Chef I Made Jesna

Executive Chef at Hotel Industry for cooking and Food & Beverage Management

PROFESSIONAL OBJECTIVE

•To provide professional direction and leadership that will challenge employees to set higher goals for themselves

•Executive Chef or Head Chef seeking an opportunity to improve my professional culinary experience with luxury hotel chain or private restaurant

•Superior communication and interpersonal skills and valuable insights. Sound knowledge of the service industry, keen analysis and team approach to implement best practices in organizing and leading operations.

•To secure a challenging position in the catering industry that will utilize my 24 years of qualified experience and aid me to develop greater talents

•Position that will challenge myself and the people around me while providing structured leadership and inspiring creativity

•Ability to work under strict deadlines and multiple deliverables in a competitive customer sensitive environment. Ensured and maintained the highest level of customer satisfaction.

•Expertise in designing, planning and costing menu; introducing a new technique and methods in modern cuisine and rich exposure to cosmopolitan restaurant food operation system, specialty kitchen set-ups & its production activities.

•Sets very high standards and expectations for himself and colleagues while maintaining the morale of the team

• Able to work under pressure and in tight deadline .

• Willing to located any where .

• Good communication skill , problem solver and analytical thinker .

• Working independent perfectly as well as in a team.

• Commitment to excellent outcome .

• Willing a team and quick leaner

• Love a work challenger .

• Honest and outgoing personality

Education : BPLP at Nusa Dua Bali for Cooking Class and Kitchen Management

Years attend : Two Years ( diploma II )

Religion : Hindu

Place of Birth : Jimbaran

Date of Birth : October 09, 1964

Marital Status : Married

Children (Son/Daughter) : 4 Daughters & 1 Son

Language : Indonesia and English

Point of Interest : Cooking, Reading ,Traveling and Shopping

Working Experiences:

1. 1986 December 21 – 1988 April 30 Club Med Bali as second cook. In charge at Hot kitchen.

2. 1988 April 30– 1990August 30 Club Med Bali as First cook In charge at Preparation for Soup and Vegetables section.

3. 1990 August 30– 1994 December 15 Club Med Bali as Kitchen Supervisor In Charge at Hot Kitchen .

4. 1994 December 15– 1996 July 24 Club Med Bali as Senior kitchen Supervisor In Charge for all Operational at Seafood Restaurant (Breakfast ,Lunch and Dinner ).

5. 1994 October 15 – 20 December (six month ) Puri Lobok Restaurant As Consultant (menu design and kitchen lay out ).

6. 1996 July 20 – 1997 January 25 The Legian Hotel as Demi Chef De Partie In Charge at Hot Kitchen.

7. 1997 September 20 (three month ) Bintang Restaurant at Nusa Dua As Consultant (menu design , restaurant lay out Food and beverage production ).

8. 1997 April 30– 1998 March 15 Casa Padma Hotel Legian As Executive Chef .

9. 1998 April 20 – 2003 September 23 .Bali Gardenia hotel and Apartments As Executive Chef.

10. 2000 Sept 23 – 2000 October 14 Bali Gardenia Hotel and Apartments As Executive Chef in Charge at Food and Beverage Operational .

11. 2003 December 01 – 2006 January 31. Swiss Bel Hotel Bali Aga As Executive Chef In Charge at Food and Beverage Operational

12. 2006 April 17. – 2006 November 15. Resort Seminyak ,Seminyak Bali as Exc Chef

13. 2006 November 20 – 2007 May 25 Baros resort at Maldives as Senior Sous chef .

14. 2007 June 15 _ December 15 at Apache Club as Exc Chef and Maxi hotel as Consultant

15. 2008 December till December 2011 at Aston Denpasar city hotel with big Grand ball room as executive chef .

16. 2011 December till Present at New Kuta Hotel Lexington Legacy Pecatu Graha.

Other Experience .

1. 2002 October 12 – December 15 (Three Month) In Japan (Hokkaido, Osaka and Kobe ) Balinese Food Promotion .

2. 2005 October 09 – January 05 (four Month ) Hulhule Hotel In Maldives Indonesian Food Promotion.

Education:

1. 1985 – 1986 Studied at BPLB (hotel and tourism school ) Nusa Dua Bali at kitchen Management and cooking class .

