Ade Indra Utama
70 Fonteyn Dr. Wantirna South ,Vic
Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Overview
10
10
years of professional experience
Work History
Restaurant Manager
La Pasteria
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
Restaurant Supervisor
Slipery Stones
08.2014 - 08.2017
- Improved customer satisfaction by ensuring consistent quality of food and service.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Collaborated with kitchen staff to develop new menu items that boosted sales revenue.
- Implemented cost-saving measures through effective budget management and negotiation with suppliers.
Head Chef
Butcher and Vine
09.2021 - Current
- Implemented cost control measures across all aspects of food preparation, reducing expenses without compromising quality or taste profiles.
- Fostered a positive work atmosphere among kitchen staff members, encouraging teamwork and open communication channels for problem-solving initiatives.
- Streamlined kitchen operations through the implementation of efficient cooking techniques and equipment usage.
- Managed vendor relationships effectively, negotiating contracts for better pricing on ingredients while maintaining high-quality standards.
- Mentored junior chefs, providing guidance on professional growth and culinary skill development.
- Built strong relationships with suppliers to guarantee timely delivery of fresh ingredients, ensuring consistent availability of key menu items.
- Improved customer satisfaction scores by consistently delivering high-quality dishes within a timely manner.
- Collaborated with front-of-house staff to ensure seamless communication between kitchen and dining area, resulting in exceptional service quality.
- Prioritized safety and sanitation standards within the kitchen environment, maintaining a clean workspace that complied with local health regulations.
Education
Diploma - Hospitality
MCIE
Melbourne, VIC01.2022
Swasta Tri Guna
Indonesia 03.1999
SMP Utama 1
Indonesia 08.1996
SD ASISI
Indonesia 08.1993
Skills
- Menu development
- Staff Management
- Order delivery practices
- Complaint resolution
- Inventory control and record keeping
- Supervisory skills
- Food plating and presentation
- Catering Coordination
- Food Service Background
- Promotions planning
- Kitchen equipment operation and maintenance
- Customer loyalty
- Staff Supervision
- Quality Control
- Time Management
- Inventory Control
Languages
Indonesian
Native or Bilingual
English
Professional Working
Timeline
Head Chef
Butcher and Vine
09.2021 - Current
Restaurant Supervisor
Slipery Stones
08.2014 - 08.2017
Restaurant Manager
La Pasteria
Diploma - Hospitality
MCIE
Swasta Tri Guna
SMP Utama 1
SD ASISI
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