Joewi Hoerijanto
Massey,AUK
Summary
Dynamic culinary professional with extensive experience at Orca Eatery & Bar, excelling in menu development and high-volume cooking. Proven ability to implement food safety protocols while training junior staff. Recognized for enhancing kitchen efficiency and contributing innovative dish ideas, ensuring exceptional dining experiences in fast-paced environments.
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectations.
Seasoned Head Chef with background in various culinary styles, including French and Italian cuisine. Strengths include menu development, staff management, and kitchen operations. Known for creative flair and high standards in food presentation. Previous work has led to increased customer satisfaction rates and repeat business.
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
2026
2026
years of professional experience
1988
1988
years of post-secondary education
Work History
Head Chef
Orca Eatery & Bar
Raglan, Waikato
08.2021 - Current
- Prepared and cooked high-quality dishes in fast-paced kitchen environment.
- Collaborated with team to ensure timely service during busy shifts.
- Maintained cleanliness and organization of workstations and kitchen areas.
- Prepared and plated high-quality dishes according to menu specifications.
- Monitored ingredient freshness and stock levels for kitchen efficiency.
- Assisted in training junior kitchen staff on food preparation techniques.
- Collaborated with front-of-house staff to ensure timely food service.
- Maintained cleanliness and organization of workstations during service hours.
- Implemented food safety protocols to adhere to health regulations.
- Contributed to menu development by suggesting new dish ideas and flavors.
- Operated kitchen equipment safely while following standard operating procedures.
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Managed food inventory and ordering to maintain optimal stock levels.
- Ensured compliance with health and safety regulations in food handling.
- Trained new chefs on kitchen procedures and cooking techniques.
- Collaborated with front-of-house team to enhance guest dining experience.
- Created cost-effective recipes while maintaining high-quality standards.
- Resolved kitchen issues swiftly to minimize disruptions during service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Monitored quality, presentation and quantities of plated food across line.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Established portion control guidelines to reduce waste and maximize profits.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Improved performance of team members resulting in high-quality meals produced daily.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Resolved conflicts between kitchen staff members in a professional manner.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Monitored temperatures of prepared food and cold-storage areas.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Dual Head Chef
Frontrow Hospitality (De Fontein/ De Post)
Auckland city
08.2018 - 07.2021
- Assisted drivers in loading and unloading waste containers.
- Ensured compliance with safety protocols during operations.
- Communicated effectively with team members throughout shifts.
- Cleaned and maintained work areas on a regular basis.
- Collected rubbish tags on every houses
Head Chef /Head Baker
Hobsonville Kitchen
Hobsonville
02.2015 - 04.2018
- Developed seasonal menus highlighting local ingredients and culinary trends.
- Supervised kitchen staff to ensure high food quality and safety standards.
- Coordinated food preparation and cooking processes for efficient service flow.
- Managed inventory levels, ordering supplies to maintain stock availability.
- Collaborated with front-of-house staff to optimize dining experience for guests.
- Implemented sanitation protocols to maintain a clean and safe kitchen environment.
- Assisted in budgeting and cost control for menu items and kitchen operations.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Resolved conflicts between kitchen staff members in a professional manner.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Monitored temperatures of prepared food and cold-storage areas.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Created a variety of artisan breads and pastries daily.
- Maintained cleanliness and organization of baking area consistently.
Head Chef / Co owner
Bolero tapas bar restaurant
Albany
11.2007 - 10.2014
- Created innovative menus reflecting seasonal ingredients and local flavors.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed food inventory to minimize waste and maintain quality standards.
- Developed training programs for new cooks to enhance culinary skills.
- Ensured compliance with health and safety regulations in the kitchen.
- Collaborated with front-of-house staff for smooth dining experiences.
- Researched culinary trends to keep offerings fresh and appealing.
- Implemented cost-control measures while maintaining high-quality dishes.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Developed seasonal menus reflecting regional Italian cuisine trends.
Head Chef / Co owner
Akdeniz Restaurant
07.2001 - 11.2007
- Designed innovative seasonal menus to enhance dining experience at local eatery.
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored kitchen staff in culinary techniques and best practices.
- Managed food inventory and ordered supplies to maintain optimal stock levels.
- Collaborated with suppliers to source high-quality ingredients for menu items.
- Implemented efficient kitchen workflows to maximize productivity during peak hours.
- Conducted regular quality checks on dishes before serving to customers.
- Fostered a positive team environment, promoting communication among kitchen staff.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Monitored quality, presentation and quantities of plated food across line.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Established portion control guidelines to reduce waste and maximize profits.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Improved performance of team members resulting in high-quality meals produced daily.
- Resolved conflicts between kitchen staff members in a professional manner.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Monitored temperatures of prepared food and cold-storage areas.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Sous Chef
Stamford Plaza Hotel
10.1999 - 11.2001
- Assisted head chef in meal preparation and menu planning.