2. 1981 – 1984 Junior High school SLUA Saraswati Denpasar III English Course and IPA.

3. 1979 – 1981 Senior High School SPM Taman Sastra Jimbaran .

4. 1973 – 1979 Elementary School SD NO I Jimbaran.

Training: Program .

1. September 2000 (one month) Dusit Mangga Dua Jakarta as Training for Food and Beverage Management .

2. 1986 (three month ) Bali Intan Cottages Bali as Training for hot kitchen .

3. 1985 (three month ) Putri Bali Hotel Nusa Dua Bali as Training for Cold kitchen and hot kitchen.

4. 1984 (three month ) Grand Bali Beach Hotel Bali as training for Pantry and Breakfast .

5. 1998 April 20 till 23 April Train the Trainer.

6. 2002 September 03. food Technology and food safety.

7. 2000. February 24- 26 food Festival in Jakarta .

8. 2005 May 09- 10. Service Excellent

9. Short Course for Food Safety for Food Service from Premysis Consulting.

Other skill relevant of the work .such :

•Dynamic and multi-skilled F & B Professional with excellent professional credential, covering over 15 years as Exc Chef of progressive experience in all sections of the hospitality sector particularly Kitchen Food Production, administration, team management and the related operational areas

•Outstanding management skill over a cross section of hotel industry and expertise in directing, managing and contributing leadership of the Food and Beverages operations

computer window , excel and power point

References.

Mr Gilmore Perez Genaral Manger Bali Gardenia Resort Nusa Dua

Mr Franky Watimena Genaral Manger Bali Gardenia Resort. Nusa Dua

Mr Diaz Yonadie Genaral Manger Swiss Bell Hotel Nusa Dua

Mr Herdy / Mr Gunarta Genaral Manager Resort Seminyak , Seminyak

Mr Endraw Genaral Manager Ramada Benoa Nusa Dua .

Mr Damian Bernatt Executive Chef Baros Resort Maldives .

Mr Aris Syamsul Genaral Manager Aston Denpasar Bali. 0361 411999.

Mr Irmasjah I Madewa General Manager Aston Denpasar.

Summary for Jobs responsible

1 1997 April 30– 1998 March 15 Casa Padma Hotel Legian As Executive Chef .responsible

• Make Planning, Production & Integrates Control in Daily kitchen Operational.

• Ability: manage peoples, Placement of the worker/employee organized of the worked or task of duties, Guiding people to do jobs.

• Managing food cost.

• Run organization.

• Administration procedure and have creativity.

• Make the report :

1. Profit and loss analysis report.

2. Menu Engineering report.

3. Market survey and price comparison

4. stewarding, loss and breakage and inventory report.

5. Food Promo post report.

6. defect list report.

7. budget and staffing .

8. operation standards, kitchen lay out, list of kitchen equipment and utensil safety tools and hygiene .

2 1998 April 20 – 2003 September 23 .Bali Gardenia hotel and Apartments As Executive Chef. Responsible for

• Make Planning, Production & Integrates Control in Daily kitchen Operational.

• Ability: manage peoples, Placement of the worker/employee organized of the worked or task of duties, Guiding people to do jobs.

• Managing food cost.

• Run organization.

• Administration procedure and have creativity.

• Make the report :

1. Profit and loss analysis report.

2. Menu Engineering report.

3. Market survey and price comparison

4. stewarding, loss and breakage and inventory report.

5. Food Promo post report.

6. defect list report.

7. budget and staffing .

8. operation standards, kitchen lay out, list of kitchen equipment and utensil safety tools and hygiene .

3 . 2000 Sept 23 – 2000 October 14 Bali Gardenia Hotel and Apartments As Executive Chef in Charge at Food and Beverage Operational .responsible

• Make Planning, Production & Integrates Control in Daily kitchen Operational.

• Ability: manage peoples, Placement of the worker/employee organized of the worked or task of duties, Guiding people to do jobs.

• Managing food cost.

• Run organization.

• Administration procedure and have creativity.

• Make the report :

1. Profit and loss analysis report.

2. Menu Engineering report.

3. Market survey and price comparison

4. stewarding, loss and breakage and inventory report.

5. Food Promo post report.

6. defect list report.

