FOOD & BEVERAGE MANAGER CUM EXECUTIVE CHEF tại RADISSON PLAZA SUITE HOTEL SURABAYA

11/1994 → / (30 năm 8 tháng)

Surabaya, Indonesia

• Promoted from Executive Chef. • To manage 136 staff members. • Responsible for entire food and beverage operation, including staffing, training, food control, beverage control. • Quality performance, payroll control, food and beverage promotion. • Seven Outlets of Food and Beverage Operations (Brasserie 120 seats, Plaza Lounge 30 seats, Side Walk Café 40 seats, Lobby Lounge Café 40 seats, Coffee and Pastries Corner 20 seats, Pool Side 60 seats). • 24 hours In Room Dining • Banquet Room for 100 seats • Member of Executive Committee. • Pre-opening Team

EXECUTIVE CHEF tại RADISSON TANJUNG RHU, LANGKAWI,

5/1995 → 4/1995 ()

Langkawi, Malaysia

• Pre-opening Team • Transferred from Radisson Plaza Suite Hotel, Surabaya. • To finalize the layout of the kitchens. • To develop the Standard Operation Procedure for the kitchen to meet the local culture. • To configure the job tasks for the entire kitchen. • To develop menu and standard recipes for the food and beverage. • To implement control system for the kitchen operation. • To develop punch list for the handover of the kitchen. • Responsible for the entire food preparation operation including staffing, training, food control and menu planning. • Member of Executive Committee. • Member of Malaysia Chefs Association Committee.

OPENING SPECIALIST tại COUNTRY INN & SUITES BY CARLSON MAKASSAR

10/1997 → 5/1997 (5 tháng)

Celebes, Indonesia

• Pre-opening Team • To develop critical path for the opening of the hotel. • To redesign the layout of the lobby, lobby entrance, restaurants, rooms and other facilities to meet the Country Inns &Suites standard. • To develop the Standard Operation Procedure of the CI & S to meet the local culture. • To configure the job tasks for the entire employees and supervisors. • To recruit and train the entire staffs on CI & S philosophy. • To train the front office, food and beverage, laundry, housekeeping, security and sales on CI & S procedures. • To blueprint any collateral for the hotel. • To develop menu and standard recipes for the food and beverage. • To implement control system for the entire operation. • To develop punch list for the handover of the property. • To develop Sales, Marketing and public relation of the hotel • To help General Manager on the opening of the hotel.

CORPORATE EXECUTIVE CHEF tại THE LIVING GREAT HOTELS AND SPA

6/1999 → 8/1998 (10 tháng)

Bali, Indonesia

• To manage 52 staff members. • To be in charge for two individual hotels include spa, individual restaurants and therapy restaurant. • To develop and design new menu for the outlets, banquet, and implementing standard recipes for each menu items. • To implement control system for the entire kitchen operation. • To develop the Standard Operation Procedure for the department. • To configure the job tasks for the entire employees and supervisors. • Quality performance, payroll, food promotion and costs.

CLUSTER EXECUTIVE CHEF tại RADISSON HOTEL BALI AND SPA & RADISSON SUITES BALI AND SPA

12/1999 → 12/1999 ()

Bali, Indonesia

• To manage 178 staff members. • To be in charge for both operation of Food Production Department for Radisson Hotel (two properties) • To develop and design new menu for nine (9) food and beverage outlets, banquet, daily special, theme buffet, spa cuisine, food promo and implementing standard recipes for each menu items. • To implement control system for the entire kitchen operation. • To develop the Standard Operation Procedure for the department. • To configure the job tasks for the entire employees and supervisors. • Quality performance, payroll, food promotion and costs. • To implement cooking classes on Balinese Food for both hotel guests only • To reorganize the Food and Beverage Fidelio System.

