Hardie Arjuna

I am a Sous Chef having both worked in hotel and hospital environment. Been in this line for more than 30 years, passionate with serving our customers or patients quality food. I specialise in local Malay and Indonesian dishes.

 MALAY SOUS CHEF (MOUNT ELIZABETH NOVENA HOSPITAL) 

• Issues daily food purchase order based on patient’s and lodger’s breakfast, lunch, dinner and supper menu. 
• Supervise line cooks to prepare Arabic, Indian dishes and Malay food meals for patients based on therapeutic diet ordered by dietitian. 
• Supervise kitchen team to supply food to Staff’s canteen specials and daily meals for breakfast , lunch & dinner 
• Assist with ad-hoc seminar, daily doctor’s meal & in house staff training food refreshments. 
• Supervise and assist with daily running of the hospital patient’s food requests in the Malay section. 
• Perform Duty Chef in the absence of Executive Chef and Executive Sous Chef on weekends and public holidays on a rotation basis with other Sous Chefs.
• Certified SFA food safety course 2022 (updated)
• Involved in monthly Task Force Meeting team with other sister’s hospitals Chefs such as emergency situations, team bonding and work training improvements.

ASSOCIATE’S CAFÉ CHEF (PAN PACIFIC HOTEL SINGAPORE) 

• Supervise and assist with daily running of the associate’s canteen café. 
• Issues daily food purchase order based on staff’s headcount and produces items from salads to main dishes and desserts from breakfast, lunch, dinner and supper. 
• Initiate special menu once a month with Executive Chef with all HOD’s involvement to appreciate associates hard work. 

MUSLIM & PRODUCTION CHEF FOR INDIAN & MALAY KITCHEN (PAN PACIFIC HOTEL 

SINGAPORE) 

• Assist with Muslim menus for Banquet, seminar and offsite catering 
• Supervise and assist North Indian Chef and his team with daily production 
• Produce sauces, dishes and pastes supplying all kitchen departments as per  Standard Operating Procedure with food costs 
• Produce food items that are later blast chilled for safeguard against contamination and weighted vacuum packaging and labelled with production & expiry date 

MUIS CERTIFIED HALAL OFFICER (PAN PACIFIC HOTEL SINGAPORE) 

• Assist and help plan in annual FORMULA ONE menu for offsite catering 
• Assist and certify all HALAL aspects of food items for 2015 SEA GAMES 
• Supervise a HALAL team and ensure all HALAL raw food items delivered to HALAL certified kitchen are strictly adhered according to MUIS HALMAQ principles and requirements 
• Liaise with Culinary Director & Sales Department for any ad hoc HALAL menus,  HALAL kitchen staffs MUIS training and annual certificate renewal with the relevant statutory board 

OUTLET CHEF - INDIAN & MALAY SECTION 

(EDGE RESTAURANT @ PAN PACIFIC HOTEL SINGAPORE) 

• Part of kitchen management team in Best buffet restaurant 2014 

(EDGE) Pan Pacific Singapore 

• Conduct on the job training for all staff for every section on rotation basis with other Sous Chefs for better overall kitchen knowledge and spreading manpower accordingly wherever in high demand 
• Organize staff roster according to Hotel’s occupancy rate for breakfast, lunch & dinner reservation 
• Issues daily purchase order over in-house market system based on production quantity par level, balance stock and restaurant guests reservations 
• Initiate special festive menus and plan with other section Sous Chefs including Executive Sous with variety and highlight items 

MALAY SOUS CHEF 

MOUNT NOVENA ELIZABETH HOSPITAL 

August 2015 - March 2022

JOINED JUNIOR SOUS CHEF PROMOTED TO ASSISTANT SOUS CHEF 

PAN PACFIC SINGAPORE 

August 2012-July 2015

MUSLIM CHEF     

SERANGOON GARDEN COUNTRY CLUB

February 2011- July 2012 

JOINED LEADING COOK PROMOTED TO CHEF DE PARTIE TO ASSISTANT SOUS CHEF 

NATIONAL UNIVERSITY OF SINGAPORE SOCIETY 

July 2007- December 2010 

SELF EMPLOYED       ADI’S NASI PADANG & SATAY 

1996-2006 

LEADING COOK PROMOTED TO CHEF DE PARTIE 

PLANET HOLLYWOOD 

1995-1996 

PROFESSIONAL STRENGTHS AND SPECIAL SKILLS 

• Competent in traditional Malay & Indonesian cuisine 
• Local Malay and Indian hawker favourites 
• Sambal pastes specialist 
• Good leadership skills, self-motivator and leading by example. Fast learner, adaptable and open to new ideas or changes 

Basic MS Office (MS Word & Excel)

Level 1 Halal Foundation Programme (Supervisory Level)

WSQ Manage Achievements of Results 

WSQ Exceptional Team 

WSQ Manage Change 

WSQ Interact with Guests 

WSQ Food & Beverage Safety Hygiene Policies and Procedure 

WSQ Provide Safety & Security for Guests 

WSQ Promote Tourism 

WSQ Implement Change 

WSQ Develop Self 

WSQ Maintain Safe & Secure Working Environment

HACCP Team Leader Training