Denny
Boy Gunawan
Jln. Merkuri Selatan l No: 11 Margahayu Raya,
Bandung
West Java, 40286 Indonesia
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OBJECTIVES
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Joining a highly class
standard international service with very reputable name and experiences, as a
Executive Chef to conduct my professional abilities and skills more intensively
and to add more experience.
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QUALIFICATION
SUMMARY
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I’m having extensive knowledge in culinary and
food customer service with a background of three years diploma majoring food
production management from leading hotelier institute in Indonesia and more
than nine years of experience in middle east, possessor of a good eye for color
and composition, and a well-developed sense of taste and smell. Extremely
skilled at putting my own stamp on traditional dishes and create new
combinations, creativity and a flair for experimentation being my major assets.
Wide range of culinary training and knowledge includes French, Italian, Asian
including Japanese, Thai, Vietnamese, Indonesia and a variety of other ethnic
cuisines and trends. Developer of a system for a productive and efficient
kitchen including prep sheets, posted menus, scheduling boards and price
catalog, Capable of developing and creating exotic, trendy and authentic menus
and dishes by constantly reading, dining out and paying attention to current
events and trends in my field.I am a good team player, very well in building a team work,
experience training and developing employees with limited education/experience,
experience communicating, training, and managing multi-lingual staffs. I have
solid career progression up through the ranks, admin skills PC literate,
P&L, operation cost control and HACCP certified.
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WORKING
EXPERIENCES AND AWARDS
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1
August 13 - Present Foodie Habit( JJ Royal Brasseries, JJ Royal Bistro, Central
kitchen)
As
Corporate Chef de Cuisine, my main goal is to establish brand new company in food and
beverages industry, and to bring good reputation as cosmopolitan all day
dinning restaurant in Jakarta. Successfully opening the first outlet JJ Royal
Brasseries in Lotte Shopping Avenue, the restaurant located in main entrance of
the mall, creating very fancy and trendy ambient. Serving breakfast, lunch and
dinner. The menu variety quite large with local Indonesian dish and classical
French charcuterie such as terrine, rillette and Pate. The second restaurant
was in Senayan City, which is even have bigger capacity, 225 seat, serving more
into Indonesian dish, and couple of international favorite.on the firs month we
generated revenue around 2.2 billion rupiah with food cost around 28.3 percent.
I'm setting up the new system between 2 outlet and main kitchen, from ordering
and preparation that need to be done in main kitchen, delivery and procedure to
move the item out of outlet, and creating the flow between purchasing,
supplier, receiving, central kitchen, and both two outlets.
Runner
up Top Chef Indonesia at SCTV
As
contestant
whom make through the final at most prestigious professional chef competition
on TV.
11
March 13 - 30 July13at Cassis Gourmand Restaurant
As
Executive Sous Chef,
in one of highest establish European dinning in Jakarta, I'mleading team of 24
chef and stewarding. My duty and responsibility includes :
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Conduct daily shift briefings to
Kitchen, stewarding and F n B services
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Manage inventories, pricing, cost
controls, requisitioning and the issuing of supplies and equipment for food
production
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Generated more revenue by maintain and
enhance the food products through creative menu development and presentation
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Ensure proper staffing and scheduling
in accordance to productivity guidelines
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Ensure the cleanliness and maintenance
of all work areas, utensils, and equipment
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Directing and guiding kitchen team to
provide a consistent, high quality of food
10 Dec 2010 – Present St. Regis Doha
As
Sr. Sous Chef/Chef De Cuisine in Vine all day dining restaurant, I am managing team of 14 chef
and responsible for three deferent outlet including Sarab Lounge (Lobby Lounge)
and Vintage Bar. My duty and responsibility includes:
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Conduct daily shift briefings to
Kitchen Colleagues
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Manage inventories, pricing, cost
controls, requisitioning and the issuing of supplies and equipment for food
production
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Cost menus accurately
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Ensure all Kitchen Colleagues are
aware of standards and expectations
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Liaise daily with the Outlet Manager
to keep open lines of communication regarding guest feedback
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Maintain and enhance the food products
through creative menu development and presentation
•
Ensure proper staffing and scheduling
in accordance to productivity guidelines
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Ensure the cleanliness and maintenance
of all work areas, utensils, and equipment
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Follow all safety and sanitation
policies when handling food and beverage HACCP practices in the kitchen, which
are to comply with Doha Food Control Authority regulation
1
Jan 2010 – 9 Dec 2010 Fairmont Bab Al-Bahr Abu Dhabi
As Sr. Chef De Partie in Cuiscene All Day Dinning Restaurant,
leading team of 30 chef and 9 deferent section and sub-outlet, from daily
breakfast, in room dinning, all day dinning with all show kitchen from cold
kitchen, sushi bar, european continent, far east asia wox section, indian
tandoor and arabic delicasy untill pool bar restaurant and Club Execuitve
afternoon tea and happy hours. My key responsibilities are:
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Report to Executive Chef; manage outlet cost,
daily purchase direct and indirect
suppliers.
