Executive Chef Incharge
Resume:
P a g e - *
Mardiansyah Mansyur
Mobile Phone +260*********
Email : ************@*****.***
PERSONAL DETAILS
Title CHEF INCHARGE
Given Names Mardiansyah mansyur
Date of Birth march, 13, 1982
Nationality Indonesian
Marital Status Mariage
Passport Number No C7210525 Expiry date :January,04, 2026 Private Address Desa krajan Private Tel.: +260*********
(Residence) Rt.004/01
Kecamatan muncar Mobile: +628**********
City Banyuwangi BWI
Zip (Post Code) E-mail ************@*****.***
Country East java, indonesia
BUSINESS CONTACT ADDRESS
Company PT.EMI
Position CHEF
Department Kitchen
Business Address
SOLWESI – ZAMBIA –SOUTH AFRICA
Tel.:
Tel. direct: +260*********
Fax.:
City ZAMBIA Fax. direct:
Zip (Post Code) E-mail: ************@*****.***
Country SOUTH AFRICA E mail: ************@*****.*** AVAILABILITY AND PREFERENCES
Available from: Immediately City Any where
Available within:
Expected Salary USD Negotiable Country Any where
Preferred position 1 Head chef
P a g e - 2
EXPECTED BENEFITS
Accommodation Relocation Annual Air tickets Full Medical Insurance negotiable negotiable Negotiable Negotiable
EDUCATIONAL BACKGROUND & QUALIFICATIONS
SMIP KHARISMAWITHA 2 ( FOOD PRODUCTION AND KITCHEN MANAGEMENT) JAKARTA INDONESIA. SCHOOL MANAGEMENT HOSPITALITY ( SMIP ). IN JAKARTA 1999-2002. SPORT, ACTIVITIES, INTERESTS LANGUAGES fluent well fair Reading
Computer,
Photographs,
Traveling
First language Indonesian
English
CAREER ACHIEVEMENTS & AWARDS
PT.EPITERMA MAS INDONESIA –AT PRESENT
ISLA MEXICAN KITCHEN * QATAR 2020
BELLA RIVA ( RIVER CRUISE ) GERMANY 2015
QATAR GAS CLUB(THE OLIVE GROVE RISTORANTE)(QATAR) DIVAN HOTEL ERBIL
(IRAQ)
KEMPINSKI HOTEL AJMAN (DUBAI)
,BIELLA RISTORANTE DOHA(QATAR),
WAFFIE GOURMET IN BAHRAIN UNDER OF SIG INTERNATIONAL GROUP BISTRO NEW EXPERIENCE/( PIZZA HUT ) . PT.SARI MELATI KENCANA, JAKARTA(INDONESIA), BALIKOE RESTAURANT IN JAKARTA
ASTON ATRIUM( DAICHI ) HOTEL IN JAKARTA, ALLSON
RESIDENCE APARTMENT IN JAKARTA.
PROFESSIONAL STRENGTHS AND SPECIAL SKILLS
Ambitious, dynamic, humorist,eager to learn,hard work, professional person. Overall
,extensive skill with over than 10 years experiences in SPECIALLITY ITALIAN CUISINE, Kitchen operational on daily basis,kitchen cost control, and created recipes of menu,good in food and menu knowledge, co-operative, hard working, punctual, fluent in English, FUTURE GOALS AND CAREER PLANS
I WANT TO BE EXECUTIVE CHEF PROFESSIONAL AND OWNER RESTAURANT AND ENTERPRENUEUR COMPUTER SKILLS
Microsoft office 2007,EXCEL,ETC FIDELIO SYSTEM.ADOBE PHOTOSHOP CS 3. P a g e - 3
PT.EPITERMA MAS INDONESIA - MINNING COMPANY-AT PRESENT As chef incharge
Responsibilities
Planning and directing food preparation.
