Karyadi - Hotel Chef - Jakarta, Indonesia

Nugraha Karyadi

Jakarta, Indonesia

Services

Hotel Chef

Summary:

My daily job are preparation material food for the guest for example the who want to meeting and Stay in the hotel, they have benefit 2 persons for each room, during Breakfast,First coffee break, Lunch,Second Coffee break, Dinner,and Third Coffee break that timing for them we called "Full Board".
Chef and staff must be care and created, make the food for the guest for 24 hours with 5 time preparation food and also beverages. Chef a must make Rotation menu, operation must be running well, Food and Beverages must be care during Hygiene, Tasted, performed, Freshly, attractive.

Work History

Teacher and Hotel Basic Cours as a Lacture in Citra Buana Indonesaia, Tasikmalaya

SMK Perwari Tasikmalaya

From August 2012

SKILL
➢ Computer: Microsoft Axcel
Microsoft Word
Power point.

Indonesia as F &B Manager

Pantasteiik Resto

July 2011 - August 2012

Daily Job: > Responsibility for 3 Outlet F & B Service operational.
> Responsibility for 17 FB Service Staff.
> Training F & B knowledge.
> Made Buffet Menu and Ala 'carte Menu with Chef..
> Costing all menu.
> Staff Appraisal.
> Reported Inventory.
> Reported to General Manager.

Indonesia as F&B Manager

D'Groove Mega Gym Sport and Café

April 2009 - November 2009

D'Groove is the biggest Sport Center in Bandung with facilities, Café, Fitness Center,
Pool indoor & out door, Spa, Saloon, Aerobic room, Spinning room, Squash court, Badminton Court, 2 Futsal Court.
Daily Job: > Responsibility for operational.
> Responsibility for 12 Kitchen Staff & FB Service Staff.
> Leading Morning Briefing.
> Made Buffet Menu and Ala 'carte Menu.
> Costing all menu.
> Reported Inventory.
> Staff Appraisal
> Reported to General Manager.

➢ Mangkubumi Indah Hotel, Tasikmalaya - Indonesia ( two star ) as F &B Manager.

Mangkubumi Indah hotel is Resort Hotel

December 2009 - December 2010

with 31 rooms, 1 Sudanese Restaurant, 1 Coffee Shop, Water Park, Out Bound area, Jogging Track area, Meeting with capacities 300 person, Children play ground,
Daily Job: > Responsibility for operational.
> Responsibility for 22 Kitchen Staff & FB Service Staff.
> Leading Morning Briefing.
> Made Buffet Menu and Ala 'carte Menu.
> Costing all menu.
> Reported Inventory.
> Reported to General Manager.

Executive Chef

Novus Resort

From October 2008

.
Novus Resort is Local Chains hotel with 112 rooms, 1 Coffee Shop ( Puncak Café ), 2 Meeting Room with Banquet Kitchen, Public Pool and Pool Café. Tennis Court, Children play ground, Business Centre. Dinning Room.
.
Daily Job: > Responsibility for Kitchen operational.
> Responsibility for 22 Kitchen Staff.
> Leading Morning Briefing.
> Made Breakfast Menu, Buffet Menu and Ala 'carte Menu.
> Costing all menu.
> Reported Inventory.
> Staff Appraisal.
> Reported to General Manager.

Pinewood Boutique Hotel & Spa

August 2006 - October 2008

is Resort Hotel in Cisarua, Bogor with 35 rooms
30 Standard Rooms, 5 Suite Rooms, 4 treatment rooms, 1 Restaurant, 2 Meeting rooms, 1 public pool, Children play ground, Out Bound are and Organic Farm.
Daily Job: > Responsibility for operational.
> Responsibility for 15 Kitchen Staff & FB Service Staff.
> Leading Morning Briefing.
> Made Breakfast Menu, Buffet Menu and Ala 'carte Menu.
> Costing all menu.
> Reported Inventory.
> Reported to General Manager.

Kitchen Staff

Puri Avia Resort

September 2004 - August 2006

is Meeting Hotel with room capacities 67 room, two Meeting Rooms, 1 Public Pool and 4 private Pool, Children play ground, out Bound area.
Daily Job: > Responsibility for 24 hour operational.
> Responsibility for 12 Kitchen Staff
> Leading Morning Briefing.
> Made Breakfast Menu, Buffet Menu and Ala 'carte Menu.
> Costing all menu.
> Reported Inventory.
> Reported to F&B Manager.

➢ Pinewood Boutique Hotel & Spa. Bogor - Indonesia ( non star ).as F&B Manager.

C. Coffee Shop

Mise en place for Ala'carte.
> Production Western Food, Indonesian Food, Chinese Food.
> Handle Egg Station.
> Made inventory Report.
> Reported to Sous Chef.

➢ Puri Avia Resort & Spa, Bogor - Indonesia ( non star hotel ) as Head Chef.

B. Bakery Section

Production any kind of Bread: Croissant, Danish, Soft Roll, Hard
Roll, French Bread, Donut, Toast Bread, etc.
> Prepared for product for Breakfast, Lunch and Dinner.
> Made Goods Inventory Report.
> Reported to Pastry Chef.

Sheraton Mustika Jogjakarta is fife star hotel

Up to August 2004

in the middle of Java with 240 rooms
Hotel facilities, Coffee Shop, Ulam Restaurant, Bar with live Music, The biggest of Ball Room in Yogyakarta, Pool Indoor and Out door, Children play ground, Jogging Track, Shopping Centre, Drug Store.

Daily Job

Mise en place and Cooked for Banquet Event.
> Cooked any kind of Food, Indonesian, European and Chinese.
> Handle Show Cooking for Table Manner Event.
> Reported to Chef de Party.

Garde Manger

Le Bistro

July 1989 - September 1989

or
Coffee Shop, Lobby Lounge with Daily Piano Live Music.There are 400 rooms with classification: Standard, De Lux, Superior and Suite Room.
Daily Jobs: > I was in charge in Garde Manger, preparetion for Salad Bar.
> Prepared Ala carte
> Cleaned Kitchen area.
> Responsibility for Vegetables and Dry Food.
> Ordered Goods to the Main Store.
> Reported to Sous Chef.


➢ Sheraton Mustika Jogjakarta, Indonesia ( fife star ) as a Demi Chef.

PT. Iso

IPC is The European Food Restaurant with facility: Swimming Pool,
Squash Court, Tennis Court, Pool Cafe, Badminton Court, with 150 sits capacity.
With 1500 members from many kind of Petroleum Company.
Daily Job: > Preparation China ware, Glass ware & Cutleris.
> Preparation Table, Towel, Cleaned Restaurant area,
> Send the Food or Beverages to the guest.
> Set up and clear up table.

➢ Sheraton Stockholm Hotel and Tower, Sweden ( fife Star Hotel ) as Commis

Qualifications & Certifications

Coffee Shop

Hotel Basic School in Food Production at Bandung

High School at Tasikmalaya

Secondary Schooll at Tasikmalya

Elementary School at Tasikmalaya

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