Indra Maulana
Rivervale,Australia
Summary
Dynamic Executive Head Chef with a proven track record at Sushia Izakaya, excelling in menu development and culinary creativity. Adept at inventory management and team leadership, I have successfully enhanced guest satisfaction through innovative dishes and efficient kitchen operations, fostering a collaborative environment that drives exceptional dining experiences.
Overview
27
27
years of professional experience
Work History
Executive Head Chef
Sushia Izakaya
Karrinyup WA, Western Australia
2023.06 - 2025.06
- Directed kitchen operations to maintain high culinary standards at Sushia Izakaya.
- Created innovative sushi and izakaya dishes, enhancing the menu variety.
- Managed inventory and ordered supplies to ensure kitchen efficiency.
- Collaborated with management to develop seasonal menus reflecting customer preferences.
- Resolved conflicts among kitchen staff to maintain a harmonious work atmosphere.
- Planned menus based on seasonal availability of ingredients and customer preferences.
- Monitored food inventory levels and placed orders for supplies as needed.
- Assigned tasks to sous chefs and other personnel based on their qualifications or experience.
- Provided input into budget development processes related to food costs and labour expenses.
- Organized special events such as banquets or parties by planning menus and ordering supplies.
Sous Chef
ISS Facility Services
Balcatta WA, Western Australia
2022.08 - 2023.07
- Collaborated with Catering and Village Managers at Roy Hill mine site, Pilbara, to provide outstanding culinary experiences across Western Australian villages.
- Focused on streamlining kitchen operations to enhance profitability and efficiency at the village level.
- Supervised Pan Asian kitchen staff to ensure smooth daily operations and teamwork.
- Trained junior chefs in culinary techniques and safety procedures consistently.
- Collaborated with management to develop pan Asian catering offering for special events.
- Directed kitchen staff in day-to-day operations, including food production, sanitation, safety practices, and personnel management.
Senior Chef De Partie
Nobu at Crown Resorts Perth
Perth WA, Western Australia
2019.08 - 2022.07
- Expertly managed teppanyaki, tempura, cold kitchen & grill sections, ensuring seamless operations during the absence of the Chef de Cuisine and Sous Chef.
- Supervised kitchen operations and ensured adherence to high culinary standards.
- Maintained cleanliness and organization of kitchen workstations, promoting a safe environment.
- Assisted in planning food costs and budgets for menu development and catering events.
- Implemented food safety protocols, ensuring compliance with health regulations at all times.
- Created attractive plate presentations that met both aesthetic and nutritional guidelines.
- Prepared and presented dishes in alignment with Nobu's renowned Japanese-Peruvian fusion style.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Collaborated with sous chefs to develop innovative menu items and seasonal specials.
- Managed inventory levels, ensuring quality ingredients were always available for service.
Sous Chef
Norwegian Cruise Line
Miami , Florida
2015.12 - 2019.01
- Assisting the executive chef in overseeing galley operations, ensuring high food standards, and contributing to a positive guest dining experience at Pan Asian specialty restaurant on board of Norwegian Jade ship
- Ensuring the roster, purveyor, inventory, food safety, and safety of others are always on top of the game.
- Positively contribute to other outlets' performance to enhance guest satisfaction onboard.
- Trained junior chefs in culinary techniques and safety procedures consistently.
Chef De Partie
Nagoya Japanese Steakhouse & Sushi
Port Clinton , Ohio
2013.05 - 2015.10
- Spearheaded the preparation, cooking, and presentation of sophisticated Japanese teppanyaki dishes on a flaming iron hotplate and flat grill within an interactive open-kitchen theater setting.
- Basic sushi and sashimi preparation, emphasizing the edomae style throughout fish preparation and presentation.
- Assisting the executive chef in food ordering, inventory, and cost control.
Tournant Chef
Ciao Bella Ristorante Italiano
Port Clinton OH
2013.07 - 2015.08
- Expertly executed a diverse range of cooking techniques, ensuring precision and efficiency in all preparation and cooking tasks.
- Mastered diverse cooking methods
- Efficient task execution
- Expert in ingredient prep
- Skilled with kitchen equipment
Demi Chef De Partie
Sato's Japanese Steakhouse
West Palm Beach FL
2010.12 - 2013.04
- Expertly crafted and presented authentic Japanese Teppanyaki dishes, utilizing a flaming iron hotplate and flat grill in a dynamic open-theatre kitchen.