EXECUTIVE SOUS CHEF tại RAFFLES HOTEL LE ROYAL & RAFFLES GRAND HOTEL D’ANGKOR

9/2000 → 9/2000 ()

Cambodia

 These properties are raffles boutique resorts with spas attached.  To manages 163 staff members.  To be in charge of the operation of Food Production Department both in Siem Reap and Phnom Penh city  To develop and re-design new menu for the fourteen (14) food and beverage outlets, banquet, daily special, theme buffet, spa cuisine, food promo and implementing standard recipes for each menu items.  To implement control system for the kitchen operation.  To implement cooking classes on Cambodian Food for the hotel guests only.  To develop the Standard Operation Procedure for the department.  To configure the job tasks for the entire employees and supervisors.  Quality performance, payroll control, food promotion and costs control.

EXECUTIVE CHEF tại HOLIDAY INN RESORT LOMBOK

11/2002 → 11/2002 ()

Lombok, Indonesia

 To manages 76 staff members.  To re-develop training system for the new philosophy of the holiday inn resort Lombok.  To implement training and control system for the program.  To reinforce staff discipline and moral.  To redesign new concept for restaurants and food and beverage outlets include the interior and manner.  To develop and design new menu for four (4) food and beverage outlets, banquet, daily special, theme buffet, beach barbecue, food promo and implementing standard recipes for each menu items.  To implement cooking classes on Indonesian Food for both hotel and outside guests.  To improve guest comment statistic and satisfaction on the guest comment card.  To implement control system for the kitchen operation.  To develop the new standard operation procedure and manual for the department.  To configure the job tasks for the entire employees and supervisors of the food and beverage culinary.  Quality performance, payroll and costs control.  To train and implement HCCAP system.

CORPORATE CHEF FOR PAN ASIAN CUISINE tại INTER-CONTINENTAL THE GRAND MUMBAI

6/2004 → 5/2004 (1 tháng)

Mumbai, India

 Develop training for Pan Asian Cuisine Sequence for 3 properties  To manage of 124 staff members.  To implement training and control system for the program and develop philosophy for new Pan Asian Cuisine in conjunction with Fusion Cuisine.  To design new concept for the Pan Asian layout for both restaurant and kitchen.  To develop and design new menu for all restaurants in unique blend of taste, aroma and flavours.  To implement cooking classes on Pan Asian Cuisine for both hotel and outside guests.  To design and plan calendar of even in each outlet on Pan Asian Cuisine both classic and fusion cuisine.  To set marketing strategy and public relation of the outlets.  To develop the new standard operation procedure and manual for the department related with training for the hotel employees.  Quality performance, payroll and costs control.

EXECUTIVE CHEF tại THE JALOUSIE PLANTATION RESORT AND SPA

6/2006 → 5/2006 (1 tháng)

St. Lucia, Caribbean

 In charge for both Kitchen and Steward Department.  To manage of 71 staff members  Develop and implement French Colonial Cuisine for GREAT ROOM from the region of French Speaking Nation Cuisine Style (Morocco, Cambodia, Vietnam, Laos, Martinique, etc.)  To implement training and control system for the program and develop philosophy for new Asian and South American Fusion (Asia de Cuba) for BANG restaurant.  To develop Classic French Cuisine for PLANTATION ROOM restaurant.  To develop and implement Breakfast menu for VERANDAH.  To develop and implement MEDITERRANEAN menu for VERANDAH dinner.  To develop and implement THEME LUNCH BUFFET for BAYSIDE GRILL restaurant.  To develop and implement THEME A LA CARTE MENU for THE PIER restaurant (the a la carte menu changes daily)  To design and implement new SPA CUISINE menu.  To develop and design new menus for all restaurants in unique blend of taste, aroma and flavors.  To conduct training for entire outlets.  To develop the new standard operation procedure and manual for the department related with training for the hotel employees.  Quality performance, payroll and costs control.

