Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Johanes Ongko

Chatswood,Australia

Summary

Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Chef de Partie

Sugar lane
Lane Cove, NSW
03.2024 - Current
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Ensured that all necessary equipment was available and properly functioning before service began.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.

Commis Chef

Sugar lane
Lane Cove, NSW
07.2021 - 03.2024
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef
  • Cleaned kitchen counters, refrigerators and freezers
  • Rotated through all prep stations to learn different techniques
  • Seasoned and marinated cuts of meat, poultry and fish
  • Maintained well-organized mise en place to keep work consistent
  • Rotated food regularly, removing outdated items for proper disposal
  • Assisted with routine stock rotation to keep ingredients fresh
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques
  • Gathered and placed all ingredients into workstations to meet shift needs
  • Monitored recipe portioning to control food costs
  • Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff
  • Learned specific cutting techniques for chopping vegetables and fresh spices
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen
  • Cleaned kitchen counters, refrigerators and freezers
  • Rotated food regularly, removing outdated items for proper disposal
  • Seasoned and marinated cuts of meat, poultry and fish
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.

APPRENTICE CHEF

Small Bar
St Leonard, NSW
02.2021 - 06.2021
  • Set up food stations by following chef's orders
  • Maintained well-organized mise en place to keep work consistent
  • Prepared cooking ingredients for chef
  • Mentored kitchen staff to prepare each for demanding roles.

SHOP ASSISTANT

FRIUTEZY
05.2018 - 03.2021
  • Handling the fruit and veggies, stacking to the shop and have done a lot of section (a lot of fruit varieties and veggies)
  • Completed daily tasks accurately and on-time to support shop needs
  • Greeted customers entering store and offered assistance with requirements
  • Checked incoming orders and organized new stock
  • Remained calm and composed in tense situations involving angry or upset customers
  • Helped customers find merchandise and assisted with sizing and accessories
  • Helped managers with daily checklists and last-minute requirements
  • Maximized safety and production levels by frequently cleaning and organizing work areas.

FRUITEZY
01.2018 - 04.2018
  • Packing many varieties of fruit and veggies using a container and tray for the fruit and veggies and know how to use the machine for wrapping and packing using net for packing

Education

Diploma Hospitality -

WIC, Sydney, NSW
04.2022

Certificate IV, Cookery -

WIC, Sydney, NSW
12.2021

Certificate III, Cookery -

WIC, Sydney, NSW
06.2021

Advanced Diploma, Business -

Lonsdale Institute, Sydney, NSW
12.2020

Skills

  • Cooking and Baking
  • Chef Assistance
  • Waste Control
  • Instrument Calibration
  • Cleaning and Sanitation
  • Food Rotation
  • Measuring and portioning
  • Basic cooking methods
  • High hygienic standards
  • Recipes and menu planning
  • Critical Thinking
  • Kitchen Organization
  • Food allergy understanding
  • Food presentation
  • Recipe creation

Certification

  • Certificate III Cookery
  • Certificate IV Cookery
  • Certificate Diploma Cookery
  • ForkLift License (expires : 12/2024)

Timeline

Chef de Partie

Sugar lane
03.2024 - Current

Commis Chef

Sugar lane
07.2021 - 03.2024

APPRENTICE CHEF

Small Bar
02.2021 - 06.2021

SHOP ASSISTANT

FRIUTEZY
05.2018 - 03.2021

FRUITEZY
01.2018 - 04.2018

Diploma Hospitality -

WIC, Sydney, NSW

Certificate IV, Cookery -

WIC, Sydney, NSW

Certificate III, Cookery -

WIC, Sydney, NSW

Advanced Diploma, Business -

Lonsdale Institute, Sydney, NSW
  • Certificate III Cookery
  • Certificate IV Cookery
  • Certificate Diploma Cookery
  • ForkLift License (expires : 12/2024)

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Johanes Ongko