I Gede Denny Adi Kurniawan
Sydney,Australia
Summary
Adaptable professional with a quick-learning ability and a talent for adjusting to new environments. Skilled in rapidly acquiring new knowledge and applying it effectively. Driven by a passion for continuous learning and successfully navigating change.
Overview
3
3
years of professional experience
Work History
Chef de Partie
Felons Seafood
12.2025 - Current
- Trained and supervised line cooks, fostering skill development and enhancing kitchen productivity.
- Prepared and presented high-quality seafood dishes, elevating overall customer satisfaction.
- Organised daily mise en place, streamlining meal preparation for timely service.
- Prepared workstations with ingredients and tools to increase efficiency.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Cook
Watson Bay Hotel
Watsons Bay, Australia
11.2024 - Current
- Prepared diverse menu items to meet customer preferences in a fast-paced kitchen environment.
- Operated kitchen equipment, including ovens, mixers, and cutting tools, safely.
- Managed inventory levels and coordinated supply needs with procurement team to ensure seamless kitchen operations.
- Collaborated with front-of-house staff to deliver timely service and enhance customer satisfaction.
- Communicated with customers to provide menu offering details and assist with decision-making.
Cook
West Ashfield Club & Parramatta RSL Club
12.2022 - 10.2024
- Following recipes and food preparation instructions provided by the head cook or executive chef to ensure consistency and quality.
- Operating cooking equipment, including grills, ovens, and stovetops, to cook and prepare dishes to the required standard.
- Prepared ingredients by chopping vegetables, cutting meat, and measuring spices and seasonings to support efficient meal preparation.
- Assisted with meal presentation by garnishing dishes and arranging platters to enhance visual appeal.
- Collaborated with kitchen staff to coordinate timing, ensuring timely service of all dishes at optimal temperature.
- Adhering to all food safety regulations and standards to ensure that all dishes are prepared safely and hygienically.
- Worked under same management to ensure consistent kitchen operations.
Education
Advanced Diploma of Hospitality - Advanced Diploma of Hospitality Management
Evolution Hospitality Institute
Haymarket, NSW03-2026
Kitchen Management - Certificate IV in Kitchen Management
Evolution Hospitality Institute
Haymarket, NSW12-2025
Diploma of Hospitality Management -
Evolution Hospitality Institute
Haymarket, NSW12-2024
Skills
- Food preparation
- Pizza making
- Food safety standards
- Portion control
- Kitchen organization
- Inventory management
- Customer service
- Team collaboration
References
- Damian Heads, Head chef at Watson Bay Hotel, 0425808403
- Yerdy Handoyo, Sous Chef at Parramatta Club, 0451920898
Timeline
Chef de Partie
Felons Seafood
12.2025 - Current
Cook
Watson Bay Hotel
11.2024 - Current
Cook
West Ashfield Club & Parramatta RSL Club
12.2022 - 10.2024
Advanced Diploma of Hospitality - Advanced Diploma of Hospitality Management
Evolution Hospitality Institute
Kitchen Management - Certificate IV in Kitchen Management
Evolution Hospitality Institute
Diploma of Hospitality Management -
Evolution Hospitality Institute