HERU HENDRAWAN A.MD. PAR.
Medan,North Sumatera
Summary
Culinary professional with focus on delivering high standards and achieving results. Known for crafting flavorful dishes and maintaining kitchen efficiency. Proven team collaborator with flexible approach to changing needs, skilled in food preparation and safety, and valued for reliability and adaptability.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Demi Chef De Partie
Norwegian Cruise Line
Miami, FL
07.2025 - Current
- Prepared and presented high-quality dishes in fast-paced kitchen environment.
- Responsibility USPH standard regarding hygiene and sanitation.
- Followed standard procedure of company.
- assist Chef de Partie making products.
Sous Chef
Gaia Lifestyle Group Medan
Medan, North Sumatera
07.2023 - 07.2025
- Pre-Opening Team.
- Making & Develop the Standard Operation. Procedure for the kitchen to meet local culture.
- To configure the job tast for the entire kitchen.
- To develop menu & standard recipes for the food.
- To implement control system for the kitchen operation.
- To develop punch list for the handover of the kitchen.
- Responsibility for the entire food preparation operation , including staffing, training, food control and cost control.
- Collaborated with front-of-house staff to ensure smooth service during peak hours.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef De Partie
Localeaf
Medan, North Sumatera
07.2022 - 07.2023
- control the standart of Quality or Quantity of the product.
- control the Hygiene and Safety in kitchen.
- Training for a new staff.
- Operate and Maintain the kitchen properly.
Commis De Cuisine
Costa Crociere SPA, Costa Favolosa & Diadema, Italy
Genova, Italy
07.2021 - 04.2022
- As a Commis De Cuisine promoted to Demi Chef De Partie.
- I was work in Pasta & Soup Station as a Soup Man, I make Around 30 above menu for the soup only
- I'm helping for Pasta Man for prepare every menu we have, we help each other as a team.
- Collaborated with team members to maintain a clean and organized workspace.
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
Commis De Cuisine
Costa Crociere SPA, Costa Deliziosa, Italy
Genova, Italy
11.2019 - 10.2020
- As a Commis De Cuisine
- I was work in Roast Station as a helper for helping prepare production for 7 Days menu cruise
- I was work in Garde Manger as a Salad Man, prepare and make production for 7 Days Menu
- Developed new menu items based on seasonal ingredients and customer feedback.
- Monitored cooking times and temperatures to maintain dish quality and consistency.
Commis Trainee
Harris Waterfront Marina Batam
Batam
10.2017 - 03.2018
- As a Commis Trainee, I was helping the kitchen staff for making production event & Ala carte
- I was got Best Commis Trainee because of my performance
Commis Trainee
Grand Aston City Hall Medan
Medan, North Sumatera
02.2014 - 05.2014
- As Commis Trainee, I was Helping to Commis 1 & 2 and Demi Chef De Partie for making preparation product for event and alacarte
- Collaborated with team members to streamline daily operations, improving workflow efficiency.
Education
Diploma III - Perhotelan (F&B Product)
Sekolah Tinggi Ilmu Pariwisata Ambarukmo Yogyakarta
Yogyakarta01.2019
Skills
- Hard Skill: Culinary Education, Catering, Recipe Development, Inventory Management, Hazard Analysis and Critical Control Point (HACCP), Menu Costing, Food Cost Analysis, Food Preparation, Hiring, Sanitation
- Soft Skill: Team Work, Comunication
- Software Skill: Microsoft Office
Certification
- Certificate of Seminar participants, National Seminar "eksptasi pengembangan pariwisata dan Mice Nasional 2045" by Stipram, STiPram, Nomor: , 15 May 2017
- Certificate of Best Training in Harris Waterfront Batam, Harris Hotel, Nomor: , 2017
- Certificate of Basic Safety Training, Pertamina Maritime Centre, Nomor: STCW 2010, May 2019
- Certificate of Security Awareness Training, Pertamina Maritime Centre, Nomor: STCW 2010, May 2019
- Certificate of Crowd Management, Pertamina Maritime Centre, Nomor: STCW 2010, May 2019
- Certificate of Crisis Management & Human Behavior, Pertamina Maritime Centre, Nomor: STCW 2010, May 2019
Languages
English
Professional Working
Timeline
Demi Chef De Partie
Norwegian Cruise Line
07.2025 - Current
Sous Chef
Gaia Lifestyle Group Medan
07.2023 - 07.2025
Chef De Partie
Localeaf
07.2022 - 07.2023
Commis De Cuisine
Costa Crociere SPA, Costa Favolosa & Diadema, Italy
07.2021 - 04.2022
Commis De Cuisine
Costa Crociere SPA, Costa Deliziosa, Italy
11.2019 - 10.2020
Commis Trainee
Harris Waterfront Marina Batam
10.2017 - 03.2018
Commis Trainee
Grand Aston City Hall Medan
02.2014 - 05.2014
Diploma III - Perhotelan (F&B Product)
Sekolah Tinggi Ilmu Pariwisata Ambarukmo Yogyakarta