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Ayi Firman Siswadi international updt

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Ayi Firman Siswadi international updt

  1. 1. Ayi Firman Siswadi ayifirman@Gmail.com PERSONAL DETAILS Last updated 15 May 2015 Title - Given Names Ayi Firman Siswadi Family Name - Date of Birth 07th September 1978 Nationality Indonesian Marital Status Married Children 1 Passport Number A 2738953 Expiry date Mei 8 ,2017 Private Address Jl. Kopo Sayati Private Tel.: (Residence) Komp. Margahayu Kencana Blok F1 No. 9 Private Fax: - RT 01 / RW 13 Mobile: +968 98283975 City Bandung +968 97841567 Zip (Post Code) 40226 E-mail ayifirman@Gmail.com Country Indonesia ayifirman@yahoo.com AVAILABILITY AND PREFERENCES City Any - Expected Salary Country Any Preferred position 1 Junior Sous Chef 2 Region Any EDUCATIONAL BACKGROUND & QUALIFICATIONS 1997 – 1998 PHRI, Bandung SPORT, ACTIVITIES, INTERESTS LANGUAGES fluent well fair Chess, Climbing, Music, Traveling photograph First language Indonesian English CAREER ACHIEVEMENTS 1. Participate in Japanese Promotion, Hyatt Regency Bandung, Indonesia 2. Participate in Asian Promotion, Hyatt Regency Bandung, Indonesia 3. Participate in Seafood Promotion, Hyatt Regency Bandung, Indonesia 4. Participate in Indonesian Promotion, Hyatt Regency Bandung, Indonesia 5. Participate in Singaporean Promotion, Hyatt Regency Bandung, Indonesia 6. Participate in Germany Promotion, Hyatt Regency Bandung, Indonesia 7. Participate in Italian Promotion, Hyatt Regency Bandung, Indonesia 8 participate in Malaysian food promotion Shangri-la Dubai U A E 9. participate in Singapore food promotion Shangri-la Dubai U A E 10.participate in Indian food promotion Shangri-la Dubai U A E a y i f i r m a n @ y a h o o . c o m P a g e - 1
  2. 2. PROFESSIONAL STRENGTHS AND SPECIAL SKILLS Overall, extensive skills and knowledge in Western, Asian Culinary for Coffee Shop, Lounge and butcher Ambitious, dynamic, eager to learn & work hard, able to work under pressure and very well in building teamwork FUTURE GOALS AND CAREER PLANS Want to be well known in industry as a person that is able to set up high standards of operation in international establishment PROFESSIONAL EXPERIENCE From July,2000 / September,2005 Establishment Hotel ***** company HYATT City Bandung Position Commis 1 Country Indonesia Website http://regency hyatt bandung.com Responsibilities & Duties a y i f i r m a n @ y a h o o . c o m P a g e - 2 PROFESSIONAL EXPERIENCE From November 2005 / June 2008 Establishment Hotel ***** Company Sahangri -la City dubai Position Commis 1 Country U A E Website http://shangri-la dubai.com PROFESSIONAL EXPERIENCE From June 2009 / September 2009 Establishment Resort and dining Company Green porest City Bandung Position Chef de partie Country Indonesia Website PROFESSIONAL EXPERIENCE From October 2009 / Mei 2011 Establishment Semi Fine dinning restaurant Company Italian &French Bistro City Doha-Qatar Position Chef de partie Country Qatar Website PROFESSIONAL EXPERIENCE From 6 June 2012 / present Establishment Hotel ***** Company Intercontinental hotel City Muscat Position Senior Chef de partie Country Oman Website
  3. 3. Working for Garde Manger ,western, Asian , Section :  Responsible for Daily Product of Salad, Dressing, Dessert  Responsible for Preparation Buffet Menu & Rolling Daily Buffet Salad Menu  Responsible for Preparation Sushi Station Buffet  Special for Friday & Saturday Dinner with Asian Stall Buffet Concept & Japanese Sushi Stall  Responsible for Ordering Daily Breakfast Buffet  Report Directly to Sous Chef.  Responsible for Daily Product of Asian & Indonesian Food  Responsible for Preparation Buffet Menu & Rolling Daily Buffet Asian Menu  Report Direct to Chef De Partie , Sous Chef. Responsibilities & Duties Working for, Garden restaurant Hyatt regency Bandung :  Responsible for Daily Product of Salad, Dressing, Dessert  Responsible for Preparation ala carte menu  Report Directly to Sous Chef.  Responsible for Daily Product of Italian men  Report Direct to Chef De Partie , Sous Chef. Responsibilities & Duties Working for, Dining room Hyatt regency Bandung :  Responsible for Daily Product of Salad, Dressing, Dessert  Responsible for Preparation ala carte menu breakfast , lunch, diner, savory  Report Directly to Sous Chef.  Report Direct to Chef De Partie , Sous Chef. Responsibilities & Duties Working for, commissary and Bucher Hyatt regency Bandung  Responsible for Daily Product vegetable convention  Responsible for Preparation ala carte Meat. Fish , Poultry and games for outlet  Report Directly to Sous Chef.  Report Direct to Chef De Partie , Sous Chef. Responsibilities & Duties Working for, Banquet Hyatt regency Bandung  Responsible for Daily Product snack  Responsible for Preparation buffet menu  Report Directly to Sous Chef.  Report Direct to Chef De Partie , Sous Chef. a y i f i r m a n @ y a h o o . c o m P a g e - 3
