thomas S

Executive Sous Chef at ibis Jakarta Arcadia
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Contact Information
us****@****om
(386) 825-5501
Location
Lebak, Banten, Indonesia, ID
Languages
  • Indonesian Native or bilingual proficiency
  • English Native or bilingual proficiency
  • Arabic Native or bilingual proficiency

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Rudy Dandy

Hi Thomas, before toghether in same company

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Experience

    • Hospitality
    • 1 - 100 Employee
    • Executive Sous Chef
      • Sep 2014 - Present

      Duties and Responsibilities summary: To assist of Executive Chef with overall kitchen operation as a successful independent profit center, Ensuring maximum guest satisfaction, through planning, Organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure a consistent, high quality product and more job to do. Show less

    • Uganda
    • Hospitality
    • 100 - 200 Employee
    • ASIAN CHEF
      • Aug 2013 - Aug 2014

      Responsibility and Job summary: o Pre - Opening (Seven Seas Restaurant) o Reported to Executive Chef, F&B Director and General Manager o Created and Presentation of the menus standard o Budgeting and cost control o Daily Prepared and Cooking o Updates and renewal of menus every 3 month o Daily report the number of guests who come to eat in the restaurant o Concern and chat of guest comment about food done o Daily report the item used in the kitchen o Monthly reported Kitchen Inventory o Managed and trainer of kitchen team o Daily meeting of kitchen team o Report of kitchen issues o Scheduling and managed of kitchen team o Managed of kitchen equipment o Report of kitchen equipment defective o Follow of FIFO and HACCP Regulation o Managed of Safety food and Equipment for good and qualities o Follow up Kitchen needed external and internal o Ordering & checking item kitchen needed o Monthly and reported kitchen inventory o Attend the meeting if they needed o And more job to do.... Show less

    • Hospitality
    • 100 - 200 Employee
    • ASIAN CHEF
      • Dec 2012 - Aug 2013

      Responsibility and Job summary: o Pre-Opening Trader Vic’s Restaurant o Reported to Executive Chef, Corporate Executive Chef and General Manager o Created and Presentation of the menus standard o Budgeting and cost control o Daily Prepared and Cooking o Updates and renewal of menus every 3 month o Daily report the number of guests who come to eat in the restaurant o Concern and chat of guest comment about food done o Daily report the item used in the kitchen o Monthly reported Kitchen Inventory o Managed and trainer of kitchen team o Daily meeting of kitchen team o Report of kitchen issues o Scheduling and managed of kitchen team o Managed of kitchen equipment o Report of kitchen equipment defective o Follow of FIFO and HACCP Regulation o Managed of Safety food and Equipment for good and qualities o Follow up Kitchen needed external and internal o Ordering & checking item kitchen needed o Monthly and reported kitchen inventory o Attend the meeting if they needed o And more job to do.... Show less

    • Maritime Transportation
    • 1 - 100 Employee
    • CHEF DE PARTIE
      • Oct 2011 - Oct 2012

      Majority Responsibilities: To assist executive chef & Executive sous Chef To ensure guests satisfaction by preparing food items in designated station, providing guests with the highest quality of food product that consistently and effectively reflects the luxurious nature of Regent Seven Seas Cruises Ensuring that the designated station is properly staffed, set up and operating as schedule, and stocked up with supplies for the next day’s menu in accordance with anticipated meal counts Preparing and supervising the preparation of all food items in designated station, ensuring the right quantity and full adherence to Regent Seven Seas Cruises standards in food quality Effectively dealing with any operational issues that may arise ensuring standards are not affected Ensuring that the Station team is well trained on the job and in company procedures to ensure impeccable consistent product, Ensuring the highest standards of production by carrying out “spot checks” of portions and presentation of all food items, taking corrective action when needed Training, supervising and applying corrective actions in regards to Public Health programs within the station Show less

    • Australia
    • Travel Arrangements
    • 200 - 300 Employee
    • CHEF DE PARTIE
      • Nov 2009 - Jul 2011

      Majority and Responsibilities As CDP in the main galley kitchen, fully in charge for smooth and thorough operation organization at respective section, Food presentation – responsible for maintaining the overall standards of food presentation and execution to passengers and crew according to carnival Australia guidelines and standards at respective section or area responsibility, Cooking/Food preparation –responsible for the upkeep of international food handling standard and maintain correct cooking and preparation methods, directly responsible at respective section at area of responsibility, Menu cycle and rotations – ensure compliance with the existing rotations/menu cycle and ensure that the consistency is maintained on board the respective vessel, Food cost/Food consumption – ensure the efficient running of my area responsibility by ordering to the current food cost limit and monitoring the consumption of food on a day to day basic by all passenger and crew onboard, Recipes database – follow and maintain our recipe database at all times, Training- regularly holds and attends professional training sessions to maintain the Required level of expertise of staff, Budget- accountable for the budget control compliance within food production according guests needed, Administration – executes galley kitchen administrative matters in all aspects required and as directed by the sous chef, Appraisals – reviews the progress of my staff as needed and assistant the sous chef in the preparation of staff’s appraisals, Code of practice – comply with and adhere to all code of practice as explained in the company’s database for policies and procedures Show less

    • Germany
    • Hospitality
    • 700 & Above Employee
    • CHEF DE PARTIE
      • Jun 2009 - Nov 2009

