Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic
Artono Sapari

Artono Sapari

Glenfield,AUK

Summary

Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Head Chef

Blitza Pizza
04.2017 - Current
  • Monitored food production to guarantee quality standards were met.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Reviewed purchase orders for accuracy prior to submitting them for approval.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Trained kitchen workers on culinary techniques.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.

Sous Chef

Hallertau Brewery
10.2023 - 04.2024
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Maintained accurate records for cost analysis purposes.
  • Established standard procedures for plating presentations.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Contributed to the successful execution of catered events from start to finish.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Complied with all health department regulations regarding proper food handling methods.

FiIFO Chef

Sodexo
08.2023 - 09.2023
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Maintained food safety and sanitation standards.
  • Prepared and served various food items in fast-paced Type environment.
  • Monitored food quality and presentation to maintain high standards.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

FIFO Chef

ESS Compass
06.2023 - 08.2023
  • Maintained well-organized mise en place to keep work consistent.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Set up and broke down kitchen for service.

Senior Chef De Partie

All Day Trader
11.2018 - 09.2019
  • Assisted in training new employees on proper culinary techniques and methods for preparing dishes.
  • Created attractive plate presentations that met both aesthetic and nutritional guidelines.
  • Provided input on menu changes when requested by management.
  • Managed daily operations of the kitchen, ensuring smooth running of all food production activities.

Education

Associate of Arts - Culinary Arts

Nelson Marlborough Institute of Technology
Nelson
12.2004

Skills

  • Portion Control
  • Food Safety
  • Workflow Optimization
  • Vendor Relationship Management
  • Dish preparation
  • Menu Memorization
  • Food Preparation
  • Cost Control
  • Performance Improvement
  • Mentoring and Coaching
  • Safe Food Handling
  • Detail Oriented
  • Operations Support
  • Menu development
  • Kitchen Organization
  • Catering background
  • Recipe creation
  • Garnishing and Plating
  • Supervising Food Prep
  • Compliance
  • Seafood Preparation
  • Heavy Lifting
  • Culinary Trends
  • Line Inspections
  • High-quality ingredients
  • Team Leadership
  • Special dietary requirements

Certification

London City & Guilds

Basic Preparation

Professional Cookery


New Zealand National Certificate

Basic Cookery

Professional Cookery

Additional Information

References :

Igor Camaro Pinto

+64210394607

Igcp0610@gmail.com


Micheal Kim

+642102583745

zoronznz@gmail.com

Timeline

Sous Chef

Hallertau Brewery
10.2023 - 04.2024

FiIFO Chef

Sodexo
08.2023 - 09.2023

FIFO Chef

ESS Compass
06.2023 - 08.2023

Senior Chef De Partie

All Day Trader
11.2018 - 09.2019

Head Chef

Blitza Pizza
04.2017 - Current

Associate of Arts - Culinary Arts

Nelson Marlborough Institute of Technology

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Artono Sapari