EXECUTIVE CHEF tại RAFFLES GRAND HOTEL D’ANGKOR

8/2007 → 7/2007 (1 tháng)

Siem Reap, Cambodia

 To oversee the entire operation of Culinary and Steward Department and manage a total of 74 colleagues.  To develop and re-design new menu for the seven food and beverage outlets, banquet, daily special, theme buffet, spa cuisine, food promotions and implementing standard recipes for each menu items.  On the development of the outlets, below are the outlets with their style of cuisines: 1. Le Grand Restaurant: Double Menus; Classic Royal Khmer Cuisine, Classic French Cuisine and Specials on separate menu. 2. Café D’Angkor: International Buffet Breakfast and breakfast a la carte, International Buffet Lunch and Dinner, A la Carte and Daily Specials, on separate menu. 3. Apsara Terrace: Pan Asian Barbecue and Night Market Action Stations 4. Pool Side Terrace: Snacks and Light Meals Menu, Spa Cuisine Menu. 5. Conservatory: Classic High Tea, Snacks and Light Meals Menu, Cocktails, Wines and Champagne. 6. Elephant Bar: Light Snacks Menu. 7. Room Service: 24 hours service from Continental, American and Oriental Breakfast Menu, as well as Cocktail, Lunch, Snacks and Dinner Menu. 8. Performance House: Barbecue or Set Menu for Special Occasion. 9. Cater for special events: for Royal Palace and temple functions for 10 to 900 persons. The menu is either Khmer family style, set menu and or five courses western set menu. Also to provide special menu for private jet clienteles.  To implement control system for the kitchen operation.  To implement training, and staff development.  To implement and conduct cooking classes on Cambodian Food, Thai Food, Vietnamese Food or special request for our residents and patrons.  To maintain and review the Standard Operation Procedure for the department.  To configure the job tasks for the entire employees and supervisors.  Quality performance, payroll control, productivity and costs control.  To train and implement high performance of hygiene and sanitation system.

EXECUTIVE CHEF tại STELLA DI MARE BEACH & SPA

8/2011 → 7/2011 (1 tháng)

Sharm El Sheikh, Egypt

In charge for kitchen and steward department and manage a to tal of 96 colleagues. Developing menus: . La Terazza buffet and a la carte restaurant with capacity of 300 sittings . Corallo Rosso a Mediterranean restaurant with capacity of 100 sittings . La Scogliera an Asian Fusion restaurant with capacity of 80 sittings . Beach Restaurant a snacks and light meals restaurant with capacity of 120 sittings . Poolside restaurant a snacks and light meals restaurant with capacity 200 sittings . La Dolce Vita an Ice Cream and Sandwich parlour with capacity of 30 sittings . Bella Vista a Lobby Bar is a Snack Bar and Drinks with capacity of 60 sitting . Bubbles Discotheque a Disco, we serve drinks and snacks with capacity of 120 peoples

EXECUTIVE CHEF tại AYODYA RESORT BALI, SINGGASANA HOTELS AND RESORTS

9/2012 → 9/2012 ()

Bali, Indonesia

In charge for kitchen and steward department and manage a total of 142 colleagues. Developing menus: . Java Hut is for sandwiches, snacks, and ice cream with capacity of 30 sittings . Rama Lounge a snack and cocktail lounge with capacity of 60-70 sittings . The Lagoona restaurant, a seafood and steak restaurant, barbecue night with capacity of 120 sittings . Genji Japanese Restaurant an authentic Japanese cuisine of 80 sittings . Waterfall restaurant a coffee shop and light meals restaurant with capacity 260 sittings . Octopus restaurant a Mediterranean outlet with capacity of 80 sittings . Balinese Theatre an open-air buffet restaurant with Balinese cuisine and performance with capacity of 120 sitting . Ballroom for function up to 2000 persons, another 2 function rooms for 120-150 each room

EXECUTIVE CHEF tại RAFFLES HOTEL LE ROYAL

9/2013 → 9/2013 ()

Phnom Penh, Cambodia

 These properties are raffles boutique resorts with spas attached.  To manages 65 colleagues  To be in charge of the operation of Food Production Department and Stewarding  To implement control system for the kitchen operation.  To implement cooking classes on Cambodian Food for the hotel guests only.  To develop the Standard Operation Procedure for the department.  To configure the job tasks for the entire employees and supervisors.  Quality performance, payroll control, food promotion and costs control.

