Management Service
Resume:
Personal Details
Name : Putranda Anuraga
Current Address : Baronne Street, The Muses Apartment
#***, *** *******, *****, *********
Telephone : +1-504-***-****
E-mail : ********.*******@*****.***
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
• Mr. Satrio Sulistiono
Sous Chef
Hotel Borobudur Jakarta
Indonesia
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