Putri Ababil Raudhah

A Culinary Arts graduate with a strong commitment to developing culinary skills and gaining practical experience in food preparation, presentation, and kitchen operations. Eager to learn from experienced professionals while contributing creativity, enthusiasm, and a strong work ethic. Dedicated to maintaining high standards of quality, teamwork, and culinary excellence in a professional environment.

Commis at BLUE HERON RESTAURANT (2024-11 – 2025-06)

• Handling pizza, desserts, and a la carte orders.
• Plating for a la carte menu.
• Prepare any condiments for a la carte menu.
• Prepare any condiments for desserts.
• Check and ensure all food products are properly prepared and stored according to the restaurant's standards.

Palate Cleanser - Chef at BOJAKRAMA DINING AT SOUTH GARDEN (2023-11 – 2023-11)

• Kitchen take over with pop up fine dining concept at South Garden.
• Served as chef in the palate cleanser team to make kedondong sorbet with 120 pax.
• Search for and develop menus, recipes, and plating ideas.

Trainee Cook - Internship at HOTEL HILTON BANDUNG (2022-07 – 2023-01)

• Successfully complete the internship period with satisfactory results.
• Handling a la carte orders at an Italian restaurant.
• Prepare condiments or food items for daily breakfast.
• Handling the egg section for daily breakfast.
• Check and ensure all food products are properly prepared, stored and labeled according to the hotel standards.

Diploma in Culinary Arts – NHI TOURISM POLYTECHNIC, BANDUNG (2020 – 2024)

High School in Mathematics and Natural Science – SMAN 1 CIAWIGEBANG, KUNINGAN (2016 – 2019)