Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

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
Sydney
01-2021

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

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Devi Susanti