Putranda Anuraga
Putranda Anuraga
Sous Chef, Head Chef
Sector: Hospitality
Salary: AU$6000 / Monthly
(Age: 40 years)
Bandung, West Java, IndonesiaAbout
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Academic Level Diploma
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Industry Food & Beverage
PROFESSIONAL SUMMARY
Experience Chef for 15 years in hospitality industry, 4 and 5 stars hotel, events, a la carte, restaurant, banquet, airline, menu creation, food cost, people management, certified food handler.
Education
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2008 - 2009
Sekolah Tinggi Pariwisata Bandung (National Hotel Institute)
Diploma IV
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2003 - 2006
Sekolah Tinggi Pariwisata Bandung (National Hotel Institute)
Diploma III
Experience
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2023 - Present
Garuda Indonesia Airline Catering
Executive Chef
Manage, Responsible and Oversee on production operational o Airlines (local and international) menu development o Manage at minimum 12.000 pax daily production o Meet directly with every vendor for kitchen and service supplies o HACCP and CCP control and implementation o Manage to control stock o Food waste control o Food safety implementation o Staff training
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2022 - 2023
Green Forrest Horison Bandung Hotel
Executive Chef
7 acres property, 87 rooms with 7 types, 200 pax restaurant, 2 meeting rooms (150 pax capacity each), 500 pax wedding capacity ❖ Manage and responsible on kitchen operational o Breakfast, Lunch, Dinner, Event menu creation and development o Meet directly with every vendor for kitchen and service supplies o Weekly food cost calculation compare to market list o Manage to control stock compare to market list and stock/bin card, daily food inventory o Competitor setting o Food waste control o Monthly promotion o Manage forecast and budget control o Manage food cost in order to management target o Food safety implementation
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2022 - 2022
Moritz Hotel Company (Bandung and Jakarta)
Executive Chef
44 rooms, 2 meeting rooms, 1 bar lounge, 1 restaurant ❖ Pre-opening team and lead the culinary department o Set up kitchen o Menu creation (a la carte, room service, events) o Staff training o Food safety implementation
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2020 - 2021
Moxy by Marriott Hotel
Executive Chef
109 rooms, 2 restaurants, 1 roof top bar and restaurant, 4 meeting rooms (85 pax capacity), 350 pax wedding capacity Head Chef ❖ Manage and responsible on kitchen operational o Breakfast, Lunch, Dinner, Event o Weekly food cost calculation compare to market list o Manage to control stock compare to market list and stock/bin card, daily food inventory o Competitor setting o Food waste control o Monthly promotion o Manage forecast and budget control o Manage food cost in order to management target (31-36%) o Food safety implementation o Staff training
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2019 - 2020
InterContinental Beppu, Japan
Chef de Cuisine
❖Manage and responsible to all preparation and executing International cuisine including Italy, France and Mediterranean, responsibility includes arrange, prepare and cook. ❖Manage and responsible and in charge of all food production menu and section. o Hot Kitchen ▪ A la carte and buffet menu. • Soup, main course, snacks, kids menu, garnishes. • Breakfast and dinner buffet menu rotation. ▪ A la carte and buffet menu • Appetizer, salad, main course, snacks, kids menu, garnishes. • Breakfast and dinner buffet menu rotation. o Butcher Section ▪ A la carte and buffet menu rotation • Meat (beef/chicken/fish/poultry/sea food) cut portioning in term of weight/volume (gram/kilogram).
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2015 - 2018
Hilton Hotel Bandung
Sous Chef
189 rooms, 2 restaurants, 1 lobby lounge, 1 lobby bar, 1 executive lounge, 6 meeting rooms, 1 ballroom up to 1500 pax capacity Sous Chef Fresco Italian Restaurant and All Day Dining Restaurant (Indonesia cuisine) ❖Manage and responsible and in charge of : o Hot and Cold Kitchen Section ▪ Appetizer, Soup, Main Course Menu. ▪ Conducts briefings of colleagues on daily operations, upcoming events and possible preparation requirements. ▪ Performed product inventory. ▪ Conduct training based on Hilton Worldwide SOP. ▪ HACCP Training and implementation ❖Responsible and in charge in hot kitchen of several events : o Bank of Singapore ▪ Prepare and cook appetizer and main course. (Indonesia Cuisine) o Martel Liquor ▪ Prepare and cook amuse bouche, soup and main course. (Indonesia and Mediterranean Cuisine) o U.S.A. Embassy ▪ Prepare and cook amuse bouche and main course. (Indonesia and France Cuisine) o Australia Embassy ▪ Prepare and cook soup and main course. (European Cuisine) o Air Movement and Control Association ▪ Prepare and cook main course. (Indonesia Cuisine) o The Royal of Belgium ▪ Prepare and cook amuse bouche, soup and main course. (Indonesia and European Cuisine) ❖ Key Achievements : o Menu rotation per quarter o Achieved Food and Safety Management audit score o Team Leader for several occasion set menu, both local and international company such as Bank of Singapore, Mitsobusi Company, Martel Liquor, U.S.A. Embassy, Australia Embassy, Air Movement and Control Association, The Royal of Belgium o TripAdvisor rank from 600th to 2nd position ( Fresco Restaurant Bandung) *July 2017
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2013 - 2015
The Roosevelt Waldorf Astoria, New Orleans, USA
Chef de Partie
Fountain Fine Dining Restaurant (American, Mediterranean and Italian Cuisine) ❖Manage and responsible and in charge of : o Hot Kitchen ▪ A la carte menu • Prepare and cook appetizer, amuse bouche, vegetables, stocks, pasta, main course and partly butcher of beef/chicken/fish/seafood.
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2011 - 2013
Hilton Hotel Bandung
Demi Chef de Partie
189 rooms, 2 restaurants, 1 lobby lounge, 1 lobby bar, 1 executive lounge, 6 meeting rooms, 1 ballroom up to 1500 pax capacity Demi Chef to Chef de Partie Fresco Italian Restaurant and All Day Dining Restaurant (Asian and International Cuisine) ❖Responsible and in charge of : o Hot and Cold Kitchen ▪ Prepare and cook appetizer, pasta, pizza, stocks, soup and main course.
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2009 - 2011
Borobudur Hotel Jakarta
Commis Chef
695 rooms, 5 restaurants, 13 meeting rooms, 1 ballroom up to 3500 pax capacity Commis Chef Hot and Cold A la Carte Kitchen (Indonesia, Asian, European and Mediterranean Cuisine) ❖ Responsible and in charge of : o Prepare and/or cook appetizer, salad, soup, sauce and main course.
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2007 - 2008
Golden Tulip Strand Hotel, Seeduyn, The Nethelands
Chef de Partie
151 rooms, 34 apartments, 2 restaurants, 7 meeting rooms Hot and Cold A la Carte Kitchen (Western and Mediterranean Cuisine) ❖ Responsible and in charge of : o Prepare, seasoning and cook a variety of appetizer, meats (beef, chicken and fish), vegetables, soups and pizza.