I Made Suriana CV Up date

I Made Suriana
Phone : +1(649) 232-7112 (Caribbean Number)
Bali Phone : + 62361702833 or +62 85205508958
E-mail : madesuriana2177@gmail.com
Skype : m.suriana
PROFILE
Be chef professional with a range ofexperience in the hotel industry since 1998, able to work
on own initiative and as part of the team. Good team player and team leader, I am a person
who works with leading by doing and very enthusiastic to learn for new thing particularly in
hospitality industry. Creative with new menu and Customer focus oriented
CAREER HISTORY
 GANSEVOORT-HOTEL &RESORT
Turks and Caicos-Island, British West Indies-Caribbean. Thehotel with 85 guest room and with 2 FB outlets. Zest is
which serve American and Caribbean food. Open for Lunch and dinner from 12 pm until 5 pm for lunch and dinner
from 6pm to 9 pm. Stelle is the Main Restaurant which serves for Breakfast and dinner include room Service.
Executive Sous Chef,September 2015 to present
Purpose
To assist the Executive Chef and is responsible for the day to day operation of the kitchen department
ensuring proper supervisor; efficient, organised, safe and hygienic w ork areas and highest quality of
product is delivered to the guests and staff. To assume the role of Executive Chef in his absence.
Job Responsibilities
General
1. Manage and supervise the division in accordance w ith Gansevoort core and culture standards
and local operating criteria at all times
2. Forge a strong team spirit w ithin his team by taking a personal interest in every employee in the
department. Foster excellent inter-department cooperation
3. Actively promote the career development of his/her team members by offering continuous training
and exposure opportunities, performance feedback, effective coaching and disciplining w hen
necessary
4. Actively involved in all facets of Training activities in the Food Preparation Department.

5. Ensures highest quality of all food prepared in the kitchen, constantly inspects taste, temperature
and visual appeal and portion size. Ensures standards recipes are followed strictly.
6. Complies w ith HACCP procedures and ensures highest levelof hygiene and sanitation is all food
preparation. Examine food suppliers and received goods for quality and quantity.
7. Assist with the planning of menus and food promotions.
8. Develop creative menus and daily specials and supervise their implementation, menus are
prepared correctly and ready for service.
9. Must be “hands on” and able to practice and demonstrate excellent technicalkitchen skills.
10. Actively involved in the execution of specialculinary events
11. Ensures high level of personalhygiene and grooming standards of the kitchen staff.
12. Work closely w ith the Executive Chef on the development of food cost and quality control
procedures. Investigate food cost issueswith a view to take w hatever corrective action may be
necessary.
13. Actively participates in the w eekly kitchen w alkthrough and address any concernsimmediately
14. Equipment and fixtures are maintained w elland reports any faults and damage.
15. Responsible for the purchase of food in absence of the Executive Chef. In cooperation w ith the
Purchasing Manager, he assures the best quality for the best price.
16. Maintain computer systems, menu sales mix, food cost reports, employee review s and keeping
abreast w ith related administrative duties
17. In co-operation w ith the Outlet Sous Chef ensures effective scheduling taking into consideration
volume of expected business. In the absence of the Exec. Chef, authorizes overtime
18. Assigns in detail, specific duties to all Sous Chefs and guide them through special
projects/assignment
Departmental
1. Assist the Executive Chef in planning of food budgets and forecasts.
2. Responsible for the quality of food prepared in the employee cafeteria and the supervision of
cafeteria staff.
3. Expedite food during service ensuring timely delivery of service
4. Organize, delegate and prepare food for banquets follow ing the specified standards indicated
on individual function sheets.
5. Communicate effectively w ith the banquet department, stew arding, pastry shop and the food
storeroom in ensuring timely production of banquet meals
6. Liaise w ith other outlets and Departments on guest comments and follow s up w ith necessary
action.
7. Deal effectively w ith guests and w orkplace colleagues from a variety cultures.
8. To assist and participate actively in kitchen improvement schemes and product innovation.
9. To keep abreast w ith latest food trends, techniques and equipment in the international market
and be able to discuss them effectively
10. Be familiar w ith property safety, current first aid fire emergency procedures.
 TheRitzCarlton-NusaDua-Bali-Indonesia.
Jalan Raya Nusa Dua Selatan Lot III, Sawangan, Nusa Dua Bali, Nusa Dua, 80363.Indonesia. +623618498988
The resort located at Sawangan Village-Nusa Dua Bali-Indonesia. Which 330 rooms and 6 FB outlets. Bejana Restaurant,
which serve just for dinner speciality of Indonesian Dish, open from (2pm until 11 pm). Raku , which serveSushi and maki (
open only for dinner ), Senses is all day dining which serve for Breakfast and Room service, sometimes it open for special
function for lunch buffet and dinner buffet. Club Lounge is the place open for Breakfast, lunch, coffee break and also for
dinner. Beach Grill, this outlet open for Lunch and dinner Speciality of the grill seafood and steak also serving food for lunch at
pool. Breezes, Tapas restaurant, open for Lunch and dinner speciality for Tapas food.

