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Fadjar Zein, SPdPERSONAL DETAILS Last updated, 10 March 2012
Title Head Chef Given Names Fadjar Sein, SPdFamily Name ZeinDate of Birth 6 july 1974
Nationality IndonesianMarital Status Married
Religion MoslemPassport Number AK 927295
Expiry date 2nd September 2013
SeaMan Book No R 044 208 Expiry date 14th February 2008
BST / Basic Safety Training
CP 040 7014 / 6200 4190 900 10105
Private Address
Prum Griya Telaga Permai – Cimanggis Depok
Private Tel.: + 62 21 879 09235 ( Indonesia )
(Residence) Cimanggis - Depok Private Fax:F 7 No.15 Mobile: +966. 5626.60595
City DepokZip (Post Code) 16151 E-mail [email protected]
Country Indonesia Cheffadjar ( FB )[email protected]
AVAILABILITY AND PREFERENCES Available from: ASAP City - Any where
Available within: (months)
1 Month noticeExpected Salary
USDNegotiable Country - Any where
Preferred position
Executive Sous ChefHead Chef or Asian chef de Cuisine
Region - Any whereEDUCATIONAL BACKGROUND & QUALIFICATIONS 1989 - 1992 Graduated of Hotel Tourism High School ( Food Product / F & B ) SMTK , Jakarta ,Indonesia.1994 - 2000 Schollar of Hotel Tourism Management and food production ( F & B ), University of Jakarta, Indonesia. 2009 - Now Harvard University on line Hotel & Catering Management
SPORT, ACTIVITIES, INTERESTS LANGUAGES fluent
well
fairChess,Computer,Photographs, Traveling
First language
IndonesianEnglishArabic X
PROFESSIONAL STRENGTHS AND SPECIAL SKILLS
* Specialist in Opening Team, New Concept for Hotel / Restaurant , Open Kitchen Concept* Menus Development, Cost control, Training for Staff , extensive skills and knowledges in Western, Asian , Arabic, Medteranean Culinary for Banquet, Coffee Shop,Restaurant, * Ambitious, dynamic,humoris, eager to learn & work hard, able to work under pressure and very well in building teamwork
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FUTURE GOALS AND CAREER PLANS
Want to be Executive Chef and to be well known in industry as a person that is able to set up high standards of operation in international establishment
COMPUTER SKILLS
Scalla Program, Lotus Pogram, Windows, Excel, Word, Corel, Internet, Browsing, Photogaph
OTHERS ACTIVITIES1. Lectured in University of Jakarta and Some Tourism School in Jakarta – Indonesia for F&B Production2. Chef Consultant for 2 Little Baghdad Arabic Restaurants ( Kemang – Kelapa Gading ) and Olala Café in Jakarta in 2006 - 20073. Writer of Cooking Books ( SPECTAKULER MEDITERANEAN FOODS in 2009 ) , Magazine, News papper . Article 4. Writer of Training Modul for DIPLOMA, TOURISM / HOTEL SCHOOL, etc
EXPECTED BENEFITS Accommodation Relocation Annual Air tickets
Negotiable
SPORT, ACTIVITIES, INTERESTS LANGUAGES fluent
well
fairReadingComputer,Photographs,TravellingSwimming
First language
Indonesian / MalayEnglishArabic
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PROFESSIONAL EXPERIENCE 1From 1 Mei , 2010 Establishm
entHotel 5 ******Banquet , Restaurant , Room serviceTo Now City Mekkah
Position
Chef de’Cuisine – Head Chef Country Kingdom of Saudi ArabiaWebsit
e - www.rosewoodhotels.com
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Makkah Clock Royal Tower - Fairmont Hotel Tower authentic hospitality is seen throughout 858 rooms distributed in 29 floors. Guests would have the privilege of choosing their rooms either overlooking the Kaaba - House of God – said to be built by Abraham and Ismail (Peace Be Upon Them), the Haram or the Holy City.
