Summary
Overview
Work History
Education
Skills
Informal Education
Timeline
Generic
FELIX PODJAN

FELIX PODJAN

BANKSTOWN,NSW

Summary

I am an enthusiasm and passion with my career. I am seeking challenging employment where I can utilize my current skills. Being energetic and self motivated, i love to show my passion through my cooking.

Its being great experience of my life . cause through food, i was be able to stay true , meaning presented my self on the plate through food, its not about like fine dinning , its just casual simple food that has een done very well, and plate up nicely.

Im looking foward for the next journey of my carrerr and hopefully someday im be able to open my own restaurant as well

Overview

10
10
years of professional experience

Work History

Head Chef

RED LANTERN RESTAURANT AND DINING By LUKE NGUYEN
03.2022 - 12.2023
  • Creating menu, and leading team in the kitchen
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Cooked memorable dishes that brought new customers into establishment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Junior Sous chef, Wok chef

NI HAO BAR
02.2021 - 03.2022
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.
  • Monitored recipe portioning to control food costs.
  • Ordered food items for upcoming events per sous chef request.
  • Ordered new ingredients and supplies to meet expected needs.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Successfully completed kitchen product inventory as assigned.
  • Prepped daily menu items to quickly deliver upon request.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Delivered verbal culinary instruction and assignments to [Number] kitchen staff members daily to promote successful dining experiences for clients.
  • Planned menus and services for restaurant and off-site events.
  • Developed unique menu items and plating presentations.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Monitored food and labor costs to verify budget targets were met.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Collaborated with staff members to create meals for large banquets.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Casual Chef, Chef De Partie, Junior Sous Chef ,

The Ground of Alexandria
02.2019 - 02.2022
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Placed orders to restock items before supplies ran out.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Part time chef, all rounder chef

Newtown hotel
03.2018 - 05.2019
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

All Rounder Chef ( Casual)

Riverview Hotel At Balmain
03.2016 - 02.2017
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Apprentice Chef( 6 Month Working Experience)

Rockpool Dining Group
03.2016 - 08.2016
  • Set up food stations by following chef's orders.
  • Prepared cooking ingredients for chef.
  • Operated commercial cooking and baking equipment in support of head chef.
  • Performed other tasks as assigned by sous chef or chef

All Rounder Chef (Casual Position)

Bondi Pizza Parramata
10.2014 - 05.2016
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Kitchen hand, sandwich maker, prep vegetables

1st Sipzz Café, St. Leonards, Australia
08.2013 - 09.2014

Education

TAFE Diploma of Hospitality -

TAFE Sydney

Commercial Cookery Course Cerf III -

TAFE English Center SITEC -

Methodist Senior High School Jakarta -

Methodist Junior High School Jakarta -

Commercial Cookery Course Cerf IV -

01.2015

Skills

  • Microsoft Office (Word, Excel, and Power Point)
  • English (both writing and speaking), Indonesian
  • Food Safety Regulations
  • Payroll and Scheduling
  • Signature Dish Creation
  • Ingredient Selection

Informal Education

Certificate of RSA (Responsible of Alcohol)

Timeline

Head Chef

RED LANTERN RESTAURANT AND DINING By LUKE NGUYEN
03.2022 - 12.2023

Junior Sous chef, Wok chef

NI HAO BAR
02.2021 - 03.2022

Casual Chef, Chef De Partie, Junior Sous Chef ,

The Ground of Alexandria
02.2019 - 02.2022

Part time chef, all rounder chef

Newtown hotel
03.2018 - 05.2019

Apprentice Chef( 6 Month Working Experience)

Rockpool Dining Group
03.2016 - 08.2016

All Rounder Chef ( Casual)

Riverview Hotel At Balmain
03.2016 - 02.2017

All Rounder Chef (Casual Position)

Bondi Pizza Parramata
10.2014 - 05.2016

Kitchen hand, sandwich maker, prep vegetables

1st Sipzz Café, St. Leonards, Australia
08.2013 - 09.2014

TAFE Diploma of Hospitality -

TAFE Sydney

Commercial Cookery Course Cerf III -

TAFE English Center SITEC -

Methodist Senior High School Jakarta -

Methodist Junior High School Jakarta -

Commercial Cookery Course Cerf IV -

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