- Coordinated kitchen staff to ensure smooth workflow during service hours.
- Managed inventory, including ordering and storing ingredients efficiently.
- Trained new kitchen staff on food safety and cooking techniques.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Monitored food quality to uphold Stamford Plaza Hotel's standards.
- Collaborated with front-of-house staff for timely meal service delivery.
- Implemented new recipes while adhering to dietary restrictions and preferences.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Head Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Sous Chef
Kahve Restaurant
07.1997 - 08.1999
- Assisted head chef in meal preparation and menu planning.
- Coordinated kitchen staff to ensure smooth workflow during service hours.
- Managed inventory, including ordering and storing ingredients efficiently.
- Trained new kitchen staff on food safety and cooking techniques.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Monitored food quality to uphold Stamford Plaza Hotel's standards.
- Collaborated with front-of-house staff for timely meal service delivery.
- Implemented new recipes while adhering to dietary restrictions and preferences.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Complied with all health department regulations regarding proper food handling methods.
Chef
Espresso Illy cafe
New zealand
04.1995 - 05.1997
- Designed and executed diverse menus for high-volume restaurant operations.
- Managed kitchen staff, ensuring smooth workflow and collaboration during service.
- Developed and maintained food safety protocols to ensure compliance with regulations.
- Trained new chefs on techniques, standards, and kitchen equipment usage.
- Oversaw inventory management, minimizing waste while ensuring adequate supplies.
- Implemented cost-control measures to optimize budget efficiency in food production.
- Enhanced customer satisfaction by maintaining high standards of food presentation and flavor.
Chef de Partie
Dai-Ichi 4 Star Hotel
Jakarta, Indonesia
01.1993 - 02.1995
- Prepared high-quality dishes following hotel standards and recipes.
- Managed food inventory and maintained stock levels in the kitchen.
- Keep the kitchen clean, tidy and hygienic
- Ordering
- Collaborated with kitchen staff to ensure smooth service during busy periods.
- Maintained cleanliness and organization of workstations in compliance with health regulations.
- Monitored food presentation to ensure consistency with hotel branding guidelines.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Commis Chef
Tony Romas
Jakarta, Indonesia
04.1989 - 08.1993
- Prepared ingredients and dishes according to restaurant recipes and standards.
- Assisted chefs in cooking and plating meals during peak service hours.
- Maintained cleanliness and organization of workstations throughout shifts.
- Prepare all BBQ meats
- Prepare all sauces
- Make sure all prep stock up
- Followed food safety guidelines to ensure quality and freshness of ingredients.
- Participated in training sessions to improve culinary skills and techniques regularly.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
Apprentice
President Nikko 4 star hotel
Jakarta, Indonesia
10.1987 - 04.1988
- Assisted in daily chef work
- Preparing mise en place
- Preparing vegetables
- Preparing meats
- Making sauces
- Cleaning
Commis Chef
Fountain cafe & restaurant
Jakarta, Indonesia
- Prepared ingredients for daily menu items at a busy restaurant.
- Assisted chefs in cooking and plating dishes during peak hours.
- Maintained cleanliness and organization of workstations throughout shifts.
- Followed food safety guidelines to ensure proper handling and storage of food.
- Operated kitchen equipment safely, including ovens, grills, and fryers.
- Stocked supplies and ingredients to support efficient kitchen operations.
- Participated in team meetings to discuss menu changes and special events.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
Education
Petra Caprini / Chef Course
Jakarta , Indonesia Angkasa High School
Yogyakarta , Indonesia Skills
- Menu development
- Food safety
- High-volume cooking
- Kitchen equipment operation
- Inventory management
- Cost control
- Culinary training
- Time management
- Communication skills
- Problem-solving
- Cost management
- Budgeting and cost control
- Leadership qualities
- Purchasing
- Fine-dining expertise
- Forecasting and planning
- Plating and presentation
- Ingredient sourcing
- Food presentation
- Allergy awareness
Timeline
Head Chef
Orca Eatery & Bar
08.2021 - Current
Dual Head Chef
Frontrow Hospitality (De Fontein/ De Post)
08.2018 - 07.2021
Head Chef /Head Baker
Hobsonville Kitchen
02.2015 - 04.2018
Head Chef / Co owner
Bolero tapas bar restaurant
11.2007 - 10.2014
Head Chef / Co owner
Akdeniz Restaurant
07.2001 - 11.2007
Sous Chef
Stamford Plaza Hotel
10.1999 - 11.2001
Sous Chef
Kahve Restaurant
07.1997 - 08.1999
Chef
Espresso Illy cafe
04.1995 - 05.1997
Chef de Partie
Dai-Ichi 4 Star Hotel
01.1993 - 02.1995
Commis Chef
Tony Romas
04.1989 - 08.1993
Apprentice
President Nikko 4 star hotel
10.1987 - 04.1988
Commis Chef
Fountain cafe & restaurant
Petra Caprini / Chef Course
Angkasa High School
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