Bobby Hadi

Accomplished and passionate culinary professional with over two decades of international experience in luxury hotels, resorts, cruises, and private yachts. Expert in European, Asian, Mediterranean, Middle Eastern, and healthy cuisine, with outstanding skills in bakery, pastry, butchery, and artisanal sausage & smoked meat production. Proven leadership in managing kitchen operations, mentoring culinary teams, and delivering exceptional dining experiences with a strong focus on quality, consistency, and creativity.

Committed to continuous learning, innovation, and maintaining the highest standards of food safety and hygiene.

Sous Chef at Discovery Kartika Plaza Hotel Bali - Tuban Bali

Oversee daily kitchen operations, ensure high quality of food production, maintain cost control, lead and support culinary team to deliver consistent dining experiences.

Instructor Chef / Head of Culinary Arts at Campus Politeknik International Bali - Tabanan Bali

Lead culinary program, develop curriculum, mentor students, and conduct hands-on training to prepare future culinary professionals.

Executive Chef at Kuta Town House Hotel - Kuta Bali

Manage overall kitchen operations, menu development, budgeting, and maintain food quality and guest satisfaction.

Sous Chef at The Palace Downtown Hotel - Dubai - UAE

Assist Executive Chef in managing kitchen operations in a luxury hotel, ensuring consistency, quality, and presentation standards.

Galley Chef at Super Mega Yacht Catamaran offshore Odysseys Lagoon 75 (Trip around the world)

Prepare diverse menus for guests and crew on board, managing provisioning, inventory, and galley operations during global voyages.

Executive Chef at VIP Restaurant and Club House

Create innovative menus, manage kitchen team, and ensure premium food quality and service standards.

Chef at Silolona Asian Cruises

Prepare high quality meals for guests on board, maintain kitchen hygiene, and manage inventory.

Executive Chef at Nihiwatu Resort & Villas in West Sumba Island (2005-03-02 – 2007-12-03)

Lead kitchen operations in a luxury resort, develop menus, and ensure guest satisfaction.

Galley Chef at Sifolona Asian Cruise and Join Venture on Management at Ayana Villas Hotels (2004-05-02 – 2005-01-29)

Manage galley operations and food preparation on board cruise, ensuring quality and safety.

Executive Chef at Ijen Resort & Villa in East Java - Banyuwangi (2002-05-01 – 2003-07-31)

Manage kitchen operations, menu planning, and maintain quality standards in resort environment.

Head Chef at La Taverna Hotel - Sanur - Bali (2001-11-10 – 2002-05-01)

Responsible for kitchen daily operations and food quality in a hotel restaurant.

Sous Chef at Villa Bintang Resort - Nusa Dua - Bali (2001-03-15 – 2001-10-31)

Assist Head Chef in daily kitchen operations and ensure food quality.

Chef de Partie at L'Oasis Bakery and Pastry French International Restaurant (2000-08-28 – 2001-02-28)

Prepare bakery, pastry, and cuisine items with high quality standards.

Chef de Partie at Garden View Cottages (2000-01-02 – 2000-07-12)

Assist in food preparation and ensure smooth kitchen operations.

Diploma – Senior High School (SMA Saraswati) (1992 – 1995)

Diploma – Mapindo University (1996 – 1997)