Cook

IAN HARDJA KUSUMAH

JL. Perintis No.***C Cimahi **532, Jawa Barat, Indonesia.

+62-838********/*******@*****.***

SECOND COOK

Successful Second Cook. With more than 10 years of hospitality industry experience, I have worked with

reputed hotel, cruise lines and catering, by providing the best of professional culinary services, in

preparing outstanding and commendable dishes to provide customers, staff and personal service.

Outstanding communicator with excellent qualifications in:

• Strong command over classic contemporary culinary methodology.

• In-depth knowledge of weight, measuring, mixing and preparing season ingredients in line with

recipes.

• Proven ability to clean and sanitize work areas, equipment, utensils, dishes and silverware.

• Prioritize managing projects and organize workload effectively.

PROFESSIONAL STRENGTHS

• Notable interpersonal skills, with ability to relate effectively with all levels of management, staff

and customers.

• Dedicated to exceptional customer service; able to cultivate positive rapport and nurture

relationships by offering service before expectations.

• Recognized for outstanding work ethic, integrity, thoroughness and commitment to the

organization’s goals.

• Enhance duties with attention to detail, speed, accuracy, follow-through and courtesy.

• Work well under pressure both independently or cooperation in team with minimal supervision.

• An outgoing and dynamic personality.

• Flexible and adaptable to change.

• Good physical stamina, capable of lifting loads up to 50 lbs. and working long hours on the feet.

CAREER HIGHLIGHTS

• Developed cooking procedure.

• Inventoried supplies and equipment.

• Achieved the targets of quality and hygiene.

CAREER PROGRESSION

Amanah Catering. Cimahi, Jawa Barat. Indonesia.

Second Cook (November 2011-Present)

• Follow recipes and/or product directions for preparing, seasoning, cooking, tasting and serving

food items which may include soups, meats, vegetables, desserts and other food & beverage

product.

• Follow menus, taste products, estimate food requirements, check production and keep records in

order to accurately plan production requirements and requisition supplies and equipment as

needed.

• Operate a variety of kitchen equipment; measure and mix ingredients; wash, peel, cut and shred

fruits and vegetables.

• Handle organic and specialty ingredients.

• Maintain quality control for all products, including monitoring freshness of product daily.

• Coordinate food output with the other cooks.

• Clean and sanitize work stations & equipment.

• Practice excellent food safety and sanitation practices.

• Stock, date, rotate and check temperature of product.

• Receive, stock, move and lift food & beverage products and supplies.

Royal Caribbean Cruises Ltd. Miami, FL USA.

Crew Cook (January 2011-July 2011)

• Ensured all recipes and ingredients have been added in proper order and combination to give a

good taste.

• Reviewed menus/production sheets to determine types and quantities of foods to be prepared for

service area.

• Pro-active in quality control functions by tasting, modifying and/or replacing foods.

• Inspected food ready to be served, making sure all the standards have been followed.

• Ensured timely service and sanitation of cooking equipment, maintained cleanliness and health

standards in the working station where the food is prepared.

• Maintained timely record of the raw materials being used and placed future orders accordingly.

• Measured and mixed according to set recipes.

Royal Caribbean Cruises Ltd. Miami, FL USA.

Laundry Attendant (November 2008-September 2010)

• Received and sorted all articles by kind, color and degree of soil, then ensure to inspect all laundry

and linens including to record damage or stained items.

• Operated washers and dryers, loading and unloading laundry from machine, according to the

proper drying and cooling times for different type of linen by recommended capacity and other

manufacture’s guidelines.

• Operated linen feeder, sheet folder, towel folder and table linen ironer machines.

• Managed to clean up machines and surrounding areas.

• Administered cleaning agents to laundry according to product specifications.

• Monitored and controlled supplied waste and reported all discrepancies to the supervisor.

• Sorted and recorded discarded-linen into categories and reported damages if any.

• Served quickly and courteously to guest requests.

Holland America Cruise Line Inc. Seattle, WA USA.

Housekeeping Attendant (May 2006-July 2008)

• Performed cleaning in conformance to prescribe standards of cleanliness.

• Administered to clean hallways, lobbies, lounges, restrooms, corridors, elevators, stairways and

other work areas.

• Performed to dust furniture and polish metalwork such as fixtures and fittings.

• Cleaned walls, ceilings, windows, door panel sills, woodwork, light bulbs and replenished

restroom supplies.

• Delivered trash and waste to disposal area after cleaning wastebaskets and ashtrays.

• Maintained absolute cleanliness in public area.

• Served special cleaning request such as cleaning a spill.

• Reported damages in articles observed while cleaning to supervisor.

• Coordinated with the other housemen and supervisor regularly, and recorded accurate public area

status on assignment daily.

Royal Dago Hotel. Bandung, Jawa Barat, Indonesia.

Room Boy (November 2001-March 2005)

• Maintained a segment of guestrooms as per the organization’s standards.

• Administered making bed, scrubbing floors and cleaning (e.g. showers, tubs, sinks and toilet

items).

• Performed replenishing guest amenities and supplies, complimentary, toiletries and refreshments

offered for retailing in the room’s minibar.

• Provided night service (restore guestroom in the evening) when necessary.

• Maintained state and sanitation of guestrooms and their environment.

• Reported any maintenance imperfection in guestrooms and lost & found articles to supervisor.

• Inspected rooms for security hazards and the operating condition of utensils.

• Assisted for giving information to guests regarding hotel services, facilities, additional

conveniences and local attractions.

EDUCATION

• Diploma’s Degree, Bina Sarana Pariwisata Hotel Institute, Jakarta.

AWARD

• Shipboard Employee of the Month, Royal Caribbean Cruises Ltd.

TRAINING

• Food Handling, Royal Caribbean Cruises Ltd.

• Food Sanitation, Safety & Microbiology, Royal Caribbean Cruises Ltd.

• Food Preparation & Cooking Training Skills, Starwood Hotel & Sheraton Hotel Bandung.

• Basic Cooking Skills, Papandayan Hotel Bandung.

• Kitchen Department Seminar, Savoy Homann Hotel Bandung.

• SERVICE Training, Holland America Cruise Line Inc.

• Environmental Compliance Program, Holland America Cruise Line Inc.

• Environmental Management System Basics, Holland America Cruise Line Inc.

• ISO 14001 Environmental Management System, Holland America Cruise Line Inc.

• 200-Hour Professional English Course, Holland America Cruise Line Inc.

COMPUTER EXPERTISE

• Word, Excel, Electronic Mail, Internet and Access database.

ACCOMPLISHMENTS

• Enjoy professional development, volunteering and have traveled independently to 20 countries

worldwide.

• Participate in a number of sport activities including: hiking, biking and running.

PERSONAL

• Excellent health.

• Able and willing to relocate and/or travel extensively.

Contact this candidate