Iwan Sonagar ( Chef Igor) 特別日本人シェフ
Japanese Head Chef at Ramayana- Claim this Profile
Click to upgrade to our gold package
for the full feature experience.
-
English Professional working proficiency
-
Japanese Professional working proficiency
-
Turkish Elementary proficiency
-
Indonesian Native or bilingual proficiency
Topline Score
Bio
Experience
-
Ramayana
-
Brazil
-
Retail
-
1 - 100 Employee
-
Japanese Head Chef
-
Jul 2022 - Present
-
-
-
Be Premium Bodrum
-
Türkiye
-
Hospitality
-
1 - 100 Employee
-
Japanese Head Chef
-
Jan 2021 - Jan 2022
-
-
-
Hapimag Sea Garden Bodrum
-
Türkiye
-
Hospitality
-
1 - 100 Employee
-
Japanese Executive Chef
-
Jun 2018 - Oct 2020
-
-
Japanese Chef
-
Jun 2018 - Dec 2018
summer seasons
-
-
-
-
Japanese Executive Chef
-
Sep 2017 - Jun 2018
-
-
-
Kempinski Hotels
-
Germany
-
Hospitality
-
700 & Above Employee
-
Japanese Chef de Cuisine
-
Jan 2017 - Sep 2017
-
-
-
-
Japanese Chef de Cuisine
-
Jun 2014 - Feb 2017
Contribute to menu creation Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team Ensure consistency in quality of dishes at all times Manage customer relations when necessary, in the absence of the Executive Chef Ensure resources meet business needs through the effective management of working rotas Support brand standards through the training and assessment of kitchen team Manage food cost controls to contribute to F&B revenue Knowledge of activities in other departments and implications Ensure compliance with food hygiene and Health and Safety standards
-
-
-
Golden Savoy
-
Türkiye
-
Hospitality
-
1 - 100 Employee
-
Japanese Chef de Cuisine
-
Jan 2013 - Jun 2014
• Report to Executive Chef and Executive Sous Chef • To assist with the overall F&B Kitchen operational • Inform and consult the Executive Chef and Executive Sous Chef on any problems discrepancies and happening with F&B staff • Menu planning and overall in charge of Function and events • Manage the Kitchen food planning and production process • Ensure the Kitchen is properly staffed and supervise Kitchen workers • Adhere to Standard Operation Procedures for Food Quality • Ensure the Kitchen is complaint with the regulatory requirements for Food handling sanitation and cleanliness • Knowledge of HACCP as well as general healt and safety in the work place • Creativity in menu planning and invention of new and Signature dishes
-
-
-
-
Japanese Chef
-
2011 - Mar 2013
Organizes and ensures the smooth running of Kitchen Sushi Bar and Teppanyaki outlet Nishimura Japanese Restaurant; Reports directly to Executive Chef Prepares daily market list and coordinates closely with the Purchasing Manager for the purchase of quality foodstuffs Sees to it that kitchen operations are in line with safety and sanitation guidelines and policies. HACCP / Food Safety knowledge or implementation experience; Looks after the proper use, maintenance and storage of kitchen equipment Evaluates the performance of Chef de Partie and exercises administrative authority over him Ensures that the outlet is consistently producing and dispatching high quality food items
-
-
-
Aston Hotel
-
Türkiye
-
Hospitality
-
1 - 100 Employee
-
Japanese Chef
-
2009 - 2011
-
-
-
JW Marriott
-
Hospitality
-
700 & Above Employee
-
Senior Sous Chef
-
2007 - 2009
-
-
-
-
Japanese Sous Chef
-
1995 - 2004
-
-
Education
-
STIE Gema Widya Bangsa Bandung
Bachelor’s Degree, Business/Managerial Economics