Aris Kusnandar
Sydney,NSW
Summary
Self-motivated chef with 5 years of expertise preparing memorable dishes with fresh ingredients. Well-trained in chef De partie cuisines. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level chef De partie position in cook environment. Ready to help team achieve company goals.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Gladstone Hotel
Chef
10.2021 - Current
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Organic Bread Bar Darlinghurst
Chef De Partie
09.2020 - 02.2022
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Life House at RPA
Chef
02.2022 - 08.2022
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Loaded by BL
Chef De Partie
07.2020 - 05.2021
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
The Little Snail Restaurant
Larder Chef
06.2021 - 01.2021
- Disciplined and dedicated to meeting high-quality standards.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
The Hungry Baker
Chef De Partie
01.2019 - 02.2020
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chicken and Sons
Chef
01.2019 - 01.2020
The Milk Bar by Café Ish
Chef
10.2016 - 11.2018
Sonoma Cafe Alexandria
Chef
07.2016 - 10.2016
Majestic Gourment
Cook
06.2016 - 09.2016
Three Williams
Chef
07.2015 - 05.2016
Education
Graduate Certificate - Commercial Cookery
Le Culinaire Hospitality Institue
Ultimo, NSW06.2021
Advanced Diploma - Hospitality
SBTA
Haymarket, NSW01.2017
Skills
- Supply Ordering
- Sanitation and Cleaning
- Food Preparing, Plating and Presentation
- Equipment Inspection and Maintenance
- Quality Control and Oversight
Certification
- Advance Diploma Of Hospitality 2015
- Certificate III In Commercial Cookery 8 June 2021
- Certificate IV In Commercial Cookery 25 June 2021
- Food Safety Supervisor
Timeline
Life House at RPA
Chef
02.2022 - 08.2022
Gladstone Hotel
Chef
10.2021 - Current
The Little Snail Restaurant
Larder Chef
06.2021 - 01.2021
Organic Bread Bar Darlinghurst
Chef De Partie
09.2020 - 02.2022
Loaded by BL
Chef De Partie
07.2020 - 05.2021
The Hungry Baker
Chef De Partie
01.2019 - 02.2020
Chicken and Sons
Chef
01.2019 - 01.2020
The Milk Bar by Café Ish
Chef
10.2016 - 11.2018
Sonoma Cafe Alexandria
Chef
07.2016 - 10.2016
Majestic Gourment
Cook
06.2016 - 09.2016
Three Williams
Chef
07.2015 - 05.2016
Graduate Certificate - Commercial Cookery
Le Culinaire Hospitality Institue
Advanced Diploma - Hospitality
SBTA
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