Experience

Savoy Homann Bidakara Hotel

• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Feb 2022 - Present



The Trans Luxury Hotel

• Indonesia
• Hospitality
• 400 - 500 Employee

• Sous Chef

  • Sep 2019 - Jan 2022



westpoint hotel bandung

• Executive Chef

  • Jan 2018 - Aug 2019



el Royale Hotel bandung

• Sous Chef

  • Dec 2016 - Jan 2018



GRAND ROYAL PANGHEGAR HOTEL BANDUNG

• Indonesia
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Feb 2014 - Dec 2016

  Duties and Responsibilities :1. Supervising, coordinating and controlling the daily food production.2. Mantaining and controlling food cost in daily operational3. Ensure proper preparation and implementation of all existing menus according to hotels standards.4. Supervising and providing practical assistance in the food production5. Involvement in coordinating, planning and creating of menus and set up in the areas and section.6. To train their sub ordinates and ensure an enjoyable working environment.7. Enforcing and comply with the hotel standards of procedures, rules and regulation.8. Planning and controlling the par stock level in their respective area and section.9. Maintaining a clear, healthy and accurate communication with superior, colleagues and subordinates at all time.



Root & Branch cafe Bistro.Bali & Bandung

• Head Chef

  • Dec 2012 - Feb 2014

  duties and responsibilities :1.plan menus according to the popularityof various dishes2. plan menu promotion for the weekly special menu3. Mantaining and controlling food cost in daily operational4 . controlling and maintaining food cost5 . ensured that high standard of cleanliness was maintained through out the kitchen areas duties and responsibilities :1.plan menus according to the popularityof various dishes2. plan menu promotion for the weekly special menu3. Mantaining and controlling food cost in daily operational4 . controlling and maintaining food cost5 . ensured that high standard of cleanliness was maintained through out the kitchen areas



Padma Hotel Bandung

• Hospitality
• 1 - 100 Employee

• Demi Chef de partie

  • Jan 2011 - Feb 2013

  Assist Supervisor in the day to day functions and activities of kitchen facilities in the preperation and presentation of the menus. Assist Supervisor in the day to day functions and activities of kitchen facilities in the preperation and presentation of the menus.



ASTON Tropicana

• Demi chef de partie

  • Mar 2008 - Jan 2011

  Assist Supervisor in the day to day functions and activities of kitchen facilities in the preperation and presentation of the menus. Assist Supervisor in the day to day functions and activities of kitchen facilities in the preperation and presentation of the menus.