Asep Ramdan(Chef Aram)
Bandung,West Java Indonesia
+6281214770833
Aramsagita@gmail.com & ramdan.asep@gmail.com
OBJECTIVE
A talented and ambitious chef with a wide variety of skills, dedicated to professional culinary
development and achieving continued success in the food service industry..
Chef for a high class establishment where my experience and culinary specialties will be utilized in
preparing a wide range of international cuisines.
EXPERIENCE
Executive/Head Chef& Senior Catering Spv
February 2012-June 2012
Phu Bia Catering Ltd at Vientiane Lao PDR
Responsibility:
To develop and implement business strategies for the hotel that are aligned with the company’s
overall mission, vision, values and strategies
Participate in the development of the hotel’s business strategies.
Deliver the company experience for guests and employees.
Communicate and reinforce the service vision for the hotel to managers and employees.
Create an environment at the hotel designed to stimulate all senses through personal services,
amenities and experiences provided by employees.
Ensure that the hotel delivers the company experience by reviewing hotel operations from the
customer’s perspective as well as from a business perspective.
Provide employees with the tools and environment they need to deliver the company experience.
Seek out sources for fresh food; monitor all produce and meat for freshness.
Chef Garde Manger
September 2008 –January
Nagaworld Hotel and Casino
2012
at Phnom Penh.Cambodia
Responsibility:
Work with the hotel team to create the company experience for guests.
Follow up with guests with additional services that enhance the guests’ experience.
Handle guest requests personally and/or refers as appropriate.
Demonstrate the company values when providing service and teamwork.
Prepare and properly garnish all food orders in accordance with menu specifications.
Prepare: sauces; soups; some hot and all cold entrées, hot and cold hors d’oeuvres; cold and
smoked fish; pâtés and terrines; cold buffet items; dressings and vinaigrettes in accordance with
the menu.
Present food using proper plate presentation techniques in a timely manner.
Set up for meal periods by ensuring that stations are set up based upon anticipated volumes in a
timely fashion.
Adhere to hotel standards for safe food handling and storage.
Maintain cleanliness in all areas and stock coolers and storage areas.
Complete food requisitions to maintain inventory items.
Executive Chef
Home Inn Palembang
Palembang South Sumatera Indonesia
Responsibility:
March 2008 – August 2008
I have to set the Kitchen from the beginning until run operation, I has trainee the staff with the
Restaurant Menu, Room Service Menu and Banquet Menu
I have to estimate food consumption, monitor the food inventory and order supplies accordingly.
Prepare and price the restaurant menu, develop new recipe ideas and select items for cooking.
Occasionally participate in planning events, provide on-the-job training and culinary
demonstrations. provide leadership in establishing high-quality standards in all kitchen operations
and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation
and safety
Communicate and reinforce the service vision for the hotel to managers and employees.
Create an environment at the hotel designed to stimulate all senses through personal services,
amenities and experiences provided by employees.
Executive Chef & Site Operation Manager
December 2006-February
Catering RSM at VICO Indonesia BP Migas
2008
East Kalimantan Indonesia
I have to managed 40 kitchen staffs,60 people of service staff and 30 people of staff Stewarding.
I have to estimate food consumption, monitor the food inventory and order supplies accordingly.
Making menu variations every month, Breakfast lunch and dinner
Menu costing, and prepared menu banquette and menu costing
Prepared Market list, ordering fresh and frozen food. For two week stock
Storing all the item vegetables, dried food and frozen food
Leading in establishing high-quality standards in all kitchen operations and ensure the kitchen is
compliant with the regulatory requirements for food handling, sanitation and safety
Ensure that the hotel delivers the company experience by reviewing hotel operations from the
customer’s perspective as well as from a business perspective.
Keep current on pulse of the guests, constantly seeking opportunities to follow up on their
experience.
Provide employees with the tools and environment they need to deliver the company experience.
Seek out sources for fresh food; monitor all produce and meat for freshness.
Executive Chef
October 2005-November 2006
Vue Palace Bandung
Bandung West Java Indonesia
I have to managed 30 kitchen staffs,
I have to estimate food consumption, monitor the food inventory and order supplies accordingly.
Making menu variations every 6 month, Restaurant and Room Service Menu and Prepare Banquet
Menu
Menu costing, and prepared menu banquette and menu costing
Leading in establishing high-quality standards in all kitchen operations and ensure the kitchen is
compliant with the regulatory requirements for food handling, sanitation and safety
Keep current on pulse of the guests, constantly seeking opportunities to follow up on their
experience.
