Handijanto Harsono
Calistoga,CA
Summary
A Line Cook with well-rounded food background. Highly organized, effective with planning and execution of programs and events. Experienced with leading teams and operational management; inventory, finance and managing food cost. Seeking growth opportunities to further develop leadership skills.
Overview
3
3
years of professional experience
Work History
Line Cook 1
Four Seasons Resort and Residences Napa Valley
Calistoga
07.2023 - Current
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
Chef De Partie
Bouchon Bistro
Yountville, CA
03.2023 - Current
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Line Cook 2
Mercantile DIA
Denver, CO
08.2022 - 02.2023
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cooked multiple orders simultaneously during busy periods.
Event Cook
Occasions Catering & Special Events
Denver, CO
07.2022 - 02.2023
- Managed portion control using correct utensils during preparation and plating.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
Culinary Lead
UC Health Hospital
Aurora, CO
02.2022 - 02.2023
- Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
- Doing inventory, building and put an order.
- Trained new team members on menu items, operating procedures and company policies.
Line Cook
Gaylord Rockies and Convention Center
Aurora, CO
04.2021 - 07.2022
- Operated fryers, grills and managing cold station according to instructions to maintain safety and food quality.
- Experienced with leading teams and operational management; inventory, finance and managing food cost.
Prep Cook
Mercantile Dining & Provision
Denver, CO
11.2021 - 02.2022
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Followed chef prep lists and last-minute orders to help team meet customer needs.
Education
Associate of Arts - Culionary Arts
Auguste Escoffier School of Culinary Arts
Boulder, CO11.2021
Associate of Applied Science - Christian Education
Bandung Theological Seminary
Indonesia08.2008
Skills
- Recipe creation
- Quick learner
- Highly organized
- Team-oriented
- Great communicator
Affiliations
Achieved academic honorship twice in a row.
Timeline
Line Cook 1
Four Seasons Resort and Residences Napa Valley
07.2023 - Current
Chef De Partie
Bouchon Bistro
03.2023 - Current
Line Cook 2
Mercantile DIA
08.2022 - 02.2023
Event Cook
Occasions Catering & Special Events
07.2022 - 02.2023
Culinary Lead
UC Health Hospital
02.2022 - 02.2023
Prep Cook
Mercantile Dining & Provision
11.2021 - 02.2022
Line Cook
Gaylord Rockies and Convention Center
04.2021 - 07.2022
Associate of Arts - Culionary Arts
Auguste Escoffier School of Culinary Arts
Associate of Applied Science - Christian Education
Bandung Theological Seminary
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