Mino Chef

Throughout my career I have managed to offer my services to a wide variance of fields. From an Officer with the Italian Police force, to the cruise ship the Queen Elisabeth II managing the F&B elements of the cruise ship all the way to latest position in my new home town of Jakarta where I was Director Of Food & Beverage for PT. indroputra covering two large resort divisions, Gelato Business & Italian Restaurants, My family is Indonesian and my children were born in Batam and in total I have spent over 20 years as a resident of Batam Island actually relocated to Jakarta since 2015, KITAP KTP Holding

I have managed many construction projects within my carrier for them and have developed a good resource of contacts how to communicate effectively with local business and regulatory authorities.

In my early career I studied for a technical diploma In Hotel Management to help give me a better grasp of Hotel Management especially Kitchen FB department.

Being an Italian, food is in my blood and I found it easy to progress to the position of food and beverage manager for the Queen Elisabeth II. My knowledge of food and drinks helped me to take a firm foothold in this position along with my Italian blood; I progressed to the position of Food & Beverage manager for this famous cruise ship.

Up until today, I have remained in a position of management of large numbers of staff, working closely to related ISO HACCP standards for varying requirements and have learned how to develop and improve a business. I can closely manage many budgets for a number of departments simultaneously and have become a mature and well developed manager for the position I hold now.

I believe I would be an asset to your business, both through the management of the people along with the management of the finances. I have a good understanding on accounting aspects in large and can pick up the required knowledge for other disciplines in short time.

• Develop and implement operating systems and process flow for optimal service industry.
• Improve standard operational procedures for greater effectiveness, and efficiency.
• Prepare or update the operational manual, which includes the kitchen, restaurant menu, such as standard recipe and the costing of the standard recipe.
• Improve Business Development functions, and the franchise operational manual.
• Provide and conduct the necessary training for kitchen and restaurant floor staff to improve the quality of food and service.
• Provide industry specific advice and assistance for the business development and accounting departments.
• Provide assistance in prime location selection
• Local market researching and business plan development based on research results
• Planning and develop strategists for location, products, venue design, and menu variety
• Develop staff budgeting system
• Menu engineering catering to locals
• Contractor selection for building and renovation of venue including layout design and furnishing selection
• Provide training for staff appointed by owners

May 1996 – June 1998 : Diploma Degree in food science from University Federico II, Naples, Italy.

( Part-time Study ) Majored in Dietrics ( Diet ) and nutrition

Sep 1992 to April 1996 : Hotel & Restaurant Management from Institute Alberghiero, Villa Santa Maria,

Chieti, Italy ( Technical Diploma )

(Course includes Hotel Management, Hotel Bar Management, Hotel Kitchen Management, Food Preparation, Bakery, Wine Sommelier, Pasta Production)