ni mo ngeply,apa mo nampang?....tuing..tuing..tuing...salah kamar oom....
On Mon, Dec 12, 2011 at 1:06 PM, haicosmas <haicos...@yahoo.com> wrote:
> **
>
>
> 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 : Jl.Empukanwa Raya No.7 Perumnas 2, Tangerang, Indonesia
> Email : haicos...@yahoo.com
> Phone ( mobile ) : +62-8211660039
> Experiences
>
> Chef de Partie Grand Princess Cruise, USA March 2011 - Present
> www.princescruises.com
>
> Sous Chef Baker&Spice, Dubai, UAE May 2010 -August 2010
> www.bakerandspiceme.com
>
> Junior Sous Chef Beaver Run Resort, CO, USA Sept 2008 April 2010
> 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 2007 - July 2008
> 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 2006 May 2007
> 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 2005 July 2006
> 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 2004 June 2005
> 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 over production from each buffet, functions. Receives items and ensures
> proper storage until needed
> 2nd Cook Le Royal Meridien Beach Resort,UAE July 2003 - March 2004
> 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 2001 - July 2003
> 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 2000 Sept 2000
> Education
> Diploma 3 years Sahid Institute of Tourism, Jakarta Sept 1997 March 2001
> Languages : Indonesian, English
> Recognition
> October 2011
> Coaches Manager Training at Grand Princess Cruise
> March 2011
> USPH Training at Grand Princess Cruise
> 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
>
> Reference
> 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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