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.
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
1989 – 1990 RAMADA RENAISSANCE HOTEL TECHWORLD, Washington D.C., USA
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
Listening:5.0,Reading:4.5,Writing:5.5,Speaking:6.5,Overall:5.5
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)