“ Infinite passion in cooking ”

From Hobby to Passion

My Journey in culinary art started from early 2010. I started to love cooking from

watching Australian Masterchef competition show years ago. That was at mid 2009 as i

remembered. After that i started to search for cooking school and i take diploma class at

SHATEC (Singapore Hotel and Tourism Education Centre) in Singapore. It took me

1.5 years of theory and training at school and 6 months training at Grand Copthorne Hotel

Singapore. I was convinced as Executive Chef on my final exam with my classmate and

managed to get an A result for it.

Then in training time, i was rotated from butcher, hot kitchen, cold kitchen, buffet

kitchen, and fine dining Italy kitchen. In Pontini, Italy fine dining kitchen i work under

Chef Domenico Piras. I learn a lot from garde manger to griller, potager and saucier, pasta

and entremetier. Between my training i did some part time work at Cookyn Inc, i assist

the chef in cooking class and sometimes i do conduct some class as well. For me, there is

no limitation in cooking no matter how old a person is.

Suwandi Subandim. +6289613272673 / e. xwie@yahoo.com

ProfessionalExperiences

Suwandi Subandim. +6289613272673 / e. xwie@yahoo.com

- Operational Manager Opal Coffee Indonesia Medan

- Assistant Chef in Cookyn Inc

- On Job Training at Grand Copthorne Waterfront Singapore

- Executive Chef at Charcoal Restaurant Singapore

- Chef Trainee at Charcoal Restaurant Singapore

- Catering Class at SHATEC Singapore

Preparing mise-en-place ; Assiting chef in cooking class ; Conducting class in few section of cooking class

Executive Chef, menu planning, costing, assigning job. Selling 250 pax in 3 days. 3 courses menu : Salad, Soup and Main Course

In charge : Executive Chef, Aboyeur, Entremetier, Griller, Garde Manger, Potager and Saucier

Executive Chef, menu planning, costing, assigning job and responsibilities

Preparing mise-en-place for Buffet restaurant. Attached on egg section for breakfast, carving meat, pasta, noodle, seafood and BBQ

section ; At western kitchen, doing mise-en-place and Griller section. In charge of FIFO food inventory. Take part for events and caterings

; At cold kitchen, cut fruits for daily buffet operation. Preparing sandwiches for daily event. Preparing canapes, salad and dressing for

buffet and event. ; At butcher, daily buffet preparation for oyster, tuna and salmon for sushi section, meat and seafood for buffet ; At Pon-

tini - Italy fine dining restaurant, do garde manger, antipasto and salads. In potager and saucier section do preparation and daily opera-

tion. In pasta section do preparation for pasta and sauces. Do preparation for pizza corner. Do some light grilling in griller section

Pan Seared Chicken With Mushroom Risotto

and Golden Egg

S i g n a t u r e D i s h

I N G R E D I E N T S

Pan Seared Chicken

- 4 nos Chicken Thigh (deboned)

- Cajun spice (optional)

Golden Egg

- 4 nos Egg

- Eggwash

- Flour

- Breadcrumb

Mushroom Risotto

- 400g Risotto Rice

- 30g Carrot (brunoisse cut)

- 30g Leek (brunoisse cut)

- 30g Celery (brunoisse cut)

- 100g Shitake Mushroom (Chopped)

- Chicken Stocks

Salt and pepper for seasoning

Truffle Oil / Basil Oil

Chervil / Coriander Leaves for Garnish

This dish was created when i design new menufor some event on April 2012

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Contact.

Suwandi

mobile.

+6289613272673+6281933230911email.

xwie@yahoo.com