Daniel Suryanto Email & Phone Number

Australia

Australia

Go offshore at Go Koi, Go Spica, Go Provider.Solstad at Normand Swan, Far Skimmer, Normand Leader (RAM),,Field services solid control and Centrifuges*Ocean Apex*Nobel Deliverer *Ensign 970International Voyage enter to Australian water and dealing with Australia Bioscurity.

Australia

Australia

mobilise FMG Mine Site at Christmas Creek

JPDA

Perth, Australia

The Commissary Supervisor/Campboss supervise of the entire Catering Department Essential functions including planning, scheduling, problem solving, conducting inspections and operational meeting, interacting with other department heads and communicating directions to the Night Cook and other key members of the Catering Department. The ultimate goal of this.

Perth, Australia

Australia

Relief Head Chef

Singapore

Mobilized kitchen in Singapore at Keppel shipyard.120 Days contract with 450 POBConoco Philip Bayu Undan shut down at Timor Leste

Australia

Mobilized kitchen Transocean Legend at PTP Johor Malaysia.

Australia

Mine site 1200 Man campRoster 4 week 1 week off F I F OMobilized Expansion project Brockman 4 Yandi expansion, and Jundunmunnah Tom Price. 950 man camp

Holiday Inn City Centre, Perth, Australia

• Key Responsibility for all aspect of kitchen operation Covering two outlet and approximately 200 cover per day
• Direct supervision training and per fomance monitoring of six chef and four stewards.
• Menu design, menu implementation with concept cuisine, food production, budgeting, ordering, inventory control and costing.
• Implement fist National program for HACCP ( Hazard Analysis & Critical Control Point )
• Managing all aspects of-Food Handling system and staff training-Food hygiene system and staff training. Monitoring performance levels and enchanging competencies and skill as required.  Administrative and reporting.

Perth, Australia

 Key responsibility managing pre opening kitchen Covering three outlet and approximately 300 cover per day from 4000 Club Member Design create menu base on health club Nutrition in consideration their dietary needs. Involved in the recruitment process. Maintaining galley to high standard of hygiene Budgeting, Stock control, Ordering, Rostering.

Cottesloe, Perth, Western Australia

 Initially employed as a chef de Partie over time due to promotions became Sous chef and assisted the Head Chef with the ordering of produce, rosters & the overall running of the kitchen. In the departure of the Head Chef oversaw The running of the kitchen in all aspects until the company replaced the Head Chef

Engineering Mechanical Trade, Mechanical Engineering, Trade Certificate

Centrifuges for Solid Controls

Trade Certificate, Hospitality Commercial Cookery, Trade Certificate

Commercial Cookery and Catering Management