Helmy Soegiyanto

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managing and working closely with other Chefs of all levels.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Be able to work on any section in kitchen with professional manner at any condition.
• Assist head chef to create the menu and breakdown the prep list into day to day job and not limit to monitor the food cost in the kitchen as well.
• Train and supervise the junior or the apprentice chef at work to make sure they can follow the health and safety procedures in kitchen.
• Maintain the cleanliness and hygienic in kitchen and ensure all the food is stored in the right place with the right temperature.
• Create the daily special menu as need it weekly.

· The development and maintenance of a superior level of service and product standards to ensure the ultimate level of customer satisfaction (i.e. quality product, customer feedback, guest satisfaction, store ambience).

• The effective management of daily Butcher Shop operations as outlined by Company policies and standards (i.e. checklists, cleaning rosters).
• The effective maintenance of skilled staff levels including all hiring, training, supervision and dismissal of staff.
• The positive training and development of a team to create a harmonious working environment (training, staff meetings, briefings, etc.).
• The effective management of Butcher Shop costs including the maintenance of adequate stock levels and the management of staff labor costs.
• The effective management and maintenance of all OHS/WH&S requirements including kitchen cleanliness and staff/customer safety.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Created recipes and prepared advanced dishes.
• Maintained well-organized mise en place to keep work consistent.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Arranged for kitchen equipment maintenance and repair when needed.

• Able to cook the a la carte menu up to standard requirement (steak, pan seared fish fillet, Italian food, etc) and creativity to make a weekly special menu.
• Great knowledge about the food and safety procedure on handling the food.
• Able to delegate and train the other junior chef or kitchen steward about their job desk and responsibility also to ensure that the job given is meet the expectation.
• Making sure stock control and rotation procedures are implemented.
• Continuing and seek a new skill from the senior chef.
• Communicate with the team effectively to ensure food is delivered presentably and in timely manner to avoid customer complaints.

• Second in command in the kitchen, to be able to work in every section available in the kitchen and must have an excellent knowledge about the menu and creativity to make new menu.
• Train and supervise the junior chef on making the dishes and ensure all the dishes are meeting the requirement, also establish working schedule and assess staff’s performanc
• Take a lead in all aspects of food safety & quality control.
• Liaise with Head Chef for stock ordering and stock management.
• Assist Head Chef on monitoring the costing in kitchen including the food cost and other kitchen equipment maintenances, etc.
• Ensuring kitchen to operate smoothly on every shift and not limited to create workflow on every section if necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Maintain a positive and professional approach with co-workers and customers.

• Train and supervise the staff to handle each section correctly and wisely. The section is not limited to grill section, wok section, prep section, 3IC section and stove/curry section.
• Demonstrate good quality job knowledge and required for operational duties to the employee.
• Assist kitchen manager on doing his task (making roster, authorized staff payment, find the good and convenient supplier for the restaurant).
• Ensure that is not much food wasted in the end of every shift. Record must been write down on the food wastage report in the end of shift.
• Check the quality of the food and make sure that the food is meet the restaurant standard before send it out to the customer by monitoring the staff to follow the recipe card when cooking the dishes to maintain the consistency of the food.

• Assisted in food preparation and ability to work in most of the section (larder, pan/stove section, grill section, fryer section, and caller section).
• Assisting the Head Chef or Sous Chef during a function to ensure all the event went smoothly (Canapés, Buffet, 3 Course Menus, Wedding, Conferences).
• Responsible for maintaining hygienic work areas and correct storage of food items, also must ensure the correct rotation of stock in cold rooms and fridges.
• Check the stock level and report to the chef in charge to make sure the item is enough for the next day.
• Pro-actively and consistently seek information pertaining to training & development from the senior members of the kitchen team.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.