Transcript Slide 1

Chef Theo
Personal Profile
As a Professional Hotelier with experiences more than 12 years in industry, specialized in Food &
Beverages Operational in 5 star Business Hotel, Resorts and Boutique Hotel in Asia, Europe, Middle East
and China.
Strong in Western Cuisine, Asian, Fusion Cooking, Fine Dining and Personalized Services with Modern
and Stylish Presentations in every signature dishes.
Creative, enthusiastic, details, open minded, willing to learn new things, easy going, easy to adapt with
new places and environments. Very well organized in paperwork, and very concern on quality in every
dishes, hygiene and sanitation,
Good team player, and have experience to trained and developing staffs who have limitation in skills,
experience and education, strong in communication skills, focusing on Guests Satisfactions and who
always set high standard services on job assignments.
Work towards achieving goals set to bring financial success in a particularly competitive climate
Willing to give maximum energy for Company targets and passing skills & ideas to employed chefs.
Awarded Silver Medal for MLA Black Box Jakarta 2005 and Bronze Medal for Individual Practical Cookery
Beef International Salon Culinaire, Dubai 2009.
PROFESIONAL EXPERIENCES
Jun 2011 - present
Relais & Chateaux Hotel, at Jings Residence, China
• Responsible for all smooth operational both kitchen and restaurant,
special requirements based on guests requested.
• To assist the resident manager for daily operational Encouraged all staffs with multi
tasking and English language.
• Managing 4 people of culinary staffs and 4 Restaurant staffs, prepare to their schedule
according to the hotel occupancy.
• Conducting their performance review.
• Ensuring smooth operational of F&B.
• Make sure Hygienic standard working properly in Kitchen and Restaurant area based
on HACCP.
• Handling Guests Complaints, following up with Department concern and getting back
to the inconvenienced guests.
• Handling VIP/VVIP Guests, making special requested of Guests Preferences of our F&B
product, and assist them if they want to have special occasions (Romantic Dinner, Set
Menu or some special menu which is out of our menus), privately cook for VIP/VVIP
Guests.
Jun 2011 - present
Relais & Chateaux Hotel, at Jings Residence, China
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Reporting operational cost on F&B.
Performing Duty Manager.
Establishes production standards of efficiency, minimum wastages.
Supervise production processes to ensure implementation of company standards.
Apply effective modification on production plan for timely production of special orders or
promotional items.
Monitor production to ensure enough replenishments of finished goods supply.
Ensures proper training of plan personnel to upgrade their professional and maintain the
equipped level of quality standards to achieve the operational equipments.
Menu planning.
Replace the resident manager when the resident manager on monthly meeting, business
trip or vacation.
Focusing on guests satisfaction and always set high standart services on job assignment.
To trained and developed staffs who have limitation in skills, experience and education.
Jan 2011 - Jun 2011
Santi Sari Boutique Hotel, Bali
Head Chef
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Managing 5 people of culinary staffs and 5 people of restaurant staffs.
Prepare to daily scheduler based on hotel occupancy.
Ensuring smooth operational of F&B.
Make sure Hygienic standard working properly in Kitchen and Restaurant area based on
HACCP.
Handling Guests Complaints, following up with Department concern and getting back to
the inconvenienced guests.
Establishes production standards of efficiency, minimum wastages.
Supervise production processes to ensure implementation of company standards.
Apply effective modification on production plan for timely production of special orders or
promotional items.
Monitor production to ensure enough replenishments of finished goods supply.
Ensures proper training of plan personnel to upgrade their professional and maintain the
equipped level of quality standards to achieve the operational equipments.
Menu planning.
Food costing.
June 2010 - Jan 2011
Cheese Cake Factory, Jakarta
Chef de Cuisine
• Managing 9 people of culinary staffs, prepare to daily schedule based on daily basis and
according to the business operational.
• To assist an Executive Chef for daily operational in each outlet, prepare for any special
requirements, food costing, special menus, and weekly food promotion.
• Maintain smooth operational in FB Production, daily checklist, and preparation.