      Job Responsibilities: To assist the culinary team in pre-preparation, production and plating of various food items, ensuring that all are prepared according to Kempinski hotels and specifications, Follow FIFO system of storage. Follow all hygiene and sanitation policies and procedures. Display hospitality by having a positive personality in all circumstances and to take pride in all facets of responsibility, Be ready to go the extra mile to deliver high quality products. Take the ownership of my work place/ department. Be creative and innovative in my field. Prepare all cold and hot food in accordance with the Kempinski Hotel standards and specifications. Providing culinary products that are above and beyond for customer satisfaction and retention strictly adhere to all safety and health hazard related policy and procedures put in place by Kempinski International, Demonstrating knowledge of job-by learning and maintaining use record standards put in place by department head. Show genuine interest in continuous learning process, attend departmental trainings and meetings, share ideas and view point, take pride in the process of continuous improvement, developing constructive and cooperative working relationships with others, and maintaining them over time, Informing / updating the Restaurant Captain, Superiors and peers on relevant information in a timely manner, Providing information to supervisors and co-workers by telephone, in written form, e-mail, or in person, Improving products by communicating and assisting individuals to understand guest needs and feedback, taking corrective actions. Show less

    • Hospitality
    • 700 & Above Employee
    • DEMI CHEF DE PARTIE
      • Apr 2008 - Nov 2008

      Job Responsibilities: Report to Chef De Cuisine and Executive sous chef Preparation, Cooking and following recipes for Teppanyaki barbecue Mongolian style in bamboo lagoon kitchen, Order and inventory kitchen needed, Checking and reported log book of HACCP system in the kitchen operation, attending of daily meeting in the kitchen Job Responsibilities: Report to Chef De Cuisine and Executive sous chef Preparation, Cooking and following recipes for Teppanyaki barbecue Mongolian style in bamboo lagoon kitchen, Order and inventory kitchen needed, Checking and reported log book of HACCP system in the kitchen operation, attending of daily meeting in the kitchen

    • Hospitality
    • 700 & Above Employee
    • FIRST COMMIS
      • Mar 2005 - Apr 2008

      Job Responsibilities: Report to Sous chef, Executive sous chef and Executive Chef. Duty of night shift, prepare and cooking for ala carte room service, rendezvous lobby lounge, The bar, home delivery, and preparations & cooking for buffet breakfast in pine grill restaurant and cooking for night meal & breakfast all of staffs and every morning and attending to prepare for function. Job Responsibilities: Report to Sous chef, Executive sous chef and Executive Chef. Duty of night shift, prepare and cooking for ala carte room service, rendezvous lobby lounge, The bar, home delivery, and preparations & cooking for buffet breakfast in pine grill restaurant and cooking for night meal & breakfast all of staffs and every morning and attending to prepare for function.

    • United Arab Emirates
    • Hospitality
    • 700 & Above Employee
    • DEMI CHEF DE PARTIE
      • Feb 2004 - Jul 2004

      Job Responsibility : Preparation & Cooking for ala carte Chinese wok and preparation & Cooking for production for out lets noodle house kitchen, and supervise my staff and doing little paper work report to chef De cuisine Job Responsibility : Preparation & Cooking for ala carte Chinese wok and preparation & Cooking for production for out lets noodle house kitchen, and supervise my staff and doing little paper work report to chef De cuisine

    • Hong Kong
    • Hospitality
    • 700 & Above Employee
    • CANTEEN CHEF
      • Dec 1998 - Feb 2003

      Job Responsibility : We have here 3 building Hotels & Apartments is Al khozama Hotel, Al khozama center Apartment and Al Faisaliah Hotel & Apartment.by rosewood hotels management, My job responsibility cooking & preparations for all of staff meal for dinner & lunch and every day I take over times outstanding cooking for buffet many function party needed. The hotel is fully busy every day we have a lots function party from inside hotel and outside hotel function catering, the hotel very big capacity and super star Hotel in Riyadh- Saudi Arabia. Show less

  • Novotel Bogor
    • BOGOR - INDONESIA
    • FIRST COMMIS
      • Nov 1997 - Dec 1998

      Job Responsibility : Cooking and preparations for ala Carte, room service, buffet dinner & lunch in the main kitchen, and we have sometimes function wedding party in ball room the capacity 1000 persons standing and every weekend I have duty night and cooking ala carte for room service, breakfast buffet early morning. We have very busy every weekend. The hotel location golf area and we have group member of company meeting regular, we have group a tournament of golf local and we have member of Accord around the world, the hotel is famous in Bogor city and the Bogor city is the centre city of Jakarta – Indonesia Show less

    • Hospitality
    • 1 - 100 Employee
    • DEMI CHEF DE PARTIE
      • May 1994 - Jul 1997

      Job Responsibility : Cooking & preparation for ala carte room service, restaurant and buffet lunch and dinner, we have very busy everyday during Hotel business and we have permanent guests of Accord around the world and the hotel location on capital city of Jakarta – Indonesia Job Responsibility : Cooking & preparation for ala carte room service, restaurant and buffet lunch and dinner, we have very busy everyday during Hotel business and we have permanent guests of Accord around the world and the hotel location on capital city of Jakarta – Indonesia

Education

  • Trisakti Institute of Tourism -Indonesia
    Diploma 4 (Bachelor Degree of hospitality management), hospitality management
    1987 - 1991

Community

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