Suryandi Widjaja

Shift Supervisor (December 2015 – December 2019) 

Nando’s Australia 

Working at Nando’s was more than just a job—it was a dynamic experience that shaped my leadership and teamwork skills. Over four years, I led teams ranging from 5 to 25 people per shift, ensuring smooth operations across four different store locations. Managing diverse teams in a fast-paced environment taught me how to adapt quickly, solve problems efficiently, and keep the team motivated under pressure.

From coordinating daily operations to maintaining high standards of service and efficiency, I thrived in the challenges of leading a team. The experience honed my ability to manage people, optimize workflows, and create a positive work culture—all while delivering excellent customer service.

Head Chef (January 2019 – July 2019)

Beans Republique 

My first experience as a Head Chef in a Melbourne café, where I led the kitchen while upholding high standards in food quality, hygiene, and team management. Though brief, this role gave me valuable insights into running a successful food business.

Chef De Partie (January 2016 – August 2016) 

Adelphi Hotel 

Started as a kitchen hand, but my dedication and quick learning earned me a promotion to Chef de Partie within a month. This experience pushed me to refine my skills, adapt to high culinary standards, and thrive in a fast-paced, high-end kitchen.

Front and Back of House (February 2015 – August 2017)

Ayam Penyet Ria 

My first job and an eye-opening experience in the fast-paced restaurant industry. Working at this renowned Indonesian restaurant, I honed my knife skills, speed, and precision while learning to work efficiently under pressure. It was here that I developed a strong work ethic, teamwork, and attention to detail in a high-energy kitchen And front office as a cashier at the same time.