I GEDE JONI ARIMBAWA
burnaby,BC
Summary
Accomplished Head Chef with a proven track record at Chaise Restaurant, enhancing kitchen operations through effective team management and waste reduction. Mastered menu development, showcasing a blend of hard and soft skills by elevating dining experiences and maintaining food safety standards. Achieved significant cost savings and customer satisfaction. Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus.
Overview
16
16
years of professional experience
Work History
Head Chef
Chaise Restaurant
07.2017 - Current
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to lower grocery costs.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Line Cook
Lucy's East Side Dinner
11.2016 - 06.2017
- Plated and presented all dishes to match established restaurant standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Checked food temperature regularly to verify proper cooking and safety.
Chef
Noi Restaurant
08.2011 - 05.2015
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
Shushi Chef
Thai Delicates Restaurant
06.2009 - 06.2011
- Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.
- Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
Shushi Man
Buddha Bar Hotel Prague
10.2008 - 08.2009
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked well in a team setting, providing support and guidance.
Education
High School Diploma -
Arbutus College
Vancouver, BC10-2018
Skills
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
Languages
English
Professional Working
Timeline
Head Chef
Chaise Restaurant
07.2017 - Current
Line Cook
Lucy's East Side Dinner
11.2016 - 06.2017
Chef
Noi Restaurant
08.2011 - 05.2015
Shushi Chef
Thai Delicates Restaurant
06.2009 - 06.2011
Shushi Man
Buddha Bar Hotel Prague
10.2008 - 08.2009
High School Diploma -
Arbutus College
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