BENNY HARTANTO
SURRY HILLS,NSW
Summary
Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established restaurant.
Overview
10
10
years of professional experience
Work History
Chef De Partie
Salisbury Hotel
02.2017 - 07.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Chef De Partie
Clovely Hotel
04.2018 - 04.2021
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Chef de Partie
Rose Australia Hotel
03.2016 - 01.2017
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Cook
Run Away Spoon
03.2013 - 02.2016
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Cook
Bondi Pizza
03.2013 - 09.2015
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
Advance Diploma of Hospitality Management - Hospitality Management
Le' Culinaire Hospitality Institute
Ultimo, NSW09.2020
Certificate III And IV - Comercial Cookery
Evolution
Sydney, NSW09.2019
Skills
- Food Spoilage Prevention
- Recruiting and Training
- Portion Standards
- Counter Sanitization
- Proper Food Handling
- Food Allergy Understanding
- Plating and Presentation
- Food Preparation
Timeline
Chef De Partie
Clovely Hotel
04.2018 - 04.2021
Chef De Partie
Salisbury Hotel
02.2017 - 07.2023
Chef de Partie
Rose Australia Hotel
03.2016 - 01.2017
Cook
Run Away Spoon
03.2013 - 02.2016
Cook
Bondi Pizza
03.2013 - 09.2015
Advance Diploma of Hospitality Management - Hospitality Management
Le' Culinaire Hospitality Institute
Certificate III And IV - Comercial Cookery
Evolution
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