Maulana M. I
Candidate Number : 20100
Interview Notes
Disney Cruise Line Demi Chef for buffet operations and former Commis Chef de Cuisine for a premium themed restaurant. Grand Hyatt Jakarta Commis with Western and garde manger coverage. Fairmont Jakarta daily worker. Strong in fine plating, buffet and a la carte service, requisitions, procurement workflows, and quality checks. Fast learner, approachable, and effective in multicultural teams. Awarded Employee of the Month and Year in 2024. Suited to Demi Chef or senior Commis roles in Australia.Year of Birth: 1970
Driver's License: No
Passport: Yes
Expiry 2030
About Me
Maulana M. Ibrahim is a culinary professional with more than five years across cruise lines, five star hotels, and premium restaurants. Recent Disney Cruise Line experience includes Demi Chef at Marceline Market with responsibility for buffet production, requisitions, procurement, and quality control, and Commis Chef de Cuisine at the World of Marvel restaurant handling high volume set menus with fine plating. Earlier roles include Commis at Grand Hyatt Jakarta’s Grand Café covering buffet and a la carte with Western and garde manger stations, Daily Worker at Fairmont Jakarta K22 Bar and Fairmont Gold, and an internship at Hotel Borobudur Jakarta. He combines speed with precision, follows HACCP style standards, and integrates quickly with multicultural brigades. Strengths include menu execution, plating, inventory requests, vendor coordination, and calm service in pressure environments. Recognized as Employee of the Month and Year in 2024. Ready for Australian hotels and resorts seeking a disciplined Demi Chef or strong Commis who elevates presentation and consistency.
Work Experience
Florida / On board
Commis Chef
Jan 2024 - Apr 2026
- Prepared and plated exclusive set menus for hundreds of guests in a fine dining environment. Assisted in executing themed dining experiences in coordination with front-of-house teams. Ensured food safety and hygiene standards in compliance with USPH and maritime regulations. Supervised food production for multiple buffet stations, ensuring consistent quality and presentation. Managed requisition, inventory, and procurement for the buffet outlet. Conducted quality control checks to maintain high culinary standards. Supported menu rotation and seasonal dish updates. Trained and guided junior kitchen staff in preparation techniques and service flow.
Education & Training
Jakarta
Culinary arts and management
Aug 2020 – May 2023
Certifications
Jul 2024
Skills
- Chef De Partie - 6 Months
- Cafe work - 6 Months