Septa Chandra Willy Pradewa
Lampung
Summary
- Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines. Innovative CULINARY CHEF with well-rounded food background and extensive knowledge of all kitchen equipment.
- High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
- Innovative CULINARY CHEF with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
- Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
10
10
years of professional experience
1
1
Certification
Work History
COMMIS 1
ATLANTIS THE PALM
DUBAI
07.2023 - Current
- in charge of international buffet restaurant luxury hotel specializing in asian cuisine with a total of 1550 rooms
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored stock levels of ingredients and kitchen supplies.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Performed as head chef to maintain team productivity and restaurant quality.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
Commis Chef
Union Group
Senopati
01.2022 - 06.2023
- Taking over the space previously occupied by Emilie, the restaurant is a tranquil refuge from the mayhem of Senopati
- Just as intimate as the Jaya Ibrahimdesigned space is the food - traditional French cuisine that will warm the cockles of your heart and transport you to Paris in Aspoonful of pomme purée
- Brandon's years of experience in Michelin-starred kitchens of France,Australia and Switzerland gave him mastery of French techniques, but his passion in rustic fareand seasonal ingredients reign supreme
- Like dining at the home of a sophisticated French friend, who just happens to be amazing in the kitchen
- Bientôt
- Maintained a clean working area at all times in compliance with health codes.
- Checked food portioning for optimal presentation and cost control.
Commis Chef
MERCURE JAKARTA SABANG
Jakarta
11.2015 - 01.2018
- Responsible in The International Restaurant as Commis chef a Speciality an Asian and Westernthan Middle east food menu
- Preparation a main dish for international buffet menu and standing cooking for daily event, A la carte and cooking for all day dining room with 164 room, 14 meetingroom, in charge at BBQ Section an cooking for wedding event until 800 pack
- Maintained a clean working area at all times in compliance with health codes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Handled food deliveries, processing items and accurately placing into inventory.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Controlled usage of all products to reduce wastefulness.
- Provided guidance to junior members of the kitchen staff in their duties.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Commis Chef
IBIS STYLE JAKARTA SUNTER
Jakarta
01.2018 - 04.2020
- Responsible in The Internasional Chain Restaurant as Commis chef Speciality an Asian chinesee cuisine and Western than Middle east food menu
- Preparation a main dish for a internasional buffet menu and DIM SUM BUFFET standing cooking for daily event, ala carte and cooking for all day dinning room
- With 165 room, 8 metting room, 1 balroom funcition.
- Handled food deliveries, processing items and accurately placing into inventory.
- Monitored stock levels of ingredients and kitchen supplies.
- Checked food portioning for optimal presentation and cost control.
- Prepared workstations with ingredients and tools to increase efficiency.
- Checked quality of food products to meet high standards.
Commis WOK ASIAN
CITA RASA BETAWI
Senayan City
10.2015 - 01.2018
- Responsible in the Indonesian authentic restaurant in speciality javanesse food menu and Nusantara Menu
- Cooking arround 1000 until 1500 person per day, lunch meal and dinner meal,Appatizer main dish and dessert menu.
- Ensured all food safety standards were met while preparing food items.
- Measured ingredients for baking items accurately using scales or measuring cups.
- Maintained cleanliness of work areas, utensils and equipment throughout shift.
- Checked labels on containers storing ingredients for expiration dates prior to use.
- Monitored food quality and safety standards in the kitchen.
- Trained kitchen workers on culinary techniques.
COOK HELPER Chinese Banquet
NOVOTEL PALEMBANG Hotel and Resident
Palembang
03.2013 - 08.2013
- Responsible in the chinese kitchen oriental fine dinning as assitent chef to preparation all misean place inggridients authentic chinese menu
- With various sauce and speciality garnishing and cooking for chiatook wedding until 100 table serving set menu
- Assisted cooks with food preparation tasks such as chopping vegetables, butchering meat, and making sauces.
- Stocked supplies such as food items in refrigerators and storerooms.
