1. CurriculumVitae “KrismanTamaTuahtaBangun”2016
Krisman Tama
Malacca - Malaysia
tamatuahta@gmail.com
Mobile: +60 16 246 9040 (Malaysia)
June, 2016
Human Resources Department
Dear Sir/Madam,
MALACCA – MALAYSIA
Email : tamatuahta@gmail.com
Skype : tama.tuahta
Place and Date of Birth: Medan 24 November 1968
Religion : Islam
Address : 63, Jalan Solok Uban,Kampung Brisu , Lubok China 78100
Melaka - Malaysia
Mobile : +60 16 246 9040
Passport No : B 3355215
EDUCATION
Formal Education :
 Graduated from Nilawaty Cooking School Institute Cook Diploma I
1990 – 1991 Medan –North Sumatera
 National Tourism Academy (BPLP – MEDAN)
1991 – 1992 Medan – North Sumatera
Informal Education :
 Document and Risk Assessment for HACCP Training (TUV Rheinland) at Hotel Ibis Jakarta
Slipi 2014
 Coaching Clinic National Culinary (Ministry of Tourism and Creative Economy) at Makasar
2013
 HACCP System Training (M-Brio) at Bogor Indonesia 2010
 Job Training Mandarin International Hotel Singapore 1993
 Food and Beverage Entrepreneurship Training at Quality Suite Hotel 2004
 U.S Meat Export federation Training Grand Angkasa at International Hotel Medan 2005
ACHIEVEMENT
 Owner and Administrator for Indonesian Chef Online
 Set up Menu for Indonesian President and all Indonesian Ministry (Inauguration
BaligeAirport) at Grand Angkasa International Hotel 2005

2. CurriculumVitae “KrismanTamaTuahtaBangun”2016
 Set Up Menu Prime Minister of Education Australia at Grand Angkasa International Hotel
2005
 As Quality Control and Tester for Garuda Airlines Catering Domestic and International
2005
 Participants of Super Chef Competition (Allez Cuisine) Indosiar Television Jakarta 2005
 Set Up Menu for Princess of United Kingdom and delegation at Grand Angkasa
International Hotel 2005
 Set Up Menu Miss Universe 2005 The Grand Angkasa International Hotel 2005
 Set Up Menu President Timor LesteMr.XananaGusmao Lake Toba Summit Indonesia at
Grand Angkasa International Hotel 2005
 Set Up Menu Conference Delegation APEC Nusa Dua – Bali 2002
 Set Up Menu The 1st General Secretary United Nation Mr.Koffi Annan Nusa Dua –Bali
Indonesia 2002
 The Grand Chapitre of Chine des Rotisseur Bali age d’Indonesie Nusa Dua – Bali Indonesia
2002
WORKING EXPERIENCE
EXECUTIVE CHEF ORCHARD WELLNESS & HEALTH RESORT MALACCA – MALAYSIA
July 2015 – 2016 Present
The hotel resort (six Star Resort only one in Asia )
Handling for villa room 25 room ,suite room 40 room this resort nice place 160 hectar
All the guest from europe,china,usa,uk and all the world guest .
1 restaurant, 1 meeting room, 1 theater room, and health room ,include doctor consultant
For the guest and implentation food concept for health , presentation food and quality of
taste of food because all the guest VVIP guest , our team 1 chef from UK, 1 Chef from
Thailand ,1 Chef from Malaysia and we handling all food Health Detox Food , Colonic Food
Founder Owner is a Dr a speciality beuty and health concept.
Responsible :
- To handling Training HACCP for all required staff and implementing the HACCP
System for both hotels, Createnew menu for A’ la Carte, Banquet Menu,
Wedding Package, Meeting Package, Resort Food Promotion.
- Controlling Food Cost
- Follow Manning Guide
- Together creating strategy on how to Increase Revenue F&B
- Monitor Menu Engineering
WORKING EXPERIENCE
EXECUTIVE CHEF NOVOTEL AND IBIS HOTEL BALIKPAPAN 27 JAN 2014 – 20 MAY 2015
Novotel Balikpapan is 4 Stars Hotel with 198 Rooms, 4 Outlets, 7 Meeting rooms, 1 Ballroom
capacity 1500pax and Ibis 3 Stars Hotel Balikpapan with 155 Rooms, 2 Outlets (restaurant
and room service). Supervise 62 staff for 2 hotels.
Responsible :
- To handling Training HACCP for all required staff and implementing the HACCP
System for both hotels, Createnew menu for A’ la Carte, Banquet Menu,
Wedding Package, Meeting Package, Hotel Food Promotion.