Provide employees with the tools and environment they need to deliver the company experience.
Seek out sources for fresh food; monitor all produce and meat for freshness
Executive Sous Chef
May 2005-September 2005
Majesty Service Apartment
Bandung West Java Indonesia
I have to manage 35 staff I have to hold the senior position in a kitchen's chain of command and
are responsible for everything that goes out of the kitchen. They have to work dynamic, and daily
activities vary in nature. Duties generally involve developing recipes and menus for all food
operations, introducing new food products, setting culinary goals and kitchen quality standards,
overseeing food production, and motivating and leading kitchen staff. I have to estimate food
consumption, monitor the food inventory and order supplies accordingly.
Preparing the Menu for Restaurant, Room Service and Banquet
Sous Chef
July 2004– March 2005
Massarah InterContinental Hotel
Taif .KSA
I has to prepared Kitchen Administration (Scheduling, Marketlist,Storing and Training to staff)
In charge for Kitchen Fusion Restaurant for manage staff to prepared Ala Carte Room service and
Restaurant.
Prepared food for Banquet Function and Restaurant Buffet
Senior Chef de Partie
January 2002 – June 2004
Holiday Inn Minhal Riyadh
Riyadh .KSA
Responsible for Indonesian food in the Main Kitchen. And make standard recipe for Restaurant and
Banquet Menu for Banquet event
Chef de Partie
October 2000 – December
Holiday Inn Assalam Jeddah
Jeddah .KSA
2001
I have responsibility to prepared Indonesian and Malaysian Food for Jamaah Ummroh from
Indonesia and from Malaysia I have to manage Catering events operation in Munna, Arafat for
every Hajj event to preparation Banquet for 3000 guests breakfast lunch and dinner
Buffet Man
Norwegian Cruise Line
Miami,Florida USA
I has to responsibility to prepared every day Buffet Function
March 1999 – May 2000
Chef de Partie
February 1997 – February
Holiday Inn Bandung
Bandung.West java Indonesia
1999
Responsibility to preparation Ala carte for Room Service and Restaurant
Demi Chef de Partie
Hotel Jayakarta Bandung
Bandung.West java Indonesia
June 1996– December 1996
Responsibility for preparation Ala Carte for Room Service, Restaurant and Banquet
Kitchen Artist/Buffet Man
November 1994– March 1996
Majesty of The Sea (RCCL)
Miami.Florida USA
Responsibility for preparation Buffet decoration(Ice Carving,Fruit Carving,Vegetables Carving and
Butter Sculpture , Make Mirror Cold Cut Presentation with Decoration,Salad and dressing.
EDUCATION
Hotel Management Academy (BLKP) Bandung
1989-1992
Senior High School 9 Bandung
1986-1989
Junior High School Angkasa Bandung
1982-1986
Elementary School Situgunting Bandung
1986-1982
KEY SKILL
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Food Cost Management
Food and Beverage Management
Catering Management
Culinary Art
Banquet Experience
Menu Development
Fine Dining Skill
Western Cuisine
Asian Cuisine
French Cuisine
Malaysian Cuisine
Indian Cuisine
Computer Literate
Training Skill
TRAINING/COURSE/SEMINAR
 2004 Training Development by InterContinental Hotel Group
 2005 Management Training by InterContinental Hotel Group
 2007 Safety Training Observation Program (STOP) by VICO Indonesia
 2008 ESQ Leader Ship Centre
 2012 HACCP by SGS (Thailand)Limited
 2012 GMP (Good Manufacturing Practices) by SGS(Thailand)Limited
 2012 JSA (Job Safety Analysis) by HSE Phu Bia Mining Limited
JOB RESPONSIBILITY
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Efficient kitchen operation & HACCP/HKQAA Hygiene Training
Food Safety Handling and GMP Training
Creation and preparing the House SOP and training hand Books
Having solid young eyes to pick and form more than professional culinary team
Plant the quality controlling to the roots of the senses for the kitchen staff
Communicates the recipes, menus, portion and presentation of each item to cooks
Great leader to guide young and old teams developing and coaching and mentoring others
Very focus on staff training using modern culinary system and best way to deal with kitchen
tools and utensils
Working very closely with Chief Engineer to keep kitchen equipment in highly condition,
operating equipment and tools reliably and safely
Extensive knowledge of food product, standard recipe and preparatory
Creation of own specialty dishes and always creative in presentation
LANGUANGES
English: Fluent Speak, Written and Listening
REFERENCES
References available upon request.