Profil Singkat Angga bowo

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Angga bowo

Executive Sous Chef di Prasanthi Hotels & Resorts

Indonesia

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• GambarGambar 943889_1114748885215420_5142745615733103649_n.jpg943889_1114748885215420_5142745615733103649_n.jpg

AktivitasAktivitas

379 pengikut379 pengikut

• Angga bowo mengomentari sebuah posting • 3hr3hr

  Sukses selalu buat pak Handono
• Angga bowo mengomentari sebuah posting • 1bln1bln

  mantap betul
• Angga bowo mengomentari sebuah posting • 1bln1bln

  Congratulations, Pak Nur Gm saya dulu waktu di hyatt yogyakarta.sukses bapak

PengalamanPengalaman

• Executive Sous Chef-Pre Opening TeamExecutive Sous Chef-Pre Opening Team

  The Grand Mansion Menteng · KontrakThe Grand Mansion Menteng · Kontrak Feb 2020 - Saat ini · 2 thn 11 blnFeb 2020 - Saat ini · 2 thn 11 bln Jakarta Raya, IndonesiaJakarta Raya, Indonesia

  • • Developing unique and cuisine-appropriate menus
      Collaborating with the Food and Beverage Manager and Restaurant Manager to set item prices
      Staying current on developing trends in the restaurant industry
      Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
      Monitoring inventory and purchasing supplies and food from approved vendors
      Hiring, training and supervising kitchen staff
      Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
      Identifying and introducing new culinary techniques
      Preparing meals and completing prep support as neededDeveloping unique and cuisine-appropriate menus Collaborating with the Food and Beverage Manager and Restaurant Manager to set item prices Staying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed
  • • +14
• Sous ChefSous Chef

  Dafam Hotel ManagementDafam Hotel Management Feb 2019 - Feb 2020 · 1 thn 1 blnFeb 2019 - Feb 2020 · 1 thn 1 bln JakartaJakarta

  • • The second chef / Sous chef / Deputy head of the kitchen
      
      Sous-chef who is a direct assistant of Executive Chef / right-hand head of the kitchen, as a substitute representative of Chef de cuisine who must go directly to the field (operation) if Chef de cuisine is on vacation or unable to attend. He is also sometimes responsible for preparing staff work schedules. For small-scale restaurants the role of the sous-chef is usually absent, whereas on a large scale there can be more than one sous-chef and there is a so-called head chef who is present between the Sous-chef and executive chef.
      
      The following description of duties, authority, responsibilities, roles & personality characteristics that must be owned by a Sous chef:
      
      
      A. Job Description:
      
      1. Supervise the smooth working in the kitchen department as a whole.
      
      2. Maintain good relations with other departments.
      
      3. Make a list of purchases of goods needed for the smooth operation of the kitchen.
      
      4. Compile a menu list in accordance with instructions from Executive Chef.
      
      5. Make reports and ideas with the aim of achieving the desired target.
      
      6. Help Executive Chef to maintain Food Cost.
      
      7. Together the Executive Chef carries out a monthly food cost calculation.
      
      8. Control the cleanliness of the kitchen area and its surroundings.
      
      9. Arrange work schedules or employee shifts together with Executive Chef.
      
      10. Willing to carry out the tasks and instructions given by his boss.
      
      11. Working closely with Executive Chef in overseeing the food processing in the kitchen.
      
      12. Willing to replace what the Executive Chef is when carrying out external tasks.
      
      
      B. Authority:
      
      1. Authorities to oversee the smooth work in the kitchen as a whole.
      
      
      C. Responsibilities:
      
      1. Responsible for all staff and the entire kitchen area.
      
      2. Responsible for the food procurement process.The second chef / Sous chef / Deputy head of the kitchen Sous-chef who is a direct assistant of Executive Chef / right-hand head of the kitchen, as a substitute representative of Chef de cuisine who must go directly to the field (operation) if Chef de cuisine is on vacation or unable to attend. He is also sometimes responsible for preparing staff work schedules. For small-scale restaurants the role of the sous-chef is usually absent, whereas on a large scale there can be more than one sous-chef and there is a so-called head chef who is present between the Sous-chef and executive chef. The following description of duties, authority, responsibilities, roles & personality characteristics that must be owned by a Sous chef: A. Job Description: 1. Supervise the smooth working in the kitchen department as a whole. 2. Maintain good relations with other departments. 3. Make a list of purchases of goods needed for the smooth operation of the kitchen. 4. Compile a menu list in accordance with instructions from Executive Chef. 5. Make reports and ideas with the aim of achieving the desired target. 6. Help Executive Chef to maintain Food Cost. 7. Together the Executive Chef carries out a monthly food cost calculation. 8. Control the cleanliness of the kitchen area and its surroundings. 9. Arrange work schedules or employee shifts together with Executive Chef. 10. Willing to carry out the tasks and instructions given by his boss. 11. Working closely with Executive Chef in overseeing the food processing in the kitchen. 12. Willing to replace what the Executive Chef is when carrying out external tasks. B. Authority: 1. Authorities to oversee the smooth work in the kitchen as a whole. C. Responsibilities: 1. Responsible for all staff and the entire kitchen area. 2. Responsible for the food procurement process.
• Chef De PartieChef De Partie

  Hyatt RegencyHyatt Regency Feb 2018 - Mar 2019 · 1 thn 2 blnFeb 2018 - Mar 2019 · 1 thn 2 bln YogyakartaYogyakarta

  • • Role:
      
      1. Replace the tasks of the kitchen head when the kitchen head is not in place.
      
      2. Overseeing kitchen work to achieve goals (goals) that have been determined by the head of the kitchen.
      
      3. Carry out special tasks that are charged such as overseeing banquette, grillroom, etc.
      
      
      
      E. Personality characteristics that must be owned by the deputy head of the kitchen
      
      is:
      1. Responsible for all activities in the kitchen if the kitchen head
      
      not in place.
      2. Be honest in every circumstance.
      3.Have a high discipline attitude.
      4. Handy.
      
