Taufik Rusmana
Bandung
Summary
Experienced Sous Chef with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
22
22
years of professional experience
Work History
Sous Chef
Viking Ocean Cruises Lines
09.2017 - Current
- Responsible and In-charge of daily operation in the station assigned
- Supervised and leading the team on daily kitchen operational according to the company standard operation procedure that applied
- Responsible in kitchen ingredients order and inventory
- Supervised duties of staff were completed on time and the work schedule is in compliance with instructions given by head chef, company, and International Labour Organization (ILO) rules and regulation
- Make a good communication with the FOH staff about the menus, their Guest’s special needs for the food at the Restaurant or any Outlet/Signature Restaurant in order to maintain the Ratings and Guests satisfaction
- Inspected food preparations for sanitation, quality and quantity
- Supervised and responsible in mise en place of all ingredients needed for the menus
- Supervised and hand-on cooking procedures at every step to ensure quality is maintained
- Supervised and served cooked food items in appropriate portions and ensure the food comply with approved presentation standards
- Supervised and ensure cooking area and all of the kitchen equipments are clean, maintained and in compliance with United States Public Health (USPH) standard
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Chef De Partie
Viking Ocean Cruise Lines
06.2016 - 02.2017
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Onboarding & Culinary Trainer
Cruise Talent Development Center (CTDC) Lombok
10.2015 - 02.2016
- Company Overview: ROYAL CARIBBEAN CRUISE LINE
- Provided ongoing support to former trainees as they transitioned into professional roles within the industry.
- Enhanced culinary skills of trainees by conducting hands-on cooking demonstrations and workshops.
- Collaborated with other culinary trainers to develop a comprehensive curriculum, ensuring consistency in training quality.
Lead Chef de Partie
Royal Caribbean International Cruise Line
10.2014 - 06.2015
- Supervised and leading the team on daily kitchen operational according to the company and franchise standard operation procedure that applied
- Responsible in kitchen ingredients order and inventory
- Supervised duties of staff were completed on time and the work schedule is in compliance with instructions given by head chef, company, and International Labour Organization (ILO) rules and regulation
- Make a good communication with the guest by approaching and talk to them about the menus, their special needs for the food and their experiences with the restaurant in order to maintain the Ratings and the Outlet Revenues
- Inspected food preparations for sanitation, quality and quantity
- Supervised and responsible in mise en place of all ingredients needed for the menus
- Supervised cooking procedures at every step to ensure quality is maintained
- Supervised and served cooked food items in appropriate portions and ensure the food comply with approved presentation standards
- Supervised and ensure cooking area and all of the kitchen equipments are clean, maintained and in compliance with United States Public Health (USPH) standard
Chef de Partie III (Relief CDP)
Johnny Rockets Franchise Restaurant Onboard
10.2013 - 07.2014
- Company Overview: Royal Caribbean International Cruise Line
- Supervised and leading the team on daily kitchen operational according to the company and franchise standard operation procedure that applied
- Responsible in kitchen ingredients order and inventory
- Supervised duties of staff were completed on time and the work schedule is in compliance with instructions given by head chef, company, and International Labour Organization (ILO) rules and regulation
- Make a good communication with the guest by approaching and talk to them about the menus, their special needs for the food and their experiences with the restaurant in order to maintain the Ratings and the Outlet Revenues
- Inspected food preparations for sanitation, quality and quantity
- Supervised and responsible in mise en place of all ingredients needed for the menus
- Supervised cooking procedures at every step to ensure quality is maintained
- Supervised and served cooked food items in appropriate portions and ensure the food comply with approved presentation standards
- Supervised and ensure cooking area and all of the kitchen equipments are clean, maintained and in compliance with United States Public Health (USPH) standard
Commis 1
Royal Caribbean International Cruise Line
01.2010 - 07.2013
- Suggested supervisor on cost effective food items in the orders and inventory
- Provided assistance in receiving ordered inventory items as needed
