Calista Candy Cahyono
Summary
Accomplished in operations management and adept at training and mentoring, I significantly enhanced operational and financial efficiency across all professional engagements. My expertise in workflow optimization and project planning led to substantial productivity gains. Leveraging strong leadership and innovative problem-solving skills, I achieved notable achievements in team performance and financial growth.
Overview
9
9
years of professional experience
Work History
Operational Team Lead - Intern
Empower Australia
Melbourne, VIC
03.2024 - Current
- Operational Efficiency: Streamlined processes and implemented best practices, resulting in improved operational efficiency.
- Team Leadership: Enhanced team performance by providing regular feedback, coaching, and training sessions.
- Problem Solving & Innovation: Implemented innovative solutions to solve complex operational challenges, leading to significant productivity gains.
- Continuous Improvement: Promoted a Kingdom culture of continuous improvement by encouraging innovation and learning from both successes and failures.
- Community Outreach: Participated in the planning and execution of community outreach programs, strengthening community relations.
- Financial Support: Supported financial forecasting by accurately processing expense reports.
- Project Management: Created and managed project plans, timelines, and budgets.
- Data Management: Sorted and organized files, spreadsheets, and reports, ensuring accurate and efficient record-keeping.
- Volunteer Coordination: Conducted weekly presentations for corporate and regular volunteers regarding Empower projects.
- Recruitment: Interviewed and hired external volunteers regularly, ensuring a qualified and dedicated team.
- Business Development Liaison: Liaised with the business development manager to identify and implement improvements to business systems and procedures implement business systems and procedures improvements.
Senior Chef De Partie
Scott Picket Group
Melbourne, VIC
02.2022 - 04.2023
- Operational Efficiency: Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Banquet Management: Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Kitchen Management: Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
- Menu Development: Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
- Multitasking & Pressure Management: Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Cost Efficiency: Improved cost-efficiency with careful vendor selection, and negotiating favourable pricing terms on high-quality products used throughout the kitchen.
- Event Planning & Execution: Assisted with the planning and execution of special events such as weddings, birthdays, and corporate events, ensuring a seamless dining experience for guests amidst increased service demands.
- Team Development: Mentored junior chefs in advanced culinary techniques, contributing to their professional growth and enhancing overall team performance.
- Food Safety: Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
Head Chef
Ciel - Planetshakers Church
Melbourne, VIC
03.2019 - 12.2022
- Cost Management: Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Menu Development & Culinary Expertise: Created recipes and prepared advanced dishes. Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Waste Reduction: Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Operational Efficiency: Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Staff Management: Hired, managed, and trained kitchen staff.
- Team Leadership: Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Communication & Leadership: Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Performance Management: Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Negotiation: Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
- Vendor Relations: Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses.
Sous Chef
Mock Turtle
Melbourne
07.2018 - 03.2019
- Financial Management: Assisted in budget planning and cost management efforts with effective menu planning and minimization of food wastage.
- Menu Innovation: Contributed to menu design, incorporating innovative culinary techniques that attracted a wider clientele.
- Catering Event Coordination: Contributed to successful catering events by coordinating meal preparation and execution.
- Productivity Improvement: Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Operational Efficiency: Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- High-Volume Food Preparation: Planned and directed high-volume food preparation in a fast-paced environment.
- Staff Development: Trained kitchen staff to perform various preparation tasks under pressure.
- Inventory Management: Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Owner and Co Founder
Ezy Fit
Jakarta Indonesia
01.2016 - 06.2018
- Financial Management: Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Team Leadership & Development: Hired, trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Marketing Strategy: Implemented marketing strategies to increase brand awareness and attract new customers.
- Vendor Negotiation: Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Operational Foundation: Established foundational processes for business operations.
- Financial Growth: Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
- Partnership: Secured lucrative partnerships by establishing strong relationships with key industry players.
Education
Diploma of Leadership -
Planetshakers College
Melbourne, VIC12-2024
Diploma -
Le Cordon Bleu
Sydney, NSW07-2012
Bachelor of Business - Accounting And Finance
University of Technology Sydney
Sydney, NSW05-2008
Skills
- Operations management
- Training and mentoring
- Workflow optimization
- Project planning
Timeline
Operational Team Lead - Intern
Empower Australia
03.2024 - Current
Senior Chef De Partie
Scott Picket Group
02.2022 - 04.2023
Head Chef
Ciel - Planetshakers Church
03.2019 - 12.2022
Sous Chef
Mock Turtle
07.2018 - 03.2019
Owner and Co Founder
Ezy Fit
01.2016 - 06.2018
Diploma of Leadership -
Planetshakers College
Diploma -
Le Cordon Bleu
Bachelor of Business - Accounting And Finance
University of Technology Sydney