Executive Chef with Diverse Global Cuisine Expertise

UDEN SUDENDI BS. H / Executive Chef & FSMS Chairman

Professional Summary

A skilled culinary professional, having interpersonal skill, distinguished knowledge and recognized for a comprehensive ability of Pan Asian, Far-Eastern, beside that I having Western Continental, Italian and Arabian Gulf Cuisine too. Having experience in healthy wellness fb concept, catering and conference even as well I have excellent work abroad experience in many chains International & prestigious local hotel company with an innovative approach to setting the stage for a customized dining experience. Over 25 years of progressive experience managing the provision of fine dining for City Business Hotel, Resorts Hotel, Boutique, Country Club refining the art of cooking; developing impressive menus and preparing culinary dishes influenced by Culturally, elevate and develop typical natural diverse regions around the global. Key Area of Expertise

` Pre-Opening & Re brand Hotel Team ` Conference / Special Event

` FSMS Food Safety / HACCP Implementing ` Customer Service / Guest Relation

` Organize, and Supervision Front and Back House ` Development of Staff to Growth Carrier

` Main tent of Food Cost in save level with Quality ` Healthy & Wellness FB culinary concept. BIODATA

Health, Height & Weigh : Excellent Health, with 160 cm & 80 Kg ID / Passport : IDN. 321************. / Passport No. E.2446223 Passport: Issue : 27 June 2023, Expire: 27 June 2033 Religion : Islam ( Moeslem)

Nationality : Indonesia

Marital Status : Married with 4 Children.

Address and Contact Number: Jl. Sangkuriang Terusan Permana STKIP Cimahi Kp. Babakan Muncang No.100 Rt.03/Rw. 11

Ds . Padaasih, Kec. Cisarua, Kab. Bandung Barat. 44051 Jawa-Barat, BANDUNG, WEST JAVA, INDONESIA

WA : +628********** (Indonesia)

Mobile/Line/Telegram : +855********

email address : ************@*****.***, ********@*****.*** Skype : chefuden2

Hobbies

` Correspondence & positive relationship, cooking & farming, and natural traveling

` Reading, simple sport, hiking, trial to experiment and love to join communities. Education Background;

` 1995 Chef Apprentice in Mandarin Oriental Jakarta, Co with Institute Hotel & Tourism College

` 1994 Diploma in Academy of Institute Hotel & Tourism “LPIP”, (AKPAR) DKI - Jakarta

` 1991 Nursery & Nutrition Course in District Government of Community Health Central, West Java

` 1989 Senior Height School Biology Direction (A2) of SMAN I Cicurug Sukabumi, Jawa - Barat

` 1986 Junior Middle School of SMPN 1 Cicurug, Kab. Sukabumi, Jawa – Barat

` 1983 Elementary School of SDN Cicewol & Madrasah Diniyah Nurul Hidayah Language Skill

No Language Spoken Written Reading

1 Bahasa Indonesia Mother tongue Fluent Fluent

2 English Fluent Fluent Fluent

3 Arabic Good Good Good

Course, Training and Extra Qualification

` Marriott Bon Voy, Way to be a Leader, 360 Service, Food Safety Management System, else

` Brand Standard Audit, Hygiene Auditor & Vendor Inspection, Guest Voice & Food Quality.

` Awarded Certificate of Recognition of Contribute of the IBF Asian Games 2024, Cambodia.

` Blue Ocean Shift & Beyond Competing Strategy by Millennium & Chaptone Hotels Group

` Crisis Management, to be a Smart Leader and Manager

` FSMS Rule Regulation & Implementation Brand Audit Hero and Leadership Course by IHG

` Internal Auditor and Halal Certification by MUI Indonesia, Kepri, Batam, Indonesia

` Management Team Building ‘” Communication Strategies”” Skill from Katara Hospitality

` HACCP & Food Safety Managerial from QNHC and Doha Municipality. Qatar

` Customer Contact Skill Course from Mandarin Oriental Hotel Jakarta

` A Mentor Lecture of Food Carving Course & Training at STP Sahid, Jakarta.