Managing kitchen staff
Training and scheduling
Expediting
Quality Control
Perform any other work as instructed by the superiors ISLA MEXICAN KITCHEN-3 YEAR 5 MONTHS (2017-2020)
As chef de parti/Asst.Head chef
Oversaw daily recipe preparation, food storage and presentation. Daily menu review all dishes for improve team member to be standart. Developed recipes and recommended menu item pricing. Researched and selected ingredients based on seasonal availability and quality. Continuously monitored and controlled food costs. Built and developed 11 member, back-of- house team; provided performance feedback and additional instruction in reviews and one-on- one counseling sessions. Conducted interviewing, hiring, and training functions, ensuring that individual performance met the highest possible culinary standards Performer :
1.daily ordering and for weekly and end of the month inventory as per company rules Used MICROS FIDELIO SYSTEM
2.make monthly training schedule from HEAD CHEF and theme for the training issue In operational .
3.papper work for training sheet.temperatur sheet,chiller and frezzer and storage.and reported to head chef incharge.
BELLARIVA * RIVER CRUISE IN GERMANY (6 MONTHS ) 1 PERIODE -2015 AS CHEF DE PARTI MY JOB DESCRIPTION :
WORKING IN RIVER CRUISE WITH 6 PERSON IN – CHARGE WORK AS TEAM WITH EXECUTIVE CHEF,SOUS CHEF,CHEF DE PARTI
COMIS 1 AND PASTRY CHEF.
ALL THE DAY WORK AS TEAM FROM SCRATH TILL FINISHING AL THE MENU ITEMS FOR THE OPERATIONAL ON DAILY BASIS
WE ALL MAKE SET UP FOR BREAKFAST BUFFET AND, BUFFET LUNCH FOR DAILY BASIS 180 PASSENGER. THEN FOR DINNER WE MAKE FOR COURSE BY COURSE ) GALA DINNER . AND REPORTED TO EXECUTIVE CHEF FOR THE DAILY BASIS TO KEEP CUMUNICATION FOR THE OPERATIONAL. TO BE
PROFESIONAL EXPERIENCE
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GRATEFULLY OUR SERVICE AND PRODUCT QUALITY TO BE SATISFIED TO OUR GUEST IN THE SHIP. EVERY WEEK WE HAVE NEW GUEST FOR THE NEW PASSENGER WE GO AROUND THE EUROPE COUNTRY FROM CENTRAL IN OUR BASE CAMP IN KOLN GERMANY, TO
AMSTERDAM,MONACO,BELGIUM,SWISSZERLAND,ANTHWEP ETC. AND FOR LOADING DAN ON LOADING WE KEEP MOVING FROM AMSTERDAM AND BELGIUM. THAT IS OUR JOURNEY FROM TIME TO TIME.
WORKING AS TEAM MEMBER .
T THE OLIVE GROVE RISTORANTE ( ITALIAN ) 2 YEARS 2012-2014 As Italian Chef Incharge
My description: make menu planning,cost control, and demonstrate to the staff for menu presentation,check and re check temperature pridge and chiller,making order stock and pre stock every day and weekly to control that,make something different to our business aachievment,created in traditional in my restaurant.make it highest standard of food quality and presentation very important and make revenue to be highest standart to give to the company and good feedback for us .ability to attendance to cross training staff,about hygiene and sanitation in work place. DIVAN HOTEL ERBIL 1 YEARS 2011-2012
As Demi Chef de Parti
My Professional job as Demi chef de parti in rendezvous and peppercorn associate restaurant My job description : pr
epared and taking order mise en place for daily operational. Such as transfer items from main kitchen to cafeteria cost control weekly.Make it order dairy store and dry store,vegetables stored,meat items as well every 2 days.Make it menu plan every 2 week.needed to be changed.and make it duty. Roaster every 1 week. Making dishes( western food,oriental food,continental food,such as Indian food,srilanka food,asian food.chinese and indonesian, prepared salad bar. Arrange of staff cafeteria and make it training for food testing. And new menu plan.report to chef de parti and Hrd manager and Hrd director. KEMPINSKI HOTEL AJMAN,UNITED ARAB EMIRATES( 2years 2010-2012 As commis 1
My Professional job as commis one in sabellas outlet Italian find dinning restaurant in kempinski hotel ajman.
