Seeking a challenging role as senior Commis de Cuisine within an organisation, internationally recognised for providing the highest quality hospitality, which will allow me to apply skills and knowledge acquired in my various experiences.

1. RADEN ELANG ANGGIA HARTIN SASTRA KUSUMA
JL. Cijagra GG. V No. 1, Bandung 40265 | +974 6678 1140 | elang.anggia@gmail.com
OBJECTIVE
Seeking a challenging role as senior Commis de Cuisine within an
organization, internationally recognized for providing the highest quality
hospitality, which will allow me to apply skills and knowledge acquired in
my various experiences.
JOB EXPERIENCES
1. Samudra Catering and Wedding Organizer (February 2014 – July 2015)
 Food preparation and cooking responsibilities as directed by the Demi Chef De partie and Chef De
Partie.
 Organizes and prepares mise en place, measures and mixes ingredients according to recipe to prepare
soups, salads, gravies, desserts, sauces, and casseroles.
 Prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing
and steaming.
 Performs multitask activities such as wash, peel, cut and shred fruits and vegetables.
 Able to explain ingredients in the menu and preparation techniques while working in buffet areas.
 Maintain cleanliness and organization of the buffet areas.
 Maintain needed china, glass and silverware on the buffet stations.
 Interact with guests in an upbeat and positive manner.
 Be knoledgeable about all the buffet and food stall offerings.
2. Mercure Hotel Nusa Dua, Bali (July 2015 – January 2016)
 Verified proper portion sizes and consistently attained high food quality standards.
 Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid
cross-contamination.
 Verified freshness of products upon delivery.
 Maintained updated knowledge of local competition and restaurant industry trends.
 Practiced safe food handling procedures at all times.
 Promptly reported any maintenance and repair issues to Executive Chef.
 Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
 Regularly interacted with guests to obtain feedback on product quality and service levels.
 Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
 Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions,
temperature control procedures and facility policies.
 Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control
guidelines.
 Properly labeled 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.

2. RADEN ELANG PAGE 2
 Positively engaged with customers, offering menu information, providing suggestions and showing
genuine appreciation for their business.
3. City Center Rotana Doha, Qatar (May 2017 – Present)
1. Cold Kitchen section
 Prepare cold sauces & Dressings
 Prepare cold cut
 Prepare various cheese
 Making cold cut display for buffet service
 Making cheese plater & display for buffet service
 Prepare various of lettuces for A la Carte & buffet service
 Making cold section buffet
 Prepare Salads & Sandwiches for coffee break buffet
 Maintaining food quality as per company’s standard
2. Hot Kitchen Section (Employee Dining Room & Banquet)
 Receiving vegetables from supplier
 Checking the quality of vegetables from supplier
 Washing vegetables according to company’s SOP
 Prepare Lunch & Dinner food for Cafetaria (Employee Dining Room)
 Prepare various soups, vegetables, pasta and main course
 Prepare function buffet service
 Maintaining food quality as per company’s standard
 Maintaining food cost as low as possible
3. A la Carte Restaurant (Boston’s Bar and Restaurant)
 Responsible for day to day kitchen operation
 Managing food cost as low as possible
 Maintaining food quality as per standardized recipe
 Mantaining smooth operation day to day including making sufficient mise en place
EDUCATION
 Bandung Institute of Tourism
Diploma III 2013 - 2017
Food Production
AWARDS
 Chef Budi Lee’s Cook Helper
 Trainee at Mercure Hotel
 SAMVERA Pop-up Fine Dining

3. RADEN ELANG PAGE 3
PROFESSIONAL ABILITIES
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PERSONAL DETAILS
Name : Raden Elang Anggia Hartin Sastra Kusuma
Nick name : Elang
Gender : Male
Place of Birth : Bandung
Date of Birth : May 9th, 1993
Citizenship : Indonesia
Marital Status : Single
Height : 174cm
Weight : 62kg
Notice period : 2 Months
Hobby : Traveling, Cooking, Photography
Passport : B6489375
Address : Doha, Qatar