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Assist Executive Chef in managing the outlets
and supplies for Hotel with Buffet Restaurant (24 hours service), Amenities for
VIP, A la Carte, lobby lounge and Executive Lounge.
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Supervising production and manage
staff accordingly as per Standard Operational Procedure and HACCP.
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Manage and controlling food cost and wasted
cost.
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Create and developed menu cycle
(International, Asian and Mediterranean in traditional or contemporary styles)
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Planning and calculating budget for
1-year period according to menu and seasonal product.
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Make a menu engineering for Festive
Seasons, Special Event and Addressing the Food and Cocktail Canapés for a Fashionable Cocktail Canapés.
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Using Fidelio Market Control to
purchased ingredients and equipment.
23
Sept 2009 – 31 Dec 2010 at The Address Dubai Mall
As Senior chef de partie/sushi chef in Garde Manger kitchen
(pre-opening),chef incharge and report directly to executive chef, responsible
for preparing and presenting cold starters for all day dining restaurant and
banquets set menu. Making all the cold buffet including individual dish,
terinne, compose salad, salad station and sushi and sashimi live station for
restaurant and banqueting
1 Oct 2008 – 20 Sept 2009
at Palm Residence management by Fairmont Hotel
As Senior chef de partie in Gusto Restaurant(pre-opening),
My duty are assisting the head chef to creat the menu, ordering equipment, make
a standart kitchen prosedure,and a jobs description for all kitchen and
stewarding staff and do the set up for kitchen layout.
10 Sept 2007 – 30
Oct 2008 at Madinat Jumeirah, Mina As-Salam
As Chef De Partie/Sushi Chef in Madinat Jumeirah,
Mina As-Salam hotel, my responsibilities included having trained cuntless
students and food service workers, taking care of facets of events, everything
from initial client meetings, proposal, sales and culinary preparation to the
loading of the truck along with my team
14
Dec 2004
– 1 Sept 2007 at Grand Hyatt Dubai
As commis - demi chef de partie in sushi bar kitchen,
commissary and butchery, and banquet kitchen .
1 March 2004-30 Sep2004
at Ocean Tanker Singapore
As
a chief cook
at Ocean Tanker Company Singapore, i had to prepare and cook the meal for all
the officer and crew, from breakfast until supper, make a menu rotation for
every two weeks and food provision budget for every month.
1 Feb 2002 – 15 Jul 2002
at Mint Hotel of Kuala Lumpur Malaysia
I had my culinary
training at Mint Hotel Kualalumpur Malaysia.
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EDUCATIONAL
BACKGROUND
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1989
– 1994 SD Priangan Bandung (Elementary School)
1994
– 1997 SMPN 44 Bandung (Junior High School)
1997
– 2000 SMUN 14 Bandung (Senior High School)
2000 – 2004 National Hotel Institute of
Bandung, majoring Food Production Management. (3 years diploma)
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