NUR ASIH
Cirebon
Summary
Accomplished culinary professional with expertise in cold kitchen, garde manger, and sushi & sashimi preparation. Demonstrates proficiency in a diverse range of cuisines including Thai, Asian, and dim sum, complemented by advanced skills in vegetables & fruits carving and plate garnishing. Adept at managing food inventory and ensuring compliance with sanitation standards through effective thermometer reading and HACCP practices. Skilled in menu development and multi-tasking within the kitchen environment, with a strong focus on advanced plating techniques and kitchen equipment handling. Career goals include further enhancing culinary skills and contributing to innovative menu creation.
Diligent individual with keen interest in culinary arts and drive to excel, demonstrating strong teamwork and creative problem-solving skills. Proficient in food preparation and maintaining high kitchen standards, ensuring seamless operations. Ready to contribute to success of CDP role.
Overview
9
9
years of professional experience
2
2
years of post-secondary education
Work history
Demi Chef Departy Garde Manger
Chedi hotel Muscat Oman
01.2024 - 06.2025
- Company Overview: GHM
- GHM
- Coordinated with waitstaff for smooth service operations during rush hours.
- Kept up-to-date knowledge about latest culinary trends; incorporated them into personal cooking style.
- Handled fresh produce, ensured proper storage to prolong shelf life.
- Prepared meals according to dietary requirements; ensured customer satisfaction.
- Assisted in inventory management, maintained optimal stock levels.
- Participated actively in team meetings; provided valuable inputs for collective decision-making processes.
- Checked quality of ingredients whilst simultaneously reducing wastage.
- Handled kitchen equipment safely; minimised risk of accidents or injuries.
- Demonstrated creativity with innovative dish ideas during special occasions and events.
Cook Cold kitchen Commis 1 Chef
Le meredian Maldives
09.2022 - 11.2023
- Collaborated with other kitchen staff, fostering a team-oriented environment.
- Coordinated efficiently with wait staff for smooth dining experience for customers.
- Devised creative ways to use seasonal produce in daily menus.
- Ensured freshness and quality of ingredients, maintaining culinary standards.
Cook Cold kitchen Commis 1
Amari Havodda Maldives
03.2021 - 08.2022
- Followed strict dietary requirements when preparing food for customers with allergies or health concerns.
- Trained junior cooks on various cooking techniques, enhancing their skill sets.
- Prepared a variety of international cuisines to cater to diverse clientele.
- Coordinated efficiently with wait staff for smooth dining experience for customers.
- Assisted in menu planning for special events or occasions at restaurant.
Cook Asian Commi 1
Noku Resort & Spa Maldives
05.2019 - 02.2021
- Collaborated with other kitchen staff, fostering a team-oriented environment.
- Maintained cleanliness in work areas, upholding high sanitation standards consistently.
- Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
- Managed multiple orders simultaneously under high pressure situations, meeting service deadlines successfully.
Cook Thai Chusin Commi 1
The Westin Hotel & Spa Doha
05.2016 - 04.2018
- Ensured freshness and quality of ingredients, maintaining culinary standards.
- Followed strict dietary requirements when preparing food for customers with allergies or health concerns.
- Collaborated with other kitchen staff, fostering a team-oriented environment.
- Maintained cleanliness in work areas, upholding high sanitation standards consistently.
Education
Bachelor of Tourism - Hospitality Management
UNTAG Prima College Indonesia
Cirebon/ Indonesia 06.2014 - 09.2016
Skills
- Cold kitchen
- Garde manger
- Sushi & sashimi
- Pizza
- Thai Cuisine
- Dimsum
- Asian Food
- Vegetables & Fruits Carving
- Canapes / Tapas
- Multi-Tasking in kitchen
- Managing food inventory
- Sanitation standards compliance
- Thermometer reading
- Advanced plating techniques
- Kitchen equipment handling
- Plate garnishing
- Menu development
- HACCP
Websites
Accomplishments
- Employee of the month period 7th January 2024, Chedi Muscat Oman
- Handling table set menu, Chaine des Rotisseurs 1248-1950
- Horeca Merite Certivicate 2025 Cold canape and Tapas
Personal Information
- Height: 169 Cm
- Weight: 69 Kg
- Date of birth: 10/15/94
- Gender: Female
- Nationality: Indonesian
Custom
- Tyson Prodolski, Executive Sous Chef, Westin Hotel and Spa Doha, Doha, Qatar, +14134643468, Tyson.podolski@clubcorp.com
- Antonio Aquila, Chef De Cuisine, Chedi Hotel Muscat, Muscat, Oman, +12645848972, antonio.aquila@zemibeach.com
Languages
English
Fluent
Arabic
Elementary
Indonesian
Fluent
Affiliations
- Swiming, Snorkeling
Timeline
Demi Chef Departy Garde Manger
Chedi hotel Muscat Oman
01.2024 - 06.2025
Cook Cold kitchen Commis 1 Chef
Le meredian Maldives
09.2022 - 11.2023
Cook Cold kitchen Commis 1
Amari Havodda Maldives
03.2021 - 08.2022
Cook Asian Commi 1
Noku Resort & Spa Maldives
05.2019 - 02.2021
Cook Thai Chusin Commi 1
The Westin Hotel & Spa Doha
05.2016 - 04.2018
Bachelor of Tourism - Hospitality Management
UNTAG Prima College Indonesia
06.2014 - 09.2016
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