` Successfully Complete Supervisor Skill & Train the Trainee instructor by Mr. Antonio Escobar

` Successfully Complete Finance for Non-Financial Management Course by Financial Manager

` Awarded the best Supervisor of the Years .at Sol Melia Group

` Successfully Complete Computer from PTI, United Arab Emirates by Mr. Jhon Mc Donald

` Awarded the Association of the Emirates Culinary Guild for Participating Competition at Emirates Salon Culinary 1999, Dubai, United Arab Emirates by Chef Owe Michael

` Awarded Certificate the Service Leadership Course by the Six Continent Group

` Awarded Certificate of Chain des Rotisseries from Inter-Continental Hotel Al-Ain

` Awarded Certificate by the Royal Society UK / London for Promotion of Health Stage 2a Essential Food Hygiene. To Continue for HACCP Program. Instructor by Ms. Wendy Saw

` Yes I Can! Attitude & Spirit, Guest Service, Star Program at Radisson SAS by Head Office

` Awarded Certificate by Norwegian Embassy KSA for Chain des Rotisseries (Radisson)

` Star “LOT (Logical Operation Training by Radisson SAS, Riyadh, Kingdoms of Saudi Arabia

` Awarded Certificate Complete Course by the Johnson Diversely London Cooperation with Dubai - Municipality in supervising Food Safety, Pre-request program and HACCP certification. By. Mr David JOB EXPERIENCE / EMPLOYEMENT HISTORY

1. Executive Head Chef

COURTYARD BY MARRIOTT, CAMBODIA March 2024 up to present 4 Plus Business City hotel in country with 3 fb outlet of Mekong restaurant, The Dec Pool Bar & Sky Bar and The Market Lobby, Executive lounge with 200 rooms, Fitness Center, and 4 Meeting Rooms. The location in Central city of Phnom Penh Surroundings of the Business Zone, Diplomatic area and economic zone. 2. Executive Chef cum FB September 2022 – February 2024 An IHG Group of HOLIDAY INN MARINA WATERFRONT, SEKUPANG BATAM The Larger resort in island with 5 FB Outlet of Dragon Inn Chinese Restaurant, Akatonbo Japanese Restaurant, Thai Orchid Restaurant, KTV Sport lounge and The Terrace International Dinning . Develop & elevate fb concept of health and wellness for Tea Three SPA 3. Diplomatic / Private Chef & Head Household June 2020 – June 2022 of Ministry Foreign Affair of Consulate General Republic Indonesia Karachi – PAKISTAN

`Responsibility as fully in charge of resident manager and consulate compound in every side

`Full in charge in smoothly running of F&B program and activities to support the even and delegation

`Contributes to assist the counselor in promoting Indonesian spices and dishes promotion to country

`Manage and organize the expenses of all material and ingredients then daily report to finance in charge . 4. Executive Chef and FB Department Head April 2019 – May 2020 LIDO LAKES RESORT By MNC LAND Co TRUMP DEVELOPMENT ECONOMIC ZONE The Large 5 star resort in country with 25 hole of golf yard with the exclusive tourism & economic zone . The Resort with 3 FB Outlet, 8 meeting rooms, 27 ha Natural Lakes and between 2 Volcano Mountains. 5. Executive Chef & Hygiene Manager May 2018 – 2019 LE- EMINENCE CONVENTION HOTEL & RESORT - PUNCAK

5 Star Hotel & Resort the large property in west java with 385 Room location in surrounding heritage Pedi field & Natural river with view mountains, 4 FB Outlet of Terrarium Mideast specialty restaurant, Veranda, Lobby Bar & Patisserie, Pool Bar, and Implementing Natural Farm Hydroponic Garden with freshness vegetables, healthy product and sustainable concern Resto Bebek Tepi Sawah Balinese Style of Restaurant 6. Executive Chef & FSMS Chairman of April 2016 - April 2018 MILLENNIUM HOTEL, JAKARTA

4+ Star Business Hotel, with 17 meeting rooms, Large Banquet & Wedding Hall, Sky Garden Lounge Art & Bakery Lounge, Lobby Bar, Café Sirih, Matshu Japanese Restaurant, Quating Chinese Restaurant The location in Heart of Central Jakarta City Town and Centarl of Bank Indonesia . 7. Executive Chef cum FB Department Head In Charge (Chef n FB) of HOLIDAY INN HOTEL, BATAM March 2014 - March 2016

4 Star Resort Hotel, with the Larges MCC Banquet Hall, 275 Room, 6 meeting rooms, 5 Main building 4 FB Outlet of Terrace Café, Akatonbo Japanese Tepanyaki, Thai Orchid, Dragon Inn Restaurant and Mawar Private CDL, Balai Bengong, Sport Lounge, KTV Karaoke. Tea Tree SPA and Fitness Centre. Responsibility In charge of Department Head of FB Kitchen & Steward cum FB 8. Executive Chef & Fb of

