Professional Page

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.

 

   

 

 

You are business owner or wish to open your business ? I might have the answer to your questions 

  • How to make my business plan including revenue forecast and expenses ? 

  • How to make layout and design according to my concept?

  • What kind of service to optimize comfort but also turn over?

  • How about my menu composition, design and engineering optimization?

  • Recruiting and training of the team and company culture?

  • How to make all SOP s and best practices? 

  • How to minimize frauds opportunities during operation?

  • Need material for training back and front of the house?

  • How to make feasibility study with SWOT and selling strategy program?

  • Up selling Technics to generate constant revenues while maintaining guest loyalty?

  • Waste management and storage optimization? 

  • Keeping the place tidy,clean with a disciplined dedicated team?

  • Recognize and correct deviations in designated operational areas? 

 

 

 

 

My skills at your service 

  • Mastering international standard kitchen management in all aspects.

  • Certified HACCP

  • Multi-lateral communications and ability to simplify complicated concept

  • Ability to analyze and correct all financial aspects of an operation.

  • Management of in-flight catering production with 10 000 meals per day

  • Organizing and operate a whole F&B department up to 260 staffs.

  • Ability to create, propose and drive new concepts until achievement

  • Preopening team of 3 hotels and 3 restaurants in Indonesia.

  • Ability to create, train and motivate a team.

  • Very well aware of Indonesian culture and potential market.

  • Very good understanding of pricing policies and marketing strategies.

  • Perfect English speaking and Bahasa Indonesia

 

 

 

 

  • January 2013 to June 2016 as Executive Chef at PMAD CAS in-flight catering Jakarta.PMAD is a subsidiary of Cardig Aero Service public company of which JAS is the main operation. PMAD is strategically situated inside Sukarno Hatta Airport bonded area (kawasan berikat). 14000 square meters’ facility dedicated to production and logistics for in-flight catering with 600 employees. 215 production personals (2 Ex Sous Chef, 7 area sous chef) divided in several areas all under Executive Chef: hot kitchen, cold kitchen, pastry, bakery, fruits vegetable precutting, segregated butchery, assembling dishing, separate Japanese kitchen, administrative menu development and planning office.

 

chef6

 

  • In charge of all aspects of production ( up to 12000 meals per day) supplying domestic and international airlines such as : QATAR AIRWAYS,TURKISH , ETIHAD,AIRASIA, ANA,ASIANA,VIETNAM ETC… reporting to operating Director pak Arief Nasrudin , supervising 2 executive sous chef and 7 sous chef. Organizing production, time motions in accordance with Airlines flights schedules under a strict HACCP food safety regulation. Responsible for every step of production process, also employee’s rosters, training, menu development and food cost.

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333 rooms 4-star property in Grogol area Jakarta managed by Swissbel International, I7 function rooms able to accommodate up to 2500 pax. At the time occupancy was around 80%-year long.  Main F&B activities are banqueting divided mostly between corporate training and weddings (up to 50 per year). Coffee shop, pool bar, executive floor lounge, lobby lounge, room service 24h, 3 outside pastry shops. F&B employees 160.

 

  • Management of complete F&B operations including culinary. Reporting to General Manager Darren Earle. This operation was doing already very well in matter of financial performance, however being a 4-star property the management never really felt the need to improve on certain practices such as buffet presentations. F&B strategy in regards with menu engineering to optimize food cost needed optimization as well. Weddings being the highest revenue contributor after rooms. Buffet concept needed a drastic improvement (no cold containers for salad, using mostly oval plates, desserts made of agar puddings and sliced fruits only etc.….  Organization and associate skills were however satisfactory, therefore the team only needed a new vision, within 1 year the results were phenomenal and the team achieved 2 month in a row the highest revenues since opening. We managed to create exquisite buffet concept that were praised by the guest.

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  • July 2008 / August2009: HOTEL Sintesa Peninsula Manado ***** as D.O.F.B. preopening team.

The first 5-star property 7 floors built on a hill in center Manado 150 rooms (standard above 43 sqm) and suite, top floor executive lounge, function room with capacity up to 1800 standing. Coffee shop, full room service, lobby lounge. F&B employees at opening 85.

 

At the time of the opening everyone was focusing on creating the operating manual and all the SOP s that were based on the existing ones at Peninsula Jakarta. 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.

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430 rooms and apartments in center Surabaya. 13 function rooms up to 1800 for the largest. Pavilion coffee shop, Tang Palace Chinese restaurant, Imari Japanese restaurant, Vis a Vis French restaurant, pool bar, 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.

 

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  • June 2003 /January 2008: GRAN SENYIUR HOTEL *****  as Chef de cuisine and F&B DIR since November 06.

183 rooms (43 sqm) 5star property on a hill in center Balikpapan, 16 meeting rooms up to 1600 pax. 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.

 

Very high quality level of F&B to attract high caliber guests and companies mining related. 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.…My 3 first years were spent mostly to upgrade cuisine levels operations. Later on, I was promoted to full F&B management to overview the service as well and ensure its excellence.

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  • 1999/June2003: CAFE MOKA French restaurant and fine pastry in Bali Seminyak as Director of Production.

Situated in Jalan Seminyak Bali open since 1990 Café Moka is a small-scale operation famous for its cozy simple all day meals and traditional homemade French pastry. Now a reputable establishment developed in 5 other properties in Bali. 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, a menu that could be qualified as upgraded comfort food but not to fine dining style that would not fit the concept. All pastries and bakery are to this day freshly made using top products. Right from the beginning it was a smashing success and many of these dishes and pastries are still on the menu today.

 

 

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                               Your Inquiry 

 

 

 

Openings of properties

The really old stuff

 

Family cooking 1981

France 1990

Jakarta 1991 

 

Puncak 1996

Jakarta 1997