Farren Alfaridzy

As a motivated graduate with hands-on experience in both culinary and kitchen operations, I am eager to contribute my skills and grow professionally. My background includes a 6-month tenure as a cook at Majas Space & Resto, where I successfully prepared over 150 portions of main courses and appetizers from a menu of 26 items. Additionally, I completed a 6-month on-the-job training at Hilton Bandung, gaining valuable experience in commissary, butcher, and cold kitchen roles.

I am confident that my experience and passion for the culinary arts will allow me to make a positive impact on your team.

Senior Cook Pre-Opening Team at Bluewell Coffee Roaster (2026-01 – Present)

Senior Cook | Bluewell Coffee Roaster

• Menu Execution: Responsible for preparing and delivering high-quality dishes across a diverse menu of 20+ items, including Western, Asian, and Indonesian (Nusantara) cuisines.
• Operational Excellence: Maintain an average daily output of 30+ orders while strictly adhering to Kitchen Standard Operating Procedures (SOP).
• Food Safety & Quality: Ensure full compliance with HACCP standards to maintain high levels of food safety and kitchen hygiene.
• Inventory Management: Oversee daily stock opname (inventory counts), identify low-stock items for procurement, and manage condiment production/maintenance for retail sale.

Commis at Moxy Hotels Bandung (2024-12 – 2025-12)

• Maintenance breakfast stall +100 pax in the day
• Handle a la carte orders efficiently, managing over 20 menu items with consistency and attention to detail.
• Execute daily kitchen shift tasks according to standard operating procedures, ensuring cleanliness, organization, and readiness.
• Collaborate with the team to prepare and serve breakfast for over 100 guests, maintaining high standards of presentation and timeliness.
• Support in organizing and delivering coffee break services, ensuring all items are prepared and presented to client expectations.

Cook Pre-opening Team at Majas Space & Resto (2024-03 – 2024-08)

• Managed and served menus for over 200 guests per day.
• Coordinated with 10 kitchen staff for prepare 30 menu miss en place and ensured smooth operational flow.
• Developed and implemented standard operating procedure (SOPs) for the kitchen area including attendance, cleanliness, and staff grooming

Cook Helper at The Trans Luxury Hotel (2023-12 – 2024-01)

• Handling preparation 50 item for mise en place
• Handled and served +100 pax buffet

Cook Helper at Hilton Bandung (2023-02 – 2023-07)

• Ensured sanitation and hygiene in the work area with an audit score 89%
• Handled and served menus for over 300 guest daily (main course, egg corner, salad bar)
• Managed and served 120+ guest daily for a la carte dining

Cook Helper at InterContinental Bandung Dago Pakar (2022-06 – 2022-08)

• Handled preparation 60 items for mise en place
• Handled and served menu +200 guest/day

Associate's Degree in Culinary Arts – Akademi Tata Boga Bandung (Bandung Culinary Academy) (2021 – 2024)