Chef Food

Palitho Aventus SIMANJUNTAK

****/ * ********** **, ********* 3000 VIC

Phone: +61-416******

E-mail: ****************@*****.***

Teamwork

Personality

Sincerity

Direction

Presentation for food

Customer service

Education

Diploma of Hospitality (January 2016 – January 2018)

Academia International – Melbourne

Bachelor Degree of Economic (August 2010 – August 2014)

Petra Christian University – Indonesia

Experience

Casual Chef (September 2017 – present)

PINACCLE PEOPLE HOSPITALITY (390 Flinder St, Melbourne VIC 3000)

Agency chef working in different restaurant/hotel in-charge at different department such as: banquets/function, morning breakfast, buffet, lunch tea, a la carte restaurant, and degustation. Focusing in helping chef with cooking and prep food in different cuisine, garnishing and serving the food.

Commis Chef (June 2017 – August 2017 )

WOODLAND HOUSE RESTAURANT (78 William Rd, Prahran VIC 3181)

on good food magazine

A fine dining restaurant serving multi-course tasting/degustation menu. Working in the snack/starter section, garnishing and cooking food, helping for prep and service time.

Internship (January 2017 – March 2017 )

ROOKPOOL BAR & GRILL (8 Whiteman St, Southbank VIC 3006)

on good food magazine

Steak house restaurant serving a la carte food, working directly under the head chef and Chef de Partie helping out for prep and serving time. Learning one by one into larder section, grill, seafood, pasta, deep-fry.

Casual Chef (September 2016 – May 2017 )

PARK HYATT (1 Parliament Pl, East Melbourne VIC 3002)

Started as an intern (September 2016 – December 2016).

Working in banquets/function department cooking and prep under supervision from Head Chef and Sous Chef making a different cuisine of food. In-charge on canapé, cold food, deep-fry, starter, snack food, breakfast buffet, garnishing and serving food.

Cook (June 2016 – Present)

MAMAK MALAYSIAN RESTAURANT (366 Lonsdale St, Melbourne VIC 3000)

Malaysian Restaurant serving a la carte menu such us kari, nasi lemak, and roti from Malaysian-Indian Cuisine. Working as a cook in-charge on stock supply, hot-section, wok/stir-fry, garnishing, quality control before serving to customer, and preparation.

Reference

Julie Kassal

Temp recruiter of Pinnacle People

Ph. Available on request

Hayden McFarland

Head Chef of Woodland House

Ph. Available on request

Zac Nicholson

Head Chef of Rockpool Bar and Grill

Ph. Available on request

Yazad Gandhi

Head Chef of Event Kitchen Park Hyatt Hotel

Ph. Available on request

Jimmy Lim

Manager of Mamak Restaurant

Ph. Available on request

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