Experience

PT Bumi Liputan Jaya (Blue Sky Group)

• Indonesia
• Hospitality
• 1 - 100 Employee

• Lounge Executive Chef

  • Jan 2019 - Present

  Berasal dari Blue Sky Group, Blue Sky Lounge adalah sub-divisi yang dipercayakan di banyak bandara di seluruh Indonesia sejak tahun 2003 untuk mengelola Premier dan Executive Lounge. Tujuannya adalah untuk memberikan penumpang pengalaman terbaik sebelum penerbangan mereka. Untuk memastikan kepuasan tertinggi, Blue Sky Lounge mengadopsi nilai-nilai dan budaya dari Blue Sky Hotel Balikpapan, properti bintang empat yang diakui di seluruh dunia yang didirikan sejak 1973. Berasal dari Blue Sky Group, Blue Sky Lounge adalah sub-divisi yang dipercayakan di banyak bandara di seluruh Indonesia sejak tahun 2003 untuk mengelola Premier dan Executive Lounge. Tujuannya adalah untuk memberikan penumpang pengalaman terbaik sebelum penerbangan mereka. Untuk memastikan kepuasan tertinggi, Blue Sky Lounge mengadopsi nilai-nilai dan budaya dari Blue Sky Hotel Balikpapan, properti bintang empat yang diakui di seluruh dunia yang didirikan sejak 1973.



PT. Ekaputra Prada Indonesia

• Indonesia
• Manufacturing
• 1 - 100 Employee

• • Sep 2016 - Present

• • Sep 2016 - Nov 2018



Novotel Pekanbaru

• Pekanbaru Area, Riau, Indonesia

• Sous Chef

  • Dec 2015 - Jan 2022



Local Pantry Cafe & Studio

• Pekanbaru Area, Riau, Indonesia

• Executive Chef

  • Aug 2015 - Nov 2015



The Phillippe Hotel Pekanbaru

• JL. Ahmad Yani No. 81 Pekanbaru - Riau #28115

• Sous Chef

  • Nov 2014 - Jul 2015

  Purpose of Job Is responsible to assist the executive chef in the planning, controlling and organizing of the entire F&B production division, financially, administrational and operationally . Responsible for: Report to : Executive Chef Direct Responsibilities 1. To assist the executive chef in setting food standards throughout the entire hotel. 2. Ensure all duties and task is executed according to hotel’s food standards set. 3. To assist the executive chef in creating menus and banquet theme parties according to customer requirements and present trends. 4. To assist the executive chef in controlling the financial result according to the given budget. 5. To assist the executive chef in ensuring the development of all food and beverage production staff and to create an enjoyable working environment. 6. To enforce the hotel’s standards of procedures, rules and regulation. 7. Maintaining a clear, healthy and accurate communication with superiors, colleagues and subordinates at all time. 8. To enforce and to ensure all cleaning and hygienically standards are being followed throughout the entire food production operation. 9. To overall assist the executive chef in ensuring a smooth F&B Production operation at all time. 10. Ensuring mise en place, production procedures, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary. 11. Assist in the selection, training and evaluation of sub ordinate employees 12. Help to ensure that an accurate and up to date recipe bank is maintained. 13. Coaches, counsels, disciplines and develops sub ordinate employees. Human Responsibilities Report to Executive Chef Working Relationship Internal : All F&B Production and Service Staff All Head of Departments and Managers External : Chef’s Associations Suppliers Replacement and temporary mission Be ready and responsible for any job which may be assigned by the management. Show less



Vanhollano Resto & Cafe (PT. Jayanika Permata Group)

• Pekanbaru - Riau

• Sous Chef D'Taste Bistro

  • Jan 2011 - Oct 2014

  Assist and support the executive chef in routine and additional tasks • Ensure that customers are served well and effectively • Help with the planning of menus and meals • Maintain high food quality and presentation • Supervise the preparation and service of food • Rotate products to avoid spoilage • Handle concerns in the kitchen • Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties • Assist to the sales and cuisine team • Monitor food expenditure • Perform product inventory • Help the executive chef to pick and train kitchen personnel • Assist cooks on the preparation, cooking and presentation of different foods in the restaurant. Show less



Novotel Jakarta Mangga Dua Square

• Hospitality
• 1 - 100 Employee

• Chef De Partie Western & Banquet

  • May 2005 - Sep 2010

  Provided guidance and support to all kitchen staff • Ensured that all food served is arranged properly and met quality standards • Ensured that all kitchen work is completed within the timelines • Gave instructions to cooking workers on fine points of cooking • Maintained hygiene standards of kitchen and equipment • Directed and instructed kitchen personnel in their individual tasks • Prepared individual orders when requested • Ensured food preparation procedures for quality, uniformity and accurateness • Reviewed delivered product and ensured appropriate storage • Observed employees engaged in portioning, preparing, and garnishing foods • Ensured the defined methods of cooking and garnishing Show less



Sari Pan Pacific Thamrin Jakarta

• commis

  • Apr 2003 - Apr 2005

  Role: Report to Demi Chef de Partie or and Chef de Partie 1. To execute their daily task in the time frame given, efficiently. 2. Ensuring all food preparation and production are according to hotel’s culinary standards. 3. To comply with the hotel’s rules and regulation at all time. 4. To comply with the hotel’s culinary standard at all time. 5. To participate in hotel’s training and development program 6. To maintain their respective areas hygienic and clean according to the standard set at all time. 7. To maintain a clear, healthy and accurate communication with superiors and colleagues at all time. Show less