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
Birkenhead
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
Riverhead
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
Townsville, Queensland, Australia
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
Albany
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
Nelson12.2004
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