Henry Davian
Junior Manager Application
Tangerang
Summary
Although most of my experiences comes from the kitchen, I am ready to learn on the next step in this Industry. I have a wide range of skills and experiences that i believe will be useful in here as well.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Ima Asa Yoru
02.2023 - 01.2024
- CDP on Fryer, Grill, and Larder
- Responsible for Cafe menus (Ima Pantry), ordering, teaching new staffs.
- Learned about more in-depth, authentic Japanese cuisine for both breakfast and dinner.
Chef De Partie
Operator Diner
02.2023 - 01.2024
- CDP for Larder and Grill.
- Involved in pricing, menu creation, ordering, and rostering.
- Learned about how to be a Barista as well.
Chef De Partie
Coda
01.2022 - 01.2023
- I Chef's Hatted establishment (at the time) serving Modern Asian-Fusion cuisine.
- CDP in Fryer section, Commis in Larder section.
- Responsible for staff meals (rotating), breadmaking, and section ordering.
- Learned about efficiency in small kitchen, teamwork, and cuisine refining.
Commis Chef
Waterfront Brighton
07.2021 - 01.2022
- Rotating between fryer, larder, pasta, and grill section.
- Responsible for ensuring good services (Quality Assurances), Stock management, and Seafood processing (Cleaning, cutting, portioning).
- Learned about what not to do when operating a business.
Chef De Partie
Hunky Dory
11.2020 - 08.2021
- CDP for grill section, also the prep cook and fish butcher.
- Learned on how to properly processed different seafood, general stock organization, and bulk product making.
Apprentice Chef
Matilda 159 Domain
04.2019 - 10.2019
- 2 Chef's hatted Modern Aboriginal restaurant (at the time).
- Responsible for prep section for restaurant and hotel.
- Learned about the highest food standard, both ethics and flavour, exotic ingredients.
- Also took part in the 2-weeks internship in a butcher called "Gary's Butcher" to undergoes various learning about meats and how to utilize them.
Education
Advanced Diploma of Hospitality Management - Hospitality Administration And Management
Le Cordon Bleu
Melbourne, Australia 04.2001 -
Certificate III And IV - Commercial Cookery
Le Cordon Bleu
Melbourne, Australia 04.2001 -
Bachelor of Science - Mechatronics Engineering
Monash University
Melbourne, Australia 04.2001 -
Skills
Proper food handling
Food and Beverage Knowledge
Recruitment and training
Menu development
Knife sharpening
Food allergy understanding
Timeline
Chef De Partie
Ima Asa Yoru
02.2023 - 01.2024
Chef De Partie
Operator Diner
02.2023 - 01.2024
Chef De Partie
Coda
01.2022 - 01.2023
Commis Chef
Waterfront Brighton
07.2021 - 01.2022
Chef De Partie
Hunky Dory
11.2020 - 08.2021
Apprentice Chef
Matilda 159 Domain
04.2019 - 10.2019
Advanced Diploma of Hospitality Management - Hospitality Administration And Management
Le Cordon Bleu
04.2001 -
Certificate III And IV - Commercial Cookery
Le Cordon Bleu
04.2001 -
Bachelor of Science - Mechatronics Engineering
Monash University
04.2001 -
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