Shienny Andriany

October 2024, I was reallocated to Sydney Store.

• Selected as part of the Opening Team for the new Sydney Store, reflecting strong performance and reliability.
• Assigned to The Cube section, specializing in dough preparation, lamination, and shaping of pastries—demonstrating precision, consistency, and attention to detail.
• Contributed to initial CUBE setup, workflow organization, and maintaining product quality during the early launch phase.
• Promoted to be a Supervisor on March 2025. This role has more responsibilities as taking on Team Leader responsibilities for day-to-day operations within The Cube section.
• Responsible for managing and guiding team members, ensuring tasks are completed on schedule and to standard.
• Oversaw quality control, workflow coordination, and staff support, helping maintain consistency and high standards across production.
• Acted as a key point of contact between team members and upper management during shift operations.

Lune has two different section. The Cube and The Kitchen section. I was working as a part time at the Kitchen section while still studying.

• Preparing Frangipane batch (Basic: Almond frangipane) ready to do a Table. A table means a preparation to fill up croissants with fillings and twice baked them.
• Preparing all the fillings and garnishes for all croissant section.
• Trained on baking section as well. Baked Traditional, pain au chocolate, Ham and Gruyere, and all seasonal pastries.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule (restocking fridge, prepare ingredients and tools for next day production).
• Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations (fridge temperature sheets, 2/4 hour regulation).

• Preparation Section. We do preparation for Functions. For example, cut and charr grill Asparagus for 150pax.
• Service period. We do sections for each dishes. For example, Beef dish handled by 3 people (vegetables, meat and sauce, and garnish). We do for up to 300 plates.
• Pastry Section. Preparation for big amount of dessert. Including platting and garnishing up to 200 plates.
• Self-motivated, with a strong sense of personal responsibility.
• Passionate about learning and committed to continual improvement.

• Stationed on COLD LADER. Prepare all the Garnish, condiments, and salad station.
• Working in high-paced kitchen during preparation and service time
• Collaborated with other staff members to ensure efficient operations in the kitchen
• Prepared high-quality meals in a timely manner, resulting in increased customer satisfaction

• Pastry Chef. Produce house made fruit Muffins, Banana Bread, Cookies and Brownies.
• Sandwich Chef. Made morning preparation for window selection of Toasties and Bagels.
• À la carte Chef. Preparing order, such as Smashed Avocado, Egg Sando, Egg on Toast, etc.
• Managed time efficiently in order to complete all tasks within deadlines.
• Organized and detail-oriented with a strong work ethic.

• Mostly placed on Back of House, especially on Orders In section.
• À la carte Cook. Preparing dishes as orders in, including cooking and plating.
• Preparation Cook. We do house made soup, sauces, and sambal (Indonesian chilli mix).
• Front of House section. Handling taking orders by Counter.
• Pass and Checker. Checking for presentation and make sure the dishes goes to the correct table.
• Worked effectively in fast-paced environments.
• Demonstrated respect, friendliness and willingness to help wherever needed.

• Family business owned
• In 2018, Completing an Integrated Brevet AB Training at Institute of Indonesia Chartered

• Reviewed statements with staff accountants to inform corporate and individual financial planning
• Tracked financial transactions to update balance sheets with accurate, current information