Syafina Nur Assyifa
houston,TX
Summary
A highly motivated and hardworking culinary professional with approximately 4 years of experience working in professional kitchens across multiple countries. Skilled in fine dining environments, with a strong background in food consultancy and menu development. Known for creativity, adaptability, and the ability to quickly build positive relationships within diverse kitchen teams. Passionate about learning and consistently seeking opportunities to grow and refine culinary skills. Committed to delivering high-quality dishes while maintaining efficiency and excellence in every aspect of kitchen operations.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Line cook
The Grand Hotel Resort & Spa
09.2024 - 09.2025
- As a J1 program I learn a lot. Starting from the banquet, I learn how to prep and fire a big party, doing multiple tasks, and learn new menus in this country. We have to manage time and make sure that the portion we serve is enough for the guests, and move as a line cook at the restaurant. It's different at a banquet because sometimes we never know at that day we will be busier than we expect, and we have to make sure the prep process is good, and we have to learn quickly and work hard and smart, the communication from us as a line cook and chef in charge at the restaurant have to be smooth, understand each other.
- Move as a Culinary Supervisor, I learn new things, I in charge pass my job is read the ticket, plating, make sure before we open the restaurant every section is ready and help them to prep to, make some order, communicate with server if guest have allergies or some think and we have to know ingredients every menu and we have to make a new menu and explain to our chef and to the server if we will sell the menu, make sure kitchen it’s clean before we leave the kitchen.
- J1 Program (23 Sep 2024 – 8 Sep 2025)
- Line cook (4-month banquet & 5-month restaurant)
- Culinary Supervisor (3 Months)
Line Cook
Joongla - West Java, Indonesia
04.2024 - 08.2024
- As a line cook at a private fine dining restaurant, I create a menu every season and change the menu every 2-3 months. The menu in this restaurant has to create a story and explain to the guests, and I use local Indonesian ingredients that many people don’t know. Apart from being responsible for the restaurant, I also handle several collaborative projects with other restaurants and act as a leader for private home dining.
Cook Internship
Plataran Indonesia
01.2022 - 07.2022
- I completed a 6-month internship program at Plataran Hutan Kota, Senayan. During this period, I had rotations in various sections, including Hot Kitchen (Western & Asian, Indonesian), and Cold Kitchen. I also participated for several Restaurant Events (Brunch, Chinese New Year, Ramadhan Event, G-20 (Group of 20).
Part-Time Barista
Sukma Coffe
02.2020 - 12.2021
- As a part-time barista, I was responsible for preparing and serving a variety of coffee and tea beverages with attention to customer preferences. My duties included operating coffee machines, maintaining cleanliness and organization in the workspace, handling cash and digital transactions, restocking supplies, and delivering excellent customer service in a fast-paced environment.
Pastry Cook Internship
Arya Duta Hotel Group
06.2019 - 12.2019
- I completed a 6-month internship program in the Pastry department. During this period, I also participated in preparing food for several Restaurant Events (Breakfast, coffee break, brunch, lunch, dinner). Usually, I do cake decoration, chocolate garnish, make traditional snacks, and basic cake.
Cook, Food Cooperation
Ramada Plaza Hotel Malaka, Malaysia By Wyndham
01.2019 - 01.2019
- I did the Indonesian food & cultural promotion in Malaysia, where I prepared various regional specialties (Sumatra, Sundanese, Javanese, Manadonese), intending to promote Indonesian cuisine to Malaysian officials and the public, introduce and explain to the guests.
Daily Worker
Crown Plaza Hotel - West Java, Indonesia
06.2018 - 07.2018
- I assisted in preparing lunch and dinner for Garde manger and set up and maintained stalls during lunch and dinner events. Sometimes, I also helped the banquet team for specific events such as wedding events and meeting event.
Education
Associate Tourism Expert - culinary Art
Politeknik Pariwisata NHI Bandung
08.2023
Skills
- Hard Skills: Cooking, Fine Dining, Inventory Management, Food and Beverage Operations, Food Safety, Creating Menu, Problem Solving, Hospitality Industry, Project Management, Menu Development, Menu Costing, Research and Development (R&D), Molecular Gastronomy, Supervisory Skills, Time Management
- Soft Skills: English (highly proficient), Communication, Negotiation, Team Work, Creative, Dependability
- Technical Skills: Microsoft Office, Microsoft Excel, Canva
Certification
HACCP certification
- J1 Program Training - The Grand Hotel Resort & spa 2024 - 2025
- Kitchen Training - Plataran Indonesia 2022
- Licensed Professional Certification Institution - 2023
- Pastry Training, Arya Duta Hotel -2019
- Runner-up ASEAN Skills Competition Regional Selection 2019
- Runner - up Student Traditional Dessert Plating Category 2019
- Top 5 Junior Master Chef indonesia Season 2 2019
Languages
Indonesian
Native or Bilingual
English
Full Professional
Spanish
Elementary
Timeline
Line cook
The Grand Hotel Resort & Spa
09.2024 - 09.2025
Line Cook
Joongla - West Java, Indonesia
04.2024 - 08.2024
Cook Internship
Plataran Indonesia
01.2022 - 07.2022
Part-Time Barista
Sukma Coffe
02.2020 - 12.2021
Pastry Cook Internship
Arya Duta Hotel Group
06.2019 - 12.2019
Cook, Food Cooperation
Ramada Plaza Hotel Malaka, Malaysia By Wyndham
01.2019 - 01.2019
Daily Worker
Crown Plaza Hotel - West Java, Indonesia
06.2018 - 07.2018
Associate Tourism Expert - culinary Art
Politeknik Pariwisata NHI Bandung