Dewa Mahavira
Auckland
Summary
To build a good professional career in the culinary field that will offer me the opportunity to continue to grow, learn and develop my skills, knowledge and attitude, and would love to work in a kitchen that values team work, creativity and passion, where I will be able to fully utilize my talents and abilities.
11 years of hospitality (Kitchen) experience with broad knowledge in methods and techniques.
Overview
11
11
years of professional experience
Work History
Chef de Partie
The Store Britomart
2022.09 - Current
- Company Overview: Savor Group Ltd, Café
- - Responsible for all preparation and make production in Sandwich and Dinning side
- - Work according to the menu specifications
- - Keep work area at all times in hygienic conditions according to the rules set by the
- - Control food stock my section
- - Follow the instructions and recommendations from the immediate Head chef to complete the daily tasks
- - Follow all hygiene and Health and Safety regulations within the kitchen
- Savor Group Ltd, Café
Chef de Partie
KITOPI
2022.03 - 2022.08
- Company Overview: Cloud Kitchen
- - Responsible for all preparation in operation falafel
- - Work according to the menu specifications
- - Keep work area at all times in hygienic conditions according to the rules set by the
- - Control food stock my section
- - Prepare the daily misen-place and food production in
- - Follow the instructions and recommendations from the immediate Head chef to complete the daily tasks
- Cloud Kitchen
Chef de Partie
A&M.co Jogjakarta
2020.12 - 2021.07
- Company Overview: Restaurant
- - Responsible for all preparation in Cool Section
- - Support Sous Chef or in the daily operation and work
- - Work according to the menu specifications
- - Keep work area at all times in hygienic conditions according to the rules set by the
- - Control food stock my section
- - Prepare the daily misen-place and food production in
- - Follow the instructions and recommendations from the immediate Head chef to complete the daily tasks
- Restaurant
Chef de Partie
Royal New Zealand Yacht Squadron
2020.02 - 2020.07
- Company Overview: Restaurant
- - Responsible for all preparation in Deep fry
- - Support Sous Chef or Senior Chef de Party in the daily operation and work
- - Work according to the menu specifications
- - Keep work area at all times in hygienic conditions according to the rules set by the
- - Control food stock my section
- - Prepare the daily misen-place and food production in
- - Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
- Restaurant
Chef de Partie
Market Galley
2019.03 - 2020.02
- Company Overview: Restaurant
- - Responsible for all preparation in Raw Bar
- - Support Chef de Partie or Demi Chef de Partie in the daily operation and work
- - Work according to the menu specifications
- - Keep work area at all times in hygienic conditions according to the rules set by the
- - Control food stock my section
- - Prepare the daily misen-place and food production in
- - Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
- Restaurant
Commis 1
Crown Plaza Abu Dhabi
2018.01 - 2018.09
- Company Overview: Hotel
- - Responsible for all preparation in grill ,deep fry,soup,curry,and wok
- - Responsible for all ala’carte in grill section
- - Support Chef de Partie or Demi Chef de Partie in the daily operation and work
- - Work according to the menu specifications
- - Keep work area at all times in hygienic conditions according to the rules set by the hotel
- - Control food stock my section
- - Prepare the daily misen-place and food production in
- - Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
- - Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- - Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
- Hotel
Commis 1
Shangri-La Barr Al Jissah Resort & Spa
2017.04 - 2017.10
- Company Overview: Hotel
- - Responsible for all preparation in Breakfast
- - Responsible for all in Breakfast team
- - Support Chef de Partie or Demi Chef de Partie in the daily operation and work
- Hotel
Commis 1
Westin Doha Hotel & Spa
2016.01 - 2017.02
- Company Overview: Hotel
- - Responsible for all preparation in grill and deep fry
- - Responsible for all ala’carte in grill section
- - Support Chef de Partie or Demi Chef de Partie in the daily operation and work
- - Work according to the menu specifications
- - Keep work area at all times in hygienic conditions according to the rules set by the hotel
- - Control food stock my section
- - Prepare the daily misen-place and food production in
- - Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
- - Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- - Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
- Hotel
Commis 2
Novotel Hotel& Convensition hall
2014.06 - 2015.03
- Company Overview: Hotel
- - Responsible for all preparation ala'carte, cool kitchen, and live cooking
- - Preparing cook all ingredients in both section related to the menu
- - Daily check/cleaning the ingredients, equipments and working area in accordance with applicable hygiene standard
- - Preparing food products for head cook's production
- - Detected and ensured disposition of spoiled or unattractive food, defective supplies/equipment, and unusual conditions
- - Ensuring that the standards of hygiene and sanitation are maintained and improved were possible
- Hotel
Pantry GardeManger
Carnival cruise land
2013.10 - 2014.05
- Company Overview: Cruise land
- Assisting head chef
- Check all food preparation
- Prepare food product
- Make and plating many kind of salad at Carnival
- Ensuring that the standards of hygiene and sanitation
- Cruise land
Education
(Diploma 3) - Culinary Arts - Food Production Management
Sekolah Tinggi Pariwisata Bandung Institute
03.2013
High School Graduation -
04.2010
Skills
- Knife skills
- Team management
- Food presentation
- Proper food handling
- Detail-oriented
- Operations support
- Culinary trends
- Supervising food prep
- Order delivery practices
- Mentoring and coaching
- Foodservice
- Inventory management
- Catering background
- Ordering and requisitions
- Food preparation
- Cooking techniques
- Food safety
- Safe food handling
Schooling
- High School Graduation, 04/01/10
- Diploma 3 in Culinary Arts - Food Production Management, Sekolah Tinggi Pariwisata Bandung Institute, 08/01/10, 03/01/13
Summaryofqualification
11 years of hospitality (Kitchen) experience with broad knowledge in methods and techniques.
Personal Information
- Age: 32
- Gender: Male
- Nationality: Indonesia
Timeline
Chef de Partie
The Store Britomart
2022.09 - Current
Chef de Partie
KITOPI
2022.03 - 2022.08
Chef de Partie
A&M.co Jogjakarta
2020.12 - 2021.07
Chef de Partie
Royal New Zealand Yacht Squadron
2020.02 - 2020.07
Chef de Partie
Market Galley
2019.03 - 2020.02
Commis 1
Crown Plaza Abu Dhabi
2018.01 - 2018.09
Commis 1
Shangri-La Barr Al Jissah Resort & Spa
2017.04 - 2017.10
Commis 1
Westin Doha Hotel & Spa
2016.01 - 2017.02
Commis 2
Novotel Hotel& Convensition hall
2014.06 - 2015.03
Pantry GardeManger
Carnival cruise land
2013.10 - 2014.05
(Diploma 3) - Culinary Arts - Food Production Management
Sekolah Tinggi Pariwisata Bandung Institute