Bayu Jalayuda
Professional Chef
Bandung, West Java,Indonesia
Summary
Highly-motivated Sous Chef with dedicated work ethic and can-do attitude seeks opportunity to build upon strong menu creation, preparation and presentation skills. Thrives under pressure to run productive stations with high-quality output. Coaches junior kitchen members to uplift team capabilities.
Overview
9
9
years of professional experience
Timeline
Sous Chef || CASSIA (Southeast Asian) - The Luxury Collection & Autograph Collection
Feb 2024 - Current
Chef de Partie || COYA Doha - W Doha Hotels
Aug 2021 - Feb 2024
Demi Chef De Party || Prime Steak House - Intercontinental Doha The City
Jul 2018 - Jul 2021
Commis Main Kitchen || Royal Caribbean Cruise Line - Ovation Of The Seas
Mar 2018 - Jun 2018
Commis || Banquet - Intercontinental Bandung Dago Pakar
Jun 2017 - Feb 2018
Commis All Day Dining || Damai Restaurant - Intercontinental Bandung Dago Pakar
Dec 2016 - Jun 2017
Trainee Cold Kitchen || Damai Restaurant - Intercontinental Bandung Dago Pakar
Jun 2016 - Dec 2016
Trainee Main Kitchen || Kookaburra Restaurant - Serela Merdeka by Kagum Hotel
Apr 2016 - Jun 2017
Food Safety Manager CertificationFood Safety Manager Certification
National Restaurant Association
International Hotel and Cruise Ship (IHCT) - Diploma, General Hotel Operation
Work History
Sous Chef || CASSIA (Southeast Asian)
The Luxury Collection & Autograph Collection
Sindalah island, NEOM, KSA
Feb 2024 - Current
- Managing the team during preparation, cooking and presenting dishes according to our standard
- Motivate and train the team to be confident to work in the kitchen
- Helping the head chef to develop new dishes and menus to manage and maintain the costing.
- Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Built and maintained strong working relationship with staff across business.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
Chef de Partie || COYA Doha
W Doha Hotels
Doha, Qatar
Aug 2021 - Feb 2024
- In charge for hot kitchen, leading 5 section witch is josper, robata, fry, cazuela, and wok.
- Followed recipe specifications strictly to produce high quality of food orders.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Maintained clean and tidy food preparation areas.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimize cross-contamination risks.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Supervised and trained junior chefs cook assigned dishes.
- Monitored line production to achieve consistent quality.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Executed efficient mise en place to facilitate smooth service.
Demi Chef De Party || Prime Steak House
Intercontinental Doha The City
Doha, Qatar
Jul 2018 - Jul 2021
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Followed recipe specifications strictly to produce high volume of food orders.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Oversaw maintenance of kitchen to comply with food safety procedures.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
- Enforced proper sanitation practices to prevent food spoilage and contamination.
- Plated completed meals with meticulous attention to presentation and portion control.
Commis Main Kitchen || Royal Caribbean Cruise Line
Ovation Of The Seas
Sydney , Australia
Mar 2018 - Jun 2018
- Serving for 4900 pax Lunch and Dinner, A lacerate service.
- Work in tournant kitchen, being flexible to be able work on every sections.
- Cooperated well with kitchen teams, improving workflow and raising working standards.
- Observed health and hygiene standards to minimize food contamination as per USPH standard.
- Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
- Kept kitchen areas clean, orderly and well-stocked for smooth service.
- Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
- Used kitchen equipment as instructed and to safety protocols.
- Rotated stock to keep ingredients fresh.
- Worked flexible hours, covering nights, weekends and embarkations.
Commis || Banquet
Intercontinental Bandung Dago Pakar
Bandung, West Java, Indonesia
Jun 2017 - Feb 2018
- Serving for wedding, party, meeting, gala dinner, also outside catering.
- Standing party wedding buffet service from 1000 - 5000 pax
Set Menu Gala Dinner 5 - 9 course menu for 500 - 1000 pax
Chinese new year set menu for 1000 pax - Meeting, gathering coffee break and Lunch/Dinner buffet service for 100 - 3000 pax
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Commis All Day Dining || Damai Restaurant
Intercontinental Bandung Dago Pakar
Bandung, West Java, Indonesia
Dec 2016 - Jun 2017
- Serving Breakfast, Lunch and Dinner.
