Dani Satria Pratama
Hotelier
Bogor
Summary
Dynamic culinary professional with extensive experience at Holland America Line, excelling in food preparation and maintaining high hygienic standards. Proven ability to multitask and communicate effectively, enhancing kitchen efficiency and guest satisfaction. Recognized for organizational skills and commitment to cleanliness, contributing to a safe and productive work environment.
Overview
16
16
years of professional experience
2
2
Certifications
2
2
Languages
Work History
Commis Chef
Holland America Line
10.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Server
Holland America Line
09.2023 - 05.2024
- Served food and beverages promptly with focused attention to customer needs.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Maintained a clean, organized and orderly dining area for an enjoyable guest experience as well as to uphold restaurant hygiene standards.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Addressed customer complaints or concerns and resolved it professionally, ensuring swift resolution and maintaining positive relationships.
- Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
- Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
In-Room Dining Server
Holland America Line
08.2022 - 03.2023
- Adhered to strict hygiene standards, minimizing risk of contamination or foodborne illness incidents.
- Addressed any guest complaints promptly, resolving issues professionally and courteously.
- Educated guests on available menu options and daily specials, guiding them through their selections as needed.
- Efficiently managed multiple orders simultaneously while maintaining excellent service levels and accuracy.
- Collaborated with kitchen staff to ensure prompt preparation and delivery of food items.
- Enhanced guest satisfaction by delivering timely and accurate in-room dining orders.
- Improved teamwork among staff members by fostering open communication and collaboration between departments involved in the in-room dining process.
Apprentice Chef
Lintang Catering
03.2017 - 10.2018
- Maintained well-organized mise en place to keep work consistent.
- Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
- Operated commercial cooking and baking equipment in support of head chef.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Exhibited excellent communication skills when conveying important information between front-of-house staff and kitchen personnel.
- Improved kitchen efficiency with effective time management and prioritization of tasks.
Commis Chef
Mandarin Oriental Hotel Group
03.2016 - 02.2017
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
Internship Commis Chef
Archipelago Hotels Group
04.2015 - 04.2016
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
Restaurant Supervisor
Souly Butter Kitchen
01.2013 - 11.2014
- Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
- Improved customer satisfaction by ensuring consistent quality of food and service.
- Monitored health and safety standards to maintain a clean, safe working environment.
- Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
- Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
Banquet Supervisor
Yufeto Catering
02.2009 - 03.2012
- Directed and managed banquet functions for 20.000-person event.
- Ensured compliance with all health, safety, and sanitation regulations while supervising banquet operations.
- Provided exceptional customer service by promptly addressing guest concerns or requests during events.
- Enhanced guest satisfaction by efficiently managing banquet events and ensuring proper setup.
- Mentored new employees on company policies, procedures, and customer service standards to maximize performance.
- Increased overall event success by conducting thorough pre-event meetings with clients and teams involved in execution.
- Proactively identified potential challenges within the planning process for upcoming events, implementing solutions before issues arose.
Education
Bachelor of Tourism Management - Tourism And Hotel Management
Bogor Hotel Institute (STP Bogor)
Bogor, Indonesia 04.2001 -
Skills
Food preparation
Cleanliness and sanitation
Basic cooking methods
High hygienic standards
Inventory supervision
Mise en place
Kitchen assistance
Professionalism
Websites
Certification
Basic Safety Training
Music Production
CallMeDee
Nature-inspired Electronic Music Project
CallMeDee is an artistic extension of my musical journey—an exploration of nature-life-inspired electronic music that blends elements of Lo-Fi, fusion, downtempo, and ambient styles. With a foundation in classical, jazz, and years of experience as a guitarist and live performer, I created this project to push the boundaries of electronic music, emphasizing atmosphere, emotion, and visual storytelling through sound.
The music under CallMeDee is crafted to support healing, relaxation, meditation, and introspection—anchored by a belief in music’s unique power to transform pain into beauty and memory into meaning.
Timeline
Commis Chef
Holland America Line
10.2024 - Current
Basic Safety Training
08-2024
Server
Holland America Line
09.2023 - 05.2024
In-Room Dining Server
Holland America Line
08.2022 - 03.2023
Security Awareness Training
07-2022
Apprentice Chef
Lintang Catering
03.2017 - 10.2018
Commis Chef
Mandarin Oriental Hotel Group
03.2016 - 02.2017
Internship Commis Chef
Archipelago Hotels Group
04.2015 - 04.2016
Restaurant Supervisor
Souly Butter Kitchen
01.2013 - 11.2014
Banquet Supervisor
Yufeto Catering
02.2009 - 03.2012
Bachelor of Tourism Management - Tourism And Hotel Management
Bogor Hotel Institute (STP Bogor)
04.2001 -
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