Mekkah Clock Royal Tower – Fairmont Hotel - Mekkah - Saudi Arabia 5 ***** Areas of responsibility
To assist the Executive Chef for AJA – Asian Noodles Restaurant, Room service & Banquet Supervise of Asian Foods ( Singaporean, Thai,Indonesian, Malaysian,Chinesse, Indian,Japanesse, Vietnamesse,
Balinesse, Cambodian - Far East foods ) Support senior leadership by developing and assuming key management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Develop and implement creative menu items that adhere to Fairmont brand standards Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance
and control Ensure proper safety and sanitation of all kitchen facilities and equipment Menus analysis, Cost control , Development and New concept for Hotels / Restaurant To attend dailly Chefs briefing To supply fresh Asian Foods products , Sauces , Dressing , Live Station to our 3 F&B outlets ( Bqt , Room service,
Brasserie Restaurant, Break fast , lunch and Dinner ) and Western Foods Leading for Food promotion and Vestifal Promote a Fun/Professional and Disciplined work environment Lead by example using Fairmont Mission, Vision & Values Support/Coach/Lead & Motivate kitchen colleagues Actively share ideas, opinions & suggestions in daily shift briefings Ensure storeroom requisitions are accurate to minimize repeat visits Ensure all kitchen colleagues are aware of standards & expectations Promote Health and Safety at all times Ensure proper hygiene as per Saudi municipality Ensure all grooming, spot check and temperature control sheets are filled as required Maintain cleanliness and proper rotation of product in all chillers Minimize wastage/spoilage Maintain consistent on the job training sessions for culinary colleagues Hygiene Program & Training / HACCP
PROFESSIONAL EXPERIENCE 3From Nopember 1th , 2007 Establishm
entHotel 5 *****Banquet , Restaurant , Room serviceTo 30 March, 2010 City Ryadh
Position
Chef de’Cuisine – Tournant Country Kingdom of Saudi ArabiaWebsit
e - www.rosewoodhotels.com
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Al Faisaliah Hotel, A Rosewood Hotel defines the ultimate in modern elegance and prestigious location. The stunning hotel boasts the largest column-free banquet and meeting facilities in the Kingdom. With the introduction of dedicated 24-hour butler service, the 224-room property has elevated the art of personal service to new levels in Saudi Arabia. Perfectly suited to the discerning business traveler, Al Faisaliah offers spacious accommodations, five culinary venues and a state-of-the-art health club.
Al-Faisaliah / Rose wood Hotel & Al- Khozamah Hotel Ryadh – Saudi Arabia 5 ***** Areas of responsibility
To assist the Executive Chef for 2 Hotels (Al-Faisaliah / Rose wood Hotel & Al- Khozamah Hotel ) Support senior leadership by developing and assuming key management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Develop and implement creative menu items that adhere to Rosewoods brand standards Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance
and control Ensure proper safety and sanitation of all kitchen facilities and equipment Menus analysis, Cost control , Development and New concept for Hotels / Restaurant To attend dailly Chefs briefing To supply fresh Asian Foods products , Sauces , Dressing , Live Station to our 3 F&B outlets ( Bqt , Room service,
Brasserie Restaurant, Break fast , lunch and Dinner ) and Western Foods Leading for Food promotion and Vestifal Promote a Fun/Professional and Disciplined work environment Lead by example using ROSEWOOD Mission, Vision & Values Support/Coach/Lead & Motivate kitchen colleagues Actively share ideas, opinions & suggestions in daily shift briefings Ensure storeroom requisitions are accurate to minimize repeat visits Ensure all kitchen colleagues are aware of standards & expectations Promote Health and Safety at all times Ensure proper hygiene as per Saudi municipality Ensure all grooming, spot check and temperature control sheets are filled as required Maintain cleanliness and proper rotation of product in all chillers Minimize wastage/spoilage Maintain consistent on the job training sessions for culinary colleagues Hygiene Program & Training / HACCP
PROFESSIONAL EXPERIENCE 4From April 2006 Establishm
ent Hotel 4 ****
To Nopember 2007 City JakartaPositio
n As Executive Sous Chef action as Executive Chef
Country Indonesia
Website
www.milleniumhotels.com
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Millennium Hotel Sirih Jakarta is conveniently located in the busy "Golden Triangle" business, cultural and entertainment district of Central Jakarta. A four-star deluxe hotel where you can expect friendly, dependable and excellent facilities. It offers nicely furnished guestrooms and suites, three restaurants, a lounge, 24 hour room service and has conference and meeting facilities for over 1500 persons. Other facilities include, a business centre, executive club floors, swimming pool and life spa fitness centre.