My.Job description : prepared mise en place for daily basis operational,such as condiments,pizza dough,make it order from store to outlet every day. Except Friday.taking vegetable from vegetable room to outlet.report to chef de parti for daily operational. making pizza,pasta,and starter and set menu plan by chef in charge.help another outlet such as Arabic kitchen,main kitchen,banquet kitchen,butchery,pastry and cold kitchen as well.by arrange chef in charge.Friday brunch special job.every Friday in charge for brunch.make it pasta, risotto and salad live cooking. Order by request guest. Zanzi Bar in charge live cooking from.1 pm-6 pm.Barbeque and plater. Such as lamb chop,mix grill,king prawns,sirloin steak,chicken breast and lobster completely with condiment and salad on side. Reporting to chef de parti and chef in charge and executive chef. Biella ristorante pizzeria doha, Qatar 3 years 2007-2010 My professional job as commis 1 in Biella ristorante pizzeria. My job description: check and sort out raw material from stored to outlet in city center doha. Prepared mise en place to adequately meat exigencies.prepared food as per production plans stipulated,maintaining,time lines,quality and consistency.serve proper portion in the correct serving dishes using proper garnishes and accompaniments to enchance presentation.control westage by proper planning and utilization.handle all equipments correctly and ensure they are kept clean.ensure sanitation and hygiene in work area.ensure left over food is properly stored
.observed rigidly fppd adulteration and health as applicable.directly report to demi chef de parti or chef in charge.and control commis 2 and 3 and make it trainee. P a g e - 5
NAME : FADI HAMMOUD
POSITION : EXECUTIVE CHEF
EMAIL :
****.*******@*******.***
CONTACT : +974********
NAME : JUAN CARLOS
LOPEZ
POSITION: HEAD CHEF
MEXICAN
EMAIL : JUAN.LOPEZ@HDC-
GLOBAL.COM
CONTACT :+974********
NAME : SANTOSTH GOPINATH
POSITION : DIRECTUR HRD CROWN
PLAZA
EMAIL :
*************@*****.***
linkedin.com/in/santhosh-
gopinathan-mhrm-chrm-chrmp-
cirs-aci-usa-a24b6914
NAME : FECKY ADNEUR
POSITION : EXECUTIVE
CHEF
EMAIL :
FECKY_AM.YAHOO.COM
CONTACT :
P a g e - 6
Dear MR/Mrs.
My Name MARDIANSYAH MANSYUR from Indonesia, this is my contact number +260-********* .
I am looking for vacant position in your job opportunity I was working on river cruise in germany for the high season . In response to the positon for a chef de parti,I am writing to demonstrate my interest in this position. Based on my many years in food production, management, and kitchen service, I believe that I have the necessary expertise and qualifications to fulfill this role. I am both proficient and competent in my skills and knowledge. As the present chef de parti at Biella riva in germany and isla Mexican kitchen in doha qatar I have had experience in kitchen operational, training, and developing as team work. I understand what it takes to manage a team, develop strong relationships with team for service, efficiently time to manage for service and quality food to be excellent, and maintain a vibrant and ambitious attitude as a representative for my company.
It is with great interest and enthusiasm that I apply to this position. With my strong work ethic and pro-activeness, I believe that I can contribute tremendously. My skill and managerial background, in addition to my industrial knowledge, makes me the perfect fit for this job. Thank you for your time and consideration. I sincerely hope you will allow me the opportunity to prove my skills and experience through an interview. I look forward to hearing from you.
Sincerely,
MARDIANSYAH MANSYUR
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