Personal Details

Name : Putranda Anuraga

Current Address : Baronne Street, The Muses Apartment

#***, *** *******, *****, *********

Telephone : +1-504-***-****

E-mail : aceubt@r.postjobfree.com

Nationality : Indonesia

: May, 24th 1984 / Married

D.O.B.

Work Experiences

November 2013 – present : The Roosevelt Waldorf Astoria, New Orleans, USA

Demi Chef de Partie Fountain Fine Dining Restaurant

October 2011 – October 2013 : Hilton Hotel Indonesia

5 Stars Business Hotel

Position : Demi Chef de Partie Chef Fresco Fine Dining Restaurant

April 2010 – October 2011 : Hotel Borobudur Jakarta, Indonesia

5 Stars, 695 rooms business hotel

Position : Demi Chef de Partie Hot and Cold A la Carte Kitchen

Activities and Responsibilities:

• Prepare and/or 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

• Prepared 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

• Assisting others section/areas of the kitchen when

required

April 2007 – April 2008 : Golden Tulip Strand Hotel Seeduyn, Vlieland, The Netherlands

4 stars, 149 rooms resort hotel

Position : Chef de Partie Hot and Cold A la Carte Kitchen

Activities and Responsibilities:

• Responsible for preparing and seasoning a variety of meats,

vegetables, soups, pizzas and other food items in

accordance with prescribed standard recipes in order to

provide exemplary service in the kitchen.

• Assist Chef to make weekly report for operational

• Ensure always check the quality food during service time,

ensuring that all customer requirements are met

• Detected and ensured disposition of spoiled or unattractive

food, detective supplies/equipment and unusual conditions

• Ensuring that the standards of hygiene and sanitation are

maintained and improved were possible.

October 2006 – January 2007 : Le Petit Paris Restaurant Bandung, Indonesia

Position : Chef Hot and Cold A la carte Kitchen

Activities and Responsibilities:

• Hot or cold kitchen in charge responsibility

• Responsibility for slicing, grinding and cooking meats and

vegetables

• Prepare and/or cook all ingredients in both section related

to the menu

• Detected and ensured disposition of spoiled or unattractive

food, detective supplies/equipment and unusual conditions

• Ensuring that the standards of hygiene and sanitation are

maintained and improved were possible

Education

August 2003 – August 2006 : Bandung Institute of Tourism *

Major : Diploma III in Food Production Management

August 2008 – August 2009 : Bandung Institute of Tourism *

Major : Diploma IV in Hotel Administration Management

*) Recognition and Certification by TedQual UNWTO.THEMIS

Other Skills and Competence :

• Good English both oral and written

• Capable with interpersonal interaction with customers,

fellow employees, and management

• Good knowledge of computer

• Discipline

• Like challenge

• Additional responsibilities as directed by management

Hobbies and Interest : Music, live concerts, traveling, swimming and football

References :

• Mr. Frank de Vries

Executive Chef

Golden Tulip Strand Hotel Seeduyn

Vlieland, The Netherlands

+316********

• Mr. Satrio Sulistiono

Sous Chef

Hotel Borobudur Jakarta

Indonesia

+628**********

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