Alit Anggraini
Auckland
Summary
High-performing Chef offering 15+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Head Chef
Good Spirits Hospitality
02.2023 - Current
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Sous Chef
Cordis Hotel
11.2019 - 02.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Castaway Resort
04.2017 - 11.2019
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Chef De Partie
Asia De Cuba
10.2014 - 03.2017
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Partie
Waldorf Astoria
07.2013 - 09.2014
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
Senior Chef De Partie
Kempinski Hotel
09.2011 - 06.2013
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
Demi Chef De Partie
Armani
03.2010 - 03.2011
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Commis Chef
Kempinski Hotel
08.2008 - 12.2009
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Education
High School Diploma -
Tourism High School
Jakarta07.1999
Skills
- Forecasting and Planning
- Food Safety Regulations
- Inventory Rotation
- Food Spoilage Prevention
Languages
English
Full Professional
bahasa
Full Professional
Certification
1.Basic Food Safety Training and Introduction to HACCP.
2.First Aid Course.
Timeline
Head Chef
Good Spirits Hospitality
02.2023 - Current
Sous Chef
Cordis Hotel
11.2019 - 02.2023
Sous Chef
Castaway Resort
04.2017 - 11.2019
Chef De Partie
Asia De Cuba
10.2014 - 03.2017
Chef De Partie
Waldorf Astoria
07.2013 - 09.2014
Senior Chef De Partie
Kempinski Hotel
09.2011 - 06.2013
Demi Chef De Partie
Armani
03.2010 - 03.2011
Commis Chef
Kempinski Hotel
08.2008 - 12.2009
High School Diploma -
Tourism High School
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