7. budget and staffing .

8. revenue forecast .

9. average check budget and total forecast.

10. operation standards, kitchen lay out, list of kitchen equipment and utensil safety tools and hygiene .

11. food and beverage expenses

4 2003 December 01 – 2006 January 31. Swiss Bell Hotel Bali Aga As Executive Chef In Charge at Food and Beverage Operational . responsible for

• Make Planning, Production & Integrates Control in Daily kitchen Operational.

• Ability: manage peoples, Placement of the worker/employee organized of the worked or task of duties, Guiding people to do jobs.

• Managing food cost.

• Run organization.

• Administration procedure and have creativity.

• Make the report :

1. Profit and loss analysis report.

2. Menu Engineering report.

3. Market survey and price comparison

4. stewarding, loss and breakage and inventory report.

5. Food Promo post report.

6. defect list report.

7. budget and staffing .

8. revenue forecast .

9. average check budget and total forecast.

10. operation standards, kitchen lay out, list of kitchen equipment and utensil safety tools and hygiene .

11. food and beverage expenses

12. food and beverage yearly budget .

5 2006 April 17. – 2006 November 15. Resort Seminyak ,Seminyak Bali as Exc Chef responsible

• Make Planning, Production & Integrates Control in Daily kitchen Operational.

• Ability: manage peoples, Placement of the worker/employee organized of the worked or task of duties, Guiding people to do jobs.

• Managing food cost.

• Run organization.

• Administration procedure and have creativity.

• Make the report :

1. Profit and loss analysis report.

2. Menu Engineering report.

3. Market survey and price comparison

4. stewarding, loss and breakage and inventory report.

5. Food Promo post report.

6. defect list report.

7. budget and staffing .

8. revenue forecast .

9. average check budget and total forecast.

10. operation standards, kitchen lay out, list of kitchen equipment and utensil safety tools and hygiene .

6 .2006 November 20 – 2007 May 25 Baros resort at Maldives as Senior Sous chef responsible for all daily activities , maintain food cost , training program .

7 .2007 June 15 _ December 15 at Apache Club as Exc chef and Maxi hotel as Consultant responsible

• Make Planning, Production & Integrates Control in Daily kitchen Operational.

• Make SOP and Job Description

• Ability: manage peoples, Placement of the worker/employee organized of the worked or task of duties, Guiding people to do jobs.

• Managing food cost.

• Run organization.

• Administration procedure and have creativity.

• Make the report :

1. Menu Engineering report.

2. Market survey and price comparison

3. stewarding, loss and breakage and inventory report.

4. defect list report.

5. operation standards, kitchen lay out, list of kitchen equipment and utensil safety tools and hygiene .

6. standards quality control and HACCP standards

8 2008 December Till 2011 December pre opening team at Aston Denpasar as Exc Chef responsible .

• Make Planning, Production & Integrates Control in Daily kitchen Operational.

• Make SOP and Job Description

• Ability: manage peoples, Placement of the worker/employee organized of the worked or task of duties, Guiding people to do jobs.

• Managing food cost.

• Run organization.

• Administration procedure and have creativity.

• Make the report :

1. Profit and loss analysis report.

2. Menu Engineering report.

3. Market survey and price comparison

4. stewarding, loss and breakage and inventory report.

5. Food Promo post mortem report.

6. defect list report.

7. budget and staffing .

8. operation standards, kitchen lay out, list of kitchen equipment and utensil safety tools and hygiene .

9 2011 December Till 2014 January at New Kuta Hotel By Lexington Legacy at Pecatu Graha Bali as Exc Chef responsible .

• Make Planning, Production & Integrates Control in Daily kitchen Operational.

• Make SOP and Job Description

• Ability: manage peoples, Placement of the worker/employee organized of the worked or task of duties, Guiding people to do jobs.

• Managing food cost.

• Run organization.

• Administration procedure and have creativity.

• Make the report :

1. Profit and loss analysis report.

2. Menu Engineering report.

3. Market survey and price comparison

4. stewarding, loss and breakage and inventory report.

5. Food Promo post mortem report.

6. defect list report.

7. budget and staffing .

8. operation standards, kitchen lay out, list of kitchen equipment and utensil safety tools and hygiene .