Abbe Jopoetro
Grafton,AUK
Summary
I am an Indonesian, graduate with Advanced Diploma on culinary. Currently pursuing my bachelor degree for Business International Hospitality Management on Auckland University of Technology. As an individual, im skilled multitasker with superior work ethic and good teamwork, problem-solving and organizational skills. Willing to take on any task to help team. Reliable and dedicated team player with hardworking and resourceful approach.
Overview
1
1
year of professional experience
Work History
Intern
Cordis Auckland
01.2021 - 03.2021
- Maintained accurate inventory records of all supplies, assisting in cost control measures for the establishment.
- Contributed to a positive work atmosphere by fostering open communication amongst team members and addressing any conflicts promptly and professionally.
- Developed strong multitasking abilities to manage multiple orders simultaneously, ensuring prompt service.
- Mastered various culinary techniques, resulting in the timely preparation of high-quality meals.
- Cleaned kitchen counters, refrigerators, and freezers.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Work Study Student
Lola Stays
08.2020 - 01.2021
- Contributed to a positive work environment by maintaining strong relationships with peers, supervisors, and students.
- Interacted respectfully with others to offer ideas, identify issues, and provide assistance.
- Collaborated with team members on various tasks, demonstrating adaptability and flexibility in different work situations.
- Utilized strong time management skills to balance multiple responsibilities effectively while maintaining high-quality results.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Volunteer
Le Cordon Bleu Knife Skill With Paul Dicken
11.2019 - 11.2019
- Maintained a clean and sanitized work environment, ensuring compliance with health regulations.
- Adhered to strict safety guidelines when handling food items, minimizing potential risks associated with allergens or contamination.
- Assembled kitchen and serving equipment.
- Followed food safety practices and sanitation guidelines.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Volunteer
Le Cordon Bleu Vegetarian Master Class
11.2019 - 11.2019
- Assisted with special events and programs.
- Maintained clean, neat, and operational facilities to serve program needs.
- Sanitized kitchen surfaces and washed food prep tools, utensils and equipment.
- Demonstrated excellent time management skills by effectively prioritizing tasks during peak service hours without sacrificing quality of care provided to customers.
- Handled high-pressure situations calmly during busy mealtimes, maintaining a professional demeanor and ensuring students were served promptly.
Volunteer
TOAST Martin Borough At Vynfields
11.2019 - 11.2019
- Worked in team environment to maintain high levels of productivity.
- Maintained tidy and organized environment to comply with cleanliness standards.
- Sanitized kitchen surfaces and washed food prep tools, utensils and equipment.
- Facilitated collaborative team efforts within the cafeteria environment, working closely with fellow Student Food Service Workers and kitchen staff to ensure smooth operations.
- Chopped or prepared ingredients and cooked food items for meals.
- Demonstrated excellent time management skills by effectively prioritizing tasks during peak service hours without sacrificing quality of care provided to customers.
Education
No Degree - Culinary Arts
Kolese De Britto High School
Yogykarta Indonesia03.2021
Diplome De Culinaire - Culinary Arts
Le Cordon Bleu New Zealand
Wellington, NZ07.2020
Diplome De Culinaire - Culinary Arts
Le Cordon Bleu New Zealand
Yogyakarta, Indonesia04.2019
Skills
- Quick Learner
- Problem-Solving
- Teamwork and Collaboration
- Multitasking and Organization
- English Fluency
- Tech-Savvy
- Idea Development and Brainstorming
- Professionalism
References
- Sebastien Lambert, Techinal Director Le Cordon Bleu, +64 21 065 2655, +64 4 472 9800, slambert@cordonbleu.edu
- SUE TOWNSHEND, Career Services Manager, +64 27 747 8878, +64 4 472 9800, stwonshend@cordonbleu.edu
Languages
Indonesian
Native or Bilingual
Javanese
Full Professional
English
Full Professional
French
Limited Working
Spanish
Limited Working
Timeline
Intern
Cordis Auckland
01.2021 - 03.2021
Work Study Student
Lola Stays
08.2020 - 01.2021
Volunteer
Le Cordon Bleu Knife Skill With Paul Dicken
11.2019 - 11.2019
Volunteer
Le Cordon Bleu Vegetarian Master Class
11.2019 - 11.2019
Volunteer
TOAST Martin Borough At Vynfields
11.2019 - 11.2019
No Degree - Culinary Arts
Kolese De Britto High School
Diplome De Culinaire - Culinary Arts
Le Cordon Bleu New Zealand
Diplome De Culinaire - Culinary Arts
Le Cordon Bleu New Zealand
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