Deni Setiawan Email & Phone Number

Riyadh, Saudi Arabia

Mamo Michaelangelo, Italian restaurants

Riyadh, Saudi Arabia

Work in the Armenia Cuisine kitchen, my position here as Jr. Chef de Partie, where I was responsible for the operation of in the kitchen, In the Lusin Armenia Restaurant, I responsible to make all cuisine of armenia and international menu. I am responsible for food hygiene and work place, as well as stocks of goods every day and manage operational of kitchen.

Qatar

Work in the cold kitchen, my position here as commis 1st, where I was responsible for the operation of my job, every day I make a variety of international salad and Indonesia salad, and I make a variety of carvings made from watermelon and pumpkin for buffee lunch and dinner, and I am responsible for food hygiene and work place, as well as stocks of goods every day.

Greater Jakarta Area, Indonesia

Work in the cold kitchen, my position here as commis 1st, where I was responsible for the operation of my job, every day I make a variety of international salad and Indonesia salad, and I make a variety of carvings made from watermelon and pumpkin for buffee lunch and dinner, and I am responsible for food hygiene and work place, as well as stocks of goods every day.

Saudi Arabia, Mecca

Work in the cold kitchen, my position here as commis 1st, where I was responsible for the operation of my job, every day I make a variety of international salad and oriental salad, and I make a variety of carvings made from watermelon and pumpkin for buffee lunch and dinner, and I am responsible for food hygiene and work place, as well as stocks of goods every day.

Greater Jakarta Area, Indonesia

I work at departemant Food & Beverage, precisely in the kitchen, where my position as a commis 2nd. menu that creates an international menu, such as Indonesia, Chinese, western, italian.and here I am in charge of food hygiene and work place, as well as maintaining the quality of food.

Greater Jakarta Area, Indonesia

I work at banquet kitchen trainee for six months, I worked on the European food and Indonesian specialists. where the function of each week to reach 3000 people, food must be made with elbow a lot. Here I am responsible for all preparation of all foods to be made. from start cutting vegetables. prepare the spices to help me cook in the kitchen. I know how the management of the kitchen, the food cost, food quality, recepi standards, food hygiene, cleanliness of the workplace, and learning about… Show more I work at banquet kitchen trainee for six months, I worked on the European food and Indonesian specialists. where the function of each week to reach 3000 people, food must be made with elbow a lot. Here I am responsible for all preparation of all foods to be made. from start cutting vegetables. prepare the spices to help me cook in the kitchen. I know how the management of the kitchen, the food cost, food quality, recepi standards, food hygiene, cleanliness of the workplace, and learning about the equipment used in the kitchen. Show less

Education record

Diploma Iii, Hotel, Motel, And Restaurant Management