Experience

Koi Restaurant

• Indonesia
• Restaurants
• 1 - 100 Employee

• Executive Sous Chef

  • Apr 2020 - Present



Cork & Screw and Loewy

• Jakarta, Indonésie

• Executive Sous Chef

  • Sep 2017 - Mar 2020

  I was responsible for kitchen of Cork & Screw and Loewy: • Provide assistance to executive chef in all ramifications • Maintain consistency and quality in food taste • Systematically tasted and smelled all prepared dishes • Analyzed food costs and ensured adherence to budget. • Inspected kitchen cleanliness and procedures frequently. I was responsible for kitchen of Cork & Screw and Loewy: • Provide assistance to executive chef in all ramifications • Maintain consistency and quality in food taste • Systematically tasted and smelled all prepared dishes • Analyzed food costs and ensured adherence to budget. • Inspected kitchen cleanliness and procedures frequently.



Cork&Screw

• Jakarta

• Head chef

  • Oct 2014 - Sep 2017



largo Bistrot ellora group

• Jakarta Indonesia

• Head Chef

  • Aug 2013 - Aug 2014

  My missions from August to September have been to open the restaurant through the creation of the menu, the training of the staff and the establishment of quality standards. I am in charge of ten cooks and three stewards; the quality control is a main responsibility as well as the organization of my team in the kitchen. I am choosing my suppliers but I am delegating the task of ordering my goods. I have to make sure of the respect of hygiene and security norms and I am working closely with the treasurer for the calculation of the food costs. Show less



pullman

• Paris La defense

• Cost and Management Accounting

  • Apr 2012 - Oct 2012

  The job description was to verify and follow up the hotel and restaurant turn-overs. Every department had to be monitored concerning the respect of the ACCOR specific rules. The inventory had to be completed, the various ratio were controlled and explained to Senior Management. Finally, daily accounts had to be check. The job description was to verify and follow up the hotel and restaurant turn-overs. Every department had to be monitored concerning the respect of the ACCOR specific rules. The inventory had to be completed, the various ratio were controlled and explained to Senior Management. Finally, daily accounts had to be check.



hotel l'Europa

• Quiberon

• Chef de partie in a traditional Britain restaurant.

  • May 2011 - Oct 2011

  My responsibilities as Chef de Partie were to manage 3 chefs in the “starter” district for 2 month. Then I was helping the head chef in the preparation and the set up of the dishes for three months My responsibilities as Chef de Partie were to manage 3 chefs in the “starter” district for 2 month. Then I was helping the head chef in the preparation and the set up of the dishes for three months