Bernard simarmata

Sous Chef at Aryaduta Medan
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Contact Information
us****@****om
(386) 825-5501
Location
North Sumatra, Indonesia, ID
Skills

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Bio

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Credentials

  • The chinese Lunar Celebretion Gala Dinner Grand Angkasa Internasional Hotel Medan
    Grand Angkasa International Hotel
    May, 2008
    - Nov, 2024
  • Training Proactive Management Service Grand Angkasa Hotel
    Grand Angkasa International Hotel
    Mar, 2005
    - Nov, 2024

Experience

  • Aryaduta Medan
    • Indonesia
    • Hospitality
    • 1 - 100 Employee
    • Sous Chef
      • Dec 2020 - Present

  • My Home
    • United Kingdom
    • Executive Offices
    • 700 & Above Employee
    • Executive Chef
      • Oct 2019 - Oct 2020

      - Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling banguet even -handling restaurant - Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling banguet even -handling restaurant

  • Hotel Amadeo
    • Germany
    • Hospitality
    • 1 - 100 Employee
    • Executive Chef
      • Jun 2019 - Oct 2019

      - Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling banguet even -handling restaurant - Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling banguet even -handling restaurant

  • Simalungun City Hotel Resort
    • Executive Chef
      • Jan 2018 - Jun 2019

      Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling banguet even -handling restaurant Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling banguet even -handling restaurant

  • lippo mall
    • Tanggerang
    • Chef Sunshene Grup
      • Sep 2017 - Jan 2018

      -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following stan -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following stan

  • Simalungun city hotel Resort
    • Medan
    • Executive Sous Chef
      • May 2017 - Sep 2017

      Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling banguet even -handling restaurant Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling banguet even -handling restaurant

  • PT Grahawita Santika (Santika Hotels & Resorts)
    • Indonesia
    • Hospitality
    • 700 & Above Employee
    • Chef Chinese
      • Jan 2016 - Feb 2017

      Duties:Food Quality control and costing kitchen ala carte and even,menu creation and daily opration,HCCP standart Control. Duties:Food Quality control and costing kitchen ala carte and even,menu creation and daily opration,HCCP standart Control.

  • Charlie Browns Steakhouse
    • United States
    • Research
    • 1 - 100 Employee
    • Executive Chef
      • Feb 2014 - Feb 2015

      Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling even -handling restaurant Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling even -handling restaurant

  • Griya
    • Excutive Chef Griya Hotel Medan
      • Jan 2013 - Jan 2014

      Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling banguet even -handling restaurant Meaning budgeting and menu engenerring -Controling Foot Cost On Daily Basis and make conrrective actionsto reach revenue budget and minimize expenses -controling fifo on daily basis operasional -ensure all staff F&B product Following standard -created the new menu and side inpection to other competitor for the comparison. -handling banguet even -handling restaurant

  • Hotel Grand Central Ltd
    • Hospitality
    • 1 - 100 Employee
    • Sous Chef
      • Jun 2012 - Dec 2012

      Food Quality Control and costing kitchen ala carte and buffe and even and menu creation and daily opration,Hccp stantard controll. Food Quality Control and costing kitchen ala carte and buffe and even and menu creation and daily opration,Hccp stantard controll.

  • Grand Angkasa International Hotel
    • Hospitality
    • 1 - 100 Employee
    • Sous Chef Bangquet
      • Jun 2001 - Mar 2009

      Food Quality Control and costing kitchen ala carte and buffe and even and menu creation and daily opration,Hccp stantard controll. Food Quality Control and costing kitchen ala carte and buffe and even and menu creation and daily opration,Hccp stantard controll.

Education

  • pariwisata perhotelan medan
    D3, PERHOTELAN
    1995 - 1997

Community

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