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
Indonesian cuisine
Western cuisine
Food preparation and safety
Catering background
Budgeting
Workflow Optimization
Commanding leadership style
Performance improvement
Food spoilage prevention
Operations support
Banquets
Certification
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