EXECUTIVE CHEF
The Bellevue Group Nutritional Food Company
Total years of experience :20 years, 5 Months
@ EXECUTIVE CHEF / 23 Sep, 2011 - Present
The Nutritional Food Company, JEDDAH, Kingdon of Saudi Arabia.
5* star Restaurant with 3 deferent type Cuisine available in this Restaurant,
Controlling HACCP on daily basis operational, to do regular market survey with cost control and purchasing, managed, motivation and developed all staff F&B Product, developed & implemented operational systems for ordering, vendor management, food prep, standard procedure, equipment maintenance, job tasks, job des, tracking sales related data, creation of menu, promotional, materials & presentation, implementation standard of food quality and presentation, ensure high standard of hygiene and sanitize and implemented in the Daily kitchen operational, ensure all staff F&B Product following standard, and trained all staff F&B Product.
@ HEAD CHEF / 23 Feb, 2009 - 29 August, 2011
The CROWNE PALZA Hotel, Abudhabi, Sheikh Hamdan Street, 3541, UAE
5* star hotel with 256 room available, 8 outlet, 5 meeting rooms, Controlling food cost on daily basis and make corrective actions, to reach revenue budget and minimize expenses, report Profit and Lost every promotion or special event, controlling FIFO on daily basis operational, to do regular market survey with cost control and purchasing, managed, motivation and developed all staff F&B Product, developed & implemented operational systems for ordering, vendor management, food prep, standard procedure, equipment maintenance, job tasks, job des, tracking sales related data, creation of menu, promotional, materials & presentation, implementation standard of food quality and presentation, ensure high standard of hygiene and sanitize and implemented in the Daily kitchen operational, ensure all staff F&B Product following standard, trained all staff F&B Product every 3 hours per month, with FB Manager set up budget of the year, create marketing plan for FB promotion, updating recipe costing and prices
@ CHEF de CUISINE / September '17, 2004 - September '10, 2006
The Ritz-Carlton Hotel Jakarta - Indonesia
5* star +diamond hotel with 333 room available, 6 outlet restaurant, 8 meeting rooms, Controlling food cost on daily basis and make corrective actions, to reach revenue budget and minimize expenses, report Profit and Lost every promotion or special event, controlling HACCP on daily basis operational, to do regular market survey with cost control and purchasing, managed, motivation and developed all staff F&B Product, developed & implemented operational systems for ordering, vendor management, food prep, standard procedure, equipment maintenance, job tasks, job des, tracking sales related data, creation of menu, promotional, materials & presentation, implementation standard of food quality and presentation, ensure high standard of hygiene and sanitize and implemented in the Daily kitchen operational, ensure all staff F&B Product following standard, trained all staff F&B Product every 3 hours per month by set up budget, updating recipe costing and prices
@ EXECUTIVE CHEF / Sept '17, 2006 - October '18, 2007
The Mercure Hotel Jakarta - Indonesia
5* star hotel with 438 room available, 6 outlet restaurant, 6 meeting rooms, Controlling food cost on daily basis and make corrective actions, to reach revenue budget and minimize expenses, controlling operational and HACCP / USPH on daily basis operational, to do regular cost control and purchasing, managed, developed & implemented operational systems for ordering, food prep, standard procedure, equipment maintenance, job tasks, job des, tracking sales related data, creation of menu, promotional, materials & presentation.
@ EXECUTIVE CHEF / October '22, 2007-January '03.2009
The Hilton Hotel Bandung - Indonesia
5 star hotel, 4 outlet restaurant, 12 meeting room., Controlling food cost on daily basis and make corrective actions, to reach revenue budget and minimize expenses, report Profit and Lost every promotion or special event, controlling HACCP on daily basis operational, to do regular market survey with cost control and purchasing, managed, motivation and developed all staff F&B Product, developed & implemented operational systems for ordering, vendor management, food prep, standard procedure, equipment maintenance, job tasks, job des, tracking sales related data, creation of menu, promotional, materials & presentation, implementation standard of food quality and presentation, ensure high standard of hygiene and sanitize and implemented in the Daily kitchen operational.
