Yulius Satrio Aji
Bali
Summary
Dynamic Executive Pastry Chef with a proven track record at Nihi Sumba, excelling in menu development and team management. Renowned for crafting visually stunning desserts that elevate dining experiences, while implementing cost-effective ingredient sourcing strategies. Adept in flavor pairing and committed to maintaining high sanitation standards, ensuring exceptional quality and customer satisfaction.
Accomplished Executive Pastry Chef with high-level technical expertise and passion for pastries. Managed team of pastry chefs for 2 hotel sumba and rote facility and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of pastry styles led to exceptional results.
Professional culinary specialist prepared for leadership in high-end pastry kitchens. Extensive experience in crafting unique desserts and fostering collaborative team environment. Renowned for adaptability and strong focus on achieving excellence. Proven skills include advanced baking techniques and creative dessert presentation.
Overview
17
17
years of professional experience
Work History
Executive Pastry Chef
Nihi Sumba
09.2023 - Current
- Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Cultivated relationships with suppliers to secure premium-quality ingredients at competitive prices.
- Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
- Streamlined production processes, improving efficiency and reducing waste in the pastry kitchen.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for a high-end restaurant.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
- Developed creative plated desserts that complemented entrée dishes designed by the executive chef, enhancing overall dining experiences for guests.
- Assisted in budget planning for the pastry department by forecasting ingredient needs and monitoring expenses closely throughout each fiscal quarter.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Developed seasonal dessert offerings that incorporated fresh, locally-sourced ingredients, supporting sustainability efforts and showcasing regional flavors.
- Incorporated modern culinary techniques such as molecular gastronomy into traditional pastry recipes to create unique dessert offerings that set the establishment apart from competitors.
Pastry Chef
Jw Marriott Surabaya
01.2023 - 09.2023
- Personalized creations for holidays, weddings, graduations, and personal events.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Streamlined kitchen operations, reducing preparation time for popular items.
- Implemented seasonal menu rotation, attracting customers with variety of fresh and timely offerings.
- Maintained strict adherence to health and safety standards, ensuring clean and safe working environment.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
Pastry Chef
Scenic River Cruise
01.2022 - 01.2023
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Developed and implemented waste reduction system, leading to significant cost savings in ingredient procurement.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Managed in-store, pick-up orders and catering needs.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Determined baking times for various items.
- Conducted inventory management to minimize waste and optimize stock levels, contributing to cost efficiency.
Pastry Chef
Raffles Hotel Bali
01.2021 - 01.2022
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Lead pastry team for opening preparation
- Fostered culture of creativity and excellence in pastry department, leading to high team morale and productivity.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Engaged with customers to gather feedback on dessert offerings, leading to menu improvements and higher satisfaction rates.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Elevated pastry quality and consistency by training junior staff in advanced baking techniques.
- Enhanced guest dining experience by crafting custom dessert menus for special events.
- Negotiated with vendors for best pricing on bulk purchases, directly impacting bottom line.
- Followed food safety standards when handling ingredients.
Pastry Sous Chef
Conrad Hotel
01.2020 - 01.2021
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Reduced staff turnover rates by providing ongoing training opportunities for professional development within the pastry team.
- Managed inventory effectively, ensuring proper stock levels of ingredients necessary for daily operations and special events.
- Ensured compliance with health regulations by maintaining a clean, organized, and sanitary workspace at all times.
Pastry Chef
RX Cafe
09.2018 - 12.2019
- Lead the preparation to open the Shop
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained safe and sanitary kitchen conditions by enforcing strict adherence to food safety guidelines.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Followed food safety standards when handling ingredients.
Junior Sous Chef Pastry
The Brass Cafe Dubai by Meraas
01.2016 - 09.2018
- Planned and directed high-volume food preparation in fast-paced environment.
- Ordered new ingredients and supplies to meet expected needs.
- Prepped daily menu items to quickly deliver upon request.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
Pastry Chef De Partie
Fourseason Hotel Dubai
08.2014 - 01.2016
- Worked closely with front-of-house staff to ensure seamless communication between kitchen and service teams.
- Improved consistency of plated desserts by designing clear presentation guidelines for serving staff.
- Increased overall kitchen efficiency by cross-training in other culinary areas as needed.
- Stayed up-to-date with current industry trends through ongoing research, attending workshops, conferences, or trade shows as necessary.
Pastry Chef De Partie
Fairmont the Palm Dubai
02.2012 - 08.2014
- Contributed to a positive work environment by maintaining a professional attitude under pressure.
- Developed new recipes based on seasonal ingredients and current trends, keeping the menu fresh and exciting.
- Managed time effectively during peak hours to ensure timely delivery of freshly prepared pastries to customers.
- Received numerous compliments from guests regarding unique flavor combinations and attention to detail in presentation.
Demi Pastry Chef
Armani Hotel Dubai
10.2010 - 02.2012
- Mentored junior team members, contributing to their professional growth and development.
- Enhanced dessert presentation by incorporating innovative plating techniques.
- Showcased exceptional attention to detail in crafting intricate cake decorations for special events and celebrations.
Commis Pastry Cook
Atlantis Hotel Dubai
10.2009 - 10.2010
- Consistently met high volume demands during peak service hours by effectively prioritizing tasks and working closely with team members.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Plated and presented food following chef requirements.
- Followed recipes and chef instructions to prepare food correctly.
- Developed custom dessert options for clients hosting special events.
- Enhanced teamwork through effective communication with colleagues during busy periods.
Education
Bachelor of Arts - Culinary
Tourism Institue Bali
Nusa Dua, Indonesia06-2009
Skills
Dessert creation
Pastry preparation
Sweet dish assembly
Pastry techniques
Sanitation practices
Team management
Menu development
Recipe creation
Food cost analysis
Baking expertise
Chocolate work
Recipe development
Food plating
Dessert preparation
Creativity and innovation
Ingredient knowledge
Flavor pairing
Timeline
Executive Pastry Chef
Nihi Sumba
09.2023 - Current
Pastry Chef
Jw Marriott Surabaya
01.2023 - 09.2023
Pastry Chef
Scenic River Cruise
01.2022 - 01.2023
Pastry Chef
Raffles Hotel Bali
01.2021 - 01.2022
Pastry Sous Chef
Conrad Hotel
01.2020 - 01.2021
Pastry Chef
RX Cafe
09.2018 - 12.2019
Junior Sous Chef Pastry
The Brass Cafe Dubai by Meraas
01.2016 - 09.2018
Pastry Chef De Partie
Fourseason Hotel Dubai
08.2014 - 01.2016
Pastry Chef De Partie
Fairmont the Palm Dubai
02.2012 - 08.2014
Demi Pastry Chef
Armani Hotel Dubai
10.2010 - 02.2012
Commis Pastry Cook
Atlantis Hotel Dubai
10.2009 - 10.2010
Bachelor of Arts - Culinary
Tourism Institue Bali