Commercial Cookery
Sydney Academy
03.2022 - 03.2022
Sous Chef
Sotis Hotel 4*
01.2022 - Current
HACCP Basic Level 1
10-2021
HACCP Basic Level 2
10-2021
Head Chef
Lifestyle Hotel 3*
07.2021 - 01.2022
Chef De Partie
PT. Loca Cipta Rasa
01.2020 - 06.2021
Senior Cook
Rumah Makan Baru (Baru Restaurant)
07.2008 - 07.2019
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