POSITION APPLIED DEMI CHEF PASTRY

PERSONAL DATA
Name Aprilian Fransiscus L
Place, Date of Birth Surabaya, 11 April 1992
Age 27 Years Old
Gender Male
Religion Christian
Height/ Weight 170 cm / 55 kg
Marital Status Marriage
Nationality Indonesia
Contact Number +6281380079390 / +971569115330 (whatsaap)
Email aprilianlatupeirissa11@gmail.com
Passport Number B 6516873
Skype ID +62 82111447233

EDUCATION
2010 Bunda Mulia Vocational School, Jakarta, Indonesia.

SKILL OVERVIEW
Pastry Cake Shop, Western Pastry, Italian Cuisine.

WORKING EXPERIENCE
 Cipriani Restaurant Dubai, Uni Emirated Arab.
Cipriani Restaurant at Gate Village Number 10, DIFC. Sheikh zayeed road, Dubai.
I am work with 1 Pastry Chef and 2 pastry staff.
Preparing Item/Ingredients for business lunch and for a’la carte Dinner.
February 2020 – Now
As Demi chef de partie Pastry
Job Description :
 Make a Sorbet and Ice cream
  Preare Focaccia bread and Baguette every morning for everyday
 Make a Sponge cake, Chocolatte sponge, pastry cream, choco mousse
 Prepare a whole cake for Birthday, Anniversary and daily stock.
 As always work with HACCP and SOP restaurant
 Prepare foos materials for a’la carte
 The Galliard Brasserie and Restaurant, Dubai, Uni Emirat Arab.
Galliard Restaurant at The Address Downtown, Dubai.
I am work with 1 Pastry Chef and 1 Jr Sous Chef Bakery.
Preparing Item/Ingredients for Brunch and a’la carte for Dinner.
November 2019 – February 2020
As Demi Chef de Partie Pastry
Job Description :
 Make cheese cake, cream brulle, tiramisu, Churros, Rice Puding, and Apple pie.
 Prepare food materials for a’la carte
 Make Sorbet and a’la carte
 Make a whole cake for birthday or anniversary moment
 Inventory items ingredients every last month
 Scalini Restaurant, Dubai, Uni Emirat Arab.
Scalini Restaurant at Near Four Seasons Hotel, Jumeirah Road – Dubai. Scalini Dubai brings a
taste of its diverse heritage from London and Italy to the UAE.
I am work with 1 Commis Chef and 1 Pastry Chef.
Preparing Item/ingredients for a’la carte lunch and Dinner, preparing Bread for Lunch and
Dinner.
October 2018 – November 2019
As Commis Pastry
Job Descriptions:
 Prepare food materials for a’la carte
 Make Ice Cream and Sorbet for a’la carte
 Make bread for Complimentary guest
 Make Cheese cake, Sponge cake, Tiramisu, Cream Brulle, Mousse, Apple tart and Pie and
finishing cake
 Inventory item ingredients and order item to Staff Purchasing.
 Mother Monster Restaurant, Jakarta, Indonesia
Mother Monster Restaurant at Plaza Indonesia, Jakarta. A Casual and Dine Resto. I am
Work with 1 Commis Chef and 1 Pastry Chef.
Handling Cake Shop for Display every morning, take out closing, Serving a’la carte Lunch or
Dinner, Sometimes i back up hot kitchen if Many Orders.
March 2018 – September 2018
As Commis I Pastry
Job Descriptions:
 Cooking a’la carte menu
 Preparing food materials for a’la carte
 Check stock whole cake for cake shop
 Making Sponge Cake, Mousse and Finishing cake
 Making Ice Cream for a’la carte
 Helping hot kitchen to Fried appetizer and Pasta.
 First Love Patisserie
Cake Shop with Western and Japanesse Concept. I working at central kitchen. I Worked
with 1 Chef and 1 consultant. Handling Whole cake, Sometime making slice cake for
company events, delivery our cakes to the outlets at Jakarta, Tangerang and PVJ Bandung.
April 2017 – March 2018
As Demi Chef Pastry
Job Descriptions:
 Making all of kind Cheese cakes : Bluberry, Ovomaltine, Strawberry, Sakura
 Making Sponge Cake, Mousse, Butter Cream and Finishing cake
 Making chocolatte Garnish
 Check daily stock materials and order to Purchasing
 Check daily stock Cake and manage cake for delivery
 General Cleaning

 Nocturnal Café and Restaurant

Opening team restaurant at Pantai Indah Kapuk, North Jakarta. I am work with my Owner,
and i am handle pastry section. Handling Cake Shop for selling.
January 2017 – April 2017
As Demi Chef Pastry
Job Descriptions:
 Making Whole Cake and Slice cake for Cake Shop
 Making Sponge cake, mousse, Cheese cake
 Making Burger Bun and toast bread
 Check daily stock materials
 Check daily stock Cakes
 Monthly discuss with owner about cake innovation or concept

 Hello Kitty Café Jakarta

Opening team restaurant at Pantai Indah Kapuk, North Jakarta. I am working with 4 chefs.
The original and Sanrio licensed. 

May 2016 – January 2017

As Commis I Pastry
Job Descriptions:
 Preparing food material for a’la carte
 Making Sponge cake, Butter cream, cup cakes, waffle.
 Making hello kitty chocolatte garnish
 Check daily stock materials and order to Purchasing
 Inventory IN and OUT materials
 Helping my CDP to control the partner

 Mandarin Oriental Jakarta

Five Stars HoteI, I am working with 10 chefs at pastry. 

March 2016 – May 2016

As Commis III Pastry
Job Descriptions:
 Prepare and service all food items for ala carte and buffet menu
 Making Ice Cream, cookies, Sponge cake and garnish
 Clear Up and Set up buffet Morning, Afternoon and Dinner Shift.
 Helping Chefs to prepare functon coffee break or wedding
  Standby for breakfast at Cinammons Cafe

 Cake a Boo
Opening team restaurant at Pantai Indah Kapuk, North Jakarta. I am working with 7 chefs.
December 2014 – March 2016
As Commis II Pastry
Job Descriptions:
 Preparing food material sell Whole and Slice cake
 Making Sponge cake, Mousse, cookies, Butter Cream and Cheese cake.
 Calculate the amount of cake In and Out
 Check daily stock materials and order to Purchasing

 Hotel Mulia Senayan

Five Stars Hotel, I am working with 8 chefs at The café Restaurant.

May 2012 – December 2014

As Pastry Cook
Job Descriptions:
 Preparing cake for set up Lunch and Dinner buffet
 Preparing condiment Ice cream and yogurt
 Helping pastry team if are there Funcion wedding or coffee break