Indonesian Chef de Cuisine of Bejana Restaurant, September 4, 2014 until October 8, 2015.
JOB SUMMARY
Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all
Indonesian menu items and proper handling/ storage of all food items in accordance withstandards. Coordinates the
purchase of all food and develops menus, maintaining approved food costs and labour costs, also conduct The
Indonesian Cooking Class include Morning Market Visitat Jimbaran-Bay.
Essential Job Functions:
1. Review the daily activities; check the following:
i. House count
ii. Forecasted covers for each outlet
iii. Catering activity
iv. Purchases
v. Meetings
vi. Appointments
vii. VIPs/special guests
2. Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and
procedures.
3. Establish the day's priorities and assign production and prep task to staff to execute.
4. Review daily specials and offer feedback to Sous Chefs.
5. Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.
6. Meet with ExecutiveSous Chef to review schedules, assignments, anticipated business levels, changes and
other information pertinent to the job performance.
7. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations,
which compromise the department's standards and delegate these tasks.
8. Take physical inventory of specified food items for daily inventory.
9. Review the market list.
10. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs
with Purchasing and Storeroom personnel. Ensure quality of products received.
11. Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning
schedule/project status, health/safety and sanitation follow up.
12. Ensure that staff report to work as scheduled; document any late or absent employees.
13. Coordinate breaks for staff.
14. Inspect grooming and attire of staff; rectify any deficiencies.
15. Check and ensure that all opening duties are completed to standard.
16. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the
business demand.
17. Ensure that recipe cards, production schedules, plating guides, menu framework, and photographs are
current and posted.
18. Check Micros (or similar) printers on the line; ensure they are in working order and there is enough paper
available for the shift.
19. Ensure that all staff prepares menu items following recipes and yield guides, according to department
standards.
20. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify
deficiencies with respective personnel.
21. Work on line during serviceand assist wherever needed.
22. Be aware of any shortages and make arrangements before the item runs out.
23. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout
the meal period.
24. Observe guest reactions and confer with service staff to ensure guest satisfaction.
25. Promote positive guest relations at all times.
26. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest
inquiry.
27. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest
satisfaction.
28. Conduct frequent walk through of each kitchen area and direct respective personnel to correct any
deficiencies. Ensure that quality and details are being maintained.
29. Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
30. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
31. Maintain proper storage procedures as specified by relevant Health authority and hotel requirements.
32. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
33. Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for
urgent repairs.
34. Develop new menu items, test and write recipes.

35. Assist Wedding and Catering department with developing special menus for functions; meet with clients as
requested.
36. Supervise and direct the organization and preparation of food for the employee cafeteria.
37. Review sales and food cost daily; resolve any discrepancies with the Controller.
38. Minimize waste and maintain controls to attain forecasted food and labor costs.
39. Ensure that excess items are utilized efficiently.
40. Monitor and ensure that all closing duties are completed to standard before staff signs out.
41. Foster and promote a cooperative working climate, maximizing productivity and employee moral.
42. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going
training program for existing staff. Reevaluate positions in the kitchen and make changes wherever
necessary.
43. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees
according to hotel standards.
44. Conduct scheduled performance appraisals.
45. Interview and hire new personnel according to hotel policies and standards.
46. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and
forecasted labor costs. Adjust schedules throughout the week to meet business demands.
47. Prepare daily/weekly payroll reports.
48. Document pertinent information in the logbook and follow up on items notated during other shifts.
49. Successful completion of the training/certification process.
 Four Seasons Resort-Mauritius at Anahita. +(2340) 4023100
The resort which 136 Villas + Residences and 4 FB Outlet, Aquapazza is Italian restaurant which open for Dinner only. Beau
Champ is the steak House open for Breakfast and dinner only, IRD is the All-day dining Kitchen for Room Service. Golf
kitchen is the Outlet open for Lunch and dinner located in the Golf course specialty open for Guest who plays golf and regular
guest too. Bambou is the pool Side restaurant whichserve 3 different type of Cuisine (Asian, Mauritian and Indian) open for
Lunch and dinner. Bambou also serve buffet 3 times in one week which “Mauritian buffet, seafood Buffet and African buffet)
Asian Chef de Partie, January 14. 2013 until October 29,2014
JOB SUMMARY
Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that all procedures are completed to
the Four Seasons Cores Standards, while workingwithin the budgeted guidelines. Assist wherenecessary to ensure
optimum serviceto guests. Provides Asianfood for the entire resort outlet especially for Bambou restaurant, training,
direction, and focus, helps staff members havecontinuous success. Developunderstanding of stewarding processes.
Major Responsibilities
1. Participates in the preparation of food items according to guest orders of consistent quality following
recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-
up station for breakfast, lunch, and/or dinner service. (40% )
2. Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
(20% )
3. Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all
cultural and core standards are met.
4. Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer,
food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. (10% )
5. Date all food containers and rotate as per policies, making sure that all perishables are kept at proper
temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up;
note any out-of-stock items or possible shortages; return all food items not used to designated storage
areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food
cost problems; control food waste, loss and usage per policies. (10% )
6. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as
set forth in Empact. (10% )
7. Work harmoniously and professionally with co-workers and supervisors. (10% )
Specific Responsibilities and Task
1. Trainer for apprentice’s practical programme on Asian cuisine.
2. Make sure apply HACCPstandard and checklist and send to chef’s office for filing.
3. Responsible for all Asian menu on the Resort
4. Mise-en-place for Asian breakfast buffet.