Millenium Hotel Jakarta 4 **** Areas of responsibility
To assist GM / General Manager ( we don’t have Executive Chef ) Support senior leadership by developing and assuming key management responsibilities Leading for Food promotion and Vestifal Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of
various food items Develop and implement creative menu items that adhere to Millenium brand standards Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance
and control Outside catering, Barbeque Ensure proper safety and sanitation of all kitchen facilities and equipment Organize and facilitate departmental meetings, training and goals setting To attend dailly Executive Briefing To supply fresh Foods products to our 8 F&B outlets (Pastry, Bakery, Pool bar, Bqt , Room service, Break Fast –
Lunch – dinner , Chinesse Restaurant , Japanesse Restaurant , Coffee shop ) Responsible for the stock / inventory of Material supplies Responsible for cost control / food costs Responsible for continuous training and development of kitchen brigades Computer literature, Food promotion etc. Hygiene Standart Trining / HACCP Responsible for continuous training and development of 64 kitchen brigade and 24 Stewards Ensure all grooming, spot check and temperature control sheets are filled as required Maintain cleanliness and proper rotation of product in all chillers Minimize wastage/spoilage Maintain consistent on the job training sessions for culinary colleagues
PROFESSIONAL EXPERIENCE 5From January 2005 Establishm
entHotel 5 *****Banquet , Restaurant, Room service, PoolTo April 2006 City Nort Attol – Male
Position
Senior Sous Chef Country Republic of Maldives
Website www.sixeses&spahotels.com
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Soneva Gili is located in one of the largest lagoons in the Maldives, with jetties threading across the crystal clear water out to spacious over-sized villas that provide spectacular water views of the ocean from every room. Apart from the sparkling waters, the tiny island provides a very intimate atmosphere fused with luxuries of the highest international standard to create a wonderfully serene and natural experience - continuing the Soneva philosophy of Intelligent Luxury.
Soneva Gili Luxury Hotel and Resort , Maldives & Srilanka 5 *****SMALL LUXURY HOTELS OF THE WORLD
Areas of responsibility To assist the Executive Chef Supervise of Asian Foods & Westen ( Singaporean, Thai,Indonesian, Malaysian,Chinesse, Indian,Japanesse,
Vietnamesse, Balinesse, Cambodian ,Singaporean & Western ) and All western Foods Outside catering, Barbeque To supply fresh Asian Foods products , Sauces , Dressing , Live Station to our 3 F&B outlets ( Bqt , Room service,
Brasserie Restaurant, Break fast , lunch and Dinner ) and Western Foods, Support senior leadership by developing and assuming key management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance
and control Ensure proper safety and sanitation of all kitchen facilities and equipment Menus analysis, Cost control , Development and New concept for Hotels / Restaurant To attend dailly Chefs briefing Leading for Food promotion and Vestifal Promote a Fun/Professional and Disciplined work environment Lead by example using SIX SENSES Mission, Vision & Values Support/Coach/Lead & Motivate kitchen colleagues Actively share ideas, opinions & suggestions in daily shift briefings Ensure storeroom requisitions are accurate to minimize repeat visits Ensure all kitchen colleagues are aware of standards & expectations Promote Health and Safety at all times Ensure all grooming, spot check and temperature control sheets are filled as required Maintain cleanliness and proper rotation of product in all chillers Minimize wastage/spoilage
PROFESSIONAL EXPERIENCE 6From November 2002 Establishm
entHotel 5 *****Restaurant Pepper Crab and Banquet
To December 2004 City DubaiPositio
nSenior Chef de Partie Country Uni Emirates Arab – UAE
Website www.grandhyatthotels.com
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The restaurant presents the unique culinary delights of Singapore, along with a mesmerising view of the action within the kitchen. A fun, lively, family-style restaurant, fish and seafood feature predominantly on the menu where flavours are enhanced and enlivened by the creative use of sauces and spices. Peppercrab also offers a wide selection of top white wines.
