1. CURICULUM VITAE
Personal Information
Name : SUWANTA
Address : Pusmalang, RT 05/06, Cangkringan
Sleman, Jogyakarta
Present Address : Pinangsia , jl Pangeran Jayakarta no 73
JAKPUS
Date of Birth : April 07th
, 1977/ Yogyakarta
Height : 175 cm
Weight : 86 kg
Marital Status : Married
Mobile Number : +62 822 2720 5564
Email Address : m.suwanta@yahoo.com .
Education : Senior High School Cooking Technology
Employment
History
1. Company : Aston Semarang hotel and Convention Center ( juli 2014 – until now )
Position : Executive Chef
Outlets : Jades restaurant 218 seat , 8 meeting room and ballroom total 1.911 paxs
Roos service 157 deluxe and suite room .Mezanine loung 45 seat .
2. Company : Best Western Star Hotel Semarang ( Agustus2013 – Juli 2014 )
Position : Executive Chef
Outlets : 5 outlets restaurant, 7 outlets meeting,
Room; 253 rooms and suites
3. Company : PT RIYANTI INVESTAMA INTERNATIONAL JAKARTA ( April 2012- Juli2013)
Position : Chief Operational Officers (JOHNNY ROCKETS FRANCISE)
Outlets : Johnny Rockets beach walk Bali , Johnny rockets Pondok Indah Mall , Johnny Rocket lotte
Avenue Kuningan Jakarta .
4. Company : SAHID INTERNATIONAL HOTEL CONSULTAN AND MANAGEMENT ( Juli 2011-march
2012)
Position : Food Advisor and Development hotel
Outlets : Sahid Raya Jogjakarta, Sahid Jaya Solo, Sahid Kusuma Solo, Sahid Malang, Griyadi
Montana, Griyadi Antariksa, Sahid Plasa Semarang, Sahid Jaya Lippo Jakarta, Sahid
Surabaya, Sahid 1 Selorejo .

2. 5. Company : Sahid Raya Yogyakarta May 2011
Position : Food Advisor and Training Development
Outlets : Coffee shop 350pax, Banquet 1200 pax , room service 145 room , pasir putih rest 120pax
6. Company : Jiexpo International Jakarta ( December 2010 - May 2011)
Position : Executive Chef
Outlets : Coffee shop 350pax , , Bandar Kemayoran 200pax , Covention Hall 20.000pax ,
Outside catering 3000 pack
7. Company : Ibis Mangga Dua Jakarta( OCT, 2009 – Dec 2010)
Position : Executive Sous Chef
Outlets : LaTable 150pax ., Rama Shinta 40pax , Room service 245 room ,
Banquet; Nakula Sadewa 750pax. BIMA, Arimbi, Yudistira each 50pax
8. Company : Tasik Ria Resort & Spa (December 15 ,2003 – Oct 2009 )( German Management)
Position : Sous Chef and Promotion as Executive Chef
Outlets : Bunaken Restaurant: 150 pax, Jetty Grill Rest.: 80pax,
Lehage Pool: 20pax, Room Service: 56 rooms,
Phoenix Banquet: 350pax, Montehage Banquet: 350pax,
Lehage Banquet: 20pax.
General Manager: Mr. Eric Rarumangkay >> Mr. Daniel J. Gondowidjojo (now)
9. Company : Novotel Hotel Jogjakarta ( November 1999 – November 2003 )
Position : Chef de Partie
Outlets : Coffee Shop: 200pax, Kayuapi Rest.: 100pax,
Pool Rest.: 40pax, Banquet: 500pax
General Manager: Vincent Liley >> Bruno Guilanx
10. Company : Matahari Hotel ( April 5 1997- November 1 1999 )
Position : Chef de Partie
Outlets : Restaurant: 80pax, Pool Rest.: 35pax,
Banquet: 250pax, 500pax
General Manager: Mr. Gatot Subroto
11. Company : Airlangga Hotel (September –March 31 1997)
Position : Senior Cook
Outlets : Coffee Shop: 60 pax
Room Service, Pool Rest: 25 pax
General Manager: Mr. Sugiharto
Chef: Mr. Wibowo

3. Supporting
Documents
and Job
Desk
1. Training Education Product, Melia Purasani Hotel, 5 Stars
2. Join Training Management Training with Chef to DIFA CATERING, Category A (3.000 pax)
3. Join Team VVIP handle AFTA, Jogjakarta (Vice President Accor Asia Pacific), (the President RI
Megawati), (Deputy Government Indonesia).
4. Join Training ACCOR: about LEADERSHIP
5. Training FOOD SAFETY, HACCP
6. Winner 1 Competition FOOD ARCHIPELAGO INDONESIAN FESTIVAL JAVA BALI .
7. Cuisine Seminar: QUALITY CUSTOMER SERVICE WORKSHOP, by Australian Government
8. Team Leader for Cooking Competition, Hotel Participant; 7 times winner no.1, SULUT.>
9. Join with Indonesian Chef Association at SULUT.
10. WELCOMING THE GUEST, ACCOR COPORATE TRAINING
11. KEYS to COMUNICATION, ACCOR CORPORATE TRAINING
12. Prepare plans and preparation of budgets for equipment, investments, ranging from small to industrial
equipment.
13. Prepare and designs all menus and printing.
14. Training all foods and beverage products.
15. Class according to the standard education of Sahid hotels.
16. Standardization ranging menu of a la carte, coffee breaks, banquets, promotion, as well as breakfast,
analyze and standard all menu based class hotel, according to the respective markets and local hotels.
17. Perform all development training to each hotel each in accordance with the plans and modules.
18. Training all martyred as exec chef at corporate, teaches costing, business forecasts, business analysis,
planning work every 3 months, analysis and approaches to trick consumers.
19. HACCP Training for the whole exec chef at martyrdom.
20. JAVA JIVE handle international events, during the week starting with less breakfast, lunch, dinner, is also
planning to sell in the event restaurant with as many as 35 different items restaurant, 200,000 pack for one
meal.
21. Cross training franchise managerial and standard operation basis at Philippine.
22. Research and development master franchise Johnny Rockets American concept at Indonesia
23. Analysis revenue and project all restaurant American dinners Indonesia.
24. Pilot Project Development America Division Indonesia.
25. Lead of the kitchen brigade and ensure ongoing development of Team Members
26. Identify an effective approach to succession planning
27. Create menus that meet and exceed customers’ needs and conform to brand standards
28. Ensure the consistent production of high quality food through all hotel food outlets
29. Develop positive customer relations through proactive interaction with Guests, Team Members, contractors,
and suppliers
30. Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests
and Team Members
31. Manage department operations, including budgeting, forecasting, resource planning, and waste management