Aswin Taufik
Rivervale,WA
Summary
Detail-oriented with experience working in several type restaurants. Known for attention to detail, love of food and extensive knowledge of culinary. Forward-thinking professional offering more than six years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
10
10
years of professional experience
Work History
Sous Chef
ISS Facility Services - Mt Keith
2022.09 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with staff members to create meals for large banquets.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef De Partie
Queens Tavern, ALH Group
2021.10 - 2022.08
- Prepared items for roasting, sautéing, frying and baking.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Placed orders to restock items before supplies ran out.
- Complied with portion and serving sizes as per restaurant standards.
- Worked closely with head chef to create special menu every week and change menu every 3 months.
Chef De Partie
Belgian Beer Café, ALH Group
2021.03 - 2021.10
- 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.
Cook
Ribs and burger
2020.09 - 2021.03
Cook
DoubleTree Hilton Hotel
2019.03 - 2021.03
Internship Student
Como The Treasury
2020.01 - 2020.03
Cook
Crowne Hotel Lasseters
2017.08 - 2019.02
Cook
Diplomat Hotel
2018.09 - 2019.02
Store Manager
Hongkong Cafe Restaurant
2015.01 - 2017.03
Store Manager
Paradise Inn Restaurant
2014.01 - 2015.10
Education
Diploma - Commercial Cookery
Stanley College
Perth WA03.2021
Certificate IV - Commercial Cookery
Stanley College
Perth WA08.2020
Certificate III - Commercial Cookery
Stanley College
Perth WA02.2020
Bachelor Degree - Hospitality of Management
Trisakti Institute of Tourism
Jakarta08.2013
Skills
- Work hard also smart and eager to learn
- Responsible and detail oriented person
- Strong communication and teamwork skills
- Honest and Reliable
- Quick Learner and independent
- Can work individually or as part of team
- Training and Recipe Development
Reference
Available upon request.
Timeline
Sous Chef
ISS Facility Services - Mt Keith
2022.09 - Current
Chef De Partie
Queens Tavern, ALH Group
2021.10 - 2022.08
Chef De Partie
Belgian Beer Café, ALH Group
2021.03 - 2021.10
Cook
Ribs and burger
2020.09 - 2021.03
Internship Student
Como The Treasury
2020.01 - 2020.03
Cook
DoubleTree Hilton Hotel
2019.03 - 2021.03
Cook
Diplomat Hotel
2018.09 - 2019.02
Cook
Crowne Hotel Lasseters
2017.08 - 2019.02
Store Manager
Hongkong Cafe Restaurant
2015.01 - 2017.03
Store Manager
Paradise Inn Restaurant
2014.01 - 2015.10
Diploma - Commercial Cookery
Stanley College
Certificate IV - Commercial Cookery
Stanley College
Certificate III - Commercial Cookery
Stanley College
Bachelor Degree - Hospitality of Management
Trisakti Institute of Tourism
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