PROFESSIONAL EXPERIENCE
@ EXECUTIVE CHEF / 01 July, 2002 - 10 September, 2004
The Ramada Bintang Bali - Indonesia
5* star hotel with 410 room available, 5 outlet restaurant, 5 meeting rooms, Controlling food cost on daily basis and make corrective actions, to reach revenue budget and minimize expenses, report Profit and Lost every promotion or special event, controlling FIFO on daily basis operational, to do regular market survey with cost control and purchasing, managed, motivation and developed all staff F&B Product, developed & implemented operational systems for ordering, vendor management, food prep, standard procedure, equipment maintenance, job tasks, job des, tracking sales related data, creation of menu, promotional, materials & presentation, implementation standard of food quality and presentation, ensure high standard of hygiene and sanitize and implemented in the Daily kitchen operational, ensure all staff F&B Product following standard, trained all staff F&B Product every 3 hours per month, with FB Manager set up budget of the year, create marketing plan for FB promotion, updating recipe costing and prices
PROFESSIONAL EXPERIENCE
ACP Salon Culinary 2003 Competition, April 2003 at PRJ with PT. Pamerindo as Organizer.
@BUSINESS DEVELOPMENT COORDINATOR
@ EXECUTIVE CHEF / 09 January, 2001- 25 June, 2002
The Bumi Karsa Hotel, Bidakara - Jakarta
4 star hotel, 5 outlet restaurant, 16 meeting room. Setting up from creating and making a plain menu, standard recipe, costing and forecast. Arranging a food tasting and special menu in 5-outlet restaurant, buffet menu for 16 meeting room. Involve and responsible for the food production and preparation in the kitchen for events/functions of banquet weddings, executive meetings, cocktail party, etc.
ACP Mini Salon Culinary March 2002 Competition, Plaza Indonesia.
Members Association: ACP, IFBEC & IAPINDO
@JUDGES COORDINATOR
Makro extravaganza 3th, present by MAKRO Surabaya - Indonesia
@ CHEF COOK / 02 January, 1999 - 04 January, 2001
Holwerda Ship Crew Management B.V - The Netherlands
Hereenveen Markweg 75 the Netherlands
Passenger ship with 1000 (one thousand) pax a day for meal and 311 bad room. It does in European line with good accommodate.
@ CHEF DE PARTIE / 1997-1999
The Regent and Four Season Hotel
Jl. H.R. Rasuna Said, Kuningan - Central Jakarta
It's a 5 (five) stars diamond hotel with 285 (two hundred and eighty five) rooms, 8 (eight) outlet- restaurants, 6 (six) meeting rooms and a 2500 (two thousand five hundred) pax convention ballroom, where the food should be served.
@ EXPAT COOK / 1995-1997
Pangan Sari Utama,
Catering associated and service company in Oil Field offshore and onshore
Menteng raya 72 - Central Jakarta
Catering Company service for food supply to oil company over seas and located in Indonesia, Asia & Europe.
Camp Supervisor -Taylor Woodrow Projects (M) Sdn, Bhd. STAR LRT
@ EXPAT COOK / 1993-1995
Prasmanindo Boga Utama,
Catering Associated and Service Company in Oil Field offshore and onshore
Dharmawangsa - South Jakarta
Catering company services for food supply to Oil Company over seas and located in Indonesia, Asia and Europe.
OTHER EXPERIENCE
@MEMBERS TEAM
Board of Members Team of designing Developing and Standardization Rule for Restaurants and "Rumah Makan" appointed by "KEMENTRIAN BUDAYA & WISATA"
@JUDGES COORDINATOR
Cook Training: 04.08 - 24.10, 1990 COMMON KNOWLEDGE AND SKILLS Accomplishment: Chef first Commi, Chef Breakfast, Demmie Chef de Partie, Chef de Partie, Sous Chef, Chef de cuisine, Food & Beverage Manager, Executive Chef. HACCP Certificate - Level 3 ( Abudhabi - UAE) Computer Literacy Microsoft Office (Microsoft Excel, Word, Power Point, Internet) . Employee of the Month
EDUCATION Level: Diploma III / 1993 Field of Study: Food & Beverage Preparation / Service Management Major: Kitchen Food Production and Kitchen Management Institute: Tourism Education and Hotel Management Institute - Indonesia