• Cooperate with Restaurant Manager to make sure smooth operational in both
department, solving the problem, handling complaints, and make sure for guests
satisfaction analysis.
• Make sure daily hygiene and sanitation based on HACCP in daily basis.
• Supervise production processes to ensure implementation of company standards.
• Menu planning.
April 2009 – May 2010
Novus Gawana Resort and Spa, West Bali National Park, Bali
Head Chef
• Managing 8 people of culinary staffs and 7 Restaurant staffs, prepare to their schedule
according to the hotel occupancy.
• Conducting their performance review.
• Ensuring smooth operational of F&B.
• Make sure Hygienic standard working properly in Kitchen and Restaurant area based on
HACCP.
• Handling Guests Complaints, following up with Department concern and getting back to the
inconvenienced guests.
• Handling VIP/VVIP Guests, making special requested of Guests Preferences of our F&B
product, and assist them if they want to have special occasions (Romantic Dinner, Set Menu
or some special menu which is out of our menus), privately cook for VIP/VVIP Guests.
• Reporting operational cost on F&B.
• Performing Duty Manager twice a month.
• Establishes production standards of efficiency, minimum wastages.
• Supervise production processes to ensure implementation of company standards.
• Apply effective modification on production plan for timely production of special orders or
promotional items.
• Monitor production to ensure enough replenishments of finished goods supply.
• Ensures proper training of plan personnel to upgrade their professional and maintain the
equipped level of quality standards to achieve the operational equipments.
• Menu planning.
Nov 2008 – Mar 2009
Al Murooj Rotana Hotel & Suites, Dubai
Sr.Chef de Partie Waterside Seafood & Terrace (Fine Dining Restaurant)
Serving Seafood & Sushi bar.
Prepare marketing list for the next day.
Daily report for the Hygienic Analysis Critical Control Point.
Making the schedule for the kitchen staffs.
Establishes production standards of efficiency, minimum wastages.
Supervise production processes to ensure implementation of company standards.
Apply effective modification on production plan for timely production of special orders or
promotional items.
• Monitor production to ensure enough replenishments of finished goods supply.
• Ensures proper training of plan personnel to upgrade their professional and maintain the
equipped level of quality standards to achieve the operational equipments.
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Feb 2008 – Nov 2008
Al Murooj Rotana Hotel & Suites, Dubai
Chef de Partie Double Decker English Pub
Serving fusion food.
Prepare marketing list for the next day.
Daily report for the Hygienic Analysis Critical Control Point.
Making the schedule for the kitchen staffs.
Establishes production standards of efficiency, minimum wastages.
Supervise production processes to ensure implementation of company standards.
Apply effective modification on production plan for timely production of special orders or
promotional items.
• Monitor production to ensure enough replenishments of finished goods supply.
• Ensures proper training of plan personnel to upgrade their professional and maintain the
equipped level of quality standards to achieve the operational equipments.
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Aug 2006 – Feb 2008
Nusantara Energy
Personal chef to the CEO
• Preparing the food for the CEO (owner) and VVIP CEO’s guests
Aug 2006 – Aug 2007
Cake Walk
Food consultant
• Making the small bites menu for the restaurant
• Making the training manual for the restaurant and kitchen staffs
Jan 2006 – Aug 2006
Four Seasons Hotel London Park Lane
Demi Chef de Partie (Hot Line, A’la Carte, Buffet, Continental)
• Mise en place the coffee shop A’la Carte, Western
• Preparing for the Sunday Brunch food.
Dec 2003 – Jan 2006
Four Seasons Hotel Jakarta, Indonesia
Demi Chef de Partie (Hot Line, A’la Carte, Buffet, Continental)
Mise en place the coffee shop A’la Carte, Western and Asian menu.
Preparing for the Sunday Brunch food.Handling breakfast.
Turnant (replace) chef.
Preparing the marketing list, store requisition.
Establishes production standards of efficiency, minimum wastages.
Supervise production processes to ensure implementation of company standards.