NANDINI JUNGLE RESORT & SPA, UBUD, BALI, INDONESIA Feb 2013 - Feb 2014 Sister company of Hanging Garden Resort. Manage, organize and supervised the Kitchen & Stewarding operations, plus in charge of whole F&B Operation. Designed and implemented a creative local and international menu, romantic and SPA Healthy & Wellness menu concept, at Natural Valley and River implementing program Nutrition treatment and cooking class package for expatriate guest with the use of fresh, local organic ingredients from our own Chef Garden. 9. Executive Chef of April 2009 - Jan 2013

SEALINE BEACH HOTEL, Mesaieed Industrial Zone QATAR Manage, Organize and supervised the Kitchen and Stewarding operations with 35 staff and 15 stewarding Designed and implemented a creative menu with thematic of Caribbean in Desert Concept with 5 F&B Outlet of Bonbini, Lagoon Italian Restaurant, The Exhume Beach Café, Zouk Bar and Catering Serving. 10. Executive Sous Chef of Oct 2008 – April 2009

The ARYADUTA HOTEL, JAKARTA, INDONESIA

As Kitchen Department Head, under supervise and report to Cooperated Chef, Manage, Organize and supervised the Kitchen and Stewarding operations of 45 staff and 27 stewarding, achieving HACCP Implemented and responsibility,.

11. Chef Consultant / Head Chef of June 2008 - Oct 2008 SAHARA GOLF & COUNTRY CLUB, By HILTON, KUWAIT

As Chef Consultant contract for limited 5 months to manage, organize, and make re- arrangement of Kitchen Operation overhandle from Hilton Worldwide Resort to be manage by Own Management 12. Executive Sous Chef of May 2007 - May 2008

MOVENPICK AL-BIDAA, Salmiya KUWAIT

Pre-Opening team to arrangement and layout design F&B Outlet of Movenpick Restaurant, Beldani Seafood Restaurant, Beach Tent Majlis and Banquet Hall, Recruitment staff, doing Training, organize, supervised of all Kitchen & Steward Operation.

Designed and implemented a creative menu of International, Multy-Asian and Arabic Cuisine 13 Executive Sous Chef of April 2006 – April 2007

RADISON SAS, Riyadh, KINGDOM OF SAUDI ARABIA, (KSA) Assisting Executive Chef in manage, organize and supervised the 60 Staff of Kitchen and Stewarding in operations of 4 F&B Outlet of Main Restaurant, Shogun Japanese Restaurant, Italian Restaurant & Bar, Poolside lounge Café, The Lobby deli pastry shop. Handling and Catering to Ministry Office and King Royal Palace, Princess Wedding. and Function Conference Ball Rooms 14. Executive Chef of March 2004 - March 2006

AL-FAHD CROWN HOTEL, Riyadh, KSA

(Pre- Opening Team) Report to GM & Owner, manage and supervised 63 Chef and 45 Stewarding. 5 Star Hotel Properties of the Royal Family with 5 F&B Outlet of Tropicana Restaurant, Al Diwan Seafood Restaurant, Indian Tandor Restaurant, Royal Garden Terrace Café, and 2500 person capacity of Royal Tent

& Exhibition Hall, 1500 person capacity of The Theatre Woman Banquet Wedding Hall 15. Chef de Cuisine of Asian & Chinese Restaurant Oct 2002 - March 2004 HYATT REGENCY HOTEL, Riyadh, KSA

5 Star Hotel with 294 Rooms at Redec Al –Mubaraqiah Plaza, location in Old Airport Road & Premises Hali Alwajarat area of Ministry Office Building and Large Saudia Classic Traditional Market . Fully responsibility running the Asian Restaurant with 12 Staff and 5 Steward, open for Lunch & Dinner The Seat capacity 60, Serving Alacarte and Buffet with show live cooking (Open Kitchen) 16. Chef de Cuisine of The Wok Fish Market & Sushi Bar Restaurant Sept 2000 - Sept 2002 AL- AIN INTERCONTINENTAL, UNITED ARAB EMIRATES