- A la carte for Lunch and Dinner service.
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
- Followed health and safety guidelines to keep food storage safe,
- prevent spoilage and minimise cross-contamination risks.
Trainee Cold Kitchen || Damai Restaurant
Intercontinental Bandung Dago Pakar
Bandung, West Java, Indonesia
Jun 2016 - Dec 2016
- Participated in training and seminars to enhance skills and promote growth.
- Adapted to new situations and learned new skills quickly.
- Worked productively with team members to achieve common goals.
- Showed initiative and willingness to take on new challenges.
Trainee Main Kitchen || Kookaburra Restaurant
Serela Merdeka by Kagum Hotel
Bandung, West Java, Indonesia
Apr 2016 - Jun 2017
- Participated in training and seminars to enhance skills and promote growth.
- Adapted to new situations and learned new skills quickly.
- Worked productively with team members to achieve common goals.
- Showed initiative and willingness to take on new challenges.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Education
Diploma - General Hotel Operation
Skills
- Knife skills
- Butchering
- Cooking technique
- Attention to Detail
- Waste reduction strategies
- Schedule management
- Conflict Resolution
- Staff training
- Quality Assurance
- Kitchen equipment maintenance
- Positive and professional
- Hazard analysis and critical control points (HACCP)
- Special requests
- Workflow optimisation
- Stock control and ordering
- Leadership
Accomplishments
- Hotel representative at the Salon Culinary Qatar Expo - November 2019
- Star Of The Month - January 2020 "Intercontinental Doha the city"
- Handling VVIP lounge Formula 1 Grandprix Qatar 2021
- Handling VVIP Lounge FIFA ARAB CUP 2021
- LUXURY LIFESTYLE AWARDS 2022 "best luxury new restaurant in doha, Qatar 2022"
- LUXURY LIFESTYLE AWARDS 2022 "best luxury international restaurant in doha, Qatar 2022"
- FACT DINING AWARDS "best overall restaurant 2022" coya doha
- FACT DINING AWARDS "best social brunch 2022" coya doha
- FACT DINING AWARDS "best american latin restaurant 2023" coya doha
- Handling VVIP lounge Formula 1 Grandprix Qatar 2023
- Handling VVIP Lounge MotoGP Qatar 2023
- Handling VVIP Lounge FIFA ASIAN CUP 2023
- Employee of the month W doha September 2023
- Employee of the month Coya Doha November, December 2023
- Host for Red Sea Week In Sindalah Island 2024
Languages
English
Indonesian
Certification
Food Safety Manager Certification Food Safety Manager Certification
National Restaurant Association
The standards set forth by the vational Restaurant Association for the Servsate Food Safety Online Course Examination,
which demonstrates the knowledge, skills and abilities required to serve food safely.
Reference
Gerardo Rodolfo (Sous Chef || Coya Doha)
- Bayu is great person and amazing team member, fast learning, and great skills.
He can handle the pressure in the kitchen.
Definitely I will like recommend him.
Reference
Zavarise Alessandro (General Manager || Coya Doha)
To who it may concern.
I’m Alessandro Zavarise, former GM of COYA Doha from opening on October 2020 until January 2023.
Bayu has been working within our team, is been a key in our kitchen , delivering daily COYA dishes to perfection.
Always punctual, very professional , I really recommend Bayu for the position he applied within your organization.
Excellent chef , he can manage easily any task and follows direction , training junior staff too.
I really recommend Bayu for the position he has applied for.
Best regards,
Zavarise Alessandro
Novikov Doha General Manager
Reference
Riane Stubbs (Chef de Cuisine || Prime Steak House)
- Chef Bayu is a great chef. He is always one with a positive attitude and was more focused on finding solutions to challenges and was flexible with his time. He has a great eye for details and what impressed me most was his willingness to learn.
Reference
Ariq Bassamdhia (Chef De Partie || Intercontinental Bandung)
- A young but experienced , passionate , and such an extra ordinary palette are an achievement for bayu . Has a good skill at cook though bringing greatness on management .
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