Grand Hyatt Dubai - UAE 5 ***** Areas of responsibility
To assist the Chef de Cuisine Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance
and control Ensure proper safety and sanitation of all kitchen facilities and equipment To supply fresh Asian Foods products to our F&B outlets ( Sngaporean Pepper Crab and Indochine Restaurant and
Banquet ) Responsible for the stock / inventory of Material supplies Responsible for cost control / food costs Responsible for continuous training and development of kitchen brigade Computer literature with Scalla Program Food promotion Hygiene Standart / HACCP Responsible for continuous training and development of 13 kitchen brigades Promote Health and Safety at all times Ensure all grooming, spot check and temperature control sheets are filled as required Maintain cleanliness and proper rotation of product in all chillers Minimize wastage/spoilage Maintain consistent on the job training sessions for culinary colleagues Hygiene Program & Training / HACCP Responsible for continuous training and development of 21 kitchen brigade’s
PROFESSIONAL EXPERIENCE 7From April 2001 Establishm
entHotel 5 *****Coffee Garden ( Now SATOO ) Restaurant
To December 2002 City JakartaPositio
n Chef de Partie Country Indonesia
Website www.shangrillahotels.com
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International restaurant featuring twelve open-kitchen stations with mouth-watering buffet and a la carte menus. The restaurant is adjacent to the Deli Shop, the hotel’s pastry shop and lounge. Featuring cuisines from the exotic Indian dishes, authentic Peking Duck, to the traditional Jamu (traditional Indonesian herbal drink). SATOO Restaurant has 425 seating capacity and spans more than 1,408 square metres which consist of five different dining areas and two semi private dinning room
Shangri-la Jakarta - Indonesia 5 *****
Areas of responsibility To assist the Sous Chef To assist the Sous Chef Asian and Western foods ( Break fast, Lunch, Dinner ) for Ala Carte, Buffet To maintain quality of sauces, dressing To supply fresh Asian & Western Foods products to our F&B outlets ( Coffee Garden Restaurant & Banquet ) Responsible for the stock / inventory of Material supplies Responsible for cost control / food costs Responsible for continuous training and development of kitchen brigade Computer literature with Videlio Program , Food promotion etc. Hygiene Standart / HACCP Daily checks of all mice en place to ensure freshness & quality standards Assign and follow – up tasks as dictated by business volumes Performs and other reasonable duties as required by the department head Updating day to day special requirements or up-coming events. Ordering and approving by Sous Chef Reporting any problem, complain as and when they arise, any accidents. Maintain consistent on the job training sessions for culinary colleagues Liaison daily with Outlet Chef to keep open lines of communication & guest
feedback Strives to maintain & improve all food preparations & presentations
PROFESSIONAL EXPERIENCE 8From January 1999 Establishm
entHotel 4 ****
To April 2001 City Bogor – West JavaPositio
n Chef de Partie Country Indonesia
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Website www.salakhotels.co.ae
Hotel Salak The Heritage is the most ideal place for business meetings or conventions and also it is a
pleasant place for families who are spending holiday in Bogor or in its surrounding highland areas. The hotel was built in 1856 during the Dutch colonial era with the name of Bellevue Dibbets. Since September 1998, the hotel was refurbished, & reopened with modern colonial style which has 120 luxurious rooms & 12 exclusive meeting rooms
Salak Hotel Bogor, Indonesia 4 ****as Chef De Partie in CoffeeShop and Restaurant
www.salakhotels.co.ae
Areas of responsibility To assist the Executive Chef To supply fresh Asian Foods products to our F&B outlets ( Coffee shop, Bqt, Pool Bar ) Responsible for continuous training and development of kitchen brigade Supervise of Asian (Thai,Indonesian, Malaysian,Chinesse, Indian,Japanesse, Vietnamesse, Balinesse, Cambodian ,Singaporean,Arabic ) and Western Foods Responsible for the stock / inventory of Material supplies Responsible for cost control / food costs Food promotion Hygiene Standart / HACCP Responsible for continuous training and development of 13 kitchen brigades Outside catering, Barbeque Ensure all grooming, spot check and temperature control sheets are filled as required Maintain cleanliness and proper rotation of product in all chillers Minimize wastage/spoilage Maintain consistent on the job training sessions for culinary colleagues Hygiene Program & Training / HACCP Responsible for continuous training and development of 20 kitchen brigade’s
PROFESSIONAL EXPERIENCE 9From Sept 1997 Establishm
entOffShore – Catering Gulf Asamera
To January 1999 City Sumatra & Singapore
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Position
Chef Cook & Camp Boss Country Indonesia & SingaporeWebsit
e
Gulf / Asamera OIL , Rig,Tanker Canadian Company,Indonesia-Singapore
Areas of responsibility
To assist the Executive Chef To supply fresh Asian Foods products to our 3 Camps ( Bayung lincir, Gelam, Harry 2 Camps ) Responsible for the stock / inventory of Material supplies Responsible for cost control / food costs Responsible for continuous training and development of 10 kitchen brigades Supervise of Asian and Western Foods Computer literature Hygiene Standart / HACCP Responsible for the stock / inventory of Material supplies Responsible for cost control / food costs Responsible for continuous training and development of kitchen brigade Computer literature with Scalla Program Food promotion Responsible for continuous training and development of 13 kitchen brigades Promote Health and Safety at all times
PROFESSIONAL EXPERIENCE 10From February 1996 Establishm
entExecutive Appartement 5 *****Coffeeshop & Restaurant
To September 1997 City JakartaPositio
n Demi Chef de Partie Country Indonesia
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Website www.sommerset.com
Citra Regency Executive Service Apartments offers you something, it offers you the privacy and comforts of home. This development is professionally managed by Somerset International Management, Singapore, which has a growing collection of over 25 service apartment/hotel projects throughout the Asia Pacific Region.
