FAHRUL REZA
Sydney,Australia
Summary
Experienced Chef with over 18 years of international culinary experience across Australia, Indonesia. Skilled in commercial kitchens, pub dining, five-star hotels, fine dining restaurants, banquet operations, bakery production, and private catering. Specialised in Italian cuisine, pasta production, modern Australian kitchen operations, food preparation, HACCP compliance, stock control, and maintaining high food quality standards. Proven ability to work effectively in fast-paced environments, support kitchen teams, maintain workplace safety standards, and consistently deliver high-quality meals. Experienced in multicultural kitchens with strong teamwork, communication, and leadership skills.
Overview
1
1
Certification
4
4
years of post-secondary education
21
21
years of professional experience
Work History
Cook
Bangor Tavern
Sydney, Australia
03.2023 - Current
- Prepare and cook high-quality meals in a busy commercial pub kitchen.
- Manage kitchen sections including grill, fryer, larder and pass during service.
- Ensured dishes met quality, presentation and portion control standards, enhancing guest satisfaction.
- Follow Australian Food Safety Standards, HACCP procedures and Workplace Health & Safety requirements.
- Maintain stock rotation using FIFO procedures.
- Minimize food waste through effective stock management.
- Trained and supported junior kitchen team members, fostering skill development and teamwork.
- Delivered consistent service during high-volume lunch and dinner periods, maintaining operational efficiency.
HEAD CHEF
PT Cipta Aset Digital
, Indonesia
03.2022 - 03.2023
- Oversaw daily kitchen operations for employee catering, ensuring smooth workflow and timely service.
- Prepared meals in a fast-paced kitchen environment while following safety protocols. adhering to quality and hygiene standards, contributing to customer satisfaction.
- Developed menus and coordinated daily food production to meet dietary needs and preferences.
- Prepared meals while maintaining quality and hygiene standards.
- Ensured safe food handling by following established health and safety guidelines. procedures were followed.
- Maintained a clean kitchen environment by regularly sanitizing surfaces and equipment. and efficient kitchen operation.
PRIVATE CHEF
Mr. Indra
Jakarta, Indonesia
08.2021 - 03.2022
- Crafted personalized meals tailored to family preferences and dietary needs.
- Developed customized menus reflecting client tastes and seasonal availability.
- Planned menus according to client preferences.
- Sourced high-quality ingredients from local markets and specialty stores.
- Maintained high standards of food quality and presentation.
- Selected premium ingredients from local markets and specialty stores to enhance meal quality.
- Prepared personalised meals for a private family.
DEMI CHEF DE PARTIE – SIGNATURE RESTAURANT
Hotel Indonesia Kempinski
Jakarta, Indonesia
01.2016 - 02.2020
- Oversaw live pasta cooking station, ensuring timely service and guest satisfaction.
- Executed preparation of Italian dishes to meet five-star hotel standards, enhancing dining experience.
- Ensured consistency, quality, and presentation of dishes by following established standards.
- Completed HACCP documentation and daily kitchen records.
- Followed hotel procedures and food safety regulations.
DEMI CHEF DE PARTIE – BANQUET DEPARTMENT
Hotel Indonesia Kempinski
Jakarta, Indonesia
05.2015 - 01.2016
- Prepared and presented high-quality dishes for weddings, conferences, and large-scale events, enhancing guest experiences.
- Supervised and trained junior kitchen staff, ensuring smooth operations and adherence to standards.
- Monitored food quality and storage temperatures to maintain safety and compliance with health regulations.
- Followed standard operating procedures and hygiene requirements.
DEMI CHEF DE PARTIE – CASA D'ORO ITALIAN FINE DINING RESTAURANT
Hotel Indonesia Kempinski
Jakarta, Indonesia
07.2012 - 05.2015
- Managed pasta section operations.
- Created Italian cuisine dishes, ensuring high-quality presentation and taste.
- Oversaw food preparation standards, adhering to safety and quality protocols.
- Documented daily production records for accuracy and HACCP documentation.
