Vallian Gunawan

SKOOL Kitchen

- Looking after a 70-seater woodfire restaurant along the coast of Canggu, Bali doing modern coastal cuisine - pre-opening set-up.

- Kitchen & bar design, workflop optimization.
- Menu item conceptualization & creation.
- Menu costing & calculation.
- Sourcing & procurement for food ingredients, wines, spirits.
- Food & beverage programme development.

- Training & development of kitchen staff.

- Upkeep of the level of hygiene & cleanliness in the kitchen.
- Event management & marketing direction for socials & prints.
- Managing reservations & guest relations inquiries, including group bookings and book-outs.

The Lawn Canggu & Times Beach Warung

- Kitchen design & workflow optimization for a 200-seater beach club focused on mediterranean & coastal offerings & a 120-seater beach shack heavily focused on breakfast & sunset beachside menu.

- Menu design & conceptualisation.

- Menu costing.

- Kitchen staff training & development, hiring & firing.

- Development of a new bakery section for Times Beach Warung.

- Re-opening of The Lawn Canggu with brand new menu in October 2021 after a 4-months renovation.

Apéritif Restaurant

- Improving ergonomics for kitchen workflow.

- Menu item conceptualization & creation.

- Menu costing & calculation.

- Training & development of kitchen staff.

- Upkeep of the level of hygiene & cleanliness in the kitchen.

- Creating events, takeaways and other streams of income to drive up amount of revenue due to the effect of the COVID-19 pandemic.

Saint Pierre, One Fullerton

- Working as tournant across 4 sections in a modern French-Japanese fine dining restaurant overlooking the marina, seating 24 covers for lunch & dinner 5-days a week. Restaurant was awarded the second Michelin star in 2019.

- Managed food preparation tasks across the kitchen.

- Upkeep of the hygiene & cleanliness level in the kitchen.

- Acted as head chef when required to maintain continuity of service and quality.

- Mentored junior kitchen staff to foster a collaborative work environment.

- Orders & procurement to suppliers.

- Set-ups and organisations for outside caterings such as weddings, birthdays, charity lunches & the inaugural F1 weekend in Singapore.

SEASONS French Restaurant

- 100-150 covers semi fine dining French restaurant located in business district of Causeway Bay, Hong Kong.

- Working as tournant covering sections as needed during lunch & dinner service.

- Solely In charge of looking after the afternoon tea service for 60-80 covers a day.

ODETTE Restaurant

Contemporary French fine dining restaurant doing 70-80 covers a day, with 2 Michelin stars at the time.

- Trained in pastry department under two different pastry chefs.

- Worked the hot garnish section, mise en place from vegetable and starches prep work, responsible for guiding junior staff members in the section

- Worked the cold larder section, included in dishes tasting and development at this stage of employment. Responsible after 3 junior cooks.

- Maintain hygiene & cleanliness in the section

- Making sure daily orders are submitted to Sous Chef.