Manager Food

WIBOWO SUDRAJAT

Jl.Dahlia Blok F* No.* Rt ** Rw 23 Cilame

Kec.Ngamprah Bandung Barat Indonesia 40552.

Mobile : +628**********/+628**********

Telephone : +622********.

EMAIL : *******@*****.***

CAREER OBJECTIVE

A position where my interest in aspect of the food product industry will be valuable with honesty in my work and

better performance.

I am also hard worker, enjoyed interacting with many different people and I constantly strive for new challenges.

PERSONAL INFORMATION

Full name : Wibowo Sudrajat

Place Of Birth : Jakarta, Indonesia

Date of birth : April, 19, 1973.

Marital status : Married

Height : 174 cm

Weight : 74 kg

Nationality : Indonesian

Visa status :

Passport No :

Religion : Moslem

Sex : Male

LANGUAGE

English : Fluently

Bahasa : Mother tongue

EDUCATION AND QUALIFICATION

Hotel & Tourism Institute Bandung, Indonesia.

SUMMARY OF RELEVANT QUALIFICATION

Menu Planning, Standard Recipe

Cooking

Hygiene and sanitations

HACCP.

WORKING EXPERIENCE

Hotel Santika Premiere Jogjakarta Indonesia.

Jl.Jenderal Sudirma No.19 Jogjakarta.

Executive Chef

September 2011 - Present

In charge full kitchen

Responsibility :

Full in charge in running kitchen

Menu Planing

Cost control

HACCP Certificate

WORKING EXPERIENCE

Metropolitan Palace Hotel Dubai UAE Al Maktoom Street.

In charge in Continental Cuisine as a Sous Chef

2010 – August 2011.

Responsibilities :

Provide a warm and friendly with Manager and staff.

Menu Planing,Controlling Kitchen stock,Ordering,Cooking,Scheduling.

Maintaining the standard time of cooking.

Inventory.and Basic Training HACCP and Intermediate HACCP.

Flaming Wok, Fish & Chips, Simply Fresh .

Continental Restaurant

Deira City Centre Dubai UAE

Chef In Charge in Three Outlet

2007 – 2010.

Responsibilities:

Provide a warm and friendly with Manager and staff

Controlling Kitchen Stock

Menu Planning Every 6 Month, Standard Recipe Foods

Ordering, Scheduling, Cooking

Maintaining the standard time of cooking

Delivering the order, make sure that the food and beverages that order is completed

Presenting check, always double check when the food out

Preparing daily out flow of inventory and goods. HACCP.

Biella Restorante Italian Restaurant as Sous Chef.

Deira City Center Dubai UAE.

Responsibility :

Provide a warm and friendly with Manager and staff

Controlling Kitchen Stock

Menu Planning Every 6 Month, Standard Recipe Foods

Ordering, Scheduling, Cooking

Maintaining the standard time of cooking

Delivering the order, make sure that the food and beverages that order is completed

Presenting check, always double check when the food out

Preparing daily out flow of inventory and goods. HACCP.

Bali Island Continental Restaurant Itaewon South Korea

Itaewon South Korea

As Chef

2003 – 2005

Responsibility:

Provide a warm and friendly with Manager and staff

Controlling Kitchen Stock

Menu Planning Every 6 Month, Standard Recipe Foods

Ordering, Scheduling, Cooking

Maintaining the standard time of cooking

Delivering the order, make sure that the food and beverages that order is completed

Presenting check, always double check when the food out.

Planet Pizza Italian Restaurant Jakarta Indonesia

Jakarta Indonesia

Sous Chef

Feb 2000 – May 2003

Job Description:

Provide a warm and friendly with Manager and staff

Controlling Kitchen Stock

Menu Planning Every 6 Month, Standard Recipe Foods

Ordering, Scheduling, Cooking

Maintaining the standard time of cooking

Delivering the order, make sure that the food and beverages that order is completed

Presenting check, always double check when the food out.

Mercantile Athletic Club Italian Fine Dinning Restaurant Jakarta Indonesia

Jakarta Indonesia

Sous Chef

1998 - 2000

Job Description :

Provide a warm and friendly with Manager and all staff

Controlling Kitchen Stock

Menu Planning Every 6 Month, Standard Recipe Foods

Ordering, Scheduling, Cooking

Maintaining the standard time of cooking

Delivering the order, make sure that the food and beverages that order is completed

Presenting check, double check when the food out.

Jakarta Hilton Hotel Convention Centre Jakarta Indonesia

Chef De Partie

1992 - 1998

Job Description

Controlling Kitchen Stock

Ordering, Scheduling, Cooking,

Inventory the end of the month

Hygiene and sanitations

Sincerely Yours

WIBOWO SUDRAJAT

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