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
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
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
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
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
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
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