Adi Irfan

Experienced and detail-oriented F&B professional looking to expand my knowledge and gain exposure in and out of the kitchen, and dwell in other spectrum of the food service industry such as food safety and banquet operations management and F&B Coordinator. I have gained skills through esteemed culinary institutions in Singapore. I am passionate about the running of F&B operations, caterings and banquet and learning ways to develop my skills in this spectrum.

EDUCATION
At-Sunrice GlobalChef Academy
• Diploma in Culinary Arts
• Higher Certificate in Culinary Arts
SHATEC Institution
• Diploma in Pastry & Baking
• Higher Certificate in Pastry & Baking
Greenview Secondary School
• GCE ‘N’ Level Certificate
Other Certifications
• Microsoft Excel 365 (ICDL Certified)
• WSQ Food and Beverage Safety and Hygiene Policies and Procedures

WORKING EXPERIENCES

Sodexo Singapore (INSEAD)
Banquet Coordinator

    • Ensure quality of food preparation to control food, beverage and other supplies cost • Set-up of banquet events such as meetings, conferences, cocktails or lunch/dinners. •
Ensure food served is according to the menu planned, food garnishing, counter temperature,
food displays, serving gears, merchandising posters, and dietary tags
• Ensure satisfaction by communicating with the client throughout the event regarding any changes, substitutions or special requests; assisting banquet staff throughout the event as needed (refilling drinks, delivering food, bussing tables, etc.); and following up with event host at the conclusion of the event
• Admin duties such as inventory check list, stock taking and follow-up with clients.

 Four Points by Sheraton Singapore, Riverview
Catering Sales Coordinator (3 Months Contract)
 

• Assisting in the sales of hotel function rooms/ballrooms
• Work closely with Catering Sales Manager and Director in hunting and
promoting new sales
• Provide catering advises and quotes for events, weddings, meeting,
seminars to clients
• Draft our proposals, quotations, invoices and contracts for clients
• Assist and conduct side inspection for clients to give a run-down of flow for
the day of event
• Coordinate with different operation departments for setup of function
layout, kitchen for food and beverage and finance side

 

The BlackHole Group (Tipo Pasta Bar/Tipo Pizzeria)
Chef De Partie
• Prepare daily Mise En Place for daily operations
• Prepare pasta and pizza dough from scratch
• Prepare condiments, sauces and garnishes for service
• Mastered various stations such as pasta, griller and caller • Making pizza for service and take aways
• Conducted and contributed in R&D for new menu