{HHRMA~Bali} Application as Chef
Written by lowongan kerja on 2:15 AM
CURRICULUM VITAE
Name : Dewa Nyoman Upadana
Date & Place of birth : 14 February 1956 & Sembung
Nationality : Indonesia
Marital Status : Married
Address : Jl. Muding Sari 15 D Kerobokan Kuta Utara Badung
Telephone : Hp. 081 558 081 741
Education
- 1963 – 1969 : Elementary School
- 1970 – 1972 : Secondary School
- 1973 – 1975 : Senior High School
Course
- 1976 : Hotel Course
Practical Experience
- 1976 – 1978 : Hotel Sari Pan Pacific, Jakarta
- 1978 – 1988 : Mandarin Oriental, Jakarta
- 1988 – 1990 : Chef Cook, Well Grow Restaurant, Jakarta
- 1990 – 1993 : Executive Chef, The Best Western Dewata Beach , Bali
- 1993 – 1994 : Chef Cook, Bali Roof Café, Bali
- 1994 – 1996 : Executive Chef, Bali Rani Hotel, Bali
- 1996 – 2000 : Executive Chef, Lorin Villa Resort, Bali
- 2000 – 2001 : Executive Chef, Ulun Ubud Resort & Spa, Bali
- 2001 – 2002 : Chef Cook Tanaya Café and Villa de Daun
- 2002 – 2003 : Executive Chef, Jimbaran Hill Resort
- 2003 – 2004 : Executive Chef, Hotel Bali Gardenia
- 2005 – 2009 : Executive Chef, Rama Beach Hotel
- 2009 – Present : Black Ruble Café and Sportisme Restaurant
Languages
: Fluently in Speaking and Writing Indonesia
Speaking English
Application as Chef Cook
DEWA UPADANA
Jl. Muding Sari 15 D Kerobokan Kuta Utara
Badung, Bali , Indonesia
Tlp. 081558081741
________________________________________________________________________
Personal
Born in Sembung, mengwi, Badung, Bali , Indonesia , February 14, 1956 , Married, and practice Hinduism.
Language
English and Bahasa (Mother's tongue)
Objectives
- To join well organized firm with a promising future with the Hospitality Industry
which value personnel Training and Motivation.
- Be accomplished to obtain the best result in controlling costs and overall profits
- To manage, teach, train, and motivate staff and use my acquired skills.
- Be creative and innovative for new concepts.
- Achieve with the team the highest standards is every section of the organization.
Summary of Skills
· Food technology and trained in all kitchen and restaurant aspects
· Skilled in kitchen equipment and various cooking techniques.
· Committed to providing total quality service in culinary arts.
· Training and motivation.
· Abilities in inspire, train and develop people for promotion.
· Team Leadership collaboration.
· Use a hands – on approach kitchen and restaurant management.
Work History
Ø 1976 – 1978, Commis III , Sari Pan Pacific Hotel, Jakarta
DUTIES:
· Assist prepared ala-carte menu and special today based on the schedule which prepared by Executive Chef.
· Maintain dessert product from bakery and pastry.
Ø 1978 – 1988, Junior Cook, Mandarin Oriental, Jakarta
DUTIES:
· Prepared appetizer and dessert also party for the special group.
· Decorate the dessert.
· Prepared the dish for dinning room with high quality and room service.
Based on the hotel management assessment, I got promotion from Junior Cook to Cook and assign me at special restaurant.
DUTIES:
· Prepared France cuisine especially appetizer and main course.
· Prepared Italian cuisine and dessert, most of them are ice cream.
Ø 1988 – 1990, Executive Chef, Well Grow Restaurant Jakarta.
DUTIES:
· Set-up restaurant
· Managed staff recruitment
· Prepared and create menu
· Create recipe
· Provided kitchen utensil
Ø 1990 – 1993, Executive Chef, The Best Western Dewata Beach , Bali .
Ø 1993 – 1994, Chef Cook, Bali Roof Café, Bali
Ø 1994 – 1996, Executive Chef, Bali Rani Hotel
DUTIES:
· Create and provided menu.
· Provided recipe and manage costing.
· Request material for FB Product daily.
Ø 1996 – 2000, Executive Chef, Lorin Villa Resort, Bali
DUTIES:
· Managed staff recruitment and trained the staff for FB Product.
· Organize ordered kitchen utensil and equipment.
· Set-up Pastry, Bakery and menu costing.
· Create and provided recipe.
· Managed sanitation and quality control.
Ø 2000 – 2001, Executive Chef, Ulun Ubud Resort and Spa, Bali
DUTIES:
· Set-up menu, costing and recipe.
· Set-up food presentation.
Ø 2001 – 2002, Chef Cook, Tanaya Café and Villa De Daun
DUTIES:
· Create and set-up menu, costing and recipe.
· Provided Japanese food and European food.
Ø 2002 – 2003, Executive Chef, Jimbaran Hill Resort.
DUTIES:
· Provided and set-up menu and recipe.
Ø 2003 – 2004, Executive Chef, Bali Gardenia
DUTIES:
· Set-up menu and costing and recipe.
Ø 2005 – Present, Executive Chef, Rama Beach Resort & Villas
DUTIES:
· Set-up menu coffee shop, room service, swimming pool, and banquet.
· Monitoring food cost, food quality and food presentation.
References
Contact details will available upon request
- Mr. Mudakir (Personnel Manager) Hotel Sari Pan Pacific, Jakarta )
Phone: 021 359141 – 35 9241
- Mr. Michael Gibt ( General Manager) Hotel Mandarin Oriental. Phone: 021 321307
- Mrs. Rina Wahyuningsih (Personnel Department) Well Grow Restaurant. Phone: 021 7500698
- Mr.Dewa Bagus Wirawan (Executive Assistant Manager) The Best Western Dewata Beach Hotel. Phone: 0361 37663
- Mr. Petrus Jtiptadi (Manager) Bali Roof Café. Phone: 0361 752212
- Mr. Wayan Suralaga (Personnel Manager) Lorin Saba Bai Hotel. Phone: 0361 297070.
- Mr. Siswanto (General Manager) Ulun Ubud Resort. Phone: 0361 975024.
- Mrs.Yuni (Manager) Tanaya Café. Phone: 0361 754362.
- Mr. Terry Higgins (General Manager) Jimbaran Hill. Phone: 0361 703471.
- Mr. Tarzi (Personnel Manager) Bali Gardenia Resort. Phone: 0361 773808.
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Milis Hotel Human Resources Managers Association Bali
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