Djaka Putra Email & Phone Number

Vancouver, BC, CA

Greater Vancouver, British Columbia, Canada

Excited to be a part of Cactus Club Cafe's big family; one of the most respected casual fine dining restaurant groups in Canada. Throughout my onboarding program in the first 5 months I've had the opportunity to learn and work with 3 different Cactus Club Cafe restaurants. The program I'm proud to be a part of isn't about only absorbing product/business.

North Vancouver, British Columbia, Canada

• Managing of opening a brand new casual high-end contemporary Mexican restaurant, create and managing inventory system, hiring, and training.Accomplishments:
• Opened and managed a commissary based take-out operation followed with the opening a full service restaurant 3 months after.
• Managed to set Optimum Control inventory management for 2 different concepts.
• Developed manual and training program for the culinary team.
• Working collaboratively with the Executive Chef in recipe development, food costing, and food presentation.
• Managed departmental budgets as well as foreseen future budgets.

Vancouver, BC

• Refection is not just an exit channel for creativity, but it's to engage, to learn, and to educate yet have fun at the same time.To embrace what Vancouver have in season and grateful for what is coming and preserve.
• Developed and managed a private chef business as well as collaborated with local catering providers specializing in small private dining experience.
• Organized and managed two sold out pop up lunch events partnered with Indonesian Consulate General in Vancouver during 2019 Asian Week to introduce Indonesian cuisine in Vancouver.
• Created an Indonesian take out only food provider under Kembali Indonesian Influence brand in 2020.
• Acted as chef consultant for Kuliner organization created by Indonesian Diaspora in Vancouver in 2019 - 2020.

Vancouver

Accomplishments:* Champion of seasonal menu roll out as a pilot project to all Colony Bars, as well as, on-going menu evaluation to meet kitchen efficiency, food trend, and projected sales* Created and implemented learning and development program for Back of the House department as a pilot project in the group to reduce staff turn over* Managed to reduce.

Vancouver, BC

Involved and responsible in the opening of a newly built second location of Loafe Cafe and Catering. In this role I worked together with the owner and Chef's team in the opening preparation such as City of Vancouver building audit, Vancouver fire department audit, as well as supporting with the Emily Carr University events/programs.* Responsible for the.

Vancouver, Canada Area

• Work with consultant Chef Solfeggio Foods to finalize menu
• Develop recipes for retail shop sales
• Advise in organization of kitchen for optimal efficiency
• Work with and train the team during the role out of the restaurant (first months of opening)

Vancouver, Canada Area

• Prospect Point Cafe & Trading Co. is a part of Capilano Group of Companies portfolio in Vancouver, BC. I received an invitation back to the company to lead the team in rebuilding Prospect Point Cafe & Trading Co. to.
• Seek and deliver strategies for continued improvement of product, presentation, and profitability
• Operate profitable business; food and beverage (a la carte, event, quick service) and retail - review financial statements and utilize financial data to improve profitability
• Direct and coordinate the organization’s financials and budget activities to fund operations, maximize investments, and increase efficiency
• Drive initiatives that contribute to long-term operational excellence of the business
• Effectively hire, train and manage a team of 4 supervisors and approximately 30 team members

Vancouver, Canada Area

• Design menu for Taproom and private events, and ensure products meet quality standard
• Plan and direct food preparation and cooking activities
• Responsible for managing food and labour costs
• Supervise and manage activities of the sous chef, chef de partie, and cooks
• Participate in recruitment, selection, and on-going training for all kitchen staffs
• Partnered with Marketing and Sales Department to develop food pairings for special events and launches

North Vancouver, British Columbia

• Responsible for the general supervision/management of all departments within Operations, with a primary focus on Capilano Suspension Bridge Park’s 5 Food & Beverage venues
• Work closely with the Corporate Executive Chef and Chef du Cuisine in the development of menus, management of food cost and sales
• Bring a genuine passion for culinary excellence that inspires the Food & Beverage team to deliver the best possible guest experience
• Train team on proper cooking execution to ensure consistent and timely delivery of menu items
• Assist the Operations Leadership Team in evaluating the quality and value of the guest’s Food & Beverage experience
• Control expenses including food, supply, and labour costs as they relate to forecasts

North Vancouver, British Columbia

• Supervise a team of approximately 40 Food & Beverage team members
• Actively involved in recruitment, selection and training all Food & Beverage team members
• Consistently motivate the team to deliver the very best product by educating them on the menu items and modeling an excitement for good food
• Train and oversee the team for proper cooking execution and service delivery
• Ensure Food Safe practices are being followed at all times and the Food Safety plan and Quality Standards are up to date and adhered to
• Control department expenses as it relates to forecasts

North Vancouver, British Columbia

• Work closely with the Food and Beverage Supervisor and is responsible for assisting with all aspects of the daily operation of the Logger’s Grill
• Assist in training team members on company standards of handling food items, preparation and presentation of all Logger’s Grill menu items
• Ensure quality guest experience by providing consistent and efficient service
• Communicating daily, weekly and monthly Logger’s Grill sales goals
• Comply with established company guidelines for waste management and HACCP
• Assist with the design and delivery of department training

• Participated in the food preparation in accordance with accepted standards of quality
• Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control
• Worked closely with the Executive Chef and Sous Chef to ensure kitchen is running smoothly and efficiently
• Inventory control

• Banquet server at the Vancouver Convention Centre and junior server at Oru Restaurant Fairmont Pacific Rim and Vancouver Club
• Acted as the point of contact between the guests and bar and kitchen staff
• Table serviced of specialty food items at the guest table
• Set up and tear down function hall

Vancouver, British Columbia

• Participated in the food preparation in accordance with accepted standards of quality
• Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control
• Inventory control

• Support company archive function by archiving relevant marketing material
• Ensure company management guidelines and policies are followed
• Assist with the implementation of the marketing strategy with specific objectives and target as agreed
• Support overall marketing objectives of company both externally and internally
• Prepare and supervise the production of publicity brochures, handouts, leaflets, promotional video, and photograph
• Prepare visual aids and public presentation

Tourism Management

Bachelor Of Communication Science, Public Relations

Completed public relations competence skills test from Indonesian Public Relations Association