Christo J. C. Djon

Experience

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  Bintan Lagoon Resort

  Jan 2012 - Jul 2012

  Culinary Intern
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  Four Seasons Hotels and Resorts

  Jan 2013 - Nov 2013

  Commis chef for Four seasons Hotel, Jakarta.- I have the responsibility of Preparing an International Theme of Buffet that include of Indonesian Cuisine, Western Cuisine, and Indian Cuisine.- Refilling the Buffet during the Dinner or Lunch Buffet.- To make Mise-en-Place for the next day for some cut Vegetables and or Basic sauces.- To stay on live cooking station.- To fill out the basic food temperature, on Hygiene matter.- To Arrange the Chiller and to put Date about production date and expiry Date, on every single item. Show less

  • Line Cook

    Jul 2013 - Nov 2013

  • Culinary Intern

    Jan 2013 - Jul 2013
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  Starwood Hotels & Resorts Worldwide, Inc.

  Dec 2013 - Feb 2016

  Promotion to 1st Cook of Safi @Ajman Saray, A Luxury Collection Hotelduring this period i had been able to deliver two authentic Indonesian dish, SOTO AYAM (an Authentic Indonesian Chicken broth) and CHICKEN & BEEF SATE ( Classic meat in the skewer, Grilled and served with Indonesian way of Peanut Sauce on the side) to the Menu of the Restaurant.Job Description:- To fully support the Senior chef on making things happened during preparation time and service time- To help making the Costing of food during the pre-opening period- To help arranging the Menu for the Main Kitchen and Safi.- To help making a Menu description for Safin the Seafood restaurant Menu- To help making Pick-up timing for the seafood restaurant.- To help arrange the Buffet Setup on the All-day-Dining restaurant at the Pre-opening time.- To help cleaning all the kitchen and restaurant area before the opening- To help de-boxing all materials and equipment for the kitchen- To help on vegetable washing during the first vegetable shipment.- To help on the daily buffet menu preparation and cooking- To refill the buffet and to make sure everything still looks good.- To change some buffet menu from the cycle list in case the item is unavailable at the time being- To maintain the hygiene level around the kitchen including a timely hand washing, a usage of the right cutting board and knives the usage of gloves the date tag on the food kept.- To deliver any A la Carte order.- To prepare Banqueting event.- To make daily Store Requisition. Show less

  • 1st Cook

    May 2014 - Feb 2016

  • Cook

    Dec 2013 - May 2014
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  Marriott International

  Mar 2016 - Dec 2019

  Promoted to Chef de Partie at The Westin Abu Dhabi Golf Resort and Spa.Bubbalicious the Brunch, Abu Dhabi's Most Favorite Brunch by Fact Magazine 2017 and 2018 The Westin Abu Dhabi Golf Resort and ClubFully entitled of the Asian Kitchen, during the absent of Sous Chef at the time given. Supervising 5 cook and delivering Buffet, A La Carte, Brunch, Functions, Meetings on a daily basis.BubbaLicious, Abu Dhabi's Most Favorite brunch 2017 on Fact Awards 2017

  • Chef De Partie

    Sept 2017 - Dec 2019

  • Demi Chef de Partie

    Mar 2016 - Sept 2017