Apply effective modification on production plan for timely production of special orders or
promotional items.
• Monitor production to ensure enough replenishments of finished goods supply.
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2001 – 2003
Banyan Tree Bintan, Indonesia
Demi Chef de Partie (Cove Restaurant, Mediteranian Cuisine, Semi fine Dining)
Daily mise en place Italian menu including the sauce.
Preparing the marketing list, store requisition.
Making the schedule for the kitchen staffs.
Teaching how to make the fruit carving for the guests.
Establishes production standards of efficiency, minimum wastages.
Supervise production processes to ensure implementation of company standards.
Apply effective modification on production plan for timely production of
special orders or promotional items.
• Monitor production to ensure enough replenishments of finished goods supply.
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1998 – 2001
Melia Panorama Batam, Indonesia
Commis I (handling Buffet and A’la Carte)
1998
Novotel Hotel Jambi, Indonesia
Cook Helper Garde Manger
ACHIEVEMENTS
February 2009
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Dubai Emirates Salon Culinary 2009
Bronze Medal Individual Practical Cookery Beef
April 2005
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MLA Black Box Culinary Challenge
Silver medal (runner up) west Indonesia
Other Qualification
Fruit Carving
Languages
Indonesian
English
: Mother Tongue
: Fluent
REFERENCES
Joachim Textor
Executive Chef Al Murooj Rotana Hotel & Suites
Dubai, UAE
Alan Snymann
Executive Sous Chef Al Murooj Rotana Hotel & Suites
Dubai, UAE
Prabowo Subianto
CEO of Nusantara Energy
Jakarta, Indonesia
Vindex V. Tengker
Executive Chef Four Seasons Hotel
Jakarta, Indonesia
• Degan Septoadjie S
Area Executive Chef Banyan Tree Resort and Spa
Bintan, Indonesia
• Edi Rachmat S
Executive Sous Chef Banyan Tree Hotel Bangkok
Bangkok, Thailand
• Susiadi
Executive Chef Melia Panorama Hotel
Batam, Indonesia
• Baktivillo Sianipar
Human Resources Director Melia Panorama Hotel
Batam, Indonesia
• Mariana Trisnahati
Human Resources Manager Novotel Hotel
Jambi, Indonesia
• Setyo Tjahjono
Executive Chef Novotel Hotel Palembang.
Palembang, Indonesia
• Chokorde Sudiartha
Executive Chef Clarion Hotel and Convention Makassar
Makassar, South Sulawesi, Indonesia
PROFESSIONAL EXPERIENCE
GUEST STAR – EVENT
• Food Producer Masterchef Indonesia seri 3, RCTI.
• Cooking Demo Majalah Sedaap, Senayan - Jakarta.
• Shooting Damie “Dapur Selebrity” Production House Sandhika, Jakarta.
• Profile Majalah Parago Indonesia.
• Awarded Silver Medal for Indonesian MLA Black Box Jakarta 2005.
• Awarded Bronze Medal for Individual Practical Cookery Beef for International Dubai
Salon Culinaire 2009 .
• September 2012 : Nutrition Recipe Signature Dishes, Men's Health Magazine
Indonesia, Jakarta.
• July 2012 : Market Plus Magazine, Jakarta, Chef of The Month, Profile and Signature
Dishes .
• July 2012 : Majalah Sedap July Edition, Jakarta, Profile at Waktu Senggang.
• June 2012 : Guest Chef Episode 19th Master Chef Indonesia, RCTI, Indonesia.
• June 2012 : Guest Chef SEDAP Mighty Culinary Festival2, Senayan, Jakarta.
• April 2012 : Majalah SEDAP April Edition, Jakarta, Profile and Signature Dishes .
• 2009 : AHLAN Magazine, Dubai, Profile and Signature Dishes.
Dini Aryani ( Manager)
Phone
: 0817-888886
Email
: [email protected]
[email protected]
Saiful Bahri ( Assistant for Manager)
Phone
: 0818 124 396
Email
: [email protected]
www.showtime-management.com