TAN Group, Jakarta, Indonesia (July 2020 – Present)
Food Director
- Set up dan manage all outlet (concept, menu, and staff )
- Planning, forecasting and controlling cost
- Analyzing profit and loss
- Research and development menu
- Manage over more than 100 staffs in charge
- Manage service quality and sanitation (HACCP)
- Oversee purchasing to stay within certain budget
- Be aware of new culinary trends and recipes
Corporate Executive Chef (February 2019 – July 2020)
- Set up and manage all outlets (concept, menu and staff) including new outlet
- Cost management
- Research and development menu
- Manage stock and supply
PT. Richeese Kuliner Indonesia, Bandung, Indonesia(August 2021 – October 2022)
Product Research & Development Specialist
- Research and development new product
- Kitchen layout design and set up
- Budget planning for the outlet
- Responsible for health and safety
- Submit a new menu and cost efficiency
- Hire, Train, and Manage staff
Hilton Hotel, Auckland, New Zealand (May 2018 – October 2018)
Chef de Partie
- Stock management
- Responsible for banquet and main kitchen
- Set up banquet menu
Demi Chef (February 2018 – March 2018)
- Stock management
- Responsible for banquet and main kitchen
- Set up banquet menu
Clooney, Auckland, New Zealand (July 2017 – February 2018)
Chef de Partie
Three Hatted New Zealand Restaurant Award
- Responsible for the section
- Part of the research and development menu
- Stock management
Three Sixty Cafe, Bandung, Indonesia (July 2015 – July 2017)
Chef de Partie
- Responsible on the section
- Part of research and development menu
- Stock management
L’Societe Fine Dining Restaurant, Bandung, Indonesia (May 2014 – June 2015)
Demi Chef
- Responsible on the section
- Part of the research and development menu
- Stock management
Spruce Goose, Wellington, NZ (February 2014 – February 2015)
Kitchen Hand promote to Commis Chef
- Preparing ingredients
- Line chef
