Ida Bagus Aditya Manuaba

grilled and pans sections :

• Prepare, cook, and present dishes using pans and grills according to the restaurant’s recipes and standards.
• Cook proteins such as steaks, chicken, fish, and burgers to exact specifications (rare, medium, well done, etc.).
  Handle sautéed dishes, sauces, and sides prepared on the stove or flat top.
• Monitor cooking times and temperatures to ensure food safety and proper doneness.
  Coordinate orders with other kitchen sections (such as fry, garnish, or pass) to ensure timely service.
• Maintain cleanliness, organization, and proper hygiene standards in the workstation.
• Ensure equipment like grills, pans, and utensils are cleaned and maintained properly.
• Assist in daily mise en place — prepping ingredients (marinating meats, chopping vegetables, portioning proteins, and preparing sauces).
• Manage stock rotation and storage in compliance with food safety guidelines.
  Work efficiently during busy service hours, maintaining speed without compromising quality.
  
• Skills and Attributes:
• Strong knowledge of grilling, sautéing, searing, and pan-frying techniques.
  Ability to multitask and stay calm under pressure.
• Good teamwork and communication with other chefs and kitchen staff.
• Sharp knife skills and an understanding of kitchen safety.
• High attention to detail and commitment to consistent quality.

Fryer Section :

• Inspected kitchens for sanitary conditions before the start of each shift.
• Monitored and replaced fryer oil bi-weekly or as required by cleanliness conditions.
• Used standardized recipes and other instructions to prepare food.
• Handled preparation and cooking of service-based ingredients like fish and potatoes.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Larder section :
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Operated ovens, steamer and mixers safely to prevent kitchen accidents and machinery malfunction.
• prepare salads, include cutting types of vegetables for salad ingridients
• Received and stored food and supplies.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Managed inventory levels of ingredients and supplies necessary for daily operations.
• Schnitzel Section:
• Prepared and seared schnitzel.
• Prepared ingredients by chopping and slicing for diverse schnitzel varieties.
• Sport Bar :
• Monitored stock levels of food items and ordered more when necessary.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Organized storage areas for efficient usage of space.
• Resolved customer complaints regarding food quality or services provided.

• Used standardized recipes and other instructions to prepare food.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Maintained cleanliness of kitchen area throughout shift by sweeping floors, washing dishes, pots, pans, utensils as needed.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.
• Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
• Maintained clean and orderly appearance throughout kitchen and dining area.

Production :

• Performed basic knife skills such as dicing, slicing, mincing vegetables.
• Checked quality of food products to meet high standards.
• Tracked inventory levels of foods and supplies used in daily production.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Organize ingredient preparation for various events like functions and buffets.

• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Handled food deliveries, processing items and accurately placing into inventory.
• Controlled usage of all products to reduce wastefulness.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Followed proper plate presentation techniques when serving dishes.
• Rotated food stock, using up older items first and rejecting expired goods.
• Prepared variety of foods according to exact instructions and recipe specifications.