5. Mis-en place for Asian buffet Dinner, African Buffet Dinner, Mauritian Buffet Dinner and Seafood Buffet
Dinner.
6. Be able to work at Kitchen Golf when they heave Special Asian Buffet for Golf Competition.
 AMANYARAHOTEL& RESORTS- Turks and CaicosIslands, BWI
Amanresorts, international top rating hotel group, with 40 rooms and 33 villas, 2 FB outlets: main RestaurantServingBreakfastand Dinner.
Beach Club RestaurantServing Lunch and Dinner. Full-service hotel including fine-dining,a la carte and room service.
Asian Sous Chef,November 11,2011 until December 30,2012
Main Duites & Responsabilités:
1. Assists the Executive Sous Chef with inventories, pricing, cost control, requisitioning and issuing supplies
and equipment for food production.
2. In charge of Asian food production in Main kitchen and beach club Kitchen, which serve for lunch and dinner
and also Responsible to Oversee the Asian food which serve in the Villas.
3. Assists executive Sous chef with supervision of employees, sanitation and safety, menu planning, and
related production activities.
4. Cleans and maintains work areas, utensils, and equipment.
5. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll
costs to achieve maximum profitability.
6. Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas
as appropriate.
7. Prepares reports, costs menus, makes schedules, and performs administrative duties as assigned.
8. Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures
disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
9. Consistently maintains standards of quality, cost, presentation, and flavours of foods.
10. Performs miscellaneous job-related duties as assigned and also periodically do the staff Training for the keep
standard of the Company.
 Alila Villas-Soori-Bali-Indonesia.+62 361 894 6388
Alila Villas Soori is one ofthe Alila Hotel and Resorts international top rating hotel group, with 44 villas( 7 One Bedroommountain pool villas,
8 one bedroom beach pool villas, 15 one bedroomocean pool villas, 7 two bedroombeach pool villas, 7 Residential Villas ) 2 FB outlets:
Cotta RestaurantServing Breakfast, Lunchand Dinner. AtCotta RestaurantServing Contemporary Indonesian Foodfor dinner and Casual
Indonesian and Continental food for Lunch time. In Villa Dinning also servefrom Main Kitchen. There is Indonesian Cooking Classalso
available for In house Guestand outside guest2 times in one week. Coast- Restaurantopen for Dinner from 6 pm to 11pm which serving
steak and seafood.
Pre-Opening Sous Chef, October 1, 2009 until October 8, 2011
Main Duites & Responsabilités:
1. Assists the Executive Chef with inventories, pricing, cost control, requisitioning and issuing supplies and
equipment for food production.
2. Assumes oversight of food production and kitchen personnel in the absence of the executive chef.
3. Assists executive chef with supervision of employees during preparation until running the a la carte Breakfast,
lunch and dinner, sanitation and safety, menu planning, and related production activities including banqueting.
4. Conduct the Indonesian Cooking Class 2 time in one week, including Traditional market tour at Kerambitan
Market and Visiting Fishermen at Yeh Gangga-Village
5. Cleans and maintains work areas, utensils, and equipment.
6. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs
to achieve maximum profitability.
7. Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as
appropriate.