      
      
      3. Furthermore, there are expenditures, this position does not have to always exist in the hierarchy (optional), the task is more or less as a liaison between guests in the dining room (front of the house) and the cooks in the kitchen (back of the house), arrange coordination and the timings of each order, ensuring guests do not wait long for the order. Sometimes it also ensures that every message is in good condition, giving garnishes, etc ... as finishing touches ...Role: 1. Replace the tasks of the kitchen head when the kitchen head is not in place. 2. Overseeing kitchen work to achieve goals (goals) that have been determined by the head of the kitchen. 3. Carry out special tasks that are charged such as overseeing banquette, grillroom, etc. E. Personality characteristics that must be owned by the deputy head of the kitchen is: 1. Responsible for all activities in the kitchen if the kitchen head not in place. 2. Be honest in every circumstance. 3.Have a high discipline attitude. 4. Handy. 3. Furthermore, there are expenditures, this position does not have to always exist in the hierarchy (optional), the task is more or less as a liaison between guests in the dining room (front of the house) and the cooks in the kitchen (back of the house), arrange coordination and the timings of each order, ensuring guests do not wait long for the order. Sometimes it also ensures that every message is in good condition, giving garnishes, etc ... as finishing touches ...
  • • +6
• Application Chef/Chef SalesApplication Chef/Chef Sales

  PT. Nayati IndonesiaPT. Nayati Indonesia Jun 2016 - Mar 2018 · 1 thn 10 blnJun 2016 - Mar 2018 · 1 thn 10 bln Jakarta semarang jogjakarta surabaya bali malang medan bandungJakarta semarang jogjakarta surabaya bali malang medan bandung

  • • Nayati products are easily found in star hotel kitchens and well-known restaurants. Not only in the country, but almost all over the world. The hotel chains that use Nayati's products include, Gumaya, Hyatt, Ibis, JW Marriot, Holiday Inn, Harris Hotel Malang, Harris Yellow Hotel Jakarta, Novotel Semarang, komaneka hotel bali , Lion Air balaraja , Tentrem Hotel Yogyakarta , eastparc yogyakarta, Alana Hotel, Aston Semarang , Harper Mangkubumi , Grand Mercure Bandung , The weslake resort hotel Jogjakarta, Four Point Bandung by Marriott, Artotel Group , Chanti Semarang , Solo Paragon,swiss belhotel yogyakarta, aerofood and Sheraton.
      
      Almost according to fast food restaurants such as McD, KFC, Pizza Hut, Bread Talk, Starbuck, King Burger, and JCO also do not want to miss using Nayati products. Nayati is also found in the cafeteria of world-class companies such as Indofood, Djarum, Sidomuncul, and Polytron.
      
      Interestingly, Nayati is the only brand from Asia that can penetrate the European marketNayati products are easily found in star hotel kitchens and well-known restaurants. Not only in the country, but almost all over the world. The hotel chains that use Nayati's products include, Gumaya, Hyatt, Ibis, JW Marriot, Holiday Inn, Harris Hotel Malang, Harris Yellow Hotel Jakarta, Novotel Semarang, komaneka hotel bali , Lion Air balaraja , Tentrem Hotel Yogyakarta , eastparc yogyakarta, Alana Hotel, Aston Semarang , Harper Mangkubumi , Grand Mercure Bandung , The weslake resort hotel Jogjakarta, Four Point Bandung by Marriott, Artotel Group , Chanti Semarang , Solo Paragon,swiss belhotel yogyakarta, aerofood and Sheraton. Almost according to fast food restaurants such as McD, KFC, Pizza Hut, Bread Talk, Starbuck, King Burger, and JCO also do not want to miss using Nayati products. Nayati is also found in the cafeteria of world-class companies such as Indofood, Djarum, Sidomuncul, and Polytron. Interestingly, Nayati is the only brand from Asia that can penetrate the European market
  • • +3
• Head ChefHead Chef

  SakapatatSakapatat Jun 2015 - Jul 2016 · 1 thn 2 blnJun 2015 - Jul 2016 · 1 thn 2 bln Semarang & yogyakartaSemarang & yogyakarta

  • • (Executive Chef)
      Also called Chef De Cuisine or called with "Chef" only.
      A Chef's job is more administrative. At a small Hotel
      Chef is still required to intervene to process food.
      The duties and responsibilities of a Chef include the following:
      1. Manage the kitchen that becomes the responsibility.
      2. Prepare the Menu
      3. Make standard recipe and its food cost
      4. Make purchase order (ingredients).
      5. Make a forecast (forecast) to be achieved.
      6. Lead staff and subordinates.
      7. Supervise the operation of the kitchen, especially when the Hotel or restaurant
      Open.(Executive Chef) Also called Chef De Cuisine or called with "Chef" only. A Chef's job is more administrative. At a small Hotel Chef is still required to intervene to process food. The duties and responsibilities of a Chef include the following: 1. Manage the kitchen that becomes the responsibility. 2. Prepare the Menu 3. Make standard recipe and its food cost 4. Make purchase order (ingredients). 5. Make a forecast (forecast) to be achieved. 6. Lead staff and subordinates. 7. Supervise the operation of the kitchen, especially when the Hotel or restaurant Open.
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PendidikanPendidikan

• Universitas karya pandawaUniversitas karya pandawa diploma 1, Hospitality/Keramahtamahandiploma 1, Hospitality/Keramahtamahan 2008 - 20092008 - 2009

MinatMinat

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