COMMIS CHEF – CASA D'ORO ITALIAN RESTAURANT
Hotel Indonesia Kempinski
Jakarta, Indonesia
06.2009 - 07.2012
- Assisted in cold kitchen and pasta sections by preparing ingredients and maintaining a clean workspace.
- Prepared and organized ingredients for daily menu items, supporting smooth kitchen operations.
- Supported senior chefs during peak service times, enhancing overall service efficiency.
Food Service Worker
Nikko Hotel Jakarta
Jakarta, Jakarta
10.2006 - 04.2009
- Handled customer inquiries and provided excellent dining service.
- Served meals to customers in a friendly and courteous manner.
- Collaborated with kitchen staff to ensure timely meal delivery.
- Maintained cleanliness and organization of food service areas.
- Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
- Maintained order and cleanliness of work areas to conform with health codes.
- Followed safety protocols to ensure food quality and hygiene.
- Performed a variety of duties related to food service.
- Thoroughly cleaned kitchen areas, including equipment and utensils, to maintain hygiene.
TRAINEE COMMIS – PASTRY DEPARTMENT
Hotel Nikko Jakarta
Jakarta, Indonesia
07.2005 - 01.2006
- Supported production of cakes, cookies, and desserts, contributing to timely kitchen operations.
- Maintained hygiene and safety standards, ensuring a clean and safe work environment.
- Assisted in daily front desk operations at a luxury hotel.
- Managed guest check-ins and check-outs efficiently and professionally.
- Coordinated room reservations using hotel management software effectively.
Education
Bachelor of Science - Hospitality & Tourism
Sahid Institute of Tourism
Jakarta, Jakarta 07.2002 - 09.2006
Senior High School -
SMU Negeri 34 Jakarta
Jakarta, IndonesiaSkills
- Commercial Cookery
- Food Preparation and Presentation
- HACCP compliance
- Kitchen Hygiene Standards
- Grill and fryer
- Pasta production
- Modern Australian Cuisine
- Italian Cuisine
- Bistro operations
- Team Leadership
- Staff Training
- Time Management
- Working Under Pressure
Certification
- Basic Food Hygiene and HACCP Training
- Dubai Municipality Food Safety Training
- Gold Company Safety Hands Training
- Diversey Food Safety Training
- Kitchen Hygiene & Food Safety Procedures
Accomplishments
- Best Trainee – Hotel Nikko Jakarta
- Employee of the Month – Le Pain Quotidien Commissary Dubai
- Employee of the Month – Hotel Indonesia Kempinski Jakarta
Personal Information
Title: Chef | Commercial Cook | Hospitality Professional
Languages
Title: Chef | Commercial Cook | Hospitality Professional
Driver Licence
Title: Chef | Commercial Cook | Hospitality Professional
Work Rights
Title: Chef | Commercial Cook | Hospitality Professional
Timeline
Cook
Bangor Tavern
03.2023 - Current
HEAD CHEF
PT Cipta Aset Digital
03.2022 - 03.2023
PRIVATE CHEF
Mr. Indra
08.2021 - 03.2022
DEMI CHEF DE PARTIE – SIGNATURE RESTAURANT
Hotel Indonesia Kempinski
01.2016 - 02.2020
DEMI CHEF DE PARTIE – BANQUET DEPARTMENT
Hotel Indonesia Kempinski
05.2015 - 01.2016
DEMI CHEF DE PARTIE – CASA D'ORO ITALIAN FINE DINING RESTAURANT
Hotel Indonesia Kempinski
07.2012 - 05.2015
COMMIS CHEF – CASA D'ORO ITALIAN RESTAURANT
Hotel Indonesia Kempinski
06.2009 - 07.2012
Food Service Worker
Nikko Hotel Jakarta
10.2006 - 04.2009
TRAINEE COMMIS – PASTRY DEPARTMENT
Hotel Nikko Jakarta
07.2005 - 01.2006
Bachelor of Science - Hospitality & Tourism
Sahid Institute of Tourism
07.2002 - 09.2006
Senior High School -
SMU Negeri 34 Jakarta