8. Prepares reports, costs menus, makes schedules, and performs administrative duties as assigned.
9. Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures
disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
10. Consistently maintains standards of quality, cost, presentation, and flavours of foods.
 FourSeasonsresortMaldivesatLandaaGiraavaru +9606600 888
The resort which 103 Spacious luxury Villas. 4 FB Outlet, Blue Restaurant is contemporary Italian restaurant which open for
lunch and Dinner. Al Barakat is the Arabic specialty open for dinner only. IVD is the All-day dining Kitchen for Room Service.
Fuego kitchen is the Outlet open for Lunch and dinner serving Grill seafood and Grill Steak located be side of the Main Pool.
Café Landaa which main Restaurant open for Breakfast and Dinner, Serving buffet continental and oriental Breakfast also ala
carte Breakfast. Dinner Café landaa Serving Asian, Indian and Continental Food. During Festive Café Landaa open for Asian,
and international Buffet. The Resort open on October 2006, I was Part of the pre-opening team.
Junior Sous Chef at Café Landaa Main Restaurant May 2008 until September, 2009
Purpose:
Plan, organize, control anddirect the work of employees inthe KitchenDepartment responsible for foodpreparation
while ensuringsuperior quality andconsistency.
1. Select, train,evaluate,lead,motivate,coach,anddiscipline allemployees inthe Kitchen’s foodproduction area
to ensure that establishedculturalandcorestandards are met.
2. Assist in the planninganddevelopment of recipes, and ensure the correct preparationandpresentation of a
consistent level for all fooditems preparedthroughproductionanddemonstration.
3. Controllaborandoperatingexpenses througheffective scheduling,budgeting,purchasing decisions,and
inventorycontrol.
4. Ensure that sanitationstandards as set forth byFourSeasons,local,state,andfederalregulations are in
compliance as wellas the cleanliness and organizationof the kitchen.
5. Maintaincontrol systems whichwill assurequality andportion consistency,monitorfood shipments toensure
they meet establishedpurchasingspecifications as wellandfoster anawareness of the importanceof food
preparationandquality.
6. Communicate with employeesandmanagers to ensure operational needsare met as wellas attendregular
operationalmeetings to ensure effective coordinationandcooperation betweendepartments.
7. Comply withFour Seasons’ Category One and Category Two Work RulesandStandards of Conduct as set forthin
EmPact.
8. Work harmoniously and professionallywithco-workers and supervisors.
1. Strong knowledge ofAsian and Thai cuisine mustbe hand on food preparation which servesatCafé Landaa and In
Villa Dinning.
2. Responsible for assisting Senior SousChefwith day to day operation ofculinary departments, including of24hrs In
Room Dining, Café Landa, FuegoGrill, Beach and Pool,Bar Snackand Beach excursions activity.As well asweekly
GM cocktail party.
3. To assistSenior Sous Chefon maintainingHACCPstandard and checklist.
4. Be ready to work on Four Seasons Explorer kitchen to cover the Explorer Chef Vacation period.
5. In charge for Receiving and Organize 1 x Delivery food Items together with Receiving Manager for all the FB outlet.
6. Oversee The StaffCanteen to make sure food for the staffaccording ofstandard Four Seasons employee dining
experience.
Chef de Partie at. Café Landaa –Main Restaurant, September 2007 until May, 2008
Purpose:

Supervise and oversee the preparationof lunchanddinnerat Café Landa,In Room Dinning and otherCulinary
Departmentsof food items perguest orders or as assignedby kitchen management inaccordancewithproduction
requirementsandquality standards while maintaininga safe, sanitary work environment.
1. Participates in thepreparationof fooditems according toguest orders of consistent quality followingrecipe
cards, as well as production, portion, and presentation standards; complete mis en place and set-upstation
for breakfast,lunch, and/or dinnerservice.
2. Start food items that are prepared aheadof time, makingsure not preparebeyondestimatedneeds.
3. Train, motivate, recommend discipline,andsupervise the work of kitchenemployees ensuringthat all
cultural and core standards are met.
4. Operate, maintainandproperly cleankitchenequipment,including deep fryer, broiler,stove, steamer,food
processor, mixer,slicer, oven,steam table,tilt kettle, waffle iron, andflat topgrill.
5. Date all food containers androtate as perpolicies, making sure that allperishables are kept at proper
temperatures; check pars for shift use,determine necessary preparation,freezerpullandline set up; note
any out-of-stock items or possibleshortages; returnall fooditems not usedto designatedstorageareas,
being sure to cover/date allperishables; assist in settingupplans andactionsto correct any foodcost
problems; controlfood waste,loss andusage per policies.
6. Comply withFour Seasons’ Category One and Category Two Work RulesandStandards of Conduct as set
forth in EmPact.
1. Trainer for apprentice’s practical programmer on Thai cuisine.
2. Make sure apply HACCP standard and checklist and send to chef’s office for filing.
3. Responsible for all Thai and Asian menu in Asian Kitchen.
4. Mise-en-place for breakfast Asian buffet.
5. Be able to work on Four Seasons Island Explorer As relief Chef de Partie.
Demi-Chef de Partie, Asian Kitchen, Cafe Landaa-Main Restaurant, October 2006 to August, 2007
JOB SUMMARY
Plan, prep, set up and provide quality servicein all areas of food production for menu items and specials in the
designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness
and sanitation of work areas and equipment.
1) Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
2) Maintain complete knowledge of correct maintenance and use of equipment; use equipment
and tools only as intended, properly and safely.
3) Maintain complete knowledge of and comply with all departmental/hotel policies and
procedures.
4) Meet with Thai-Junior Sous Chef to review assignments, anticipated business levels,
changes and other information pertinent to the job performance.
5) Opening Shift - Turn on specified equipment (Wok Station, ovens, deep fryers), fill steam
table and unlock secured areas ( reach-ins, walk-ins); secure keys according to procedures.
6) Complete opening duties:
a. Set up workstation with required mise en place, tools, equipment and supplies
according to standards.
b. Inspect the cleanliness and working condition of all tools, equipment and
supplies. Ensure everything complies with standards.
c. Check production schedule and pars.
d. Establish priority items for the day.