Citra Regency Appartement Jakarta - Indonesia 5 ***** ( now Summerset )
Areas of responsibility
To assist the Sous Chef Asian and Western foods ( Break fast, Lunch, Dinner ) for Ala Carte, Buffet Responsible for continuous training and development of kitchen brigade Supervise of Asian (Thai,Indonesian, Malaysian,Chinesse ) Vietnamesse, Balinesse, Cambodian ,Singaporean,Arabic ) Supervise of Western Foods ( Salad, Soup, Maincourse, grilled , pastas, ). Hygiene Standart / HACCP Daily checks of all mice en place to ensure freshness & quality standards Assign and follow – up tasks as dictated by business volumes Performs and other reasonable duties as required by the department head Updating day to day special requirements or up-coming events. Ordering and approving by Sous Chef Reporting any problem, complain as and when they arise, any accidents. Maintain consistent on the job training sessions for culinary colleagues Liaison daily with Outlet Chef to keep open lines of communication & guest feedback Strives to maintain & improve all food preparations & presentations
PROFESSIONAL EXPERIENCE 11From Sept 1993 Establishm
entInternational Restaurant
To Feb 1996 City JakartaPositio
n Commis 1 Country Indonesia
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Website
Kem Steak Restaurant Jakarta - Indonesia Areas of responsibility
To assist Chef De Partie Prepared for All A’la carte menus ( Western : Salad, Soup, Steak, Stews, Pastas, sauces, Dressing ) Responsible for the stock / inventory of Material supplies Responsible for cost control / food costs Hygiene Standart / HACCP Responsible for the stock / inventory of Material supplies Responsible for cost control / food costs Responsible for continuous training and development of kitchen brigade Responsible for continuous training and development of 3 kitchen brigades Promote Health and Safety at all times Daily checks of all mice en place to ensure freshness & quality standards Assign and follow – up tasks as dictated by business volumes Performs and other reasonable duties as required by the department head Updating day to day special requirements or up-coming events. Reporting any problem, complain as and when they arise, any accidents.
PROFESSIONAL EXPERIENCE 12From July 1992 Establishm
entPusdiklat Hotel 3 *** and Catering
To September 1993 City JakartaPositio
nCommis Country Indonesia
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Website Pusdiklat.depdiknas.go.id
Pusdiklat Hotel and Catering Bogor - Indonesia 3 *****
Areas of responsibility
To assist Chef De Partie Prepared for Western buffet menus ( Salad, Soup, Steak, Stews, Pastas, sauces, Dressing ) Prepared for Asian Buffet menus ( Indonesia, China, Thai, Singaporen, Malaysian ) Prepared Asian Sauces, sambal Responsible for the stock / inventory of Material supplies Responsible for cost control / food costs Hygiene Standart / HACCP Responsible for the stock / inventory of Material supplies Responsible for cost control / food costs Responsible for continuous training and development of kitchen brigade Promote Health and Safety at all times Daily checks of all mice en place to ensure freshness & quality standards Assign and follow – up tasks as dictated by business volumes Performs and other reasonable duties as required by the department head Updating day to day special requirements or up-coming events. Reporting any problem, complain as and when they arise, any accidents.
