SOEPANDI SUBROTO (Pandi)
MASCOT,NSW
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
10
10
years of professional experience
Work History
All Rounder
BakeBar
10.2022 - Current
- Making coffee
- Operating the till and serving customers
- Closing the till and doing cash counting.
Senior CDP and Junior Sous
A'mare
10.2021 - 10.2022
- Proficiency in using charcoal oven
- In charge of the section and mentoring/training of new staff
- Evaluated inventory levels on a daily basis and placed orders to restock items before supplies run out
- Pasta, Mains section, Grill and Garnish.
Chef de Partie, Customer Service
Cho Cho San
07.2020 - 09.2021
- Working on Wok, Grill and Sashimi station
- Managing order and putting away deliveries
- Training and mentoring of new staff
- Running the pass
Chef de Partie
The Apollo
04.2015 - 08.2020
- Always making sure that food supplies are stored and used resourcefully
- Learned different method of food preparation
- Keeping the station clean at all times
- Provide input into stock rotation activities.
Cook
Mamak
01.2015 - 01.2017
- Responsible for receiving stocks and order from suppliers
- Helps with preparation for the dishes for all section
- Handling Stir Frying, Deep Frying, Grill Section.
Cook
Din Tai Fung Sydney
03.2013 - 01.2015
- Managing the deliveries
- Opening and Closing the kitchen
- Keeping the section clean and ensure a high quality of food delivered to every customer.
Education
Certificate IV - Commercial Cookery
Holmes Institute
Skills
- Quality Assurance
- Friendly and Outgoing attitude
- Excellent Customer Service
- Fishing , Snowboarding
Timeline
All Rounder
BakeBar
10.2022 - Current
Senior CDP and Junior Sous
A'mare
10.2021 - 10.2022
Chef de Partie, Customer Service
Cho Cho San
07.2020 - 09.2021
Chef de Partie
The Apollo
04.2015 - 08.2020
Cook
Mamak
01.2015 - 01.2017
Cook
Din Tai Fung Sydney
03.2013 - 01.2015
Certificate IV - Commercial Cookery
Holmes Institute
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