Dear Sir / Madam,
I would like to apply for the position of Chief Cook. My name is Cosmas Jaya,31
years-old.Present i am working at Grand Princess Cruise
I was working at some hotels such as The Ritz-Carlton, Park Hyatt, Le Royal
Meridien, and Hilton. I believe that with my educational background, trainings,
and experiences will be able to handle and responsible of any tasks that given
by the management.
If I have an opportunity to join with your team, I will give my best and long
commitment. You will find my resume attached. Looking forward for your reply
Sincerely yours,
Cosmas Jaya
CURRICULUM VITAE
Personal Details
Name : Cosmas Jaya
Place / Date of birth : Jakarta, April 14, 1979
Sex : Male
Marital status : Married
Religion : Christian
Nationality : Indonesian
Height / Weight : 175 cm / 76 kg
Address : Phone : +62215510441
Email : haicos...@yahoo.com
Experiences
Chef de Partie Grand Princess Cruise, Miami, USA March
'11 - Present
Junior Sous Chef Baker&Spice, Dubai, UAE May `10 -
August `10
www.bakerandspiceme.com
Junior Sous Chef Beaver Run Resort, CO, USA Sept '08 Sept
'09
Report to Executive Chef.
Manage hourly kitchen employees through scheduling, payroll, training,
coaching, evaluating and hiring.
Conducts taste panel daily before each meal period to ensure high quality of
product, results of which copies must go to Executive Chef office. ·
Attends and advises Executive Chef on kitchen meetings, helps in planning of
any action concerning kitchen, comes up with ideas for new menus, food
festivals, special theme nights.
Covers administrative work, ensures accuracy of temp logs, Meat & Fish chart,
use records, and services.
Checks and prepares the daily production charts and makes sure that quantities
are filed in correctly and production is made accordingly.
Assign, co-ordinates and supervises the duties, performances of kitchen
personnel.
Maintains purchasing, receiving and food storage standards. Operates and
maintains kitchen equipment and report malfunctions.
Minimizing food cost, wastage. Ensure cleanliness and hygiene is maintained in
the various kitchen area.
Chef de Partie The Ritz-Carlton Pacific Place, Jakarta
( Pre-Opening team) July '07 -
July `08
Report to Executive Chef
Coordinate daily tasks with the Sous Chef
Supervising Demi Chef, Commis for the operation and preparation of all food to
be implemented the highest standards of quality and HACCP.
Communicating the recipes, menus, portions, and presentation of each item among
kitchen staff, ensuring the preparation of all menu items as per recipes.
Monitor food production, ordering, cost, and quality and consistency on a daily
basis.
Ensure proper safety and sanitation of all kitchen facilities and equipment
Plan, coordinate & implement special events, assist other Chefs where needed.
Comes up with new ideas and suggestions
Chef de Partie " More " Restaurant, Dubai,UAE
Oct '06 May `07
Report to Head Chef
Supervise the preparation and cooking of various food items in each sections
Ensure the highest standards and consistent quality in the daily preparation
and keep up to date with the new products, recipes and preparation techniques
Prepared requisitions for supplies and food items for production in each
sections.
Ensure all hygiene rules, food temperature and cleaning schedule are carried
out.
Monitoring food cost, wastage of food production.
Kitchen equipments are ready to use, informed any deffect.
1st Cook Hyatt Hotel, Dubai, UAE
( Pre-Opening team )
July '05July `06
Report to Chef de Cuisiene.
Prepared, set up, incharge for fishes, meats, sauces section.
Assist in supervision of commis to keep mise en place in order. and maintain
the high food quality.
Ensure that designated section opening and closing procedures are carried out.
A safe and clean as well as effecient working environment.
Assits Chef de Partie, Chef de Cuisine for special occasion / function, set
menu.
1st Cook The Ritz-Carlton Hotel Doha, Qatar
April `04 June '05
Report to Chef de Cuisiene
Work to the specifications received by the Chef de Partie regarding portion
size, quantity and quality as laid down in the recipe index.
Supervised Commis II & III to use standard recipes and maintain high standard
for ala carte, buffet, Friday brunch, In Room Dining.
Prepared, set up for breakfast, lunch, dinner at Lagoon Restaurant.
In charge for buffets and special events where assigned. Proper handling of
overproduction from each buffet, functions.
Receives items and ensures proper storage until needed
2nd Cook Le Royal Meridien Beach Resort,UAE July
`03 - March '04
Report to Sous Chef.
Prepared, set up and make all dishes according to standards of recipes for
breakfast, lunch, dinner at Brasserie Restaurant.
Responsible for completing the daily checklist regarding mise-en-place and food
storage.
Assist Chief Butchery after normal duty hours due short of staff.
Clean and organize / FIFO store rooms, fridges, frezeer.
3rd Commis Hilton Dubai Creek,UAE
( Pre-Opening Team ) August `01 -
July '03
Responsible for selection, preparation of vegetables, fishes, meats.
Prepared, set up cold & hot section. Assist Breakfast Chef for ala carte menu.
Follow proper food handling / HACCP, cleanliness of store room, fridges, and
freezers.
Assist Demi Chef for function, special occasion.
Internship
Cook Helper Crowne Plaza Hotel, Jakarta,
March `00 Sept '00
Education
Diploma 3 years Sahid Institute of Tourism, Jakarta,
Sept `97 March `01
Languages : Indonesian, English
Recognition
March 2009
CPR & First Aid Certification by American Red Cross at Marriott Mountain Valley
Lodge, Colorado, USA.
August 2005
Certificate of Appreciation by General Manager of Park Hyatt Dubai.
April 2005
One year Service Award at The Ritz-Carlton Hotel in Qatar.
April 2004
Training/Certification process at The Ritz-Carlton Hotel in Qatar.
August 12, 2003
Certificate of Basic Food Hygiene by Chartered Institute of Environmental
Health, London.
July 26, 2002
Certificate of Basic Food Hygiene by Dubai Municipality / Government of UAE.
Sept 2001
Certificate of Appreciation by Hotel Manager of Hilton Dubai Creek.
Hobbies : Sports, music, traveling
References
Cristiano de Martin / Executive Chef
www.whiterestaurant.co.nz
White Restaurant Hilton Auckland, Princes Wharf, 147 Quay Street, Auckland.
Ph (hotel) : +64 (09) 978 2020 ask to be transferred to
the kitchen
Email : cristian...@yahoo.com
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