e. Inform the Thai-Junior Sous Chef of any supplies that need to be requisitioned for
the day's tasks.
f. Transport supplies from the storeroom and stock in designated areas.
8) Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.
Maintain throughout the shift.
9) Start prep work Asian Mis en Place on items needed for the particular menu of the day.
10) Organize all of the various prep items needed from different areas to ensure that all items
are in place and ready for service.
11) Continue prep work after the meal period for the next meal service.
12) Check Micros printer at the workstation; ensure that it is in working order and there is
enough paper available for the shift.
13) Prepare all menu items following recipes and yield guides, according to department
standards.
14) Inform the Thai Junior Sous Chef of any shortages before the item runs out.
15) Inform F&B servicestaff of unavailable items and amount of available menu specials
throughout the meal period.
16) Communicate any assistance needed during busy periods to the Thai junior Sous Chef to
ensure optimum service to guests.
17) Inform Thai Junior sous Chef of any excess items that can be used in daily specials or
elsewhere.
18) Maintain proper storage procedures as specified by Health Department and hotel
requirements.
19) Minimize waste and maintain controls to attain forecasted food cost.
20) Disinfect and sanitize cutting boards and worktables.
21) Transport empty, dirty pots and pans to the pot wash station.
22) Direct and assist Stewards in order to make clean up a more efficient process.
23) Breakdown work station and complete closing duties according to department standards:
a. Return all food items to the proper storage areas.
b. Rotate all returned product.
c. Wrap, cover, label and date all items being put away.
d. Straighten up and organize all storage areas.
e. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
f. Return all unused and clean utensils/equipment to the specified locations.
g. Ice down hot items from the steam table, so they cool quickly.
h. Turn off all equipment not needed for the next shift.
i. Restock items that were depleted during the shift.
24) Review status of work and follow-up actions required with the Thai Junior sous Chef before
leaving.
25) Successful completion of the training/certification process.
Secondary Functions:
1) Assist with inventories as scheduled.
2) Assist in plating up Banquet hot meals as assigned.
3) Follow maintenance program and cleaning schedule.
4) Perform duties in other areas of kitchen as assigned.
5) Work at off-premise functions.
6) Research new menu items.
7) Attend designated meetings.
8) Maintain food quality while preparing food and throughout the day utilizing the HACCP forms and
production charts.
9) Maintain kitchen logs for food safety program compliance (e.g., A1, A2, and QA).
 Bumbu Bali-Restaurant & Cooking Class and Rumah Bali –Bed and Breakfast, Nusa Dua-Bali Indonesia,
+62361774502
Since Opening Bumbu Bali, Restaurant & cooking School in 1997 we have been awarded numerous times as one of
the leading restaurant in Bali. Strangely enough after 15 years we are still the only authentic Balinese restaurant on
this island. Unfortunately in Bali’s mythic culture eating is very much a solitary affair, and locals mostly just eat to fill
their bellies. Then the fact that Indonesian in the past did not manufacture ceramic prevented people from serving
food as the Chinese did for millenniums. We take incredible pride in presenting to you Bali food’s culture in its
original authentic way. Theonly alternations we do is in the presentation as we take only the finest ceramics the
island’s artisans produce.
Open for Lunch and Dinner, 7 day a week and 3 times cooking class in one week.

