Ida Bagus Putra Surya Utama

Commiss 1
November 8, 1996

About Candidate




Hotel management diploma III

Bali Tourism Institute

Work & Experience


Culinary Intern

The Grand Hotel Mackinac Island, Michigan - United States

As a part of Gate House Restaurant kitchen team, and have responsibility on cold section. • Checked and prepared food stuff for American cuisine & cold section • Open, set up and handle the station for lunch service • Follow the recipe to make a regular and special request order • Covered the other station as a team on special situation of service • Checked the stuff which need to order for the next day service • Closing and clean the station • Ensure the work area always clean for the hygienic purpose


Culinary Intern

The Phoenician A Luxury Collection Resort Scottdale, Arizona - United States

Joining as culinary team of banquet kitchen team, Mowry & Cotton kitchen team. • As a Banquet team; checked Banquet event order and prepared accordingly • Preparation technique to set up at the work area • Follow the recipe to cook each food • Organize the food and label it with date of production • Plating food ready to serve for the event • As a station man, handling waffles, grill, risotto and carving station at the event • As a runner and make an omelet in buffet breakfast at the event • Handling in the main kitchen for a la cart breakfast. Set up the eggs, pancake, oat meal and waffles and cutting breads • Prepared the stove, salamander, plate heater and set up the plates used for the breakfast service • Listening carefully to the chef while he is taking an order to be able to cook food as per request and maintains the efficiency • Prepared and cook the food which ordered through IRD • Checked the food stock and place an order to the chef • Help to organize things from loading cart or cooler • Handling the Café special for light lunch • Received an order, prepared and make the food, daily soup • Sending the food which are ready before 11.00 am • Ensure the work area always clean for the hygienic purpose • Clean the chiller as daily project • Doing an inventory • Organize cart and place it in the chiller for the next day service


Line cook

Kajin Sushi at Kaminari Group, Bali - Indonesia

Checked the food stuff for the preparation • Set up the station for dinner service • Prepared seasoning rice, soup, and sushi • Follow the recipe correctly to make the food • Connect with the guests as this is an open kitchen atmosphere • Ensure the work place always clean for the hygienic purpose • Closing – cleaned the station, checked the stock, place an order of stuff for the next day service


Commis 1

Ritz-Carlton Hotel Company L.L.C, Doha - Qatar

Joining as a part of kitchen team at B-Lounge by Buddha Bar Restaurant • Handling the opening, operations and the closing of robata grill section • Responsible of robata grill section production with the following the standard recipe of Buddha Bar Restaurant • Controlling the quality of food product and managing of food wastage • Managing production timing, quality, and quantity as per standard of the company • Supporting other section of mise en place production and covering other section in specific situation such as; cold section, sushi section, soup & curry section and tempura section • Followed and applied Hygiene standard and operational service as per standard of the company • Assisting the CDP and the management level in the kitchen • Reporting, sharing a new idea and advice for the kitchen operations plan and mise en place production for ala carte service • Organize and control the FIFO of dry storage, chiller items, freezer items and vegetable items • Work as a team in daily operations and at any situation to delivered the best service to meet guest expectation