POSITION APPLIED

FOR :
Demi Chef
Gardemanger
CAREER OBJECTIVE
To expand my professional
career with a growth oriented
progressive company. I want to
developing my skill and
knowledge with the ideal
atmosphere in which new ideas
are welcome.

SUMMARY OF
QUALIFICATION
Experienced in Kitchen and
Restaurant duties, Purchasing
and Storing. Studied HACCP,
Hygiene and Sanitation, And
some middle management
duties. I am familiar with VHP
system.

Euis Nawati Atang

Email : chefeuisnawati@gmail.com
euisnawati10@ymail.com
Cell

: +62-858-9129-1144

WORK EXPERIENCE
Position : Demi Chef De
Partie
Company : The Margo Hotel
(Puri Dibya Property)
Company Industry : Hotel

Age

: 25 years old

Location : Depok, West Java

Height : 155 cm

Department : Kitchen

Weight : 43 kg
Nationality : Indonesian

Start date : June 1th 2015 till

present

Gender : Female

Reports To : Chef Hendra

Location : Indonesia

DUTIES AND
RESPONSIBILITIES :

Schooling

Pre Opening team

High School Graduation :

June 1st 2008

College Course :
Berlian Tourism Institute
Hotel Management, Bogor
Academic years : 2009 2010

ADRESS :
Jl. Ciherang Pentas No. 48 Rt 05 Rw 05
Keluarahan Ciherang, Kecamatan Dramaga,
Kabupaten Bogor Barat, 16680

Menu planning and

rotation
Staff training for HACCP,
Hygiene and Sanitation
Staff training for product
knowledge
Chef
incharge
for
Gardemanger ( A'la Carte
and Banquet product)
Supervise the kitchen
operation daily
Taking care of employee
schedule
Quality and Quantity
control
Controling the food
purchase

Jawa Barat, Indonesia

REFERENCES :
PERSONAL DETAILS :
Height : 155 cm
Weight : 43
Civil status : Single

Supervisor
Hendra
Sous Chef / Executive Chef In
Charge

Date of birth : October 2th, 1990

Email :
souschef@themargohotel.com

Place : Bogor

Cell

: +6287781265742

Passport : Available
Valid until : October 18th 2020

Position : Chef De Partie

Languages : Indonesia, English

Company : Merapi Merbabu

Hotel And Ressort

I am a fast learner, hard worker, and have a

high passion in cuisine. Chef Ferran Adria and
Chef Marco Pierre White are my muse. I want to
explore the local taste and cuisine and bring it
to the next level.
Ive learned the MOLLECULAR GARTRONOMY
technique from the edx organization which
have collaboration with Harvard University,
from the internet and the books. Thank You for
Your attention.

Company Industry : Hotel

Location : Bekasi, West Java
Department : Kitchen
Start date : August 4th 2014 till
February 2015
Reports To : CHEF. M. Sabda
Mutaqin

DUTIES AND
RESPONSIBILITIES :

Kind regards,
Euis Nawati

Pre Opening team

Hired the staff
Menu planning and
rotation
Staff training for HACCP,
Hygiene and Sanitation
Staff training for product
knowledge
Chef
incharge
for
Gardemanger
and fine dining restaurant
Supervise the kitchen
operation daily
Taking care of employee
schedule
Quality and Quantity
control
Controling the food
purchase
Food Stylish
REFERENCES :
Supervisor
M.Sabda Mutaqin
Executive Chef
Email :
chefsabda_mutaqin@yahoo.co.i
d
Cell

:+62 878 8472 9084

WORK EXPERIENCE
Position : Demi Chef De Partie
Company : Grand Artos Hotel
Aerowisata And Convention
Center
Company Industry : Hotel
Location : Magelang, East Java
Department : Kitchen
Start date : February 7th,2013
Finish date

: July 31th, 2014

Reports to : CHEF Rahdian

Adimas

DUTIES AND
RESPONSIBILITIES :

Supervise the Kitchen

operation daily
Chef In charge for
Gardemanger
Menu planning and
rotation
Control the buffet
service during meals
Taking care of employee
schedule
Coordinating the
banquet event order
Staff training for Food
Knowledge
REFERENCES :
Supervisor
Chef Rahdian Adimas
Executive Chef
Email :
Rahdian@grandartoshotel.com
Cell

: +62 812 1375 3726

Chef Eko Ridwan Zulfikar

Executive Chef
Email : chef_eko@yahoo.com
Cell

: +971 508 530 958

Chef Encep Saifullah

Sous Chef
Email :
encep_syaifullah@yahoo.com

WORK EXPERIENCE
Position : Commis 2
Company : Le Meridien Al

Aqqah Beach and Ressort

Company Industry : Hotel
Location : Fujairah, UAE
Department : Kitchen
Start date : February 4th,2011
Finish date : February 12th,
2012
Reports to : Chef Ernes Sitorus
DUTIES
AND
RESPONSIBILITIES :
First 8 months
In charge in Main Kitchen
In Charge in Live
Cooking Section during
breakfast, lunch, and
dinner
Control the buffet
service during meals
Preparation for Ala
Carte and Banquet menu
Storing
Fill the HACCP Form
Last 4 months
In charge in Cold Kitchen

Control the buffet

service during meals
Preparation and
execution for Ala Carte
and Banquet menu
Storing
Fill the HACCP form

REFERENCES :
Supervisor
Ernes Sitorus
Chef De Cuisine
Email: chefernes@yahoo.com
Ernes.pandapotan@aerowisata

hotel.com
Cell : +62 813 1563 2006

WORK EXPERIENCE
Position : Apprentice Chef
Company : Mandarin Oriental
Hotel
Company Industry : Hotel
Location : Jakarta
Department : Kitchen
Start date : February 16th,2010
Finish date : August 15th, 2010
Reports to : Chef Kiki
Djohardin
DUTIES
AND
RESPONSIBILITIES :

Preparation for Ala

Carte and Banquet menu
Attended the training
class
Do the task based on
supervisor command
Fill the HACCP Form

REFERENCES :
Kiki Djohardin
Chef De Partie
Email :
kikidjohardin@yahoo.co.id
Mojktlyonkitchen@mohg.com
Cell

: +62 812 8500 1677

WORK AND RELATED TRAINING

PASTRY WORKSHOP
Grand Artos Aerowisata
Hotel And Convention

Center
May 13th to 15th, 2013

ADDITIONAL SKILLS

Fruit and Vegetable

Carving
Food stylish

AWARDS AND ACHIEVMENTS

10-13th April 2013.

DIPLOMA MEDAL
AWARD, The 9TH Salon
Culinaire Jakarta for
ASIAN CREATIVE
CANNAPE CLASS
SAFE STEPS TRAINING
Sertificate from ECOLAB
October 7th, 2011.
Certificate Of Excellence
from Le Meridien Al
Aqqah Beach and
Ressort.