Chef
Resume:
Awaludin Ramdan Sukani
Jl.Jakapurwa L-** Bandung, west Java,
Indonesia.40287
****.******@*****.***
PERSONAL SUMMARY
As a man who born on July 5
th
dynamic and sales focused professional who has a relentless drive to deliver more than just results. He has a track record of effectively leading and managing all aspects of a restaurant, and of making guests feels cared for, valued, and respected. As a true hands on leader, he is not afraid to jump in and assist wherever he is needed, and will do everything he can to deliver results that will contribute to the overall mission and success of a business. He possesses an analytical and expedient approach to problem solving which always results in a win/win resolution for all parties. He has the self assurance that enables goals to be achieved, and is constantly looking to introduce new products and services that will meet the needs of tomorrow's savvy global customers. Right now, he is looking to develop and progress his career with an ambitious, award winning company which is looking to recruit talented professionals CAREER HISTORY
Sukanda’s Family catering
Senior Cook of Sukanda’s Family catering 2015-present Duties and Responsibilities of a senior Cook :
Working under pressure at peak hours.
Possibly working in a restricted area.
May work unsociable hours.
Appropriate to the grade as outlined in the Special Catering Routine
To prepare meals as specified in the Catering Services recipe book and portions specification book from a menu laid down by the manager, chef .
Constructing kitchen budgets
Participating in the development of training and appraisal of kitchen staff.
To handle food in a hygienic manner, as laid down in current legislation.
To maintain good standards of hygiene in the unit
To maintain good standards of personal hygiene
To prepare vegetables as necessary
To prepare salads and snacks as necessary
To clean working area as necessary
Chang Thai – Winston Salem, NC USA.
Commis 1, January 2010-2015
Duties and Responsibilities :
Prepare menus in collaboration with colleagues
Ensure adequacy of supplies at the cooking stations
Prepare ingredients that should be frequently
available (vegetables, spices etc.)
Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
Put effort in optimizing the cooking process with attention to speed and quality
Enforce strict health and hygiene standards
Help to maintain a climate of smooth and
friendly cooperation
Bayleaaf Restaurant, Napa Valley, CA, USA
Commis 1(Larder), October 2009-2010
Duties and Responsibilities :
Prepare menus in collaboration with colleagues
Ensure adequacy of supplies at the cooking stations
Prepare ingredients that should be frequently
available (vegetables, Dressings, Cold Dessert, etc.)
Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
Put effort in optimizing the cooking process with attention to speed and quality
Enforce strict health and hygiene standards
Help to maintain a climate of smooth and
friendly cooperation
Irelands Steak House fine dining, Hyatt Bonaventure, FL, USA. Line Cook, September 2008-2009
Duties and Responsibilities of a line cook :
before and after food service
Preparing ingredients beforehand, like cleaning and chopping the vegetables Preparing the kitchen before the arrival of the chefs
Cleaning the kitchen
Looking after the stock, sauces and dressings of the kitchen and informing it to the head chef as the stocks run out
Cleaning all the kitchen equipment before and after use
Cleaning the kitchen and maintaining the cleanliness at all times as there could be an inspection anytime
Cooking dishes under the supervision of the chef
Giving suggestions to the chef regarding new
preparations and the menu
Should know the menu thoroughly and should be able to make each dish on the menu
Fill in for absent chefs
Help in the designing the interiors of the restaurant
Help the chef in training the new staff
Coordinate with the other kitchen staff
Update the accounts of the restaurant for the head chef
Report any mishaps in the kitchen
Apply safety standards
Keep a check of the safety equipment
Kimono Japanese Restaurant, Winston Salem, NC
Cook ( Hibachi and Sushi Chef/Cook), September 2003-2006. Duties and Responsibilities :
Exclusively preparing sushi and sashimi dishes at sushi counter and Hibachi Grill.
Responsible for the production and have knowledge and competency of hibachi grill, maki sushi, nigiri sushi and sashimi.
Follow standard recipes as directed by the Executive Chef in order to ensure consistency of foods
Create a positive atmosphere together with service staff for guests
Be part of a disciplined, well harmonizing team
Always come with ideas and suggestions in contributes to a continuous improvement of the entire operation
Ensure that the restaurant’s guidelines, standards and procedures are followed
Need to be familiar with local food hygiene and
HACCP guidelines
The ability to provide the guests at the sushi counter and hibachi grill with information about the menu or ingredients. PERSONAL SKILLS
Service orientated
Responsiveness
Leadership skills
Professional judgment
Problem solving
Super organized
Decision making
Energetic
Self control
Excellent communicator
Tactful & articulate
Well organized
Influencing skills
KEY COMPETENCIES AND SKILLS
Restaurant Management
Responding quickly to any changing market conditions.
Creating positive working environment for Kitchen and Restaurant staff.
Taking prompt, decisive and corrective action to rectify kitchen’s and restaurant’s problems or staff short comings.
Achieving guest satisfaction goals.
Creating across-trained and motivated employee workforce capable of meeting the highest standards.
Making sure all restaurant fixtures and fitting are in a safe condition to be used.
Personal
Acting with the highest ethical standards, and always treating others fairly & with respect.
A creative & innovative thinker.
Having a practical approach to problem solving.
Willing to be accountable, liable, & answerable for actions
& decisions.
ACADEMIC QUALIFICATIONS
2005 Professional Career Development Institute
2000 Bandung Institute of Tourism (SEKOLAH TINGGI
PARIWISATA BANDUNG/STPB)
1997 Sandhy Putra Hotel &Tourism Vocational High school Languages
Bahasa Fluent
English Fluent
French Oral and written comprehension
Malay Fluent
Spanish Oral and written comprehension
Award and winning
2015 Awarded The Best Thai Restaurant in Town by
Winston Salem Journal ( Chang Thai ).
2014 Awarded The Best Asian restaurant in Town by
Winston Salem Journal (Chang Thai ).
2013 Awarded the Best Restaurant in Town by Winston Salem Journal (Chang Thai).
2012 Awarded the Best Restaurant in Town by Winston Salem Journal (Chang Thai).
2009 Awarded and Rated as Prestigious Four Diamonds Restaurant by AAA/CAA ( Ireland’s Steakhouse Hyatt Bonaventure).
Courses
English Course Held by Bandung Institute of Tourism
(SEKOLAH TINGGI PARIWISATA
BANDUNG/STPB) .
French Course Held by Bandung Institute of Tourism
(SEKOLAH TINGGI PARIWISATA
BANDUNG/STPB) .
ABC Beverages Held by ABC (Alcoholic Beverage Control). Service
Serve Save Held by National Restaurant Association. Food Handler
References
Ruttana K Cohn
Owner Of Chang Thai inc. LLC
Clemmons Rd Clemmons, NC 27012,
USA. +1-336-***-****
http://www.changthainc.com/home.html
Mounir Fahmi and Jimmy Sujanto
Owner and Restaurant Director of Bayleaf Restaurant. LLC. 2025 Monticello rd Napa,CA 94558
+1-707-***-****, +1-707-***-****
www.bayleafnapa.com
Bob Axenfield and Jeremy Miller
Executive Chef and Executive Sous Chef of Irelands Steak house Hyatt Bonaventure 250 Racquet Club rd, FL 33326, USA.
http://www.bonaventureresortandspa.com/dining/irelan ds
Jae Park
President of Kimono inc. LLC
4910 Old Country Club Road WS, NC
http://eatkimono.com/
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