Commis Chef
Kiku Japanese Steakhouse
Atlanta , GA
2010.07 - 2010.11
- Expertly prepared À la Carte orders adhering to standardized recipes, ensuring consistent culinary excellence.
- Prepared a la carte dishes to spec
- Adhered to standard recipe protocols
- Ensured high-quality meal presentation
- Streamlined kitchen efficiency & output
Management Trainee
Frenchman's Creek Beach & Country Club
Palm Beach Gardens FL
2010.02 - 2010.06
- Spearheaded banquet operations, encompassing staff management, comprehensive training, and strategic scheduling.
- Managed banquet operations
- Led staff training & scheduling
- Oversaw event staffing needs
- Ensured top-tier banquet service
Assistant Maitre'D
Uniworld Boutique River Cruise Collections
Basel
2009.03 - 2009.10
- Guaranteed exceptional guest satisfaction through impeccable food and service delivery onboard River Beatrice.
- Delivered top-tier food service.
- Boosted guest experience quality.
- Achieved high service standards.
Demi Chef De Partie
Costa Crociere S.P.A
Genova, SA
2006.02 - 2009.01
- Preparing the food according to the company specifications, ensuring consistency, quality, and sanitation standards.
- Manage the pasta, salad, and grill sections within the galley on board the Costa Atlantica, ensuring cleanliness and proper equipment use.
1st Cook
Four Seasons Hotel
Jakarta, DKI Jaya
2001.02 - 2003.05
- Maintained exceptional standards at the Steakhouse, ensuring impeccable service to surpass guest expectations.
- Ensuring grill mise en place is always set according to the company standards.
- Prepared and cooked diverse menu items in a fast-paced kitchen environment.
- Collaborated with kitchen staff to maintain cleanliness and organization standards.
Night Auditor
Inter-Continental Hotel
Jakarta, DKI Jaya
1998.05 - 1999.05
- Expertly managed the full reception cycle, from check-in to check-out, ensuring all guest needs were met with excellence.
- Ran and ensured a balanced manager report, hence the distribution to all related departments.
- Handling guest complaints in conjunction with the duty manager.
- Report an out-of-order facility and issue maintenance. order to engineering department.
Education
Certificate IV - Commercial Cookery
William Angliss
Melbourne VIC, Australia2019-08
Bachelor of Science - Hotel Administration
National Hotel Institute
Bandung, Indonesia01.2001
Skills
- Western Cuisine
- Japanese Cuisine
- Asian Cuisine
- Microsoft Office
- Menu development
- Food safety
- Inventory management
- Culinary creativity
- Budget management
- Team leadership
- Conflict resolution
- Event planning
- Time management
- Quality control
Languages
English
References
- Mathew, Barge, Sushia Izakaya
- Keisuke, Mori, Nobu Perth
- Paul, Matthew, Ciao Bella
- Fadhilatul Fitri, Norwegian Cruise Line
- Alberto, Civitella, Costa Cruise
Hobbies and Interests
Photography & Music Instrument
References
References available upon request.
PERSONAL DETAILS
- Date of birth: 18 Feb 1978
- Nationality: Australian
- Marital status: Married
Timeline
Executive Head Chef
Sushia Izakaya
2023.06 - 2025.06
Sous Chef
ISS Facility Services
2022.08 - 2023.07
Senior Chef De Partie
Nobu at Crown Resorts Perth
2019.08 - 2022.07
Sous Chef
Norwegian Cruise Line
2015.12 - 2019.01
Tournant Chef
Ciao Bella Ristorante Italiano
2013.07 - 2015.08
Chef De Partie
Nagoya Japanese Steakhouse & Sushi
2013.05 - 2015.10
Demi Chef De Partie
Sato's Japanese Steakhouse
2010.12 - 2013.04
Commis Chef
Kiku Japanese Steakhouse
2010.07 - 2010.11
Management Trainee
Frenchman's Creek Beach & Country Club
2010.02 - 2010.06
Assistant Maitre'D
Uniworld Boutique River Cruise Collections
2009.03 - 2009.10
Demi Chef De Partie
Costa Crociere S.P.A
2006.02 - 2009.01
1st Cook
Four Seasons Hotel
2001.02 - 2003.05
Night Auditor
Inter-Continental Hotel
1998.05 - 1999.05
Certificate IV - Commercial Cookery
William Angliss
Bachelor of Science - Hotel Administration
National Hotel Institute