3. CurriculumVitae “KrismanTamaTuahtaBangun”2016
- Controlling Food Cost
- Follow Manning Guide
- Together creating strategy on how to Increase Revenue F&B
- Follow ISO 9001 & 14001 (Ibis has certified ISO)
- Monitor Menu Engineering
EXECUTIVE CHEF ASTON MAKASSAR & CONVENTION CENTER HOTEL
28 OCTOBER 2012 – 25 JANUARY 2014
177 Rooms, 1000 Pax Ballroom capacity, 3 Outlet Olympus Restaurant, Plaza Pool,19th Level
Lounge and setting 1 Fine dining restaurant specification menu Chinese and western food at
20th Level Floor, Controlling Food Cost, Budgeting, Menu Engineering.
EXECUTIVE CHEF&OPERATIONAL MANAGER F&B DEPARTMENT - PLANET HOLIDAY AND
RESIDANCE BATAM ISLAND
01st July 2011 – 01st Sept 2012
Planet Holiday is a 4 Stars Hotel with 285 Rooms, 4 Outlets, 8 Meeting Rooms, 1 Ballroom
2000 pax capacity. As Executive Chef as well as Operational Manager for FB Department, I
supervise 85 staff FB. I have responsible to handling alloperational in product and service,
ensuring the quality control of food and the guest service, Creating Budget, Menu Planning,
FB Promotion and Revenue Strategy in order to achieve the hotel yearly target.
EXECUTIVE CHEF LABERSA GRAND HOTEL PEKAN BARU 2010 – JULY 2011
*Handling 7 outlet,5000 pax Function Room,29 Hole Golf Court,Park Land. Responsible to
prepare New Menu Promotion,Staffing,Budgeting,Menu Engineering
EXECUTIVE CHEF NOVOTEL SOECHI INDONESIA 2009 – 2010
Designing and developing Lounge and restaurant spaces, systems, menus And Handling 2
restaurant Chinese Restaurant and International Restaurant Pre Pare Menu Break Fast,
Banquet,Coffee break, Breakfast Menu, A’la Carte Menu PlanningOf The Month,Set Sushi
Menu Buffet,Prepare manning budget, Maintain Menu Engineering all Outlet , Handling 4
kitchen : Pastry, Kim Cu Chinese Restaurant,Asoka Restaurant,Mawar Lounge, Employee
Dining Room, Menu Zodiac Pub , Sing a Long KTV Menu. Staffing, Budgeting, Recruiting
Staff, Implementing production, goals, Training, Menu Engineering,
Head Of Chef Regional Indonesia Fountain Ice Cream Café Indonesia
2008 – 2009
Handling 7 Outlet in Medan, 1 Factory for Production Ice Cream Capacity 2 Ton per Day,
Handling 1 Outlet at Pekanbaru, 1 Outlet at Batam Island, Create Menu Café and Set Food
Costing,Staffing, and Designing and Developing
Operational Regional Head Chef and Operational Manager Imperial Cakery Indonesia 2007
– 2008
2 Outlet Cafe in Medan Capacity 80 seat and 2 Outlet Bakery in Medan, 5 Outlet at Jakarta
Pre Pare Menu Café, Setting Food Cost, Pre Opening Team,Recruiting Staff Promo Menu Of
The Month

4. CurriculumVitae “KrismanTamaTuahtaBangun”2016
Kitchen Consultant AstonSejaya International Hotel PekanBaru – Riau 2007
Kitchen Planning, Lay Out, Master Planning for Kitchen Production, Setting F&B
Outlet,Prepare Lounge, Setting Equipment,Budgeting,Recruiting StaffMenu
PlanningResponsible To owner Company Aston Sejaya Hotel
Chef De Cuisine Grand Angkasa International Hotel Medan 2004-2006
5 Star Hotels in Medan – North Sumatra
* Handle Rainbow Café Capacity 180 Packs, Executive Lounge, create Program promotion
menu 1 yearPromo menu: Italian Food, Singaporean Food, International, and Mexican Food
Indonesian food,creates Menu A’la Carte, create Menu Banquette for event, create menu
coffee break, Pre Pare Menu Traditional Wedding, and International Menu Wedding. To
handling banquet 1500 pax capacity, 6 meeting room. I maintained the standard of quality,
menu development, managed cost control, inventory and purchasing.
Executive Chef Antares Indonesia Hotel Medan 2003 – 2004
Pre-Opening Team Hotel, Recruiting, Setting Outlet, Menu Planning Menu Banquet
planning, create Menu Break Fast, Banquet,Coffee break,A’la Carte Menu,Menu Promo Of
The Month,Budgeting, Food Costing, Designing and Developing, and bringing training for
staff pre-opening
Sous Chef Best Western International Hotel Medan 2003
Handling A la carte menu, banquet, breakfast,Chinese, Costing, Market list, inventory,
scheduling staff
CommisCook - Sous Chef Nusa Indah Resort Bali 1995 -2002
Commis Chef Turi Beach Hotel and Resort Batam Island 1993 – 1995
Commis Chef Bumi Nusantara International Hotel Batam Island 1993
Commis Chef Polonia International Hotel Medan 1991 – 1992
WORKING REFERENCES
 Mr.Wally Smith – General Manager Turi Beach Resort 1995
 Mr.Michael Cottray – General Manager Sheraton Nusa Indah Bali 2002
 Mr. Andre Rolland Klein – General Manager Grand Angkasa Medan 2005
 Mr.PatricRaos – General Manager Soechi International Hotel Medan 2010
 Mrs. Sonia Kong – Director Planet Holiday 2011
 Mr. Joko Budi – General Manager Aston Makasar 2013
 Mr. Neil Gow – General Manager Novotel and Ibis Balikpapan 2014

5. CurriculumVitae “KrismanTamaTuahtaBangun”2016
“I hereby declare that all information above is true and correct to the best of my
knowledge”
Malacca, April 2016
……………………….
KRISMAN TAMA
K63, Jalan Solok Uban,Kampung Brisu , Lubok China 78100 ,Melaka - Malaysia
Mobile : +60 13 603 1503