PROFESSIONAL EXPERIENCE 13From Jul 1991 Establishm
entHotel *****
To Jul 1992 City JakartaPositio
nTrainee & Commis Country Indonesia
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Website
Hotel Borobudur's all day dining restaurant, serving International and Indonesian specialties including the very famous and popular "Sop Buntut" (a delicious Javanese oxtail soup) that has become legendary amongst locals and visitors alike. A wide selection of Asian, European and Indonesian buffets are available daily for breakfast, lunch and dinner
Borobudur Inter - Cont Hotel Jakarta 5 *****
Areas of responsibility
To assist Chef De Partie Performs and other reasonable duties as required by the department head Updating day to day special requirements or up-coming events. Reporting any problem, complain as and when they arise, any accidents. To supply fresh preparation Asian Foods and Western Foods products to Coffee shop and Bqt ( Grill & Western
Sauces ) Hygiene Standart / HACCP
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CAREER ACHIEVEMENTS & AWARDS 1. Anniversary of King Faisal International Price Dinner Celebration on 28th of March, 2009 in Al-Faisaliah Rosewood Hotel Ryadh - Saudi Arabia
2. Indonesian President ( Mr.Bambang Yudhoyono )- Menko Kesra event on November 20 2006 in Millennium Hotel Sirih Jakarta – Indonesia3. Arabic and Asian Food Promotion and Setting in The Regent Kuala Lumpur - Malaysia on Agustus – October 2006
4. Basic Safety Training, Marunda Jakarta - Indonesia February 2nd - 8th 2005
5. Hyatt Star Award Program on September 14th 2004 from Grand Hyatt Dubai
6. The Best Asian SeaFood Restaurant in Dubai on June 2003 ( Time Out Magazine June 2003 )
7. Supporting Team and Asian Promotion in Grand Hyatt Muscat , Oman in Dec 21st 2002 – Jan 15th 2003
8. Supporting Team Leader and Asian Promotion in Grand Hyatt Muscat , Oman in Aprl 1st 2003 – Oct 10th 2003
9 . Pre-Opening Team Grand Hyatt Dubai,UAE on March 1st 2002
10.Food Hygiene Sanitation Certificate Grand Hyatt Dubai,UAE on Feb 17th 2003
11. Food Hygiene Sanitation Certificate Shangri- La Jakarta on 4th March 2002
12. Participated in International Monetary Funding in Grand Hyatt Dubai on Sept 2003
13 The Best Employee of Salak Hotel Bogor, Jakarta – Indonesia on November 1999
14. The Best Employee of Gulf Resources Indonesia- Singapore ( Canadian Company ) on December 1997
15 Participated in Mahi-Mahi Sea Food Restaurant Jakarta - Indonesia on June - August 1997
16. Supporting Team Warung Kemang Inter Café Jakarta – Indonesia ,on August - September 1997
17.Computer Course in Universitas Negri Jakarta- Indonesia on February - December 1996
18. Intencive English Course ( IEC) Jakarta - Indonesia on January 3rd 1991 – February 24th 1993
19.2 Years Scholarship for Education from Pusdiklat Hotel & Catering Bogor - Indonesia in 1991-1992
20.1 Year Scholarship for Education From Tourism High School (SMTK Jakarta- Indonesia) in 1990
21.Winner in some Local Salon Culinary festival in Indonesia
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REFERENCE CONTACTREFERENCE NO.1 REFERENCE NO.3Name: Max Burkhalter Name: W.EberllePosition: Executive Chef Position: Executive ChefCompany: Grand Hyatt Dubai,UAE Company
:AL- Faisaliah Rose Wood Hotel Ryadh Saudi Arabia
E-mail: E-mail: Executive.chef@rosewoodhotelTelephone:
+971 4 317 1234 Telephone:
REFERENCE NO.2 REFERENCE NO.4Name: Ahmadien Name: Kardino ZulhaidiPosition: Senior Executive Sous Chef Position: Executive ChefCompany: Shangri-La Jakarta,Indonesia Company
:Executive Chef Park Hyatt Tjakistan
E-mail: E-mail:Telephone:
+62 8131 039 988 Telephone:
Thank you very much
Best Regard,Chef Fadjar
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