Hari Kustiyanto
Alexandria,NSW
Summary
Enthusiastic Job Title eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
2025
2025
years of professional experience
Work History
Sous Chef Pastry
Melia Purosani Yogyakarta ( Indonesia )
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef De Partie Pastry
The Seminyak Resort & Spa Bali ( Indonesia )
- 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.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Pastry Sous Chef
Esquire (Trippas White Group)
Sydney, NSW
11.2023 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Demonstrated adaptability by adjusting recipes as needed based on available ingredients or client requests without compromising quality or taste.
- Collaborated with Executive Chef to develop innovative dessert menus for seasonal promotions and special events.
- Built strong relationships with suppliers, ensuring timely delivery of high-quality ingredients at competitive prices.
- Maintained high-quality standards by conducting regular quality checks on ingredients, storage conditions, and finished products.
- Mentored junior pastry chefs, imparting valuable knowledge and skills to improve overall team performance.
Head Pastry Chef
Botswana Butchery (Good Group Hospitality)
Sydney, NSW
11.2021 - 09.2022
- Creating Menu
- Making Mise en Place
- Production all pastry for Service
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
As Chef De Partie
NASH DONUTS & BAKERY
MALAYSIA
07.2007 - 08.2008
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Demonstrated adaptability by adjusting recipes as needed based on available ingredients or client requests without compromising quality or taste.
- Collaborated with Executive Chef to develop innovative dessert menus for seasonal promotions and special events.
- Built strong relationships with suppliers, ensuring timely delivery of high-quality ingredients at competitive prices.
- Maintained high-quality standards by conducting regular quality checks on ingredients, storage conditions, and finished products.
- Mentored junior pastry chefs, imparting valuable knowledge and skills to improve overall team performance.
Pastry Sous Chef
SkyFeast Sydney Tower (Trippas White Group)
Sydney, NSW
09.2020 - 10.2021
- Creating Menu
- Making food costing Pastry
- Production all pastry for Service
- Checker quality product of pastry
Pastry Chef De Partie
FELIX Restaurant (MERIVALE)
Sydney, NSW
09.2017 - 06.2019
- Assisted in inventory management, ensuring adequate stock of ingredients for daily operations.
- Managed time effectively during peak hours to ensure timely delivery of freshly prepared pastries to customers.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Maintained a clean and organized work area, adhering to strict sanitation guidelines.
Chef De Partie Pastry
Radisson Bali Legian Camakila
INDONESIA
01.2016 - 02.2016
Chef De Partie Pastry
Ramada Camakila Resort Bali
INDONESIA
05.2015 - 12.2015
Commis
MGM Hotel Macau
MALAYSIA
10.2013 - 04.2015
Education
Culinary Art - Cookery
Elementary School
Indonesia 03.2000
Skills
- Team Leadership
- Food Safety
- Inventory Management
- Kitchen leadership
Languages
English
Professional Working
Indonesian
Native or Bilingual
Timeline
Pastry Sous Chef
Esquire (Trippas White Group)
11.2023 - Current
Head Pastry Chef
Botswana Butchery (Good Group Hospitality)
11.2021 - 09.2022
Pastry Sous Chef
SkyFeast Sydney Tower (Trippas White Group)
09.2020 - 10.2021
Pastry Chef De Partie
FELIX Restaurant (MERIVALE)
09.2017 - 06.2019
Chef De Partie Pastry
Radisson Bali Legian Camakila
01.2016 - 02.2016
Chef De Partie Pastry
Ramada Camakila Resort Bali
05.2015 - 12.2015
Commis
MGM Hotel Macau
10.2013 - 04.2015
As Chef De Partie
NASH DONUTS & BAKERY
07.2007 - 08.2008
Sous Chef Pastry
Melia Purosani Yogyakarta ( Indonesia )
Chef De Partie Pastry
The Seminyak Resort & Spa Bali ( Indonesia )
Culinary Art - Cookery
Elementary School