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To utilize my abilities and experience of managing a team making a special variety dishes of different countries in a professional rewarding environment.
Extensive knowledge in all the area of restaurant and bar .Experience In planning lunch, dinner and other events including cocktail and sit down functions. Outstanding skills in cooking and preparing a variety of food, strong knowledge of food and presentation methods, techniques and quality standard along with inventory ordering method.

Experienced and passionate chef with experience in Japanese restaurant and company settings, striving to serve the best food possible. Recognized as a visionary chef with knowledge of food trends and the ability to think outside the box when it comes to the creation of a menu. Bringing forth an in-depth knowledge of flavors and food relationships, resulting in mouth-watering dishes and attractive menus. Artistic Head Chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of 5 personnel. Works well with teams and consistently exceeds expectations.

I have been in the culinary world seems like my whole life. The industry has taken me to many different places and I have enjoyed the ride. I have worked every position but the preparation of food and feeding people gives me the most joy.

Artistic Head Chef with strong experience in food service and hospitality
I owe my ability to pay attention to the smallest details to the fact that I was a hardworking chef with passion, highly ambitious and striving for self-development.
Keeping an equally excellent environment in kitchen and customer service,
I managed to utilize several beautiful and useful ways to improve the quality of work and reach a higher level of hospitality and exceed expected revenue.

I have been working odd jobs and skilled based jobs since a very early age because I come from humble roots and background. All those years of working and grinding were driven by my passion of not waiting around for things to come to me but me putting in the hard work and time required to get what I want. And also my passion of cars, cooking and interactive skills have always kept my afloat during hard times and moments where I wanted to quit.
Over the several jobs I've worked, I realized the reality and importance of corporate culture, hierarchy, team work, adaptation, management and open communication. I learned how important it is to realize how no job is too small and no goal is too hard to achieve. Furthermore, good ideas and useful skill and knowledge can come from anyone.
The skills I've developed and learned were passed on to me by my superiors, colleagues and even juniors.
The more I worked, the more I got proficient in upholding quality standards, efficient use of time, and properly utilizing company resources and using my creativity and adaptation to get out of tough spots.
I have worked with diverse groups on several occasions, especially as a chef because being in a different country, heading a team of international students and locals has its challenges, but my experience of customer care, corporate life, public interaction and business management have taught me to be patient, evaluate the problem thoroughly and always taking a step by step approach to all my problems with the tactics I've picked up from my superiors, colleagues and mentors.
I have always treated all the places I have worked at as my own businesses and all my employers can testify to that because I was always commended by them for carrying other peoples workload on top of my own even if it wasn't needed.
I believe in being an asset to my employers as everything else is just a liability draining company resources and I would not want that in my company.

GUNAWAN

Summary

Overview

Work History

Head Chef

Chef Instructor

Head Chef

Head Chef

Sous Chef Pastry

Chef De Partie Pastry

Pastry Chef

Education

Advanced Diploma - Patisserie

Certificate III - Patisserie

Bachelor Degree - Hospitality And Tourism Management

Skills

Accomplishments

References

Timeline

Head Chef

Chef Instructor

Head Chef

Head Chef

Sous Chef Pastry

Chef De Partie Pastry

Pastry Chef

Advanced Diploma - Patisserie

Certificate III - Patisserie

Bachelor Degree - Hospitality And Tourism Management

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