Puti Firmansyah
Gordon,Australia
Summary
Dynamic Food Services Manager with extensive experience at Spotless Downer Facility Management, excelling in compliance and procurement. Proven track record in optimizing operations and enhancing service quality. Skilled in Microsoft Office and adept at stakeholder relationship management, driving efficiency and achieving accreditation in high-pressure environments. Highly motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Food Services Manager
Spotless Downer Facility Management
02.2024 - Current
- Pre-opening of newly built 85-bed Private Rehabilitation (Acute) Hospital with 5-Star service in facility management and F&B offering
- Ensuring compliance to gain accreditation and NSW Food License for Food Services operation, through rigorous preparation of compliance and legal requirements to provide service for acute category patients.
- Recruitment and training for staff members
- Purchasing and procuring for Food Services operations
- Managing labour and COGS for 3 main operations: patients, clinical staff and retail outlet.
- Systems & applications used: MS Office (Excel, Word, Outlook, Teams), SAP Coupa, WebPas, SafeFood Pro, INX and Lucidity
- Oversaw daily food service operations, ensuring compliance with health and safety regulations.
- Developed and implemented training programs for staff to enhance service quality and operational efficiency.
- Tracked food production levels, meal counts, and supply costs.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Reviewed and approved employee schedules and timesheets.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
Stadium Operations and Retail Catering Administration Support (Casual)
Delaware North, Sydney Cricket Ground, Moore Park & Merivale Stadiums, Sydney Cricket Ground and Allianz Stadium
12.2020 - Current
- Game Day and/or Events Outlet operations, range between 9000 to 48000 anticipated attendees/patrons.
- Catering coordinator, allocations, and distributions for outlets, range between 6 to 35 outlets for single or double header games in 1 event day.
- Support in Manning and Rostering management, HACCP documentations, S.O.P. implementations.
- Systems & applications used: MS Office (Excel, Word, Outlook, Teams), Kronos, Dimensions, SCM.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
Product Development Manager
Benchmark Patisserie
11.2022 - 02.2024
- Company Overview: (Business has ceased operation)
- Initiate and executing procurement processes for raw materials
- Managing stock & inventory for main warehouse/store, inbound and outbound goods for the facility in the value of $500,000 approximately, to supply for local and interstate customers.
- Cost of Sales analysis and improvements
- Staff training for Production Team Leaders and Team members.
- Production & demand planning for main clients, eg. Qantas, Bidfood, Max Brenner
- Systems & applications used: Oracle Netsuite, Cooking The Books, MS Office (Excel, Word, Outlook, Teams).
- Collaborated with cross-functional teams to streamline production processes and reduce lead times.
- Mentored junior staff in product innovation techniques and best practices for culinary excellence.
- Fostered relationships with suppliers to secure high-quality ingredients and negotiate favorable terms.
Executive Pastry Chef
Sofitel Sydney Darling Harbour
01.2018 - 11.2020
- Managing administration and operations for the newly built 5-star hotel Pastry Kitchen’s Operation, with a team of 6 fulltime Pastry Chefs and 6 casual Pastry Chefs for day-to-day operation (prior to COVID 19).
- Rostering, recruitment and training to meet 30% food cost, accommodating 6 main F&B outlets within the establishment, as well as tailored events run by Sales and Marketing Team. Following Sofitel Brand Standards that is South of France cuisine.
- Overseeing the kitchen operation to ensure NSW Food Safety, OH&S and healthy working environment are maintained.
- Developed innovative pastry menus aligned with seasonal trends and customer preferences.
- Led a team of pastry chefs, fostering collaboration and enhancing skill development through mentorship.
- Oversaw inventory management, ensuring timely procurement of high-quality ingredients while minimizing waste.
Head Pastry Chef
Establishment and Ivy Functions & Events, Merivale
09.2014 - 01.2018
- Managing administration and operations for Pastry Kitchen in catering for Events department, ranging from 10 pax bespoke catering to 2500 pax corporate celebration.
- Catering and staff coordinator, allocations, and distributions within Merivale outlets in the CBD area
- Production & demand planning for different outlets and events, in various locations within Merivale.
- Liaising with Vocational Education and Training Schools in developing young potential Hoteliers and Junior Chefs for the next generation of Hospitality Professionals.
- Systems & applications used: MS Office (Excel, Word, Outlook), SCM.
- Developed innovative dessert menus that enhanced guest experiences and aligned with seasonal themes.
- Led a team of pastry chefs, fostering collaboration and maintaining high standards of quality and presentation.
- Trained staff on advanced pastry techniques, elevating overall skill level within the kitchen team.
- Maintained inventory control systems for baking supplies, ensuring optimal stock levels and minimizing shortages.
Corporate Chef
Gastronomy Corporate Catering, Commonwealth Bank
07.2013 - 09.2014
- In charge of pastry section for all meeting rooms in the 6 star rated Commonwealth Bank Building in Darling Harbour.
- Developed innovative menu concepts aligned with corporate client expectations and dietary requirements.
- Mentored junior chefs, fostering culinary skills and promoting teamwork within the kitchen staff.
- Streamlined kitchen operations to enhance efficiency and reduce food waste through process improvements.
Junior Sous Chef
The Star Casino, Sydney Production Pastry Kitchen
09.2011 - 06.2013
- Mainly responsible for production of Black Bar & Grill Restaurant and other outlets in general, including functions and events for up to 1500 people.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Implemented food safety protocols, ensuring compliance with health regulations and best practices.
Education
Certificate III - Accounting
TAFE NSW
NSW09.2024
Certificate V Diploma - Hospitality Management
Le Cordon Bleu
Ryde, NSW2009
Bachelor - Hotel Management
Trisakti Institute of Hotel Management
Indonesia, Indonesia2004
Skills
- Microsoft Office proficiency
- Payroll systems expertise
- Purchasing and procurement
- Logistics coordination
- Warehouse inventory management
- Production and demand planning
- Stakeholder relationship management
- Business acumen in cost analysis
- Deadline management in dynamic environments
- Adaptability in diverse settings
- WHS, HACCP, and food safety knowledge
- Multi-site operations management
Certification
- FSS NSW Certificate – 2025
- TAE40116 Certificate IV in Training and Assessment - 2023
- Certificate III in Accounts Administration – 2024
Awards
2020- Leader of the Quarter – Sofitel Sydney Darling Harbour, 1st Quarter (Winner), 2019- Leader of the Quarter – Sofitel Sydney Darling Harbour, 3rd Quarter (Nominated), 2016- Merivale Sales & Events Employee of the Year (Nominated)
Personal Information
Work Permit & Visa Status
Australian Citizen – unlimited
Timeline
Food Services Manager
Spotless Downer Facility Management
02.2024 - Current
Product Development Manager
Benchmark Patisserie
11.2022 - 02.2024
Stadium Operations and Retail Catering Administration Support (Casual)
Delaware North, Sydney Cricket Ground, Moore Park & Merivale Stadiums, Sydney Cricket Ground and Allianz Stadium
12.2020 - Current
Executive Pastry Chef
Sofitel Sydney Darling Harbour
01.2018 - 11.2020
Head Pastry Chef
Establishment and Ivy Functions & Events, Merivale
09.2014 - 01.2018
Corporate Chef
Gastronomy Corporate Catering, Commonwealth Bank
07.2013 - 09.2014
Junior Sous Chef
The Star Casino, Sydney Production Pastry Kitchen
09.2011 - 06.2013
Certificate III - Accounting
TAFE NSW
Certificate V Diploma - Hospitality Management
Le Cordon Bleu
Bachelor - Hotel Management
Trisakti Institute of Hotel Management
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