Dalam semua bidang usaha tentunya ada seorang inisiator yang membangun suatu perusahaan tersebut. Untuk mengenal lebih dekat siapa pemilik usaha ice cream sub7ero frozen sekilas informasi yang akan kami paparkan.
Latar belakang membangun usaha:
- Memberikan kontribusi positif dalam bidang kuliner
- Mengubah paradigma masyarakat mengenai rasa es krim (yang cenderung selalu berasa manis)
- Menambah semarak persaingan industri es krim yang sampai saat ini masih di dominasi oleh perusahaan asing dan sedikit sekali industri lokal.
- Membuka lapangan pekerjaan baru
Tigabelas tahun sudah berdedikasi dalam industri kuliner sebagai juru masak profesional (Profesional Chef). Profesionalisme yang didukung oleh catatan, konsistensi prestasi yang dapat dipertanggung jawabkan. Seorang individu yang dinamis yang berorientasi pada hasil yang baik dan dibantu oleh kinerja tim. Spesialisasi dalam mengolah makanan modern Eropa dan Oriental Fine Dinning.
Area Spesialisasi :
§ Chef designation of Fusion Food
§ Sous Chef experience with upscale establishments
§ Sushi and Hibachi
§ Successful Catering Vessel experience (80 vessels)
§ Frozen Dessert
Berikut pengalaman dalam bidang kuliner :
Sub7ero Frozen Bandung , Indonesia
July 2009- Present
Home made production/ 2 outlets
Chef/ Owner
Running 2 outlet serving Modern Ethnic Ice Cream 50-70 covers daily. In charge for Quality Control of Ice Cream production up to 300 liters. Food costing, menu planning, frozen dessert experimenting and business planning.
Hilton Kensington London , United Kingdom
June 2007- February 2009
AA 2 rosette/ 4* 601 bedrooms
Sr Chef de Partie
Duties included West 11 restaurant serving Modern European cuisine 60-140 covers daily. Banqueting up to 560 covers, room service and AM/PM bar 80 covers. Responsible for 7 chefs including apprentice. Multitasking job including sauce section, vegetable, butcher, garde manger, pastry and banqueting. Food costing and menu planning.
Novotel London West, United Kingdom
February 2007 – June 2007
4*/ 629 bedrooms
Chef Management Training
In charge for daily buffet and a’la carte Element restaurant serving French, Mediterranean and International cuisine 60-100 covers daily. Room service and Lounge bar 80 covers. Banqueting up to 2000 covers. Assisting in 5 sense kitchen laboratory for the food show. Creating Chef Special of the day.
December 2005 – June 2006
AAA diamond/ 5* 319 luxury bedrooms
Line Cook
Working behind the line of famous award winning fine dining New Orleans Grill restaurant serving Contemporary Cajun, Creole and Continental cuisine 50-60 covers daily. Multitasking job including meat section, fish, vegetable, hot and cold appetizer.
InterContinental New Orleans , United States of America
April 2005 - December 2006
AAA diamond/ 4* 487 bedrooms
Chef de Partie
Duties included Veranda restaurant serving Creole, Cajun and Continental fine dining cuisine 40- 80 covers daily. 500 covers buffet and 100 covers a’la carte breakfast. Room service and Lounge bar 80 covers. Sunday Brunch 250 covers and Banqueting up to 600 covers. Creating fish and gumbo of the day. Worked primarily in sauce section and assisting other section including meat, fish, vegetable, pantry, garde manger, pastry and banquet kitchen outlet.
Ocean Tanker, Singapore
October 2003-April 2005
80 Vessels catering service
Chief Cook-Catering Auditor
Assisting catering manager in both financial provisions budget and organize up to 80 vessels, tutoring cycle menu suitable in each month for chief cook onboard the vessel, to ensure the provision arrangement and galley cleanliness in a proper condition, to ensure the stock inventory provisions (Remain on Board) in an expected balance.
Penghargaan yang pernah di dapat :
- 2001 Best Graduate Culinary Art of Institute,
- 2003 Employee of The Year Nominee, Golden Tulip Loosdrecht – Netherland
- 2005 Dream Team Member Award, InterContinental
- 2005 Foodservice Expo Exhibitor,
- 2006 AIPT Invitation to the Nation,
- 2007 Magazine Presentation,
- 2007 Service Extraordinaire Award, Novotel London West - United Kingdom
- 2008 Roux Scholarship,Young Chef of the Year Competitor -
- 2009 Sous Chef Opening Team Hotel
- 2010 Tabloid Presentation,
- 2010 TV Channel Performance, Bandung – Indonesia
- 2011 TV Channel Performance, Bandung – Indonesia
Harapan yang ingin dicapai oleh perusahaan:
Dapat mengeksplorisasi seluruh potensi yang dimiliki untuk menghasilkan suatu Brand yang akan menjadi salah satu Brand terbaik dari produk yang sama.
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