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CV, Dubai based Indonesian Executive Sous Chef Seeks Jobs Overseas

I am currently available for work
Serial No: 14608

List top 5 skills: chef, cook
Short Bio:

An ambitious and dedicated Executive Sous Chef with over 25 years post apprenticeship experience. Effectively leads, develops and motivates teams to achieve exceptional standards of quality and service. Diligently monitors stock levels and maintains food costs. Utilizes strong communication and interpersonal skills to establish excellent working relationships with colleagues at all levels and from diverse cultural backgrounds.

Current location: 

Dubai, United Arab Emirates - View on map



Preferred Sector of Employment: 

Hotel and Catering

Spoken languages: 


Locations I am interested in working:


Career Summary

2007 – date TOWERS ROTANA HOTEL, Dubai, UAE

Executive Sous Chef

One of the top performing Food and Beverage (F & B) properties managed by Rotana Hotels and Resorts. A 4 star establishment comprising 360 rooms, 5 restaurants, 1 ballroom, outside catering and MICE facilities.

• Utilizing strong communication and interpersonal skills to develop excellent customer relationships, ensuring high levels of repeat business and effectively maintaining the reputation of the company

• Managing all kitchen operations on a daily basis, including monitoring stock levels, ordering new supplies as necessary and regularly liaising with suppliers

• Developing exciting new menu options for room service, banquette, Aquarius, Longs and Flavours to maintain high levels of customer satisfaction

• Overseeing and coordinating all activities involved in the daily operation of pastry, wraps and teatro kitchens, including leading and motivating a team of staff to achieve objectives within deadlines

• Collaborating with colleagues to create menus and develop new recipes for teatro, ensuring that due consideration is given to food costs and maintaining consistent compliance with HACCP guidelines

• Planning and delivering various on-job training programmes, monitoring staff performance and providing ongoing support as required to maintain quality / service standards

• Actively participating in the selection of kitchen staff, periodically reviewing performance and identifying training needs to encourage continual professional development at all levels

• Developing productive working relationships with colleagues with varied cultural backgrounds and encouraging a culture of team working to achieve objectives

• Producing comprehensive schedules to facilitate efficient kitchen operations and collaborating with colleagues to plan and manage the Food and Beverage budget

Previous experience:

2006 – 2007 KARASA RESTAURANT, Bandung, Indonesia

Operational Manager and Co. Owner

2001 – 2006 THE MALYA (previously The Chedi), Bandung, Indonesia

Executive Chef

1998 – 2000 ROYAL BRUNEI CATERING SDN. BHD., Gadong, Brunei, Darussalam

Sous Chef

1997 – 1998 HOLIDAY INN, Bandung, Indonesia

Executive Sous Chef

1994 – 1997 SARI SUNDA RESTAURANT, Bandung, Indonesia

Executive Chef

1993 – 1994 HOTEL ISTANA, Bandung, Indonesia

Executive Chef

1991 – 1993 HOTEL PAPANDAYAN, Bandung, Indonesia

Demi Chef de Partie

1990 – 1991 RAMADA RENAISSANCE HOTEL, Sydney, Australia

Demi Chef de Partie


AIPT (the Association for International Practical Training); Advanced Culinary Arts

1988 – 1989 GRAND HOTEL, Stockholm, Sweden

Chef de Partie

1987 – 1988 MOEVENPICK RESTAURANT, Kempthall

Line Cook

Jul 1984 – Jun 1985 PANGHEGAR HOTEL, Bandung, Indonesia

Dec 1983 – Jun 1984 Apprentice – Craftsman Culinary Practice

Education & Qualifications

Degree: Culinary Arts and Practice

National Hotel Institute, Balai Pendidikan dan Latihan Pariwisata, Bandung, Indonesia, 1986

High School Certificate:

IELTS: 11 subjects

Indonesia, 1983


Professional Development

 Level 4 / Advanced, HACCP Awareness, Rotana Property, 2012

 Level 3 / Person-In-Charge Level 3, Food Control Department, Dubai, UAE, 2011 (expires 2016)

 Security Awareness, Department of Protective Systems, Dubai, UAE, 2011

 Certificate in Managing Colleague Development, Rotana Property, 2010

 Level 4, Managing Food Safety in Catering, SGS, 2009

 Certificate in On-Job Training, Rotana Property, 2009

 Kitchen and Restaurant Management in the 21st Century, The Emirates Academy of Hospitality Management, UAE, 2008

 Emergency Life Support – Adult, St. John Ambulance, UK, 2008

 Workplace Assessor Workshop; Tourism, DISBUDPAR, West Java Province, 2005

 Intermediate Food Hygiene Certification, The Royal Health Institute of Scotland

 Certificate in Managing People Performance, Rotana Property

 Certificate in the Zodiac Programme, Rotana Property

 Certificate in Interview and Selection Skills, Rotana Property

 Team Work Workshop; Train the Trainer, Change Management, Learning Organization

 Knowledge on US Meat Product, USMEF, Singapore

Further Skills

I.T. Proficiency: Microsoft Word, Excel and PowerPoint

Languages: Bahasa Indonesia (mother tongue), fluent English, basic German and basic Swedish

Driving license: Full (Indonesia and UAE)