EXECUTIVE CHEF tại EQUATORIAL HOTELS & RESORTS

4/2015 → 4/2015 ()

Ho Chi Minh City, Vietnam

• Manage of 72 colleagues for both culinary and stewarding departments • Manage both culinary and steward departments • Develop new menu (done within 3 months all menu replaced) • Continuously develop and conduct training • Supervise and hand on in the operation • Approached guest and clienteles to get direct feedback during breakfast, lunch, dinner and other occasion like banqueting. • Conduct performance review

EXECUTIVE CHEF tại SOKHA HOTELS AND RESORTS

4/2016 → 4/2016 ()

Cambodia

- Manage 122 colleagues for both culinary and steward department - Develop menu and implement signature dish, specials and cater to VIP’s - Supervise and hand on operation - Interact with guests and clienteles in daily basis to make sure the guests are happy - Hiring and develop staffs - Conduct performance review required by company

EXECUTIVE CHEF tại AVANI HAIPHONG HARBOUR VIEW

6/2019 → 4/2019 (2 tháng)

Hai Phong, Vietnam

- Manage 15colleagues for both culinary and steward department - Develop menu breakfast cycles, Cheers Pub, Nam Vuong specialty Asian restaurant and Harbour Cafe - Supervise and hand on in the operation - Interact with guests and clienteles in daily basis to make sure the guests are happy - Hiring and develop staffs - Conduct performance review required by company

CLUSTER EXECUTIVE CHEF tại ANANTARA QUY NHON VILLAS & AVANI QUY NHON RESORT

8/2020 → 8/2020 ()

Quy Nhon, Binh Dinh, Vietnam

- Manage 22colleagues for both culinary and steward department - Develop breakfast menu cycles for both Anantara and Avani hotels - Develop a la carte menu for Anantara outlets: Sea Fire Salt, Lawn and Poolside, Dining by Design, In Villa Dining, Barbecue in Villa, Weddings and specials - Develop menu for Avani hotel outlets: Tre restaurant, Gio Bar, Dining Under the Star, Wedding by Avani, Takeaway menu and specials - Supervise and hand on in the operation - Interact with guests and clienteles in daily basis to make sure the guests are happy - Hiring and develop staffs - Train staffs for both hotels - Conduct performance review required by company

EXECUTIVE CHEF tại AVANI CAM RANH RESORT & VILLAS, Developed as a Five Stars Resorts PRE-OPENING STAGE TASKFORCE

7/2022 → Hiện tại

Khanh Hoa, Vietnam

- Manage 77 team members for both culinary and steward department - Develop breakfast menu cycles for all day dining - Develop a la carte menu for All Day Dining, Beach Club, Specialty Restaurant, Weddings and specials - Supervise and hand on in the operation - Interact with guests and clienteles in daily basis to make sure the guests are happy - Hiring and develop staffs - Train staffs for pre-opening stages

Mr. Heiner Werdeling - Former General Manager

InterContinental Mumbai

hwerdeling@gmail.com

Mr. Robert Hauck - General Manager

Mondrian Singapore

roberthauck@hotmail.com

Chef Jochen Kern - The founder of Cordon Noir Gourmet Club

German Master Chef

jochenkern@hotmail.com

Ms. Sarah Moya - Complex General Manager

Minor Hotels

sarahm.moya@gmail.com

Mr. Pieter van der Hoeven - Former Indochina General Manager of Minor Hotels

Minor Hotels

dutchypukhet@gmail.com