Experience

PT. Prambanan Kencana

• Indonesia
• Food and Beverage Services
• 100 - 200 Employee

• Technical Marketing Specialist

  • Mar 2022 - Present



LOTTE MART INDONESIA, PT

• Indonesia
• 200 - 300 Employee

• Assistant Manager Merchandise Bakery & RTE

  • Feb 2021 - Mar 2022



Hilton Garden Inn Bali

• Bali, Indonesia

• Pastry and Bakery Chef de Partie

  • Sep 2018 - Oct 2020



Eat Sweets Today

• Jakarta, Indonesia

• Pastry Chef

  • Jul 2014 - Sep 2018

  Started my own business on July 2014, another good experience to start a new business, and trying to grow it and become succesful Started my own business on July 2014, another good experience to start a new business, and trying to grow it and become succesful



Park Hyatt

• Hospitality
• 700 & Above Employee

• Commis Chef

  • Jun 2013 - Jun 2014

  A very good working experience at one of the top hotel in Abu Dhabi, United Arab Emirates. As a Commis, I have the responsibility to handle Outlets, Banquet and events with the team. I learn how to work in a small kitchen with a very good team. A very good working experience at one of the top hotel in Abu Dhabi, United Arab Emirates. As a Commis, I have the responsibility to handle Outlets, Banquet and events with the team. I learn how to work in a small kitchen with a very good team.



Sugar High Dessert House

• Kemang, Jakarta, Indonesia

• Chef de Partie

  • Aug 2010 - Oct 2011

  I was in the opening team of a new dessert house in Kemang, Jakarta, Indonesia. I was incharge on the whole operation in the Pastry Kitchen Directly under the Head chef. It was a very good learning experience on how to start a business, and learning to work with smaller team efficiently. I was in the opening team of a new dessert house in Kemang, Jakarta, Indonesia. I was incharge on the whole operation in the Pastry Kitchen Directly under the Head chef. It was a very good learning experience on how to start a business, and learning to work with smaller team efficiently.



Grand Hyatt

• Hospitality
• 700 & Above Employee

• Trainee

  • Oct 2008 - Apr 2010

  1 and a half training program in the pastry kitchen, I learned to do pastry production and finishing of the product. Being given the opportunity to have a responsibility as a Commis I grew a lot. I learn how to handle banquet events as well as daily outlets needs. And eventually train a new Commis Chef in the pastry kitchen. 1 and a half training program in the pastry kitchen, I learned to do pastry production and finishing of the product. Being given the opportunity to have a responsibility as a Commis I grew a lot. I learn how to handle banquet events as well as daily outlets needs. And eventually train a new Commis Chef in the pastry kitchen.