resume update may 2015
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Agung Budiantoro Phone: +62 21 5988096(home)+6281584501234(mobile)Email:[email protected]@hotmail.com
ObjectivesExecutive Chef/Executive Sous Chef
Personal DetailsHomes address: Taman UbudKencanaIII #32 Lippo Karawaci Tangerang Indonesia
Place, date of birth: Magelang, Indonesia January 24th,1970
Nationality: Indonesian
Passport # S927658
Seamans book #V021192
US visa#20081705780004
Phones:+62-21-5988096(home), +6281584501234(mobile)
Language: English, Bahasa Indonesia
Skype address: chefagoenk
Twitter : chefagoenk
Education1993 graduated from Food Production Apprenticeship Program Borobudur InterContinental Hotel Jakarta, Indonesia
1992 graduated from Hotel School Diploma, Hotel Management program LPB-UI Jakarta, Indonesia
1989 graduated from Pendowo Catholic High School Magelang, Indonesia
Relevant ExperiencesFrom December 2013, as Executive Sous Chef at Grand Hyatt Jakarta. Assisting the Executive Chef by monitoring the day to day culinary operation including controlling food cost, ordering, menu engineering, recruiting, provide training for staffs, monitoring food quality and measuring all kitchen equipment working in standard condition. Also monitoring hygiene and sanitation practices according to HACCP and ISO 22000 policy and procedures. To be fully in charge in the absence of the Executive Chef.Start as Chef de Cuisine at Grand Hyatt Dubai from August 2011 until December 2013. Managing the busiest restaurant in the hotel. Serving up to 800-1000 cover a day. Monitoring the day to day culinary operation including controlling food cost, ordering, menu engineering, provide training for staffs, monitoring food quality and measuring all kitchen equipments working in standard condition. Also monitoring hygiene and sanitation practices according to HACCP policy and procedures. End of 2013 promoted and transfer to Grand Hyatt Jakarta.Executive Sous Chef at Sofitel Bahrain ZallaqThallasa Sea & Spa, the Luxury Hotel in Bahrain from November 2010 until August 2011. As Pre Opening team, together with Executive Chef Set up the opening of the hotel in particularly in F&B production, menu engineering, recruiting and providing training for new staff during pre-opening. Assisting Executive Chef in managing all F&B activity by overseeing the day to day culinary operation including ordering, trainings, monitoring food quality and measuring all kitchen equipments working in standard condition. To be fully in charge in the absence of the Executive Chef.Speciality Chef (In line withExecutive Sous Chef) at Infinity, Celebrity Cruise from July 2008 until November 2010. Managing daily operation in one of the best fine dining restaurant on the fleet. Monitor the day to day culinary operation including ordering, trainings, monitoring food quality and measuring all kitchen equipments working in standard condition also monitoring hygiene and sanitation in daily basis according to USPH standards and regulation.Executive Sous Chef at Sheraton Bandara Jakarta from October 2006 until July 2008. Assisting Executive Chef in managing all F&B activity by overseeing the day to day culinary operation including ordering, trainings, monitoring food quality and measuring all kitchen equipments working in standard condition also monitoring hygiene and sanitation in daily basis according to HACCP standards. Banquet Sous Chef at Park Hyatt Dubai from July 2005-October 2006. Our Ballroom capacity is 500pax with four elegance meeting room plus garden facility for outdoor function. Managing all successful event professionally align with company standard.
Start as Chef de Partie at Grand Hyatt Dubai from January 2003. I worked at Market Caf our sophisticated self service caf with 360 sitting capacity (from January 2003-November 2003) then transfer to Manhattan Grill our fine dining restaurant with 60pax sitting capacity (from November 2003- December 2004), then from December 2004,I got transfer and promoted to Sous Chef in Banquet Kitchen (our ballroom capacity is 3000pax plus three garden facility for outdoor function).
In July 2005 I got transfer to Park Hyatt DubaiAsian Chef de Partie atthe Colonnade Caf at The Jumeirah Beach Hotel, one of the best hotel in Dubai from April 2000-October 2002. The restaurant with 600 pax sitting capacity. Colonnade is one of busiest restaurant in the city. We served up to 1000 covers a day.
Start as Chef de Partie at Java Caf, Kempinski Hotel Jakarta from April 1998-November 1999 and promoted to Sous Chef (December 1999-March 2000)
Banquet Chef de Partie at The Financial Club Jakarta from April 1997-September 1997 and promoted to Senior Chef de Partie (October 1997-March 1998)
Commis 1 at Caravan Caf, Hyatt Regency Dubai from March 1996 March 1997
Commis Chef at Grand Caf, Grand Hyatt Jakarta from March 1995-March 1996 (transfer to Hyatt Regency Dubai)
Banquet Commis at Matahari Island Resort Jakarta Bay Indonesia from November 1993-November 1994
Other QualificationContinental/Western Cuisines
South East Asian Food and Indonesian Food with wok skills specialty.
Certificates/TrainingHACCP certificate holder from Environment Health Consultancy ( EHC )
ISO 22000.2005 certificate holder
ServSafe certificate holder from NRA, accredited by ANSI, USA.
Basic Safety Training for Seaman
Intermediate Food hygiene certificate holder from Chartered Institute of Environment Health London
Basic Food Safety certificates holder from Chartered Institute of Environment Health London
Certificate of Becoming Manager from Harvard Manage Mentor, USA.
Pre-Opening team Grand Hyatt DubaiPre-Opening team Park Hyatt DubaiPre-Opening team Sofitel Bahrain ZallaqTallasa Sea & Spa
Computer SkillMicrosoft Word
Microsoft Excel
Microsoft Power Point
Fidelio (Microsoft Office)
Scala System (Microsoft Office)
Adaco System (Microsoft Office)
Crunch Time (Microsoft Office)
Micros system/FMC
Internet
References
Ivan Suardi, Vice President at New World Hospitality
E-mail address: [email protected], [email protected] Burkhalter, Culinary Director Hyatt International Europe and Africa
E-mail address: max.burkhalterHYPERLINK "mailto:%[email protected]"@hyatt.com
Desmon Hill, Director of Culinary Louis XIII
Email address: [email protected]
KardinoZulhaidi, Executive Chef at Rotana, KSA
E-mail address :[email protected]
Teuku Syafrulsyah, Executive Chef Hyatt Zanzibar
E-mail address: [email protected]