Fazarna Juliantina
Dubai
Summary
Food & Beverage and Culinary – an innovative and creative food adventurer, travels for more than 15 countries to identify typical food and beverage from its main root. Bring forth new concept café, develop menu within market demand.
Managing cost-control by supervised quality and cost of supplying ingredients, food process, packaging.
Collaboration with Michelin Starred Late Chef Garry Rhodes OBE and Chef Akira Back for Cinema Exclusive Dining Experience.
Overview
7
7
years of professional experience
Work History
Sous Chef – New Product Development
Emirates Flight Catering
06.2022 - Current
- Enhanced overall efficiency by streamlining operations and implementing effective time management strategies.
- Collaborated with cross-functional teams to identify root causes of product issues, leading to timely resolutions and continuous improvements.
- Boosted customer satisfaction by consistently delivering high-quality airlines dishes and maintaining strict adherence to food safety standards.
- Collaborated with regional chefs to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Evaluating RM source effectively, resulting in production efficiency, reduce time consume and cost savings for the establishment.
Quality Assurance Manager
Imperial Catering
06.2021 - 05.2022
- Responsible to maintain food quality and its management system.
- Creating menus for VIP Events along with Executive Chef.
- Reduced defects in products by conducting thorough inspections and identifying areas for improvement.
- Determining, negotiating, and agreeing on in-house quality procedures, standards and specifications for all recipe, costs and hygiene.
- Collaborated with cross-functional teams to identify root causes of product issues, leading to timely resolutions and continuous improvements.
- Improved customer satisfaction ratings through meticulous attention to detail and consistent quality control measures.
Culinary Assistant
Majid Al Futtaim
11.2016 - 06.2021
- Bring forth Nutella Bar, Kitchen 35 (home grown café), Pizza Al Taglio (homegrown go to go pizza house) and Top Bun (Home grown Slider Concept)
- Oversee all Cinema VIP Concept (Cinema Fine Dining Experience) within 5 countries
- Collaborated with other culinary staff to maintain consistent quality across all menu offerings.
- Collaboration with the Head of Culinary, Executive Chefs to create new menu including research and development, trial and errors, cost control, ingredients supply analysis and allergens & wcalories analysis
- Managing accuracy of recipes in the system to meet standard food cost for all over the business.
- Demonstrated adaptability by quickly adjusting to changes in menu items or preparation methods as needed based on ingredient availability or seasonal trends.
- Participated in weekly inventory checks and ordering processes, ensuring the availability of necessary ingredients for daily operations.
- Assisted with developing and implementing budget and resource allocation plans to promote cost-effectiveness and efficiency.
Education
No Degree - Leadership
Woman Leadership Development Program Online Course
University Of Oxford 12.2021
Bachelor of Science - B.S. Food Technology & Safety
Bogor Agriculture Institute
Bogor , Indonesia08.2011
Skills
- Menu Development
- Catering Background
- Safe Food Handling
- Kitchen Management
- Culinary Trends Monitoring
- Team Leadership
Additional Information
Having collaboration with late Chef Garry Rhodes OBE on Cinema Experience called "Theatre by Rhodes" has elevated my culinary background in western cuisine. Creating and Delivering luxury experience for movie goers through exclusive dinning.
Through the collaboration, Introducing home-ground classic English Cuisine such as Cottage Pie and Toffee Pudding to the guess and turned to be the most popular dish throughout my journey.
With the western cuisine background, I have share the culinary experience extended to inflight catering and work for Emirates Flight Catering to Develop the western and oriental dish.
In within my career at EKFC, I have developed dish for Economy and launch on board successfully such as : Breakfast dish, Cottage Pie, Beef Goulash, Mustard Chicken, Thanksgiving special dish - Turkey Roulade with Carrot Parsnip Mashed, Octoberfest special - Paprika Chicken with Sauerkraut and Roasted herb baby potato, and hot dessert - Toffee Pudding with Caramel Cream Sauce.
Timeline
Sous Chef – New Product Development
Emirates Flight Catering
06.2022 - Current
Quality Assurance Manager
Imperial Catering
06.2021 - 05.2022
Culinary Assistant
Majid Al Futtaim
11.2016 - 06.2021
No Degree - Leadership
Woman Leadership Development Program Online Course
Bachelor of Science - B.S. Food Technology & Safety
Bogor Agriculture Institute
Similar Profiles
Ramsi AliRamsi Ali
Transport officer at Emirates Flight CateringTransport officer at Emirates Flight Catering
Jeelani SardarJeelani Sardar
MEP Team Leader at Emirates Flight CateringMEP Team Leader at Emirates Flight Catering
Meshal Al MarzooqiMeshal Al Marzooqi
Senior HR Manager - Emiratisation & Government Relations at Emirates Flight CateringSenior HR Manager - Emiratisation & Government Relations at Emirates Flight Catering