Devi Susanti
Redfern
Summary
Experienced and dedicated chef with a strong work ethic, known for reliability and efficiency. Possessing a keen eye for detail and a commitment to excellence, consistently delivering high-quality food that exceeds customer expectations. Thrives under pressure, excels at multitasking, and maintains a smooth workflow for timely and impeccable service.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Chef De Partie
Opera Bar
10.2022 - Current
- Assisted in food preparation following standardized recipes and safety guidelines.
- Collaborated with team members to prepare ingredients for daily menu items.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock using FIFO
Casual Cook/ Sushi Chef
Steve Costi's Seafood Woollahra
10.2018 - 10.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepare and present sushi dishes, including nigiri, sashimi, maki, and other specialty rolls.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Developed new sushi recipes, incorporating seasonal ingredients to diversify menu offerings and attract customers.
- Maintained inventory of seafood and supplies, optimizing ordering processes to reduce waste and costs.
Casual Cook/Sushi Chef
Fine Fish Neutral Bay
09.2021 - 03.2022
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Managed kitchen inventory and ensured fresh stock of seafood and produce.
Cook/Sushi Maker
Sushibar Chatswood
11.2019 - 03.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Proficient in roll making
- Assisted with menu development and planning.
Education
Diploma of Hospitality Management - Commercial Cookery
Le Culinaire
03-2024
Certificate IV - Commercial Cookery
Le Culinaire
09-2023
Advanced Diploma - Leadership & Management
Australian Institute of Innovation & Technology
Sydney01-2021
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Sushi preparation
- Safe food handling
- Teamwork
- Reliability
- Fast learner
- Seafood preparation
Certification
Food Safety Supervisor (FSS)
Tactical Training Group Pty LTD| NSW, Australia
HACCP Certification (Hazard Analysis Critical Control Points) -
International HACCP Alliance.
Languages
English
Native or Bilingual
Indonesian
Native or Bilingual
Timeline
Chef De Partie
Opera Bar
10.2022 - Current
Casual Cook/Sushi Chef
Fine Fish Neutral Bay
09.2021 - 03.2022
Cook/Sushi Maker
Sushibar Chatswood
11.2019 - 03.2021
Casual Cook/ Sushi Chef
Steve Costi's Seafood Woollahra
10.2018 - 10.2022
Diploma of Hospitality Management - Commercial Cookery
Le Culinaire
Certificate IV - Commercial Cookery
Le Culinaire
Advanced Diploma - Leadership & Management
Australian Institute of Innovation & Technology