AWANG LONG
chief cook / chef / cdp / sous chef / demi chef / head chef
Sector: Hospitality
Malang, East Java, IndonesiaAbout
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Formal Qualification Level Vocational Education and Training (VET)
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Industry Hospitality
PROFESSIONAL SUMMARY
Dear Hiring Manager,
I hope this email finds you well.
My name is Awang Long, and I would like to express my interest in applying for the Chef within your company.I have more than 15 years of international experience in offshore catering operations,onshore mining project , marine hospitality, jack-up rigs, and high-volume kitchen environments. Throughout my career, I have worked with companies including Royal Caribbean, Tidewater, Farstad Shipping, and others offshore catering contractors.
My expertise includes:
- Offshore galley operations
- International cuisine (Indonesian, Western, Chinese)
- HACCP & food safety compliance
- Inventory and cost control
- Team leadership and crew catering
- High-volume meal production
I am highly motivated, hardworking, and experienced in working under pressure while maintaining excellent food quality, hygiene standards, and operational efficiency.
Please find attached my CV for your review. I would welcome the opportunity to discuss how my experience and skills can contribute to your organization.I am available for international assignments and visa sponsorship opportunities.I love Australia and willing to stay along rest of my live in this Country ,please do me a favor to get visa and give me a chance to have an interview
Thank you for your time and consideration. I look forward to hearing from you.
Kind regards,
Awang Long
Education
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1996 - 1999
smk negeri 3
tourism vocational high school
i only graduated from vocational high school in indonesia
Experience
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2019 - Present
holly kitchen
head chef
As a Head Chef, I was responsible for overseeing the production of fish chilli products and BBQ sauces, ensuring consistent quality, food safety compliance, efficient production processes, and cost control. I managed recipe development, production planning, inventory management, and staff supervision to meet customer demand and company standards.
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2018 - 2018
foss and esg catering / offshore
night cook
As a Night Cook, I was responsible for preparing, cooking, and serving meals during night shifts while ensuring food quality, safety, and operational readiness for the following day. I maintained kitchen cleanliness, managed food preparation schedules, and supported continuous catering operations in restaurants, hotels, offshore facilities, mining camps, or other 24-hour food service environments.
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2017 - 2017
pt . pbu catering / offshore
chief cook
As a Chief Cook, I was responsible for leading all galley/kitchen operations, supervising kitchen personnel, planning menus, managing food inventory, and ensuring the preparation of safe, nutritious, and high-quality meals. I maintained compliance with food safety standards while ensuring efficient catering operations for crew, guests, or camp personnel
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2017 - 2017
tide water ltd / offhore
chief cook
As a Chief Cook, I was responsible for leading all galley/kitchen operations, supervising kitchen personnel, planning menus, managing food inventory, and ensuring the preparation of safe, nutritious, and high-quality meals. I maintained compliance with food safety standards while ensuring efficient catering operations for crew, guests, or camp personnel
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2016 - 2016
go offshore australia
chief cook
As a Chief Cook, I was responsible for leading all galley/kitchen operations, supervising kitchen personnel, planning menus, managing food inventory, and ensuring the preparation of safe, nutritious, and high-quality meals. I maintained compliance with food safety standards while ensuring efficient catering operations for crew, guests, or camp personnel
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2015 - 2016
farstad shipping / offshore
chief cook
As a Chief Cook, I was responsible for leading all galley/kitchen operations, supervising kitchen personnel, planning menus, managing food inventory, and ensuring the preparation of safe, nutritious, and high-quality meals. I maintained compliance with food safety standards while ensuring efficient catering operations for crew, guests, or camp personnel
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2015 - 2015
tide water ltd / offshore
chief cook
As a Chief Cook, I was responsible for leading all galley/kitchen operations, supervising kitchen personnel, planning menus, managing food inventory, and ensuring the preparation of safe, nutritious, and high-quality meals. I maintained compliance with food safety standards while ensuring efficient catering operations for crew, guests, or camp personnel
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2015 - 2015
grill estate restaurant / western cuisine
head chef
As a Head Chef, I was responsible for leading all kitchen operations, managing culinary teams, developing menus, controlling food costs, and ensuring the consistent delivery of high-quality food. I oversaw kitchen performance, staff development, food safety compliance, and operational efficiency to achieve business objectives and customer satisfaction.
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2014 - 2014
joys bar dan restaurant
head chef
As a Head Chef, I was responsible for leading all kitchen operations, managing culinary teams, developing menus, controlling food costs, and ensuring the consistent delivery of high-quality food. I oversaw kitchen performance, staff development, food safety compliance, and operational efficiency to achieve business objectives and customer satisfaction.
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2014 - 2014
pt . arco indonesia / minning
chief cook
As a Chief Cook, I was responsible for leading all galley/kitchen operations, supervising kitchen personnel, planning menus, managing food inventory, and ensuring the preparation of safe, nutritious, and high-quality meals. I maintained compliance with food safety standards while ensuring efficient catering operations for crew, guests, or camp personnel.
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2014 - 2014
pt indocater catering / offshore
chief cook
As a Chief Cook, I was responsible for leading all galley/kitchen operations, supervising kitchen personnel, planning menus, managing food inventory, and ensuring the preparation of safe, nutritious, and high-quality meals. I maintained compliance with food safety standards while ensuring efficient catering operations for crew, guests, or camp personnel
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2012 - 2013
pt pbu catering / offshore
chief cook
As a Chief Cook, I was responsible for leading all galley/kitchen operations, supervising kitchen personnel, planning menus, managing food inventory, and ensuring the preparation of safe, nutritious, and high-quality meals. I maintained compliance with food safety standards while ensuring efficient catering operations for crew, guests, or camp personnel.
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2011 - 2012
royal caribbean ltd / cruise ship
commi chef
As a Commis Chef on a Cruise Ship, I assisted senior chefs in preparing and producing high-quality meals for a large number of international guests and crew members. I worked in a fast-paced, multicultural environment, ensuring food quality, consistency, hygiene, and safety standards were maintained while supporting daily galley operations.
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2010 - 2011
onasis indonesia / served for chevron / offshore
chief cook
As a Chief Cook, I was responsible for leading all galley/kitchen operations, supervising kitchen personnel, planning menus, managing food inventory, and ensuring the preparation of safe, nutritious, and high-quality meals. I maintained compliance with food safety standards while ensuring efficient catering operations for crew, guests, or camp personnel.
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2009 - 2010
grand senyiur five stars hotel
cook / demi chef
As a Demi Chef, I assisted the Chef de Partie and senior kitchen team in the preparation, cooking, and presentation of high-quality dishes. I was responsible for managing a designated section of the kitchen, maintaining food quality standards, and ensuring smooth daily kitchen operations while adhering to food safety and hygiene regulations.
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2007 - 2008
d'tops food court
chef
As a Chef, I was responsible for overseeing food preparation, cooking operations, and kitchen staff to ensure the delivery of high-quality dishes while maintaining food safety, hygiene, and cost-control standards. I managed daily kitchen activities, menu execution, inventory control, and team performance to achieve operational excellence and customer satisfaction.
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2006 - 2007
agoan chinese restaurant
assistent cook
As an Assistant Cook, I supported the kitchen team in the preparation and production of high-quality meals while maintaining food safety, hygiene, and cleanliness standards. I assisted chefs with daily food preparation, ingredient handling, and kitchen operations to ensure efficient service and customer satisfaction.
Honors & awards
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2015
top seller
When I worked as the head chef at the Grill Estate restaurant, I was able to generate sales turnover of around 600 million rupiah in a month.