Asst. Chef de Cuisine, February, 2006 until July, 2006.
JOB SUMMARY
Responsible for allaspectsof managing the kitchen at Bumbu Bali & Rumah Bali and Kitchen Staff, ensuringthe quality
preparation of allmenu items and proper handling/ storageof allfood items in accordance withstandards. Coordinates
the purchase of allfood and developsmenus, maintaining approved food costsand labour costs. Weekly handle the
Balinese Cooking Class and market Visit at Jimbaran Bay. Also in charge forthe Breakfast a, Lunch and dinner for In
House Guest at Rumah Bali Villas.
2. Review daily specials and offer feedbackto Sous Chefs.
3. Review banquet function sheets at Rumah Bali (Pasar Malam) and makes note of any changes;
post function sheets for the next 7 days.
4. Meet w ith Chef de Cuisines to review schedules, assignments, anticipated business levels,
changes and other information pertinent to the job performance.
5. Take physicalinventory of specified food items for daily inventory.
7. Requisition the day’s supplies and ensure that they are received and stored correctly.
Communicate needs w ith Purchasing and Storeroom personnel. Ensure quality of products
received.
8. Meet w ith the Supervisor Steward to review equipment needs, banquet plate up assistance,
cleaning schedule/project status, health/safetyand sanitation follow up.
9. Ensure that staff report to workas scheduled; document any late or absent employees.
13. Ensure that each kitchen w orkarea is stocked w ith specified tools, supplies and equipment to
meet the business demand.
14. Ensure that recipe cards, production schedules, plating guides, menu framew ork, and
photographs are current and posted.
15. Check Micros (or similar) printers on the line; ensure they are in w orking order and there is
enough paper available for the shift.
16. Ensure that all staff preparesmenu items follow ing recipesand yield guides, according to
department standards.
17. Monitor performance of staff and ensure allprocedures are completed to the department
standards; rectifydeficiencies with respective personnel.
18. Work on line during service and assist wherever needed.
19. Be aw are of any shortagesand make arrangements before the item runs out.
20. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu
specials throughout the meal period.
23. Be familiar w ith all Rumah Bali-Villas services/features and localattractions/activities to respond
accurately to any guest inquiry.
24. Monitor and handle guest complaints by follow ing the instant pacification proceduresand
ensuring guest satisfaction.
25. Conduct frequent w alkthrough of each kitchen area and direct respective personnelto correct
any deficiencies. Ensure that quality and details are being maintained.
26. Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectifyany
deficiencies.
27. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel
requirements.
28. Maintain proper storage procedures as specified by relevant Health authority and hotel
requirements.
29. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing
safety.
30. Complete w orkordersfor maintenance repairs and submits to Engineering. Contact
Engineering directly for urgent repairs.
31. Conduct Cooking Class w ith Market Visit 3 x times a w eek.
32. Assist Wedding and Catering at Pasar Malam Rumah Bali w ith developing special Balinese
menus for functions; meet w ith clients as requested.
33. Supervise and direct the organization and preparation of food for the employee caf eteria.
35. Minimize w aste and maintain controls to attain forecasted food and labor costs.
38. Foster and promote a cooperative w orking climate, maximizing productivity and employee
moral.
39. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain
an on-going training program for existing staff. Reevaluate positions in the kitchen and make
changes w herevernecessary.

