Tatan Farhatani is applying for the position of Sous Chef. He has over 5 years of experience as a Junior Sous Chef and Sous Chef at LeGallery Suites Hotel & Restaurant in Brunei Darussalam. He has strong skills in kitchen operations, staff supervision, food cost control, and maintaining hygiene and recipe standards. He believes his experience and interpersonal skills would make him a valuable asset for the company.

1. TATAN FARHATANI
Kp. Bojong RT 07/ 002, Cisitu
Garut 44188
Email: ikra.salman@gmail.com
Hp. 0813 1340 0249
To: Human Resources Department
Dear Sir/ Madam,
Some news coming up that your company have a vacant position for Sous Chef and I would like to apply
for that position.
As the attached curriculum vitae indicate, I had more than five years of working experiences with LeGallery
Suites Hotel & Restaurant in Brunei Darussalam which exchange my educational qualification.
I hope my preparation combined with excellent interpersonal, communication and service skill should prove
a valuable asset for your company. I will be glad to make myself available for an interview at your
convenience. I look forward to hearing from your soon and thank you for considering my curriculum vitae.
Jakarta, 2016
TATAN FARHATANI

2. CURRICULUM VITAE
Name : Tatan Farhatani
Sex : Male
Place and Date of Birth : Garut, August 21st 1976
Nationality : Indonesia
Pasport : A 4955347
Religion : Moslem
High/ weight : 174 cm/ 64 kg
Marital status : Married
Address : Kp. Bojong Rt 07/ 002, Malangbong - Garut
Telephone : 0813 1340 0249
EDUCATION BACKGROUND
Formal:
1. 1982-1988: Elementary School. SDN I Garut
2. 1988-1991: Junior High School. SMPN 1 Garut
3. 1991-1994: Senior High School. SMKN 1 Garut
4. 1994-1995: LPP PHRI/ Akparindo Bandung
PROFESIONAL HIGHLIGHTS
1. Experience in managing kitchen operations, supervised staff, sales and cost control,
2. Demonstrated ability to prepare hygiene and recipes with technique,
3. Able to motivated co-workers to perform to their maximum potential,
4. Organizing with ability to successful multi task,
5. Good communication with staff, vendors as well as customers,
6. Dedicated with strong work ethic and the ability to build lasting relationship.
CAREER OBJECTIVE
Work in Company will Give me the Opportunity to Use my Skill, Develop my Potentials to Fullest
and Appreciate my Skill.
PERSONAL IDENTITY

3. Company : LeGallery Suites Hotel & Restaurant (f & b)
Period : - Jan 2009 – Dec 2011 (24 month)
- April 2013 – Juny 2016 (38 month)
Job title : Junior Sous Chef (Jan 2009 – June 2016)
Responsibility :
1. Assisted and supported the executive chef in routine and specific task,
2. Maintenance a good relationship with other department,
3. With executive chef make calculation report for food cost every month,
4. Develop work schedule for employee in the kitchen and control it,
5. Make a list of purchase items for operational kitchen,
6. Lead the kitchen staff for Halal Certification (included quality product, hygiene, sanitation, environment,
and standard kitchen operational.
Org Structure :
WORKING EXPERIENCES
Executive Chef
Liska Tumbelaka
Executive Sous Chef
Wong Cheng Yap
Junior Sous Chef
Tatan Farhatani*
Junior Sous Chef
Ayi
CDP
Rudi & Erick
Demi Chef
Mulyadi
Commis
Indra
Kusno
Dede
Asep
Kitchen Helper
Rohaya
Nia
Naufal
Helbert
Andi
1st
Cook
Erik
Tedi
Ilham
2nd
Cook
Hadi
Iman
Kennerth
Dong Kay
Wildan

4. Company : FIFO Café Resto (f & b)
Period : Jan 2007- Jan 2009 (24 month)
Job title : Sous Chef (Jan 2007- Jan 2009)
Responsibility :
1. Direct banqueting, function, including wedding private parties and special member event,
2. Responsible for inventory function, requisitioning product costing,
3. Direct setting store room ware house, purchasing and stock control,
4. Menu setting, costing A’la carte, special promotion and buffet coordinate and supervise menu planning
and implementation,
5. Ensure compliance with standard of operation sanitation and safety,
6. Increase restaurant and banquet revenue.
Org Structure :
Executive Chef
Uci Sanusi
Sous Chef
Tatan Farhatani*
CDP
Edi
1st
Cook
Pinok
Cook
Ali
3rd Cook
Nendar
2nd Cook
Indra & Ilham
1st Cook
Deden

5. Company : Tomodachi (f & b)
Period : August 2002- Jan 2007 (52 month)
Job title : CDP (August 2002 - Jan 2007)
Responsibility :
1. Lead the kitchen staff and briefing,
2. Supervise in the kitchen on operational every shift,
3. Give the staff for daily job in the kitchen,
Org Structure :
LANGUAGE SKILL
No. Language Can’t Enough Good
1. Indonesian* 
2. English 
 Mother language is Indonesian
Motto: Do the Best To the Best
Executive Chef
Syafe’i
Head Chef
Herman Ersard
Sous Chef
Aam M
Sous Chef
Juanda
Sous Chef
Dicki
Sous Chef
Asep
CDP
Budi
CDP
Tatan Farhatani*
CDP
Wawan
Demi Chef
Anjas
Demi Chef
Toto
Demi Chef
Kusno
1st
Cook 1st
Cook 1st
Cook