Puti Firmansyah
Gordon,NSW
Summary
Nominated for Sales and Events Employee of the Year 2026, Merivale
Leader of The Quarter for April 2018, Sofitel
Leader of The Quarter for September 2018, Sofitel.
Overview
22
22
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 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
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.
- - Catering coordinator, allocations, and distributions
- - Support in Manning and Rostering management, HACCP documentations, S.O.P. implementations.
- - Systems & applications used: MS Office (Excel, Word, Outlook, Teams), Kronos, Dimensions, SCM.
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
- - 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).
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.
Head Pastry Chef
Establishment and Ivy Functions & Events, Merivale
09.2014 - 01.2018
- - Managing administration and operations for Pastry Kitchen
- - 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
- - 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.
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.
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.
- - Inventory & purchasing management.
Chef de Partie
Baroque Bistro & Patisserie & La Renaissance Patisserie, (Relais Dessert)
10.2009 - 09.2011
- - Inventory & purchasing management
- - Hiring and training new staff and apprentices.
- - Supervising, acting Sous chef in Pastry production kitchen to ensure smooth operation between two venues.
- - Substitute teacher for Macaron masterclass.
Dessert Chef (Part-time during study & placement)
Pony Lounge & Dining, The Rocks
08.2008 - 04.2009
Bakery Manager
Cinnabon
11.2004 - 12.2006
- - Opening Management Team, training took place in Manila, Philippines. - Quality control of all outlets
- - R&D
- - Hiring and training new staff.
- - Setting up Standard Operating Procedures.
F&B Internship
Shangri La Rasa Sentosa Resort
11.2003 - 04.2004
Education
Bachelor - Hotel Management
Trisakti Institute of Hotel Management
JakartaCertificate V Diploma - Hospitality Management
Le Cordon Bleu
Ryde, NSWCertificate III - Accounting
TAFE NSW
NSW09.2024
Skills
- Proficient user of Microsoft Office (Excel, Word, Outlook), Payroll systems (Humanforce, Kronos and Dimensions), and Purchasing systems (Netsuite,; Coupa and PurchasePlus)
- Purchasing & Procurement – RFI, RFQ, RFP
- Logistics – coordinator for inbound (3PL) & outbound
- Warehouse – inventory & stock management
- Production & demand planning for manufacturing purposes, supply planning for resources
- Driven and self-motivated, with strong stakeholder relationships management skills
- Strong Business Acumen in labour cost, COGS, automation option, procurement, P/L analysis and ERP system implementation
- Experienced in working with multiple and conflicting deadlines within a dynamic workplace environment
- Ability to adapt in a highly diverse environment, levels of skillsets and backgrounds
- Strong awareness and knowledge of WHS, HACCP, Food Safety, GMP and their implementations
- Experienced in single and multi-sites operations and management, such as: Retail, Events & Functions, Stadium, Hotels, Corporate, and Healthcare as part of Facility Management & Food Manufacturing
Certification
- FSS NSW Certificate – 2025
- TAE40116 Certificate IV in Training and Assessment - 2023
- Cert III – 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)
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
Chef de Partie
Baroque Bistro & Patisserie & La Renaissance Patisserie, (Relais Dessert)
10.2009 - 09.2011
Dessert Chef (Part-time during study & placement)
Pony Lounge & Dining, The Rocks
08.2008 - 04.2009
Bakery Manager
Cinnabon
11.2004 - 12.2006
F&B Internship
Shangri La Rasa Sentosa Resort
11.2003 - 04.2004
Bachelor - Hotel Management
Trisakti Institute of Hotel Management
Certificate V Diploma - Hospitality Management
Le Cordon Bleu
Certificate III - Accounting
TAFE NSW
Similar Profiles
Natalie LatuNatalie Latu
Duty Manager at Spotless Services LTD-Downer-Ovation Hospitality ServicesDuty Manager at Spotless Services LTD-Downer-Ovation Hospitality Services
Milosh DjuricMilosh Djuric
Contract Manager at Spotless/DownerContract Manager at Spotless/Downer
Muhammad Amin ZAIDMuhammad Amin ZAID
Cleaner at University of Queensland (Casual Job) at Queyclean (Previously under SPOTLESS Downer Group)Cleaner at University of Queensland (Casual Job) at Queyclean (Previously under SPOTLESS Downer Group)
Callum LilleyCallum Lilley
Football Referee at Northern Suburbs Football Association (NSFRA)Football Referee at Northern Suburbs Football Association (NSFRA)