Head Chef at ROASTMARY - PT. KREASI SUDUT RASA
(2024-08-27)
- Monitoring all staff kitchen day-to-day operations within budgeted guidelines and to the highest standards
- Design exceptional menus, purchase goods and continuously make necessary improvements
- Research & development menu ingredient
- Identify customers needs and respond proactively to all of their concerns
- Lead staff kitchen team by attracting, recruiting, training and appraising talented personnel
- Establish targets, 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
- Responsible monitoring production lunch and dinner
- Responsible stock ingredient
Head Chef at NAUGHTY OLIVE - PT. REKREASI KELUARGA INDONESIA
(2022-08-27)
- Monitoring all staff kitchen day-to-day operations within budgeted guidelines and to the highest standards
- Design exceptional menus, purchase goods and continuously make necessary improvements
- Research & development menu ingredient
- Identify customers needs and respond proactively to all of their concerns
- Lead staff kitchen team by attracting, recruiting, training and appraising talented personnel
- Establish targets, 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
- Responsible monitoring production lunch and dinner
- Responsible stock ingredient
Head Chef at Holywing - PT. ANEKA BINTANG GADING
(2021-12-24)
- Monitoring all staff kitchen day-to-day operations within budgeted guidelines and to the highest standards
- Design exceptional menus, purchase goods and continuously make necessary improvements
- Identify customers needs and respond proactively to all of their concerns
- Lead staff kitchen team by attracting, recruiting, training and appraising talented personnel
- Establish targets, 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
- Responsible monitoring production lunch and dinner
- Responsible stock ingredient
Junior Manager food & beverage - PT. TRANSRETAIL INDONESIA
(2019-05-08)
- 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, 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
- Responsible monitoring production lunch and dinner
- Responsible stock ingredient
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
Chef de partie - PT. BOGA GROUP
(2018-08-21)
- Responsible monitoring production lunch and dinner
- Responsible stock ingredient
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
Chef de partie - The Gunawarman Hotel Jakarta (syah establisments)
(2016-05-21)
- Responsible monitoring production lunch and dinner
- Responsible stock ingredient
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
Sous chef - Harlow bresserie
(2015-03-23 - 2016-05-10)
- Work along with Managing Director, F&B Director, Marketing Director, and Executive Chef
- Work together with Executive chef for all outlet through menu and budgeting
- Cost controlling according to food cost, breakdown of budget and saving cost programmer
- Quality control for main kitchen production
- Monitoring standard operational on each outlet and reporting to management regarding report from area pastry chef
- Attend a weekly meeting with sales and marketing for programs, arranging events calendar and some of customer detail matters
- Attend a weekly meeting with outlet managers regarding complaint, suggestion, and update issue
- In charge for special order, custom order and demand for allergies
- Operational weekly meeting with cake shop, restaurant, kitchen and bar
- Maintaining Raw Materials stock
- Building a system for kitchen, especially with quality and delivery
- Run a menu engineering for each outlet from area executif chef and manager weekly sales history report as a basic menu rotation
- Weekly inspection to outlets according report from executif chef to find a solution in operational system
- Trainer for train the trainer program
- Monitoring kitchen staff schedule together with executif chefs
- Monthly briefing with executif chefs and chef de parties
Chef de partie - Meat me cafe steak house
(2014-11-10 - 2015-01)
- Responsible monitoring production lunch and dinner
- Responsible stock ingredient
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
Chef de partie - Hope Town Kitchen & Tea Room (Vegetarian Food)
(2013-08-26 - 2014-11-01)
- Responsible for production ala carte
- Responsible stock ingredient
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
Demi chef - Waroeng Shabu – Shabu Japanese Hawkers Style
(2013-04-02 - 2013-07-15)
- Responsible for production lunch and dinner
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
Senior cook - De Pan's Pancake & waffle
(2012-04-01 - 2013-03-31)
- Responsible for production
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
Cook - Takemorian Charcoal & Grill
(2011-01-16 - 2012-02-28)
- Responsible for production lunch and dinner
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
Cook - Langsat Corner
(2010-04-28 - 2011-01-10)
- Responsible for production lunch and dinner
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
Cook - 2nd Floor club, bar & lounge
(2010-01-10 - 2010-04-25)
- Responsible for production dinner
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
Cook - Birdie bar & lounge
(2008-04-01 - 2009-12-29)
- Responsible for production
- Responsible for banquette events
- Responsible for mise en place, ala carte and buffet for outlet
- Responsible for hygiene and sanitize related are to main kitchen
