This page is dedicated to the profession I am proudly practicing for the past 32 years . Started as a novice in the kitchen I am now an expert in the field of Food and Beverages and hospitality.
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2013 to 2016 Executive Chef at PMAD CAS in-flight catering Jakarta.14000 square meters’ facility production and logistics for in-flight catering with 600 employees. 215 production personals divided in several areas: hot kitchen, cold kitchen, pastry, bakery, fruits vegetable pre-cutting, butchery, assembling dishing, Japanese kitchen.
In charge of all aspects of production ( up to 12000 meals per day) supplying domestic and international airlines. Reporting to operating Director, supervising 2 executive sous chef and 7 sous chef. Organizing production, time motions in accordance with Airlines flights schedules under a strict HACCP regulation. Responsible for every step of production process, also employee’s rosters, training, menu development, costing,budgeting.
2010 / 2012: culinary and catering Manager for CIPUTRA Hotel Jakarta. 333 rooms 4-star property, I7 function rooms able to accommodate 2500 guests. F&B activities are banqueting divided mostly between corporate training and weddings . Coffee shop, pool bar, lobby lounge, room service 24h, 3 outside pastry shops. F&B employees 160.Management of complete F&B operations front and back of the house..
2008 / 2009: HOTEL Sintesa Peninsula Manado ***** as D.O.F.B. preopening team. 5-star property 7 floors built on a hill in center Manado city 150 rooms , top floor executive lounge, function room with capacity up to 1800 standing. Coffee shop, room service, lobby lounge. F&B employees at opening 85. In charge of the opening operating manual and all the SOP s . Right after the opening we accommodate President RI and his delegation as with few other Asian state ministers that came for the Asean Sea preservation summit. It was a successful event and a great start for our inexperienced team.
2008/2008: JW Marriott Surabaya ***** as Director F&B 430 rooms in Surabaya. 13 function rooms up to 1800 for the largest. Pavilion coffee shop, Tang Palace Chinese restaurant, Imari Japanese , Vis a Vis French nt, pool , full room service, executive lounge, lobby lounge, bakery shop. Main F&B revenues from banqueting corporate meetings and weddings. F&B employees 160 plus daily workers.
2003 / 2008: GRAN SENYIUR HOTEL ***** Chef de cuisine and F&B DIR since November 06. 183 rooms in Balikpapan, 16 meeting rooms up to 1600 guests. Le Jardin restaurant, Chiang Palace restaurant, Daisaku restaurant, Skygrill top terrace, Ayus lobby lounge, pastry delicatessen, cigar club, full room service, pool bar. F&B employees 70. Very high quality of F&B and often handling VVIP functions. A solid gastronomic menu emphasizing on the taste of the ingredients without fancy presentations. Our bread made with a real traditional method using a “poolish “was praised by the whole community and remain to this day a must taste in Balikpapan. Successfully organizing high profile VIP s functions for president RI, countries officials, industries tycoons, celebrities etc.…
1999/June2003: CAFE MOKA French restaurant and fine pastry in Bali as Director of Production. Café Moka is a small-scale operation famous for its cozy simple all day meals and traditional homemade French pastry. Now a reputable establishment . Central production dispatching daily products to outlets. Main outlet at Seminyak has 12 tables and can serve up to 600 customers per day both inside and take away. Supplies numerous other businesses such as villas and hotels. Production employees 45. Creating and adapting a simple menu using only quality products. All pastries and bakery are to this day freshly made every day.