Arif Rachman

Experience

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  Clippers American Seafood Restaurant Jakarta Indonesia

  Jan 1994 - Sept 1996

  Pastry Cook

  Prepares and bakes cakes, cookies, pies, puddings, or desserts, according to recipe: Measures ingredients, using measuring cups and spoons. Mixes ingredients to form dough or batter, using electric mixer or beats and stirs ingredients by hand.

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  Fashion Café Jakarta Indonesia

  Jan 1996 - Jan 1999

  Chef de Partie

  To ensure that mis-en-place produced is of a high standard and prepared on time.

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  Royal Caribbean Group

  Jan 1999 - Jan 2001

  Breakfast Cook

  Assisting in Windjammer café,take care breakfast buffet,lunch buffet,and dinner. Ensuring that the standards of hygiene are maintained & improved were possible.

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  Hotel Treva Jakarta Indonesia

  Jul 2002 - Nov 2004

  Commis

  Assisting in all area kitchen

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  JW Marriott

  Nov 2004 - Apr 2007

  Demichef

  Assisting in Hot kitchen at Sailendra ,take care buffet and alacarte. Ensuring that the standards of hygiene are maintained & improved were possible.Assisting other areas of the kitchen when required .

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  Anantara Hotels & Resorts

  Apr 2007 - Nov 2010

  Chef de Partie

  Responsible for preparing & presenting cold starters for the fine dining restaurant ,Assisting with banquets,Ensuring that the standards of hygiene are maintained & improved were possible ,Training and development of Commis Chefs Ensuring correct stock rotation & minimisation of wastage ,Assisting other areas of the kitchen when required

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  Mandarin Oriental Hotel Group

  Mar 2011 - Feb 2012

  Chef de partie

  To oversee and aid in the preparation, cooking and presentation of food.Delegate duties to chefs working in their section of the kitchen. Monitor to make sure food quality, presentation and safety standards are being adhered to.And responsible for troubleshooting any issues that arise in their section of the kitchen

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  Angsana Velavaru Maldives Resort & Spa

  Feb 2012 - Sept 2016

  As assistant to the Executive Chef, will help with menu planning, inventory, and managing of supplies, control of food cost, making sure the kitchen is up to safety standards, and that staff are obeying sanitation rules. As assistant to the Executive Sous Chef, help with menu planning, inventory, and managing of supplies. making sure the kitchen is up to safety standards, and that staff are obeying sanitation rules.Responsible for planning and directing food preparation in a kitchen.Supervising kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.Responsible for staff scheduling and, depending on the establishment.

  • Sous Chef

    Nov 2012 - Sept 2016

  • Junior Sous Chef

    Feb 2012 - Nov 2012
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  Banyan Group

  Jan 2016 - Nov 2016

  Executive Sous Chef
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  Furaveri Maldives

  Jan 2016 - Jun 2018

  • As assistant to the Executive Chef, help with menu planning, inventory, and managing of supplies. • Make sure the kitchen is up to safety standards, and that staff are obeying sanitation rule. • Responsible for planning and directing food preparation in a kitchen. • Supervising kitchen staff as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. • Responsible for staff scheduling and, depending on the establishment.• Menu Engineering• Implementation of MC system, online purchasing and management of stock• Implementation of recipes cost system and cost control system• Responsibility operational to 4 different restaurants (Main Restaurant, Udhares Bar, Raivilla Fusion Restaurant and Farumathi Amigos Restaurant) Lihat lebih sedikit • As assistant to the Executive Chef, help with menu planning, inventory, and managing of supplies. • Make sure the kitchen is up to safety standards, and that staff are obeying sanitation rule. • Responsible for planning and directing food preparation in a kitchen. • Supervising kitchen staff as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. • Responsible for staff scheduling and, depending on the establishment.• Menu Engineering• Implementation of MC system, online purchasing and management of stock• Implementation of recipes cost system and cost control system• Act and Learn as Executive Sous chef Lihat lebih sedikit

  • Executive Sous Chef

    Jan 2017 - Jun 2018

  • Senior Sous Chef

    Jan 2016 - Jan 2017
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  InterContinental Hanoi Landmark72

  Jan 2018 - Feb 2023

  Chef De Cuisine

  InterContinental Hanoi Landmark 72, 359 rooms including Club & Suites, Club InterContinental Lounge. With extensive Food and Beverage outlets such as multi concept Stellar Steakhouse with Wine and Cheese room, Whisky & Sake Lounge and Stellar Teppanyaki. Hive Lobby Lounge, 3Spoons All Day Dining and Q Bar Cocktail Lounge.The hotel comprises state-of-the-art and diverse meetings spaces with 3,000 sqm. With 9 function rooms ranging from 70 to 960sqm. As one of Hanoi’s largest pillars- less ballrooms, the hotel can accommodate up to 1,000 guests.Main responsibility is in charge of Stellar Steakhouse and Teppanyaki.Stellar Steakhouse winner in 2 categories of "Best Luxury Steakhouse in Asia 2019" and "Best Luxury Hotel Restaurant in Vietnam 2019"Haute Grandeur Global Restaurant Awards: Asia's Best Luxury Themed Restaurant - Stellar TeppanyakiWine Spectator: "Best of Award of Excellence 2020 and 2021" award - Stellar SteakhouseWorld Luxury Restaurant Awards 2020 Winner Stellar Steakhouse "Continent Win in Luxury Steakhouse"World Luxury Restaurant Awards 2022 Stellar Steak House "Asia's Best Degustation/Tasting Menu"Support Executive Chef in following task: + Managing banquet kitchen with the ballroom of up to 1,000 guests + Creating menu for signature afternoon tea at Hive Lounge, the number one dessert place in Hanoi by TripAdvisor + Designing menu for hotel promotions in multiple cuisines and themes + Ensures the smooth operation of the Culinary Departments in the absence of the Executive Sous ChefBrand Standards Evaluation Audit 2018-90% | 2019-92% | 2020-100% Compliant in service delivery and product quality.Stellar Teppanyaki food revenue 75 % increment vs LY 2019 YTD.Maintained monthly overall outlet food cost at 36.5%Developed and created menu for Wine Pairing & Sake Dinner for Stellar Steak House and Teppanyaki Lihat lebih sedikit

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  Bawah Reserve

  Jul 2018 - Sept 2018

  Chef
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  The Laguna, a Luxury Collection Resort & Spa Bali

  Jan 2023 - now

  Executive Sous Chef
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  The Yacht Hotel by DC

  Feb 2023 - Jul 2023

  Executive Chef