Summary
Overview
Work History
Education
Skills
Additional Information
Certification
Timeline
Generic

Putri Ayu Ningrum

Summary

Commis Chef with 2 years of experience in Semi-Fine Dining restaurants and 3 years in Lounge Hotel Restaurant. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced food prep environment and ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Cook

Pot & Sizzle
08.2023 - Current
  • Maintain clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepare multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepare food items in compliance with recipes and portioning control guidelines.
  • Check for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Housekeeping Attendant

Four Seasons Hotel
08.2023 - 09.2023
  • Used chemicals by following safety protocols and procedures to avoid burns and injuries.
  • Replace used towels and other bathroom amenities such as shampoo, paper towels, and soap.
  • Remove bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition.
  • Hand-dust and wipe down office furniture, fixtures, and window sills to keep areas clean and comfortable.

Commis Chef

Grand Hyatt Jakarta
03.2018 - 04.2023
  • Assist other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintain well-organized mise en place to keep work consistent.
  • Prep daily ala carte to quickly deliver upon request.
  • Rotate through all prep stations to learn different techniques.
  • Season and marinate cuts of meat, poultry and fish.
  • Work with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Sign for deliveries, checked items into inventory and stocked goods into proper locations.

Intern Trainee

Grand Hyatt Jakarta
06.2016 - 01.2017
  • Assist with stock rotation and cleaning stations
  • Assist commis chef in operational
  • Prep Mise 'en Place for operational
  • Prep the Afternoon Tea for Club Access

Intern Trainee

Hyatt Regency Yogyakarta
06.2015 - 01.2016
  • Learn new materials, processes, and programs quickly.
  • Participate in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
  • Attend training courses to build understanding of processes, techniques, and industry.
  • Shadowing senior team members to learn all related jobs and tasks.

Education

Bachelor of Applied Tourism - Management Hospitality

Trisakti Institute Of Tourism
Indonesia
10.2017

Skills

  • Basic Cooking Methods
  • Portion Sizes
  • Measuring and Portioning
  • Cutting Techniques

Additional Information

TFN : Applied

Visa Status : Dependant Visa


Certification

  • Certificate of Competence in Food and Beverage Product as Commis Chef by Indonesian Professional Certification Authority
  • 2nd Place of Painting Competition "Paint The Poison of Pollution" Engineers Talks About Art by Swiss German University
  • Certificate of Table Manner at Best Western Hariston
  • Diploma of International Choir Competition at 7th Grand Prix Pattaya 2014

Timeline

Cook

Pot & Sizzle
08.2023 - Current

Housekeeping Attendant

Four Seasons Hotel
08.2023 - 09.2023

Commis Chef

Grand Hyatt Jakarta
03.2018 - 04.2023

Intern Trainee

Grand Hyatt Jakarta
06.2016 - 01.2017

Intern Trainee

Hyatt Regency Yogyakarta
06.2015 - 01.2016

Bachelor of Applied Tourism - Management Hospitality

Trisakti Institute Of Tourism
Putri Ayu Ningrum