I Made Arya Djefri Antara

• Managed inventory, rotating stock and replenishing supplies as needed.
• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
• Prepped foods for dishes, including roasted, sautéed, fried and baked items.

• Supervised and trained kitchen staff to ensure quality standards of food production.
• Organized the daily mise en place in order to prepare meals efficiently.
• Maintained accurate records of stock levels, ordering new ingredients when needed.

Introducing Indonesian Culinary at the Indonesian Food Festival at 3 Radisson Hotel Branches in India.

• Radisson Blu Plaza Hotel, Hyderabad, Banjara Hills
• Radisson Blu Atria, Bengaluru
• Radisson Blu Hotel & Spa, Nashik

• Responsibility to do material control, monthly inventory, check all preparations in every outlets in the hotel, lead and support the team in every outlet, and make a report at the end of the shift.

• In-charge in the main kitchen of the hotel that is actively doing production for Artichoke Restaurant and In-Room Dining. The menu is a combination of Asian and Western food.
• Maintained updated knowledge through continuing education and advanced training.

During the period of working at Grand Hyatt Bali Hotel, I did a switchover in 3 outlets.

• Garden Café, an international Asian and Western comfort foods restaurant.
• Salsa Verde with Italian Cuisine.
• Nampu Restaurants, a Japanese restaurant.

• I was assigned to the Production Team for Grand Cafe, which served Asian and Western Cuisine.
• Followed recipes to prepare dishes according to restaurant standards.

• Followed recipes to ensure consistent quality of bakery items.