Experience

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• Indonesia
• Hospitality
• 1 - 100 Employee

• Clustered Executive Chef Lorin Solo Hotel & Syariah hotel Solo

  • Aug 2019 - Present



Novotel Yogyakarta

• Provinsi Yogyakarta , Indonesia

• Executive Chef

  • Jul 2016 - Aug 2017

  Work Description :OBJECTIVES :To function as the Production Manager for the Food and Beverage Division, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. REPORTS TO :GENERAL MANAGER Customer Service - To ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times. - To ensure that employees also provide excellent service to internal customers as appropriate. - To spend time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary. - To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Operational - To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. - To monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary. - To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. - To make sure that all employees are up to date with the availability of seasonal and new products on the market. - To taste and monitor the food products served throughout the operation, providing feedback where appropriate. - To work with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen. - To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage. Show less



Syariah Hotel Solo managed by Lorin Hotel****

• Surakarta

• Executive Chef

  • Dec 2014 - Jul 2016

  Work Description :OBJECTIVES :To function as the Production Manager for the Food and Beverage Division, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. REPORTS TO :GENERAL MANAGER Customer Service - To ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times. - To ensure that employees also provide excellent service to internal customers as appropriate. - To spend time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary. - To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Operational - To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. - To monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary. - To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. - To make sure that all employees are up to date with the availability of seasonal and new products on the market. - To taste and monitor the food products served throughout the operation, providing feedback where appropriate. - To work with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen. - To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage. Show less



GRAND HATIKA HOTEL****

• Provinsi Bangka Belitung , Indonesia

• Food and Beverage Manager

  • Jul 2014 - Dec 2015

  Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel Establish targets, KPI’s, schedules, policies and procedures Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork Comply with all health and safety regulations Report on management regarding sales results and productivity Show less



Q GRAND DAFAM BANJARBARU****

• BANJARBARU - SOUTH KALIMANTAN

• EXECUTIVE CHEF

  • Jun 2013 - Jun 2014

  Work Description :OBJECTIVES :To function as the Production Manager for the Food and Beverage Division, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. REPORTS TO :GENERAL MANAGER Customer Service - To ensure that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times. - To ensure that employees also provide excellent service to internal customers as appropriate. - To spend time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary. - To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Operational - To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. - To monitor all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary. - To encourage employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. - To make sure that all employees are up to date with the availability of seasonal and new products on the market. - To taste and monitor the food products served throughout the operation, providing feedback where appropriate. - To work with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen. - To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage. Show less



DAFAM HOTEL CILACAP***

• Cilacap

• EXECUTIVE SOUS CHEF

  • Feb 2012 - May 2013

  1.Train and manage kitchen personnel and supervise/coordinate all related culinary activities 2.estimate food consumption and requisition or purchase food; 3.select and develop recipes; standardize production recipes to ensure consistent quality; 4.establish presentation technique and quality standards; 5. plan and price menus; 6. ensure proper equipment operation/maintenance; 7. ensure proper safety and sanitation in kitchen. 8.cook selected items or for select occasions. 9.may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. 10.directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. 11.Typically reports to a General manager Show less



PX@PAVILION AT ST.MORITZ JAKARTA

• CBD WEST JAKARTA

• Chef De Cuisine

  • Dec 2008 - Jan 2012

  DEPARTMENT/DIVISION: FOOD PRODUCTION Job Summary: Reports directly to the General Manager & maintain directly all kitchen operation activity Tasks and Duties: 1. Prepare and order all items on Daily Market List for the kitchen Restaurant 2. Responsible for maintaining food quality and ensuring guest satisfaction 3. Work closely with the the General Manager and Restaurant Manager in menu development and presentation. 4. Work closely with General Manager and Cost Controller to standardize recipes 5. Responsible along with General Manager in maintaining overall food & labors cost within budgetary guidelines, Maintain standards of hygiene throughout the kitchen 6. Must be actively involved in staff recruiting and monitoring their performance 7. Set standards and maintain food presentation quality in the outlet at all times 8. Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations 9. Train the Chef De parties / Sous Chef in the section on costing and ordering system 10. Source out new products and supplies to constantly develop menus 11. Remain on top of culinary trends & seek always to improve culinary trends 12. Motivate staff and maintain discipline at all times 13. Receive all goods and ensure that they meet company quality specifications and reject those items that do not 14 Responsible for monthly inventory of all items in the kitchen on last day of the month 15. Ensure that standard recipes are being followed at all times 16. Liaise with restaurant manager and service staff regarding service issues Any other duties as assigned by the company . 17.Willing to set up the new outlet 18.Hire , Trained and build pre opening team Show less