Kholif Falloh

Possessing a wealth of experience in the culinary arts, this professional has honed their skills as a chef through years of practice and dedication to their craft. Their expertise in menu creation, food preparation, and kitchen management make them a valuable asset to any team. With a passion for creating flavorful and innovative dishes, this chef has developed a reputation for delivering exceptional cuisine that delights the senses.

Their ability to balance flavors and textures results in dishes that are both visually stunning and delicious. With a keen eye for detail and a commitment to excellence, this chef is known for their ability to maintain high standards in the kitchen. They are skilled at managing a team of cooks and ensuring that every dish that leaves the kitchen is of the highest quality.

Head Chef at Bliv Cafe & Juice Bar (Nie He Wo, Rocky's Steak & BBQ) (2022-11 – Present)

• control and check stock of goods and raw materials (inventory)
• create and develop new menus
• make recipes and calculate food COGS
• Controlling the results and consistency of food quality
• Responsible for all kitchen activities
• Responsible for kitchen staff
• Responsible for the availability (stock) of raw materials
• Able to provide training and coordination with other Cook/ kitchen staff
• Supervise and minimize waste of raw materials

Head Chef at 12.30 Coffee & Eatery (2020-01 – 2022-10)

• control and check stock of goods and raw materials (inventory)
• create and develop new menus
• make recipes and calculate food COGS
• Controlling the results and consistency of food quality
• Responsible for all kitchen activities
• Responsible for kitchen staff
• Responsible for the availability (stock) of raw materials
• Able to provide training and coordination with other Cook/ kitchen staff
• Supervise and minimize waste of raw materials

Head Chef at Brood en Boter (2018-03 – 2020-01)

• control and check stock of goods and raw materials (inventory)
• create and develop new menus
• make recipes and calculate food COGS
• Controlling the results and consistency of food quality
• Responsible for all kitchen activities
• Responsible for kitchen staff
• Responsible for the availability (stock) of raw materials
• Able to provide training and coordination with other Cook/ kitchen staff
• Supervise and minimize waste of raw materials

Sous Chef at Nebula Seni (2016-01 – 2018-01)

• control and check stock of goods and raw materials (inventory)
• create and develop new menus
• make recipes and calculate food COGS
• Controlling the results and consistency of food quality
• Responsible for all kitchen activities
• Responsible for kitchen staff
• Responsible for the availability (stock) of raw materials
• Able to provide training and coordination with other Cook/ kitchen staff
• Supervise and minimize waste of raw materials

Sous Chef at Discovery Sky (2014-02 – 2016-01)

• control and check stock of goods and raw materials (inventory)
• create and develop new menus
• make recipes and calculate food COGS
• Controlling the results and consistency of food quality
• Responsible for all kitchen activities
• Responsible for kitchen staff
• Responsible for the availability (stock) of raw materials
• Able to provide training and coordination with other Cook/ kitchen staff
• Supervise and minimize waste of raw materials

Chef at Steakology Cafe (2012-03 – 2014-01)

• control and check stock of goods and raw materials (inventory)
• create and develop new menus
• make recipes and calculate food COGS
• Controlling the results and consistency of food quality
• Responsible for all kitchen activities
• Responsible for kitchen staff
• Responsible for the availability (stock) of raw materials
• Able to provide training and coordination with other Cook/ kitchen staff
• Supervise and minimize waste of raw materials

Head Chef at Bebek Dower Resto (2010-11 – 2012-03)

• control and check stock of goods and raw materials (inventory)
• create and develop new menus
• make recipes and calculate food COGS
• Controlling the results and consistency of food quality
• Responsible for all kitchen activities
• Responsible for kitchen staff
• Responsible for the availability (stock) of raw materials
• Able to provide training and coordination with other Cook/ kitchen staff
• Supervise and minimize waste of raw materials
• Controlling outlet

Asst. Head Chef at Kampoeng Obor Resto (2009-02 – 2012-03)

• control and check stock of goods and raw materials (inventory)
• create and develop new menus
• make recipes and calculate food COGS
• Controlling the results and consistency of food quality
• Responsible for all kitchen activities
• Responsible for kitchen staff
• Responsible for the availability (stock) of raw materials
• Able to provide training and coordination with other Cook/ kitchen staff
• Supervise and minimize waste of raw materials

Commis at Essence Catering (2009-03 – 2009-12)

• prepare inggredients and cook food
• packing food and supply to outlet

Cook at The Piano Resto (2007-07 – 2008-01)

• prepare inggredients and cook food
• inventory

Cook Helper at Mega Cikini Hotel (2005-07 – 2007-07)

• prepare inggredients and cook food
• making food for staff

Cook at Banana Kafe (2003-08 – 2005-04)

• prepare inggredients and cook food
• inventory

Trainee at The Regent Hotel Jakarta (2001-11 – 2002-01)

• prepare inggredients and making bread / cake

Culinary in Culinary – Patria Wisata Tourism High School (2000-03 – 2003-03)

Field Of Study in Field Of Study – 141 Junior High School (1997-03 – 2000-03)

Field Of Study in Field Of Study – Al Hikmah Elementary School (1991-03 – 1997-05)