Experience

Pesonna Tugu Hotel
• Indonesia
• Hospitality
• 1 - 100 Employee
• Chef De Partie

  • Jun 2019 - Present

KJ HOTELS LIMITED
• Hospitality
• 1 - 100 Employee
• demi chef

  • May 2018 - May 2019


Hyatt Regency Yogyakarta

• Indonesia
• Hospitality
• 1 - 100 Employee

• commis

  • Jan 2013 - Apr 2018

  take responsibilities of breakfast preparation. do mise en place all outlet kitchen and banquete event. do butchery yield and fillet for ala carte. do controling food cost. do dealing vegetable and meat for great quality. do FSMS.(certivicated). do HACCP. take responsibilities of breakfast preparation. do mise en place all outlet kitchen and banquete event. do butchery yield and fillet for ala carte. do controling food cost. do dealing vegetable and meat for great quality. do FSMS.(certivicated). do HACCP.



Grand Quality Hotel

• Sweden
• Hospitality
• 1 - 100 Employee

• commis

  • Mar 2012 - Jan 2013

  mise en place. do chef doing. mise en place. do chef doing.



Royal Ambarrukmo Hotel

• cook helper

  • Jun 2011 - Feb 2012

  do mise en place. make canape for evening cocktail. create japanese sushi, (fusion). do mise en place. make canape for evening cocktail. create japanese sushi, (fusion).



Medz restaurant

• trainee

  • Nov 2010 - May 2011

  do mise en place. do labeling(food safety management system) for date production and expired date. do mise en place. do labeling(food safety management system) for date production and expired date.



Jogakarta Plaza Hotel

• India
• Hospitality
• 1 - 100 Employee

• trainee

  • Feb 2010 - Sep 2010

  learn kitchen things and stuff. learning about kitchen preparation. learning how to be great cook. learn kitchen things and stuff. learning about kitchen preparation. learning how to be great cook.