ANDREAS TEDDY

About Me
Present work in Sedayu Indo Golf at The Brassey as a Line Cook.
I’m studying at Trisakti School of Tourism since 2018, hospitality major.
Willing to work as any roles which are related with hospitality industry.
Committed to adhering to health and safety standards, while serving as
LINE COOK
a helpful and positive team member. For some, speed and efficiency
were paramount at breakfast and lunchtime. Aug 21 - Jan 22 "The Brassey" Golf Island PIK
I would welcome the chance to come and work with under pressure and Prepare and cook food according to recipes, presentation standards,
teamwork. quality standards, and food preparation checklist.
Operate ovens, stoves, grills, microwaves, wok, and fryers.

Personal Information Test foods to determine if they have been cookedsufficiently.

Set up and break down the work station.
Serve food in proper portiononto proper receptables.
Place, date of birth : Semarang, 1 May 2000 Collects store items as requiredand prepare for main kitchen.
Nationality : Indonesia Clean kitchen area, tables, tools, knives, and equipment.
Height / Weight. : 175 / 64 Purchase order to supplier.
Religion : Catholic Speciality cook in western cuisine.
Address : Tokyo Riverside, PIK 2
TRAINEE KITCHEN
Education Feb 21 - Aug 21 "The Terrace" Senayan Golf Club
Prepare and cook food according to recipes, presentation standards, quality
Trisakti School of Tourism standards, and food preparation checklist.
Jakarta, Indonesia. Operate ovens, stoves, grills, microwaves, wok, and fryers.
Test foods to determine if they have been cooked sufficiently.

Contact Set up and break down the work station.

Serve food in proper portion onto proper receptables.
Collects store items as required and prepare for main kitchen.
+62 851-5605-5964 Clean kitchen area, tables, tools, knives, and equipment.

SCOOPER
andretp10@gmail.com Oct 19 - Jan 20 Vilo Gelato
Keep the working area as clean as possible.
Greet the customer.

Career History Scoop gelato to fill customer orders.

Provide samples for customers.
Restock gelato, bowl, cones behind the counter.
Processing customer payments.
CHEF DE PARTIE
Jan 22 - NOW Wolf's PIK DAILY WORKER WAITER
Coordinates daily tasks with the Sous Chef. Aug 19 Novotel Hotel
Able to estimate the daily production needs and checking the quality of raw and
cooked food products to ensure that standards are met. Greet customers and hand out menus.
Takes care of daily food preparation and duties assigned by the superiors to Presenting menus to customers, describing ingredient and cooking method.
meet the standard and the quality set by the Restaurant. Take meal and beverage orders from customer and place orders in the
Checks periodically expiry dates and proper storage of food items in the section.
kitchen
Consults daily with Sous Chef and Executive chef on the daily requirements,
functions and also about any last minute events. Deliver meals and beverage to tables.
Operate and maintain all department equipment and reporting of Check that customer are satisfied with their meal.
malfunctioning. Setting, clear up and cleaning tables and service areas.
Do stock opname every month Dealing with customer complaints.
Create new menus and standard