Taher Raqus

Head Chef

Talenta

Tangerang, BantenAnggota sejak 13 Mei 2026

Quality controlCustomer service

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Quality controlCustomer service

Tentang

Open minded, eager and willing to learn new things as an experience. Hard worker, demand to complete the task with full responsibilities. Flexible, aim to take tension with positive possibilities as a solution. Balancer, trying to make a comfort atmosphere with correct amount of essential matters. Cooperative, believe with plan and synergy is the best way to get a perfect result.

Pengalaman

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)