40. Provide feedbackto staff on their performance; handle disciplinary problems and counsel
employees according to hotel standards.
42. Interview and hire new personnelaccording to hotelpolicies and standards.
43. Prepare w eekly workschedules forallkitchen personnelin accordance with staffing guidelines
and forecasted labor costs. Adjust schedules throughout the weekto meet business demands.
 Bay Village Hotel, Cairns-Qld, Australia
Corner of Lake andGatton Street Cairns, Cairns North QLD 4870, Australia
+61740514622
Set amid lush tropical gardens, this relaxedhotel is a 2 minute walk from the Cairns Esplanade waterfront and
12 km from Sky rail Rainforest Cable way.
Cool, modern lodgings, ranging from rooms to 3-bedroom apartments, feature free Wi-Fi TVs and
minifridges, plus tea and coffee making facilities. Suits include kitchenettes andseparate living areas.
There’s a refinedBalinese restaurant (Bay Leaf), Plus Bar, an outdoor pool and BBQ area. Other amenities
include tropical gardens a library a business centre and free parking. The Restaurant ( Bay Leaf ) open for
Breakfast, Lunch andDinner, except Sunday open Just for Breakfast andDinner.
Balinese Head Chef, Feb2005 toJan 2006
JOB SUMMARY
Responsible for allaspectsof managing the kitchen at Bay Leaf –Restaurant and Kitchen Staff, ensuring the
quality preparation of allmenu items and proper handling/ storage of allfood items in accordance with
Australian standards. Coordinatesthe purchase of allfood and developsmenus, maintaining approved food
costs and labour costs. One Time in one w eekvisit freshmarket to buy produce for a la carte mis en place.
Weekend In charge for Breakfast for in House guest and outsideGuest in Bay village Hotel.
.
2. Review daily specials and offer feedback to Sous Chefs.
3. Review banquet function sheets and makes note of any changes; post function sheets for the next 7
days.
4. Meet with ExecutiveSous Chef to review schedules, assignments, anticipated business levels, changes
and other information pertinent to the job performance.
5. Communicate additions or changes to the assignments as they arise throughout the shift. Identify
situations, which compromise the department's standards and delegate these tasks.
8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate
needs with Purchasing and Storeroom personnel. Ensure quality of products received.
9. Meet with the Supervisor Steward to review equipment needs, banquet plate up assistance, cleaning
business demand.
current and posted.
standards.
18. Monitor performance of staff and ensure all procedures are completed to the department standards;
rectify deficiencies with respective personnel.
19. Work on line during serviceand assist wherever needed.
21. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials
throughout the meal period.
24. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any
guest inquiry.

satisfaction.
31. Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly
for urgent repairs.
32. Develop new menu items, test and write recipes.
33. Assist Wedding and Catering department with developing special menus for functions; meet with clients
as requested.
34. 1 times in One week market visitto buy fresh Produce for food preparation
40. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-
going training program for existing staff. Reevaluate positions in the kitchen and make changes
wherever necessary.
45. Prepare daily/weekly payroll reports.
46. Document pertinent information in the logbook and follow up on items notated during other shifts.
47. Successful completion of the training/certification process.
+62361774502
Since Opening Bumbu Bali, Restaurant & cooking School in 1997 we have been awarded numerous times as
one of the leading restaurant in Bali. Strangely enough after 15 years we are still the only authentic Balinese
restaurant on this island. Unfortunately in Bali’s mythic culture eating is very much a solitary affair, and locals
mostly just eat to fill their bellies. Then the fact that Indonesian in the past did not manufacture ceramic
prevented people from serving food as the Chinese did for millenniums. We take incredible pride in presenting
to you Bali food’s culture in its original authentic way. The only alternations we do is in the presentation as we
take only the finest ceramics the island’s artisans produce.
Chef de Cuisine May, 2002 until January, 2005.
JOB SUMMARY
Responsible for allaspectsof managing the kitchen at Bumbu Bali & Rumah Bali and Kitchen Staff, ensuringthe
quality preparation of allmenu items and proper handling/ storage of allfood items in accordance with standards.
Coordinates the purchase of allfood and developsmenus, maintaining approved food costsand labour costs.
Weekly handle the Balinese Cooking Class and market Visit at Jimbaran Bay. Also in charge for the Breakfast a,
Lunch and dinner for In House Guest at Rumah Bali Villas.
2. Review daily event and offer feedback to Sous Chefs.
3. Review banquet function sheets at Rumah Bali (Pasar Malam) and makes note of any changes; post function
sheets for the next 7 days.
4. Meet with Assistant Chef de Cuisine to review schedules, assignments, anticipated business levels, changes
and other information pertinent to the job performance.
7. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs
with Purchasing and Storeroom personnel. Ensure quality of products received.

8. Meet with the Supervisor Steward to review equipment needs, banquet plate up assistance, cleaning
business demand.
current and posted.
standards.
17. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify
deficiencies with respective personnel.
18. Work on expo during service and assist wherever needed.
20. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout
the meal period.
23. Be familiar with all Bumbu Bali & Rumah Bali-Villas services/features and local attractions/activities to
respond accurately to any guest inquiry.
satisfaction.
30. Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for
urgent repairs.
31. Conduct Cooking Class with Market Visit 3 x times a week.
32. Assist Wedding and Catering at Pasar Malam Rumah Bali with developing special Balinese menus for
functions; meet with clients as requested.
33. Supervise and direct the organization and preparation of food for the employee cafeteria.
39. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going
training program for existing staff. Reevaluate positions in the kitchen and make changes wherever
necessary.
+62361774502
Since Opening Bumbu Bali, Restaurant & cooking School in 1997 we have been awarded numerous times as
one of the leading restaurant in Bali. Strangely enough after 15 years we are still the only authentic Balinese
restaurant on this island. Unfortunately in Bali’s mythic culture eating is very much a solitary affair, and locals
mostly just eat to fill their bellies. Then the fact that Indonesian in the past did not manufacture ceramic
prevented people from serving food as the Chinese did for millenniums. We take incredible pride in presenting
to you Bali food’s culture in its original authentic way. The only alternations we do is in the presentation as we
take only the finest ceramics the island’s artisans produce.

