About
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Industry Hotelier
PROFESSIONAL SUMMARY
I am an experienced chef who has an excellent cooking skill, communication skills and organizational ability. Works well with in team environment, with the ability to supervise and motivate others. Works efficiently under pressure and meets deadlines. Carry a proactive approach to foresee problematic areas and take corrective measures. Has a good practice of following systematic preventive approach to food safety. Specializing in modern Western and Asian Cuisines.
Education
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2003 - 2007
Universitas Internasional Batam
Diploma in Hotel Management
I have passed Associate Degree, majoring Hotel Management
Experience
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2024 - 2025
Oakwood Grand Batam by Ascott
Executive Sous Chef
• Lead the kitchen team with the executive chef, make a standard of the operational, including menu planning, recipe execution, and financial accountability • Supervise and train kitchen staff, providing guidance on culinary techniques, food safety practices, and customer service standards. • Collaborate with executive chef in menu planning, recipe development and culinary innovation • Ensure the highest standards of food quality, portion control, and inventory management are consistently met. • Implement efficient food cost management strategies to optimize profitability. • Collaborate with management to enhance the overall product and profitability of the food service program. • Foster a positive work environment that promotes teamwork, professionalism, and continuous improvement.
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2023 - 2024
D'Nic Restaurant, Grand i Hotel Batam
Head Chef
• Lead and manage all aspects of kitchen operations, including menu planning, recipe execution, and financial accountability. • Supervise and train kitchen staff, providing guidance on culinary techniques, food safety practices, and customer service standards. • Ensure the highest standards of food quality, portion control, and inventory management are consistently met. • Drive menu design and culinary creativity • Implement efficient food cost management strategies to optimize profitability. • Collaborate with management to enhance the overall product and profitability of the food service program. • Foster a positive work environment that promotes teamwork, professionalism, and continuous improvement.
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2022 - 2025
Bawah Reserve Ultra Luxury Resort
Sous Chef
• Responsible for the preparation and quality of products • Assist the Executive Chef in developing and updating menus • Training the staff at lower level • Keep the consistency of products and standard recipes • Ensuring that HACCP policies are well implemented • Check all the stocks of products /stock control • Responsible for the ordering, receiving and rostering
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2021 - 2025
25 Hours Hotel Dubai One Central
Chef De Partie
• Responsible for the preparation and quality of products • Maintaining all food related reports of spoilage, wastage and standard recipe. • Training the staff at lower level • Keep the consistency of products • Ensuring that HACCP policies are implemented • Responsible for all the things that happened in my section • Check all the stocks of products
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2018 - 2021
Nautilus Resort Rarotonga, Cook Islands
Chef De Partie
• In charge at hot and pass section • Responsible for a la carte and functions • Maintaining the quality and quantity of foods • Ensuring that HACCP policies are implemented • Assists with inventory and managing of supplies • Maintaining all food related reports of spoilage, wastage and standard recipe • Train kitchen staff at lower level • Responsible for all the things that happened in my section
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2013 - 2018
Holiday Inn Resort Batam
Cook
• In charge at cold kitchen section for 3years before moved to hot kitchen • Cooking the dishes and delivering the result with no complaints. • Ensuring Food safety that addresses physical, chemical& biological hazards by following FSMS ( Food Safety Management System) procedures. • Record the temperature of the storages • Responsible for ala carte and any functions, maintaining the quality and quantity of food • Maintaining wastage and spoilage records and achieving targets of minimal wastage
Honors & awards
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2018
Champion of Cooking Competition
As a winner in Regional Cooking Competition with competitors from hotels, restaurants and universities.
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2025
Judge of Cooking Competition
As a judge in regional cooking competition.