Yosep Rahmat Setiawan
Queenstown,OTA
Summary
To build a good professional career in the culinary field and hospitality that will offer me the opportunity to continue to grow, learn and develop my skills, knowledge and attitude, and would love to work in the kitchen, creativity and passion, where I will be able to fully utilize my talents abilities, & Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
17
17
years of professional experience
Work History
Junior Sous Chef
Hilton Queenstown Resort & Spa
10.2022 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation
- all section (entrees, hot/cold , mains, dessert) ala carte, Functions and banquets
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- 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
- Complying with implementation of Food Safety Management
- Monitored inventory levels to ensure adequate supplies on hand.
Sous Chef
Harris Resort Barelang Batam
04.2022 - 08.2022
- Ensured food preparation and presentation met high standards of quality and sanitation
- all section (entrees, hot/cold , mains, dessert) ala carte, Functions and banquets
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- 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
- Complying with implementation of Food Safety Management
- Monitored inventory levels to ensure adequate supplies on hand.
Chef De Partie
Harris Resort Barelang Batam Indonesia
12.2020 - 04.2022
- Ensuring Culinary Standards
- Incharge all section (hot/cold,Asian,western, Ird) to open from beginning,
- Chef in charge at outlet Rock Salt Beach Club, Managing,
schedule/roster, direct reports of demi chef, commis, cook helper and their performance, - Supervised and trained kitchen staff to ensure quality standards of food production.
- Developed menus for special occasions, ensuring all dishes were
prepared according to recipes and standards. - Controlling and ordering dry store, vegetables, dairy, meats, and seafood items, Daily check/cleaning the ingredients, equipment's and working area in accordance with applicable hygiene standard.
Demi Chef De Partie
Four Points By Sheraton Bandung
09.2018 - 04.2020
- Ensuring Culinary Standards, Daily report to Executive Chef, Leading Kitchen Operations as Chef De Partie
- Demonstrated leadership by making improvements to work processes and helping to train others.
Demi Chef De Partie
Park Hyatt Abu Dhabi Hotel And Villas
04.2017 - 06.2018
- Ensuring Culinary Standards, Leading Kitchen Operations as Demi Chef De Partie, Ensuring Exceptional Customer Service, Wok section / Hot Section / Asian Cuisine / Mediterranean / Fusion Cuisine / Western Cuisine, Ala carte and function
- Responsible for preparing and seasoning a variety of meats, seafood's, vegetables, soups, pizzas, pasta's and other food items in accordance with prescribed standard recipes in order to provide exemplary service in the kitchen
Commis 1
La Brioche Abu Dhabi
11.2015 - 03.2017
Commis
H Clarity Cihampelas Bandung
05.2014 - 11.2015
- Pre-Opening Team
Chef Apprentice
Hotel Hilton Bandung
07.2011 - 01.2012
Cook
Isola Resort Hotel Bandung
06.2010 - 01.2011
Chef Apprentice
Nirwana Gardens Resort Hotel
01.2008 - 07.2008
Education
Hotel Management
Diploma III | AKPARINDO INDONESIA
Indonesia08-2012
Skills
- Kitchen leadership
- Allergen awareness
- Work under pressure
- Portion Control
- Customer Service
- Dish Preparation
- Employee Scheduling
- Inventory Management
- Menu Memorization
- Work flow Optimization
- Food Preparation
- Cost Control
- Food Safety
- Vendor Relationship Management
- Chinese Wok
Languages
English
Professional Working
Indonesian
Native or Bilingual
Timeline
Junior Sous Chef
Hilton Queenstown Resort & Spa
10.2022 - Current
Sous Chef
Harris Resort Barelang Batam
04.2022 - 08.2022
Chef De Partie
Harris Resort Barelang Batam Indonesia
12.2020 - 04.2022
Demi Chef De Partie
Four Points By Sheraton Bandung
09.2018 - 04.2020
Demi Chef De Partie
Park Hyatt Abu Dhabi Hotel And Villas
04.2017 - 06.2018
Commis 1
La Brioche Abu Dhabi
11.2015 - 03.2017
Commis
H Clarity Cihampelas Bandung
05.2014 - 11.2015
Chef Apprentice
Hotel Hilton Bandung
07.2011 - 01.2012
Cook
Isola Resort Hotel Bandung
06.2010 - 01.2011
Chef Apprentice
Nirwana Gardens Resort Hotel
01.2008 - 07.2008
Hotel Management
Diploma III | AKPARINDO INDONESIA
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