Setiawan - Executive Chef - Jakarta, Indonesia

Kamal Setiawan

Jakarta, Indonesia

Services

Executive Chef

Summary:

I am a young creative chef, energic, and really focus on the quality of my food, beside that I am a innovative chef, customer focus.

Focus on the costing, menu development

Work History

Executive Chef

Sheraton Bandara Hotel, Jakarta

From February 2013

Executive Chef Sheraton Bandara JakartaKey Responsibillity :
 Competent as a keen planner and starategist with excellent track record of developing operational policies system controls, motivational guest service standard
 Experienced in menu planning, proper implementation design, and cost control an excellent track record in free standing restaurants
 Have a good sense of profitability and hands-on passion in budgeting for cooking is reflected in high volume and high-pressure restaurants
 Responsible for overall culinary operations, which including purchasing, receiving, storage, and product control up to the proper creation, planning, implementation of menu
 Highly motivated and possess an excellent track record in free standing restaurants
 Hands-on passion for cooking is reflected in ability to create signature dishes in busiest fusion Restauran.

EXC. SOUS CHEF

W RETREAT AND SPA

August 2010 - December 2012

Key Responsibility:

Develops and applies technologies and product lines related to product development or quality business objectives for categories (for example, savory sauce, fresh produce, sweet sauce meat product etc) by guiding the development of new products or modifications of current products. Serving as a technical and subject matter expert.

Managing technical special projects related to quality or product development.
Demonstrates up-to-date expertise in assigned category and applies this to the development, improvement, and quality analysis of products by providing guidance to others in the application of information and best practices

Supporting and aligning efforts to meet customer and business needs.

Building commitment for perspectives and rationales.

Ensuring Private Brand Product Development and Quality teams understand area of expertise and assigned category.
Oversees the planning and execution of development projects of existing or new products by recording and reporting results to management team.

Coordinating and planning with other functional areas to accomplish project objectives.

Ensuring proper and current processes and techniques are used in projects.

Coordinating with suppliers, third parties, and labs on cooperative projects requiring application of new technologies or equipment to Private Brand products and processes.
Provides overall direction for Private Brand Product Development and Quality by analyzing business objectives and customer needs.

Developing, communicating, building support for, and implementing business strategies, plans, and practices.

Analyzing costs and forecasts and incorporating them into business plans.

Determining and supporting resource requirements.

Evaluating operational processes.

Measuring outcomes to ensure desired results

Identifying and capitalizing on improvement opportunities.

Promoting a customer-focused environment and demonstrating
Adaptability and sponsoring continuous...

Assistant Head CHEF

THE MAZE FINE DINNING GORDON RAMSAY, QATAR

July 2009 - July 2010

Key Responsibility:

Develops flow of production and work schedules for all respective teams

Assists Executive Chef in ensuring complete managerial coverage at all times

Controls labor and overtime by continually monitoring and tracking

Ensures all food is prepared fresh and is of the highest quality by ensuring supervisory team is well-trained and motivated

Ensures all recipes and SOP's are strictly adhered to

Ensures proper chain of command is followed prior to making changes

Ensures supervisors maintain an organized and efficient flow of production, with regards to changes in forecasts and menus

Ensures development of team members through on-going training

Recognizes team members for successful achievements and contributions

Coaches team members immediately and professionally to minimize deficiencies and provide encouragement

Coordinates with all outlet/senior Chef and Provision Master to ensure quality concerns are being addressed to the Executive Chef and Inventory Accountant

Ensures team members are performing regular temperature checks and are all equipped with thermometers

Ensures each outlet is maintaining waste logs and has implemented measures to continually reduce waste resulting from over production and deficiencies in production and handling

Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues

Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling

Maintains City Department health standards

Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues

Verifies daily and weekly inventories completed by outlets

Ensures proper rotation, storage temperatures, and proper storing procedures are observed Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories

Ensures all team members are...

Bali as Chef De Partie

St.Regis Hotel

July 2008 - June 2009

Key Responsibility:
Ensure profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.

Supervise food prop and presentation and ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly

Assist menu development and completion.

Developing and implementing procedures, control systems for maintaining hygiene and quality standards.

Leading efforts for streamlining processes and generating cost savings in operations.

In depth knowledge of actual operations in each department, helping trouble shoot client issues.

Actively involved in preparing a range of special food items as per guest request over & above the standard menu.

Communicate with chefs, management, employees and guest efficiently with proper reporting, and meetings.

Understands a P&L statement and Maintains budgeted labor costs as well as potential food cost.

Understands and utilize Crunch time system properly for purchasing, release orders and cost transfers. Must expedite all food order and ensure the proper inventory levels.

Maintains a hygiene level above that required by US Department of Public Health and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis.

Impart appropriate training on Food preparation, Service Excellence and Teamwork to restaurant and support service staff.

Responsible for both bulk cooking for large scale catering up to 100 pax per day and small /fine cooking for specialty restaurant, including special function/party or vvip special party

Performs other related duties as requested

MADINAT JUMEIRAH, Dubai

April 2004 - June 2008

as Commis III - Commis I

Ensure profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.

Supervise food prop and presentation and ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly

Assist menu development and completion.

Developing and implementing procedures, control systems for maintaining hygiene and quality standards.

Leading efforts for streamlining processes and generating cost savings in operations.

In depth knowledge of actual operations in each department, helping trouble shoot client issues.

Actively involved in preparing a range of special food items as per guest request over & above the standard menu.

Communicate with chefs, management, employees and guest efficiently with proper reporting, and meetings.

Qualifications & Certifications

SMK N 57 Jakarta

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