Summary
Overview
Work History
Education
Skills
Languages
References
Hobbies and Interests
References
PERSONAL DETAILS
Timeline
Generic
Indra Maulana

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
06.2023 - 06.2025
  • 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
08.2022 - 07.2023
  • 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
08.2019 - 07.2022
  • 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
12.2015 - 01.2019
  • 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
05.2013 - 10.2015
  • 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
07.2013 - 08.2015
  • 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
12.2010 - 04.2013
  • 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
07.2010 - 11.2010
  • 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
02.2010 - 06.2010
  • 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
03.2009 - 10.2009
  • 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
02.2006 - 01.2009
  • 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
02.2001 - 05.2003
  • 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
05.1998 - 05.1999
  • 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, Australia
08-2019

Bachelor of Science - Hotel Administration

National Hotel Institute
Bandung, Indonesia
01.2001

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
06.2023 - 06.2025

Sous Chef

ISS Facility Services
08.2022 - 07.2023

Senior Chef De Partie

Nobu at Crown Resorts Perth
08.2019 - 07.2022

Sous Chef

Norwegian Cruise Line
12.2015 - 01.2019

Tournant Chef

Ciao Bella Ristorante Italiano
07.2013 - 08.2015

Chef De Partie

Nagoya Japanese Steakhouse & Sushi
05.2013 - 10.2015

Demi Chef De Partie

Sato's Japanese Steakhouse
12.2010 - 04.2013

Commis Chef

Kiku Japanese Steakhouse
07.2010 - 11.2010

Management Trainee

Frenchman's Creek Beach & Country Club
02.2010 - 06.2010

Assistant Maitre'D

Uniworld Boutique River Cruise Collections
03.2009 - 10.2009

Demi Chef De Partie

Costa Crociere S.P.A
02.2006 - 01.2009

1st Cook

Four Seasons Hotel
02.2001 - 05.2003

Night Auditor

Inter-Continental Hotel
05.1998 - 05.1999

Certificate IV - Commercial Cookery

William Angliss

Bachelor of Science - Hotel Administration

National Hotel Institute

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Indra Maulana