Michael Andreas Setiawan

I am a Passionate Chef de Partie with Hotel experience. I am looking for a position in the new place where I can use my skills to their full potential.

Line cook at State & Main Kitchen and Bar (2021-12 – Present)

Taking care the line for Ala carte order and preparing mise en place and cooking for Ala Carte.

• Taking care the line for Ala carte order
• Preparing mise en place and Cooking for Ala Carte
• Taking care regarding paperwork Such as food temperature, bulk cooking, daily checklist, chiller temperature, etc
• Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
• Follows good preservation standards for the proper handling of all food product at the right temperature
• Practiced safe food handling procedures at all times

Chef de Partie at One&Only Portonovi (2021-07 – 2021-12)

Taking care the line for Ala carte order, preparing mise en place and cooking for Ala Carte, and preparing canape for function.

• Taking care the line for Ala carte order
• Preparing mise en place and Cooking for Ala Carte
• Preparing canape for function
• Taking care regarding paperwork Such as food temperature, bulk cooking, daily checklist, chiller temperature, etc
• Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
• Follows good preservation standards for the proper handling of all food product at the right temperature
• Practiced safe food handling procedures at all times

Chef de Partie at HardRock Hotel Maldives (2021-03 – 2021-05)

Taking care the line for Ala carte order, food trial for creating new menu, taking care special food order from the guest, and cooking for special private dinner.

• Taking care the line for Ala carte order
• Food Trial for creating new menu
• Taking care special Food order from the guest
• Cook for special private dinner
• Preparing mise en place and Cooking for Ala Carte
• Preparing and Cooking for Function
• Responsible to supervise junior chef or Demi chef and commis
• Taking care regarding paperwork Such as food temperature, bulk cooking, daily checklist, chiller temperature, etc
• Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
• Follows good preservation standards for the proper handling of all food product at the right temperature
• Practiced safe food handling procedures at all times
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines

Demi Cdp at HardRock Hotel Maldives (2020-03 – 2021-03)

Coordinating daily task with Cdp and Sous Chef, preparing mise en place and cooking for Ala Carte, and supervising junior chef or commis.

• Coordinate daily task with Cdp and Sous Chef
• Preparing mise en place and Cooking for Ala Carte
• Preparing and Cooking for Function
• Responsible to supervise junior chef or commis
• Helping Cdp to do paperwork
• Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
• Follows good preservation standards for the proper handling of all food product at the right temperature
• Practiced safe food handling procedures at all times
• Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines

Cook at HardRock Hotel Maldives (2019-06 – 2020-03)

Food trial for creating new menu, preparing mise en place and cooking for Ala Carte, and preparing and cooking for function at pre-opening stage.

• Food Trial for creating new menu
• Preparing mise en place and Cooking for Ala Carte
• Preparing and Cooking for Function
• Regularly interacted with guests to obtain feedback on product quality and service levels
• Verified proper portion sizes and consistently attained high food quality standards
• Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
• Cooked and served food and meals in accordance with planned menus, recipes, portions, temperature control procedures and facility policies
• Practiced safe food handling procedures at all times
• Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines

Commis II at The Address Downtown Dubai (2018-03 – 2019-04)

In charge at the Club Lounge in the morning for breakfast, instructing new staff in proper food preparation, and taking care about Ala Carte Section at pre-opening stage.

• In charge at the Club Lounge in the Morning for breakfast
• Regularly interacted with guests to obtain feedback on product quality and service levels
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
• Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
• Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination
• Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
• Practiced safe food handling procedures at all times
• Verified proper portion sizes and consistently attained high food quality standards
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Cooked and served food and meals in accordance with planned menus, recipes, portions, temperature control procedures and facility policies
• Take care about Ala Carte Section

Trainee at AYANA RESORT AND SPA BALI (2015-07 – 2016-01)

Cooking and serving food and meals in accordance with planned menus, recipes, portions, temperature control procedures and facility policies.

• Cooked and served food and meals in accordance with planned menus, recipes, portions, temperature control procedures and facility policies
• Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Practiced safe food handling procedures at all times
• Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines

Food Management – STP NUSA DUA BALI (2014 – 2017)