Octavius Putra
REDBANK PLAINS
Summary
I am a passionate and dedicated food service professional with extensive experience in fast-paced kitchen environments. I have developed a strong understanding of culinary techniques and a deep interest in the culinary industry. With a commitment to hard work, precision, and continuous growth, I am always ready to take on any task, no matter how small, and contribute to the success of the team.
Overview
11
11
years of professional experience
Work History
Chef
Walkway to Ceylon
02.2025 - Current
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic recipes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Coordinated with team members to prepare orders on time.
Sous Chef
Emirates Leisure Retail
02.2023 - 02.2025
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modified recipes to accommodate dietary restrictions and allergies.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Monitor and control labor costs to align with budgetary constraints.
Head Chef
Paperhills
06.2021 - 11.2022
- Schedule and manage kitchen staff to ensure the efficient operation of the kitchen.
- Provide training and development for kitchen staff to foster skill growth and high performance.
- Plan and develop menus and specials to keep offerings fresh and appealing to customers.
- Implement and maintain quality control measures for all food products to ensure consistency and excellence.
- Monitor and control labor costs to align with budgetary constraints.
- Monitor and manage inventory and stock levels to prevent shortages and minimize waste.
- Organize and manage the storage of kitchen supplies and ingredients to maintain safety and efficiency.
- Prepare and cook menu items according to established recipes and standards to ensure high-quality dishes.
- Ensure cleanliness and organization of the kitchen and all equipment, meeting health and safety regulations.
- Oversee the daily operations of the kitchen, ensuring everything runs smoothly and efficiently.
- Actively seek out new suppliers to secure better products and pricing for the kitchen’s needs.
Head Chef
Filter Cafe
10.2018 - 12.2019
- Implement and maintain quality control measures for all food products.
- Hire, train, and manage kitchen staff to ensure optimal performance.
- Monitor and control labor costs to stay within budget.
- Prepare and cook menu items according to established recipes and standards.
- Ensure kitchen hygiene and compliance with health and safety regulations.
- Plan and develop weekly specials and seasonal menu items to enhance the menu offerings.
- Manage inventory and ensure proper storage of kitchen supplies and ingredients.
Head Chef
Stranded Deli Cafe
05.2017 - 08.2018
- Implement and maintain quality control measures for all food products.
- Hire, train, and manage kitchen staff to ensure optimal performance.
- Monitor and control labor costs to stay within budget.
- Prepare and cook menu items according to established recipes and standards.
- Ensure kitchen hygiene and compliance with health and safety regulations.
- Plan and develop weekly specials and seasonal menu items to enhance the menu offerings.
- Manage inventory and ensure proper storage of kitchen supplies and ingredients.
Kitchenhand/Cook
Nourishing Quarter
05.2014 - 09.2017
- Operated dishwashing equipment and ensured the proper distribution and storage of clean pots, dishes, and utensils.
- Washed, peeled, cut, and seeded fruits and vegetables for food preparation.
- Stocked cabinets and serving areas with condiments and refilled condiment containers as needed.
- Cleaned and maintained the kitchen area to uphold hygiene and safety standards.
Cook
Sushi Jones
08.2016 - 05.2017
- Safely stored food items and maintained inventory records.
- Handled food with cleanliness and care to ensure safety and quality.
- Assisted with food preparation tasks prior to service.
- Prepared and rolled sushi according to standards.
- Managed the hot kitchen area
Education
Diploma - Human Resources Management
Australian College of Business Intelligence
SydneyCertificate IV - Commercial Cookery
Holmes Institute
SydneySkills
- Portion control
- Food preparation
- Safe handling
- Kitchen equipment operation
- Menu development
- Cost control
- Food safety
- Inventory management
- Budgeting and cost control
Timeline
Chef
Walkway to Ceylon
02.2025 - Current
Sous Chef
Emirates Leisure Retail
02.2023 - 02.2025
Head Chef
Paperhills
06.2021 - 11.2022
Head Chef
Filter Cafe
10.2018 - 12.2019
Head Chef
Stranded Deli Cafe
05.2017 - 08.2018
Cook
Sushi Jones
08.2016 - 05.2017
Kitchenhand/Cook
Nourishing Quarter
05.2014 - 09.2017
Diploma - Human Resources Management
Australian College of Business Intelligence
Certificate IV - Commercial Cookery
Holmes Institute
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