Alvin Amadeus Nugraha
Culinary
Bogor
Summary
I am a determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 7 years of experience in busy, high-end restaurant and five star Hotel environments. I have learned basic cooking method. Amongst them are: basic sauce, stock, and various food such as Western, Chinese, Thailand, Mediterranean, Japanese and Indonesian food. Where I can apply my knowledge and skills for continuous improvement.
Overview
7
7
years of professional experience
3
3
years of post-secondary education
2
2
Certifications
2
2
Languages
Work History
Commis 1
Fairmont The Palm
Dubai
12.2021 - Current
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored recipe portioning to control food costs.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Cleaned kitchen counters, refrigerators and freezers.
- Assisted with routine stock rotation to keep ingredients fresh.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Modernized work processes to reduce guest wait times and boost daily output.
- Rotated food regularly, removing outdated items for proper disposal.
Commis 1
Animale Restaurant
Jakarta
11.2019 - 03.2021
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored recipe portioning to control food costs.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
- Make Homemade Cold Cut Charcuterie
- Work in Pizza Section area
- Work in Homemade Pasta Section area
Commis 1
Zengo
Doha
07.2018 - 10.2019
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored recipe portioning to control food costs.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Cleaned kitchen counters, refrigerators and freezers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Rotated food regularly, removing outdated items for proper disposal.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Work in Cold Section area preparing South East Asian cold menu
- Work in Soup Section area preparing South East Asian Soup
- Work in Fryer Section area preparing South East Asian hot menu
- Work in Curry Section area preparing South East Asian hot menu
Commis 3
Hilton
Doha
05.2016 - 06.2018
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with staff members to create meals for large banquets.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated food regularly, removing outdated items for proper disposal.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Promoted to Commis 2 in 01 November 2017
- Work in Cold Kitchen, preparing and making appetizer, cold cut.
- Work in Hot Kitchen as a Breakfast team
- Work in Hot Kitchen as a Lunch team.
- Work in Hot Ala Carte, preparing and making international Ala Carte menu
Kitchen Line Cook
Akira Back
Jakarta
10.2014 - 05.2016
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Handled portion control activities according to specified instructions provided by chef.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared average of [Number] orders each shift.
- Developed process that reduced waste and improved supply turnover.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Tasted, smelled and pierced food with fork to verify sufficient cooking.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Work in a Cold Section area preparing Japanese salads, Japanese appetizer
- Work in a Hot Section area preparing Japanese appetizer, Japanese main course
Education
A.M.d Par - Restaurant And Culinary Management
STP Bali
Bali, Indonesia 06.2011 - 03.2014
Skills
Creative Spirit
undefinedAccomplishments
- Nominated As Team Member of The Month - Back of House - Hilton Doha - March 2017
- Enhanced guess satisfaction shown in the guest TripAdvisor comment - 24 September 2017 - Hilton Doha
- Promoted from Commis 3 to Commis 2 at 1 November 2017 - Hilton Doha
- Recognition for hard work and contribution in Main Kitchen - 21 February 2018 - Hilton Doha
Certification
Basic food Safety
Timeline
Basic food Safety
01-2022
Commis 1
Fairmont The Palm
12.2021 - Current
Commis 1
Animale Restaurant
11.2019 - 03.2021
Food Safety Level 2
02-2019
Commis 1
Zengo
07.2018 - 10.2019
Commis 3
Hilton
05.2016 - 06.2018
Kitchen Line Cook
Akira Back
10.2014 - 05.2016
A.M.d Par - Restaurant And Culinary Management
STP Bali
06.2011 - 03.2014
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