- Restocked condiments on serving lines throughout shift ensuring that adequate supplies were available at all times.
- Measured ingredients for specific menu items according to recipes.
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
- Prepared simple salads, sandwiches, appetizers, as directed by supervisor or chef.
- Prepared garnishes to complement dishes on menu.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
Education
D1 Tata Boga - D1 Tata Boga
IDeA Indonesia Hotel and Cruise Ship School
01.2013
Skills
- Basic Cooking Methods
- Ingredient Set up
- Meal Preparation
- Stock Rotation
- Inventory Management
- Inventory Supervision
- Kitchen Assistance
- Recipe Development
- Cleanliness and Sanitation
- Measuring and Portioning
- Sanitation
- High Hygienic Standards
- Food Production
- Staff Training
- Cost Control
- Restaurant Operations
- Catering and Events
- Kitchen Equipment Operation
- Fine Dining
- Food Preparing, Plating, and Presentation
- Team Leadership
- Safe Food Handling
- Portion and Cost Control
- Food Preparation Techniques
- Cooking Technique Demonstrations
- Banquets and Catering
- Food Safety
- Food Handler Certification
- Garnishing and Plating
- Menu Planning
- Cleaning and Sanitation
- Recipe Creation
- Special Events
- Customer Service
Training And Achievement
Discovery Ibis Family
Heartist
Welcome to Accor
Safety fire handling
HACCP by TUV RHEINLAND
Leadership training
Table manner
FNB Product training
Machine production Skill competention
Basic chemical knowledge by PROTEK
Pelatihan keamanan pangan DINKES DKI
Languages
Indonesian
First Language
English
Intermediate
B1
Additional Information
Have table manner certificate at HOTEL NOVOTEL LAMPUNG and 1 month short training
Have certificate on job training for 6 months and casual work experience for 1 year at NOVOTEL PALEMBANG HOTEL AND RESIDENCE
Have experience in Ala carte restaurants in well-known malls in Jakarta, and have experience in assignments at out-of-town outlets
Participated in CBRIO INDONESIA leadership training
Have experience purchasing orders by REALTA
Have experience in conducting routine AUDIT by TUV Rheinland
Have cross training experience at MERCURE PALU HOTEL as Demi chef Chinese banquet
Having ON AIR experience on several tv stations
Have experience working with multi national team
Have a certificate of food safety training from DKI JAKARTA DINKES
Certification
- I will attach documents when requested
Timeline
COMMIS 1
ATLANTIS THE PALM
07.2023 - Current
Commis Chef
Union Group
01.2022 - 06.2023
Commis Chef
IBIS STYLE JAKARTA SUNTER
01.2018 - 04.2020
Commis Chef
MERCURE JAKARTA SABANG
11.2015 - 01.2018
Commis WOK ASIAN
CITA RASA BETAWI
10.2015 - 01.2018
COOK HELPER Chinese Banquet
NOVOTEL PALEMBANG Hotel and Resident
03.2013 - 08.2013
D1 Tata Boga - D1 Tata Boga
IDeA Indonesia Hotel and Cruise Ship School
Similar Profiles
Iraida HamzatovaIraida Hamzatova
Revenue Assistant Manager at Atlantis The PalmRevenue Assistant Manager at Atlantis The Palm
Himanshu MishraHimanshu Mishra
Guest Service Team Leader at Atlantis The PalmGuest Service Team Leader at Atlantis The Palm
Adnan RathodAdnan Rathod
Runner at ATLANTIS THE PALMRunner at ATLANTIS THE PALM
MARK JESTER MANIMBAOMARK JESTER MANIMBAO
Commis Chef at Atlantis The PalmCommis Chef at Atlantis The Palm
Budi PriadyBudi Priady
Internal Audit Manager at PT Sekawan Chandra Persada ("CHANDRA" Retail Chainstore)Internal Audit Manager at PT Sekawan Chandra Persada ("CHANDRA" Retail Chainstore)