Chef Cook
Resume:
Lanang Sulistyo
Owner and Chef - Havana Burgers
Mataram, Lombok Island, Indonesia
ac8dx2@r.postjobfree.com
Willing to relocate: Anywhere
Work Experience
Owner and Chef
Havana Burgers - Mataram, Lombok Island, Indonesia July 2018 to Present
Havana Burgers, which is my own private business, I sell the burgers on the side walk street with pride - my experiences which I've done for about 9 years in the kitchen. The burgers are served with our homemade sauces (you may choose one or both - mix them). I created all the sauces. Called as Fat White (white fat mushroom sauce) and Pale Pond (southern sound with strong herbs and mushroom). I created also pickles for completing the idealism, the combination of tomatoes, pineapples, onions, and basil. I named it Pickle Kick. I don't use mayonnaise, ketchup, and chili sauce. Simply Havana with Strong Taste Owner and Chef
TRUcoffee - JEMMY's Kitchen - Yogyakarta, ID
February 2012 to October 2016
I created all the menus with my wife, please visit the FB page TRUcoffee - JEMMY's KITCHEN or Instagram @jemmys_kitchen.
Opening: clean the workplace (work tables, cabinets, sink, all surfaces from dust with wet towels), do bleaching, mop the floor, set all the needed things on the working area, check the toilet. On the operation: clean all the guests' tables and chairs, do the host work, do the taking orders, do the chef works, do the barista works. At the closing: do the pot and dish washer, do the cleaner works at the guest and crew area. Secure the
'all access areas' before leaving. And do the weekly purchasing and/or daily as needed. Cook
Celebrity Cruises - Miami, FL
October 2009 to November 2012
I have the experiences as the member of opening team for 2 ships (Celebrity Silhouette and Celebrity Reflections). I worked at the vegetable preparation room. To picked up all 'today's vegs' needed from the loading area. Put the vegs into cleaned containers then put onto a trolley. Before going back to the preparation room, breakdown all the cartons and bring to the garbage room. In the workplace, wash all vegs with the ecolab chemical - let them air dried. Then cut them as needed and put into cleaned containers - covered and labeled (if those for 'work in advance, if for the same day put into the walking fridge - separated, somebody will pick up or I will take to another station after). Do some works as per menu, such as making vegs skewers (diced vegs: red and green peppers, white and red onions, button mushrooms, zucchini, yellow squash), wash the potatoes - peel with machine - cut into as per 'today's menu': turning potatoes, dices, slices, wedges. And also some of them just put into cleaned watered containers (in the afternoon for making mashed potato), special in the night shift do the potato basket, do the special garnish named green beans bundle for the beef medallion in a formal night dinner, working on the line at breakfast and dinner, do the cook stand by, work in other stations: breakfast production in crew galley and grill station. After hour work, do the regular cleaning the workplace by using 3 bucket system procedure, arrange and clean all needed things: knives, cuttingboards, hand peelers, potato machines, empty containers, working tables, all things inside the dry store, inside and outside of under table fridges, outside of walk in fridge (clean, cover, label all things inside - keep the wall clean - keep the floor clean and dry). As per individual need, keep the work up better and better - grooming and hygiene maintained. As in a team, keep the respect, work, responsibilities all together. Keep the good spirit and no disappointments are allowed.
Education
Bachelor of Science in Mass Communication and Journalism Atma Jaya University
1996 to 2002
Skills
COOKING (9 years)
Certifications/Licences
The Culinary Foundations and Culinary Enrichment Program August 2010 to Present
I got 2nd place in the final test. This program was developed by Celebrity Cruises and The Culinary Institute of America
Additional Information
Skills
cleaning, cutting, grilling, Multi Tasking, labeling, chopping, peeling, sauce making, work in details, storaging, frying, cooking pasta, sanitizing
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