Experience

Qunci Villas

• Indonesia
• Hospitality
• 1 - 100 Employee

• Culinary Director

  • Aug 2022 - Present

  Lombok Timur, West Nusa Tenggara, Indonesia



Self Employed

• United States
• 700 & Above Employee

• Executive Chef

  • Jan 2020 - Aug 2022

  Asia Freelance consultant for hotels and restaurants pre-opening, kitchen designs, organize and structure kitchens, ensure proper inventory, staffing, planning and develop new menu,training, setting HACCP standards,food safety policy and procedures, food promotions, support special events.



Marriott Hotels

• United States
• Hospitality
• 700 & Above Employee

• Executive Chef

  • 2016 - 2019

  Indonesia Liaise with food and beverage director to deliver new promotions and monitor daily guest satisfaction to identify and resolve service related issues. Enhance staff skills through organising and leading the chef workshops for Marriott Asia Pacific region. Participate in Marriott trainings to improve skills related to productivity, change management, and international procurement. • Managed the culinary function of large events involving up to 1200 participants. • Supervised a team of… Show more Liaise with food and beverage director to deliver new promotions and monitor daily guest satisfaction to identify and resolve service related issues. Enhance staff skills through organising and leading the chef workshops for Marriott Asia Pacific region. Participate in Marriott trainings to improve skills related to productivity, change management, and international procurement. • Managed the culinary function of large events involving up to 1200 participants. • Supervised a team of 42 cooks and 25 steward, and trained as well as motivated supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. Show less



Golden Tulip Hotels, Suites & Resorts

• France
• Hospitality
• 700 & Above Employee

• Executive chef

  • 2014 - Jun 2016

  Bali Province, Indonesia Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.



Fontana Hotel Bali

• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Aug 2012 - Aug 2014

  Bali Province, Indonesia Fontana Hotel a boutique hotel designed by Super Potato-Takashi Sugimoto,163 rooms and suites with 2 outlets Portabella-Italian restaurant 80 seats serving traditional Italian food in a modern key, Sunny 16 Cafe a 24hours cafe with array selection of pastries and bakeries, serving traditional Indonesian specialties. Three meeting rooms, banqueting mostly serve corporate meetings. In addition the in room dining 24hours and breakfast compulsory with rooms served in the two restaurants. … Show more Fontana Hotel a boutique hotel designed by Super Potato-Takashi Sugimoto,163 rooms and suites with 2 outlets Portabella-Italian restaurant 80 seats serving traditional Italian food in a modern key, Sunny 16 Cafe a 24hours cafe with array selection of pastries and bakeries, serving traditional Indonesian specialties. Three meeting rooms, banqueting mostly serve corporate meetings. In addition the in room dining 24hours and breakfast compulsory with rooms served in the two restaurants.  Managing a team of 19 chefs and 8 stewards.  Entirely Set up the kitchen from drawings to HEOS  Team recruitment and coaching for the preopening  Set and maintained high standards of cleanliness and sanitation.  Set and create menus for all the outlets according to the concepts and company standards Show less