Tommy Murtomo

To pursue a career in Hospitality related industry. Able to work in team, hardworking, responsible, independent, willing to improve skills and knowledge, and adaptable with multicultural ethnics.

Sous Chef at CHIN MA YA (2025-02 – Present)

Japanese Western Cuisine - Responsible for kitchen department operation throughout all 3 store location, including central kitchen

• Responsible for kitchen department operation throughout all 3 store location, including central kitchen
• Development of new menu as well as COGS
• Check and responsible for kitchen administration
• Controlling & make sure every aspect in the kitchen are run smoothly according to standard, such as staff, product, preparation, cleanliness, hygiene and sanitation
• Responsible for kitchen SOP & recipe
• Maintain COGS, stock take and wastage
• Training & coaching new joiner as well as continuous for current staff

Sous Chef at PAUL BAKERY (2019-09 – 2024-11)

French Cuisine - Responsible for kitchen department operation throughout all store location

• Responsible for kitchen department operation throughout all store location
• Development of new menu as well as COGS
• Maintain good relationship between all department involve, such as purchasing, HR, maintenance and service
• Ordering goods and always check with the vendors
• Controlling & make sure every aspect in the kitchen are run smoothly according to standard, such as product, preparation, cleanliness, hygiene and sanitation
• Responsible for kitchen SOP
• Maintain COGS, stock take and wastage
• Training & coaching new joiner as well as continuous for current staff

Chef de Partie at GREYHOUND CAFE (2017-10 – 2019-09)

Thailand & Western Cuisine

• Make preparation, cooking and handling all the item to sale
• Make sure all product to sale are ready
• Managing parstock per day for weekday and weekend
• Maintaining every item and product are in best quality and condition
• Keep the area always clean and tidy
• Backing up the local chef and the executive chef at their absence

Kitchen Cleaner Team Manager at PT. Kanso (2017-05 – 2017-09)

Kitchen cleaning management

• Managing cleanliness all of the client kitchen especially restaurant kitchen
• Arrange schedule for cleaning per restaurant
• Supervise the man power for the cleaning procedure
• Preparing all the equipment for the cleaning activity

Cook – Shift Leader at MAD FOR GARLIC (2011-03 – 2016-11)

Italian Korean Cuisine

• Create daily preparation sheet
• Make daily preparation such as cutting vegetables, making sauces, butchery etc. based on preparation sheet
• Supervise BOH staff
• Cooking, whether its guest order as well as preparation
• Conduct with weekly purchase order, daily inventory, data input and BOH schedule
• Coordinate with FOH manager and assistant manager as well as report to BOH manager
• Maintaining every aspect in the kitchen consistent with the company SOP
• Estimate consumption, forecast requirement and maintain inventory
• Control cost and minimize waste
• Responsible for training and coaching new staff

Canteen Leader at PT. Dian Graha Elektrika QQ PT. Huawei Tech (2016-12 – 2017-04)

Chinese Cuisine

• Supervise all cafataria staff to work according the companies SOP
• Maintain cleanliness, hygiene and sanitation throughout the canteen area
• Conduct with purchase order, daily inventory, data input and staff schedule
• Handling the canteen food storage as well as non food storage
• Coordinating between other division such human resources, engineering and maintenance

Cook – Senior Cook at WILD WILD CAFÉ (2007-06 – 2010-11)

International Cuisine

• Cooking, whether its guest order as well as preparation
• Conduct with ending balance, cost control and food cost
• Manage outlet storage, as well as purchasing and receiving

Cook Helper –Cook at DE PLUM BISTRO (2007-01 – 2007-06)

Malaysian & Indonesian Cuisine

• Handling outside catering, buffet and ala carte
• Manage food store, dry store, chiller and freezer
• Manage staff meal, spoilage, food stock and daily inventory
• Work in central kitchen
• Conduct with guest order

Steward - Cook Helper at THAI SHARKS FIN (2004-08 – 2006-11)

Thailand Cuisine

• Handling guest order especially deep-fried dishes
• Discipline in helping and backing-up the cook
• Preparing garnish
• Making sauce
• Taking care of food store

Training in Kitchen Department at NIKKO BALI RESORT & SPA (2003-12 – 2004-06)

Kitchen training program

• Conduct with guest order starting with: preparing tools, ingredients, mice en place, marinating, processing (washing, cutting, slicing, baking, roasting, grill, pan-fried, deep-fried, steamed, wok-fried, blanching) and finishing
• Live cooking in front of guest
• Handling room service order
• Organizing buffet
• Cook many kinds of food independently as well as supervisory

Diploma in Tourism – Akademi Pariwisata Indonesia (2001 – 2003)

Certificate in English Language – Lembaga Bahasa LIA (2003 – 2003)