  4. 4. Responsibilities & Duties Working for, Dunes café coffee shop Shangri-la Dubai  Responsible for Daily Product ala carte menu  Responsible for Preparation buffet menu Breakfast, lunch , Diner.  Responsible for daily requisition  Report Directly to Sous Chef.  Report Direct to Chef De Partie , Sous Chef. Responsibilities & Duties Working for, BISTRO 61 Doha-Qatar  Responsible for Daily Product ala carte menu  Assit Sous Chef for spécial menu  Responsible for daily requisition  Responsible for garde manger section  Report Direct to Sous Chef, Chef de cuisiné Responsibilities & Duties Working for, main kitchen ,banquet intercontinental hotel Muscat  Responsible for banquet event  Creating menu for coffee shop restaurant  Sauce production for all outlet  Assit banquet Chef for spécial menu  Responsible for daily requisition  Report Direct to Banquet chef and exécutive chef AWARDEES AND RECOGNITION - Certificate of food Hygiene and sanitize 2003 by Dubai municipality - September 2004 Certificate of award the “Best New Business Hotel in the Word” At Shangri-La hotel Dubai -January 2006 Basic HACCP Awareness by Shangri-la hotel Dubai -Certificate of level 2 award in food safety at BOECKER FOOD SAFETY Certificate of 50 hours HACCP training from Oman municipality REFERENCE CONTACTS REFERENCE NO.1 REFERENCE NO.3 Name: Francis Wibowo Name: Wibowo P. Raharjo Position: Executive Chef Position: Executive Sous Chef Company: Hyatt Regency Bandung Company: Hyatt Regency Bandung E-mail: E-mail: Telephone: +628122156057 Telephone: +628121033575 REFERENCE NO.2 REFERENCE NO.4 Name: Djoko Winarto Name: Michael Duinkerken Position: Executive Chef Position: Chef De Cuisine Company: Hyatt Regency Bandung Company: Hyatt Regency Bandung E-mail: E-mail: a y i f i r m a n @ y a h o o . c o m P a g e - 4
  5. 5. Telephone: Telephone: +61432991960 REFERENCE CONTACTS REFERENCE NO.5 REFERENCE NO.6 Name: Richard steward Name: Muhamad Hamdan Position: Executive Chef Position: Sous Chef Company: Shangri-la dubai Company: Shangri-la Dubai E-mail: E-mail: Telephone: Telephone: REFERENCE NO.7 REFERENCE NO.8 Name: kasmani Name: Munir AL Salaq Position: Sous Chef Position: Executive Chef Company: Shangri-la Dubai Company: Shangri-la hotel Dubai E-mail: chefkass@hotmail.com E-mail: Munir AL Salaq@facebook Telephone: Telephone: REFERENCE NO.9 REFERENCE NO.10 Name: Phill wallker Name: Asep sanjaya Position: Chef De Cuisin Position: Sous chef Company: HDC Company: H D C E-mail: Phill walker@facebook E-mail: Asep senjaya@face book.com Telephone: +66884915750 Telephone: +97455767223 REFERENCE NO.11 REFERENCE NO.12 Name: Ousman tay Name: Andimanharta tanujaya Position: Sous chef Position: Chef De Cuisine Company: H D C Company: Anantara hotel E-mail: E-mail: Dubai108@yahoo.com Telephone: +94766647236 Telephone: +971 567973201 REFERENCE NO.11 REFERENCE NO.12 Name: Thierry R Dieu Name: Ranu irawan Position: Executive Chef Position: Executive sous chef Company: Intercontinental Muscat Company: Intercontinental hotel muscat E-mail: Chefbeijing2008@gmail.com E-mail: Ranu_i@hotmail.com Telephone: Telephone: a y i f i r m a n @ y a h o o . c o m P a g e - 5
  6. 6. Telephone: Telephone: +61432991960 REFERENCE CONTACTS REFERENCE NO.5 REFERENCE NO.6 Name: Richard steward Name: Muhamad Hamdan Position: Executive Chef Position: Sous Chef Company: Shangri-la dubai Company: Shangri-la Dubai E-mail: E-mail: Telephone: Telephone: REFERENCE NO.7 REFERENCE NO.8 Name: kasmani Name: Munir AL Salaq Position: Sous Chef Position: Executive Chef Company: Shangri-la Dubai Company: Shangri-la hotel Dubai E-mail: chefkass@hotmail.com E-mail: Munir AL Salaq@facebook Telephone: Telephone: REFERENCE NO.9 REFERENCE NO.10 Name: Phill wallker Name: Asep sanjaya Position: Chef De Cuisin Position: Sous chef Company: HDC Company: H D C E-mail: Phill walker@facebook E-mail: Asep senjaya@face book.com Telephone: +66884915750 Telephone: +97455767223 REFERENCE NO.11 REFERENCE NO.12 Name: Ousman tay Name: Andimanharta tanujaya Position: Sous chef Position: Chef De Cuisine Company: H D C Company: Anantara hotel E-mail: E-mail: Dubai108@yahoo.com Telephone: +94766647236 Telephone: +971 567973201 REFERENCE NO.11 REFERENCE NO.12 Name: Thierry R Dieu Name: Ranu irawan Position: Executive Chef Position: Executive sous chef Company: Intercontinental Muscat Company: Intercontinental hotel muscat E-mail: Chefbeijing2008@gmail.com E-mail: Ranu_i@hotmail.com Telephone: Telephone: a y i f i r m a n @ y a h o o . c o m P a g e - 5

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