1. PERSONAL DETAILS
Full name : PURWANTO
Sex : Male
Marital Status : Single
Place/Date of Birth : Pemalang/ April 3, 1985
Address : Desa kertosari kec ulujami Rt. 08 Rw. 02
Kab. Pemalang Jawa Tengah 52371
Current Location : Jakarta / INDONESIA
Age : 30 Years olds
Height : 170 cm
Weight : 68 kg
Passport Number : A 5562496 Valid until: 25 June 2018
Mobile Ph-1 : +62 87875956211
Mobile ph-2 : +62 87880033603
E-mail : wanto.bisnis@gmail.com
Skype ID : wanto.bisnis@gmail.com

2. EDUCATION (school name/year)
1. English Department University in Tangerang Indonesia at 2010 until 3 semester
2. Jakarta international tourism academy at 2007
3. Senior high school in ulujami Pemalang at 2005
TRAININGS (training name/month, year)
1. The Ritz carlton Jakarta Pacific place at agustus 2008 until february 2009
WORKING EXPERIENCES
Company name : The noodle house Citywalk Dubai UAE
Company info : Restaurant / Food & Beverage
Position : COMMIS 2
From – To (month/year) : September 2013 until September 2015
Main duties :
 prepare and cook full course meals.
 prepare and cook individuals dishes and foods.
 prepare dishes for custumers with food allergiers or intolerance.
 work with minimal supervision.
 work with specialized cooking equipments ( deep fryer, steam, wok, etc ).
 hands on in wok station.
 hands on in butchers station.
 hands on soup station.
 hands on appetaizer /cold station.
 making all stocks and sauce following by standars of ours restaurant menu.
 making all dessert by standart menu restaurant.
 set up stations according to restaurant guidelines.
 prepare all food item as directed in a sanitary and menu.
 restock all items as needed throughout the shifts.
 follow recipies, portion controls, and present specification as set by restaurant.
 understanding and knowledge of how to properly use and maintain all equipment in
station.

3.  perform additional responsibiloties as requested by the chef and kitchen manager at
any time.
 responsible for helping in food controls and inventory.
 make sure that all micse n place befotre we start ours operation such as the portioning,
sauces,
 stocks, butcher items,dim sum station for lunch and dinner.
 and also monitoring for quiantities of product for next days
Accoplishment
Creation new dishes by touching season cooking handling knife skills and handling wok skill.
Skill used
Cooking and making sauces and stocks and making dessertsAdditional Patient, can work
underpressure willing to accept new challenges prefwer to eor work with team spirit and
willing to help each other.
Company name : Pancious pancake house Pantai Indah Kapuk Jakarta
Company info : food & beverage
Position : Cook helper
From – To (month/year) : Oktober 2010 until september 2012
Main duties :
 Making mase n place
 Check preparation food daily
 Check temperatur chiller and frizzer
 Check quality and starndart food
 Assint tosenior cook making prepare operation.
 Responsible with senior cook and head chef
Company name : KTV Inul Vizta Mall Taman Anggrek Jakarta
Company info : food & beverage
Position : Cook helper
From – To (month/year) : Oktober 2012 until september 2013

4. Main duties :
 Making mace n place
 Check preparation food daily
 Check temperatur chiller and frizzer
 Check quality and starndart food
 Assint tosenior cook making prepare operation.
 Responsible with senior cook and head chef
Company name : Le seminyak restaurant Mall Pacific Place Jalarta
Company info : : Restaurant / food & beverage
Position : Cook helper
From – To (month/year) : Agustus 2009 until september 2010
Main duties
 Making mace n place
 Check preparation food daily
 Check temperatur chiller and frizzer
 Check quality and starndart food
 Assint tosenior cook making prepare operation.
 Responsible with senior cook and head chef
I hereby declare that above information are true and correct to the best of my knowledge and
belief.
PURWANTO