Summary
Overview
Work History
Education
Skills
Timeline
Generic

RAY VALDI

New Westminster,Canada

Summary

Accomplished chef and kitchen leader with extensive experience in high-volume culinary operations. Expertise in European, Asian, and American cuisines, with a focus on meat, poultry, seafood, and pastry. Strong organizational skills drive team productivity and operational efficiency. Proven track record of contributing to company objectives and enhancing overall kitchen performance.

Overview

10
10
years of professional experience

Work History

Chef de Partie

Paradox Hotel Vancouver
Vancouver, Canada
02.2024 - Current
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Give attention productivity of the kitchen such as speed and food quality

Pastry Chef

A Bread Affair
Vancouver, Canada
02.2023 - 02.2024
  • Preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
  • Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
  • Check quality of material and condition of equipment and devices used for cooking

Chef de Partie

Forage Restaurant
Vancouver, Canada
08.2022 - 02.2023
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Give attention productivity of the kitchen such as speed and food quality

Culinary Instructor

Borneo Hospitality School
West Kalimantan, Indonesia
09.2019 - 07.2022
  • Developed and implemented creative lesson plans to reach diverse student audience.
  • Taught culinary theory and practice in kitchen environment focusing on pastry & bakery, food safety and restaurant operations.
  • Demonstrating the proper techniques to prepare food, showing students how to use kitchen equipment, and teaching a variety recipes

Food and Beverage Coordinator

Oh Ye Burger
Pontianak, Indonesia
01.2022 - 04.2022
  • Assisted restaurant management with preparation of realistic budget and menu that enabled business success.
  • Recruited, selected and trained competent food service personnel.

Food and Beverage Coordinator

Aspect Coffee
Pontianak, Indonesia
09.2021 - 12.2021
  • Developed menus, arranged & controlled food costs also oversaw foods quality.
  • Assisted restaurant management with preparation of realistic budget and menu that enabled business success.

First Cook

Rev Bistro
Seminyak, Indonesia
05.2018 - 05.2019
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.

First Cook

Big Cedar Lodge
Branson, USA
05.2017 - 05.2018
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Banquet Cook

Bali Nusa Dua Convention Centre
Denpasar, Indonesia
11.2015 - 04.2017
  • Prepare and cook food items in large quantities according to established recipes and standards, ensuring consistency and quality.
  • Ensure that the kitchen is stocked with the necessary ingredients for large-scale cooking, and properly organize kitchen stations for efficiency.
  • Work closely with other kitchen staff, including sous chefs, prep cooks, and servers, to ensure timely and accurate food preparation and delivery.

Pastry Cook

Grand Hyatt
Nusa Dua, Indonesia
10.2015 - 11.2015
  • Prepared wide variety of goods such as cakes, cookies, and tart by following traditional and modern recipes.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.

Banquet Cook

Bali Nusa Dua Convention Center
Nusa Dua, Indonesia
09.2015 - 10.2015
  • Prepare and cook food items in large quantities according to established recipes and standards, ensuring consistency and quality.
  • Ensure that the kitchen is stocked with the necessary ingredients for large-scale cooking, and properly organize kitchen stations for efficiency.

Education

Associate of Applied Science - Hospitality Management

Wales Young Institute
08-2024

Bachelor's - Culinary Arts

The International Bali Institute of Tourism
10.2019

Skills

  • Coordinating Kitchen Staff Presentation
  • Banquet Experience
  • Food Preparation
  • Developing Menus Standards
  • Culinary Experience
  • Food Preparing, Plating
  • Menu Planning
  • Food Safety
  • Recipe Development
  • Cooking and Baking
  • Food Production Timing
  • Food and Beverage Service
  • Banquets and Catering
  • Work Assignments
  • Budgeting and Cost Control
  • Safety and Sanitation

Timeline

Chef de Partie

Paradox Hotel Vancouver
02.2024 - Current

Pastry Chef

A Bread Affair
02.2023 - 02.2024

Chef de Partie

Forage Restaurant
08.2022 - 02.2023

Food and Beverage Coordinator

Oh Ye Burger
01.2022 - 04.2022

Food and Beverage Coordinator

Aspect Coffee
09.2021 - 12.2021

Culinary Instructor

Borneo Hospitality School
09.2019 - 07.2022

First Cook

Rev Bistro
05.2018 - 05.2019

First Cook

Big Cedar Lodge
05.2017 - 05.2018

Banquet Cook

Bali Nusa Dua Convention Centre
11.2015 - 04.2017

Pastry Cook

Grand Hyatt
10.2015 - 11.2015

Banquet Cook

Bali Nusa Dua Convention Center
09.2015 - 10.2015

Associate of Applied Science - Hospitality Management

Wales Young Institute

Bachelor's - Culinary Arts

The International Bali Institute of Tourism

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