Commis de Cuisine. October 1, 2002 until April 30, 2002.
Job Summary:
Prepare breakfast,lunch, and dinner,food items perguest order in accordance with production requirements and quality
standards while maintaining a safe,sanitarywork environment. Report to demi Chef de Partie.
1. Prepare fooditems according toguest orders of consistent quality followingrecipe cards,as well as production,
portion, and presentation standards; complete mis en place andset-upstationforbreakfast,lunch,and/or dinner
service.
3. Operate, maintainandproperly cleankitchen equipment,including Salamander,Wok, stove,steamer, food
processor, oven,steam table,andChargrill.
temperatures; check pars for shift use,determine necessary preparation,freezerpullandline set up; note any
out-of-stock items orpossible shortages; returnallfooditems not used todesignatedstorage areas, beingsureto
cover/date allperishables; assist insetting up plans andactions to correct any food cost problems; controlfood
waste, loss and usageperpolicies.
5. Comply withBumbu Bali& RumahBali Category One andCategory Two Work Rules andStandards of Conduct as
set forth in EmPact.
 Kecak Bali-Restaurant & Indonesian Steam Boat , Nusa Dua-Bali Indonesia, +62361774502/+62361771256
Located at Jalan Pratama Nusa dua opposite of The Grand Mirage Hotel. ThisRestaurant just opens for Lunch
and dinner serving of Indonesian dish and steam boat. Two years after succeeds open Bumbu Bali, Chef Heinz
Von Holzen (chef and Owner of Bumbu Bali) open this restaurant on December, 1999. ThisRestaurant is the
sister of Bumbu Bali restaurant.
Commis de Cuisine. April 26, 1999 until September 30, 2000
Job Summary:
Prepare lunch, and dinner,food items perguest order inaccordance withproductionrequirements andquality standards
while maintaininga safe, sanitary work environment. Report to demi Chef de Partie.
1. Prepare fooditems according toguest orders of consistent quality followingrecipe cards,as well as production,
portion, and presentation standards; complete mis en place andset-upstationforbreakfast,lunch,and/or dinner
service.
3. Operate, maintainandproperly cleankitchen equipment,including Wok,stove, steamer,food processor, mixer,
slicer, oven, steam table andChar grill.
temperatures; check pars for shift use,determine necessary preparation,freezerpullandline set up; note any
out-of-stock items orpossible shortages; returnallfooditems not used todesignatedstorage areas, beingsureto
cover/date allperishables; assist insetting up plans andactions to correct any food cost problems; controlfood
waste, loss and usageperpolicies.(10%)
5. Comply withBumbu Bali CategoryOne andCategory Two WorkRules and Standards of Conduct as set forthin
EmPact.
TRAINING & DAILY WORKER
 On the job training at Bali Hyatt -Sanur -Bali for 3 month
 On the job training at Istana Rama resort-Kuta-Bali for 3 month
 Daily Worker at Club-Med Bali NusaDua-Bali as Butcher for 3 Month

 HACCPTraining with Food Safety AsiaAt Four Seasons-Maldives
 Fire training at Four seasons Resort-Maldives
 Fire training with Australian Fire bridge department at Cairns-Australia.
 Intermediate English at ILC-Denpasar
 Leadership training with Ritz Carlton-Bali
ECHIEVEMENT
 Pre-opening team Rumah Bali-Villas at Nusa dua (2000)
 Balinese Food promotion at Bay village-Hotel-Cairns-Australia ( October 7 to October 13, 2002 )
 Balinese Food promotion at Royal Park-Hotel, Tokyo-Japan ( July 31 to August 11, 2003 )
 Pre-opening team Four Seasons-Resort-Maldives (2006)
 Nomine employee of the Month at Four seasons-Maldives ( 2007 )
 Nomine Employee of the Month at Four Seasons-Mauritius ( 2013 )
 Indonesian Food Promotion at Ritz Carlton-Chengdu-China ( June 16 to June 26, 2015 )
QUALIFICATION & Skill
 Culinary Diploma from PPLP- Dhyana Pura-Bali-Indonesiai ( 1996-1998 )
 English speaking oral and writing
 Computer excel and windows
PERSONAL DETAILS
 Date of Birth : 02 February 1977
 Nationality : Indonesian
 Height : 175 cm
 Weight : 112 kg
 Religion : Hindu
 Status : Married

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