5 Star Hotel with 325 Room and 25 Private Challet at Al-Nyedat Street, Al Ain, One the best hotel in AlAin Town with 4 FB Outlet of The Luce Italian, The Wok, Indian Restaurant and Main Restaurant . Fully responsibility in charge of daily operation of Multi Asian Cuisine of Japan, Thai & Chinese food Restaurant with 100 Seat Capacity, Serving Alacarte and Buffet for Lunch and Dinner (Open Kitchen) 17. Outlet Chef of The Ocean Grill House Restaurant and Bar, August 1998 - 2000 JAZIRA BEACH RESORT, DUBAI – ABUDHABI STREET, (UAE) 4 Star Hotel with 84 Room and 30 Ghantot Dalma Challet, Currently Manage By Golden Tulip Hotel The Icon hotel is located closed to Racing & Polo Club, Jebel Ali Free Zone, Emirates Zoo & Yas Island. With 4FB Outlet of Ocean Grill House, Brasserie on Zero, Lounge Café, and English Pub Café de Buley Fully responsibility in charge of daily operation of Grill Steak Restaurant with 60 Seat Capacity, Serving Alacarte, Live Show Barbeque and Buffet for Lunch and Dinner (Open Kitchen) 18. Sous Chef of Elpatio Seafood Restaurant, August 1996 - 1998 SOL ELITE MARBELA & CONDOMINIUM HOTEL, ANYER, INDONESIA

(Pre- Opening Team) 5 Star Hotel with 3 wings building 800 Room and condominium beach apartment. Spanish architecture, with large conference capacity 1500 pax .4 Large Banquet Hall of Krakatau View With 3 FB Outlet of Elfatio Restaurant, Castillo del Mar Restaurant, Lobby Café and Sahara Karaoke Pub. As Sous Chef I am fully responsibility in charge of daily operation of Elpatio Seafood Restaurant with 80 seat capacity, serving 24 hours alacarte, live Show Barbeque and Buffet for Lunch and Dinner. 19. Demi Chef of Indigo fine dining Restaurant & Bar, July 1995 - 1996 MAJAPAHIT MANDARIN ORIENTAL, SURABAYA, INDONESIA

(Pre- Opening Team) 5 Star Hotel with Unique, Part of Country historical, heritage and legend hotel since Dutch Colony Period, the hotel was Orange Hotel, than the Japan Colony Period was name Yamato Hotel that the best 5 Star Hotel in Surabaya, East Java with classic Netherland architecture . Responsibility as second person in charge of daily operation of International Fine dining of Indigo Restaurant with 120 Seat Capacity, Serving Alacarte, Live Show Wooden Pizza, Tandori Oven and the Wok Station . 20. Chef Apprentice and at Zigollini Italian Restaurant & Bar of Jan 1995 - June 1995 MANDARIN ORIENTAL, JAKARTA – INDONESIA

The best 5-star hotel in town with 7 F&B Outlet of Ziggolini Italian Restaurant, China Restaurant, Pelangi Restaurant, Markies International Main Restaurant, 21 Club Floor, Checkers Pub and Bar, Staff Cafetaria Restaurant . 4 Large Banquet & Wedding Hall, Finess Center, Business Center, and Many Meeting Rooms. Doing on Job Training for 6 month period to all Kitchen Outlet starting from Butcher, Room Service Dinning, Garde Manger, Main Kitchen, Banquet Club Floor, Pastry – Bakery, Ziggolini Italian Restaurant Participated active of daily mise en place and production, Ala carte Assisting live Pizza Maker, and Catering. Reference Person

Abdul Shukoor Ramani Thara Sharmugam

Operation Director of the Pears QATAR FB Director of Radisson Blu, Dhakka was as General Manager Sealine Beach Resort was as FB Director of Turi Beach Resort, Batam email: ********@*****.*** email : ***********@*****.*** Markus Kuhni (Switzerland) Johnny Marthis (Switzerland) Currently as Executive Chef General Manager of

Kempinsky Sana, China Movenpick Egypt, currently

email: ******@***.*** email: ******.*******@*********.*** Mehmet Shiris (Turkish) Wesam Okasha (Spain – Germany) Currently as Executive Chef was as GM of Sealine Beach Resort, Qatar Holiday Inn Airport hotel Turkey, Istanbul currently as CEO of TNT – Word Company email: ***********@*******.*** *****.******@***-****.*** Simon Penhaligan (British) Stephane Blanc (French) Currently as Executive Chef Currently as General Manager And Regional Chef for Crown Plaza Le-Meridien Airport Dubai Hotel, Dubai. United Arab Emirates United Arab Emirates Email: ***************@*******.*** email: *************@*******.*** Michael J. stiller (Austrian) Syeikh Abdul Azis Al-Fahd (Saudis ) Currently as Executive Chef Chairman & Owner of

Radisson SAS, Hotel Riyadh Al-Fahd Royal Company

email: *********@*****.*** Riyadh, Kingdom Of Saudi Arabia email: *******-***@*****.***

I hereby declare that all mention are true and according to my carrier and experience. UDEN SUDENDI BSM

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