- Ensured dirt-free, sanitized and completely organized kitchen ingredients and cooking area
- Prepared ingredients with right weight, measure and mix
- Followed recipes meticulously to cook food keeping up with quality standards and presentation instructions
- Ensured the dishes reaching service tables comply with approved presentation standard
- Avoided unwanted food waste by ensure appropriated check on control procedures
- Ensure and maintain kitchen ingredients and cooking area clean, well organized and comply with United States Public Health (USPH) standards
Commis 2
Royal Caribbean International Cruise Line
02.2009 - 10.2009
- Provided assistance in receiving ordered inventory items as needed
- Ensured dirt-free, sanitized and completely organized kitchen ingredients and cooking area
- Prepared ingredients with right weight, measure and mix
- Followed recipes meticulously to cook food keeping up with quality standards and presentation instructions
- Ensured the dishes reaching service tables comply with approved presentation standard
- Avoided unwanted food waste by ensure appropriated check on control procedures
- Ensure and maintain kitchen ingredients and cooking area clean, well organized and comply with United States Public Health (USPH) standards
Chef de Partie
Front Yard Café & Resto Bandung
01.2006 - 12.2007
- Provided assistance for the chef to make, evaluate and improve the menus
- Responsible in kitchen ingredients order and inventory
- Supervised duties of staff were completed on time and in compliance with instructions given by head chef
- Inspected food preparations for sanitation, quality and quantity
- Supervised and responsible in mise en place of all ingredients needed for the menus
- Supervised cooking procedures at every step to ensure quality is maintained
- Served cooked food items in appropriate portions and ensure the food comply with approved presentation standards
- Supervised and ensure cooking area and all of the kitchen equipments are clean, maintained and in compliance with Indonesian Public Health Department standards
Cook
Classic Rock Café Bandung
03.2004 - 12.2005
- Cleaned, peeled and plated fresh fruits and vegetables
- Ensured appropriate portion and storage of ingredients as needed for preparation of food items
- Prepared ingredients with right weight, measures and mix
- Cook the food by following the recipes given by the chef and ensure to keeping up with the quality standards and presentation instructions
- Maintained the cooking area and equipment clean, sanityzed and comply with Indonesian Public Health Department standards
Assistant Cook
Five Star Hotel Grand Aquila Bandung
06.2003 - 02.2004
- Provided assistance in receiving ingredients as needed
- Cleaned and ensure dirt-free and sanityzed all the ingredients needed
- Cutting and portioning ingredients needed for mise en place according to the menus and chef instructions
- Provided assistance in cooking process and procedures
- Maintained the cooking area and equipments clean and sanityzed, ensure to comply with Indonesian Public Health Department standards
Education
Hotel Diploma Degree - Food And Beverage Management
INNA Samudra Beach Hotel And Tourism Academy of Palabuhan Ratu
Palabuhan Ratu 12-2003
Economy Vocational High school - Secretary Program
SMK AL-FAJAR Palabuhan Ratu
01.2002
Skills
- Vast experience working in fast paced catering environment
- Profound knowledge of operations of food preparations and kitchen equipment
- Profound knowledge of Hygiene and Sanitations procedures in the galley/kitchen refers to United States Public Health (USPH) standard
- Operational knowledge of cooking methods and food ingredients
- Good understanding of ingredients measuring and mixing techniques
- Strong understanding of measuring, weighing and mixing food ingredients
- Ability to work in team as well as work alone and perform all tasks as given by Head Chef
- Team leadership
Timeline
Sous Chef
Viking Ocean Cruises Lines
09.2017 - Current
Chef De Partie
Viking Ocean Cruise Lines
06.2016 - 02.2017
Onboarding & Culinary Trainer
Cruise Talent Development Center (CTDC) Lombok
10.2015 - 02.2016
Lead Chef de Partie
Royal Caribbean International Cruise Line
10.2014 - 06.2015
Chef de Partie III (Relief CDP)
Johnny Rockets Franchise Restaurant Onboard
10.2013 - 07.2014
Commis 1
Royal Caribbean International Cruise Line
01.2010 - 07.2013
Commis 2
Royal Caribbean International Cruise Line
02.2009 - 10.2009
Chef de Partie
Front Yard Café & Resto Bandung
01.2006 - 12.2007
Cook
Classic Rock Café Bandung
03.2004 - 12.2005
Assistant Cook
Five Star Hotel Grand Aquila Bandung
06.2003 - 02.2004
Economy Vocational High school - Secretary Program
SMK AL-FAJAR Palabuhan Ratu
Hotel Diploma Degree - Food And Beverage Management
INNA Samudra Beach Hotel And Tourism Academy of Palabuhan Ratu
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