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 : haicosmas@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 : cristianodm@yahoo.com
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