1. Chef Theo

2. Personal Profile As a Professional Hotelier with experiences more than 12 years in industry, specialized in Food & Beverages Operational in 5 star Business Hotel, Resorts and Boutique Hotel in Asia, Europe, Middle East and China. Strong in Western Cuisine, Asian, Fusion Cooking, Fine Dining and Personalized Services with Modern and Stylish Presentations in every signature dishes. Creative, enthusiastic, details, open minded, willing to learn new things, easy going, easy to adapt with new places and environments. Very well organized in paperwork, and very concern on quality in every dishes, hygiene and sanitation, Good team player, and have experience to trained and developing staffs who have limitation in skills, experience and education, strong in communication skills, focusing on Guests Satisfactions and who always set high standard services on job assignments. Work towards achieving goals set to bring financial success in a particularly competitive climate Willing to give maximum energy for Company targets and passing skills & ideas to employed chefs. Awarded Silver Medal for MLA Black Box Jakarta 2005 and Bronze Medal for Individual Practical Cookery Beef International Salon Culinaire, Dubai 2009.

3. PROFESIONAL EXPERIENCES Jun 2011 - present Relais & Chateaux Hotel, at Jings Residence, China Responsible for all smooth operational both kitchen and restaurant, special requirements based on guests requested. To assist the resident manager for daily operational Encouraged all staffs with multi tasking and English language. Managing 4 people of culinary staffs and 4 Restaurant staffs, prepare to their schedule according to the hotel occupancy. Conducting their performance review. Ensuring smooth operational of F&B. Make sure Hygienic standard working properly in Kitchen and Restaurant area based on HACCP. Handling Guests Complaints, following up with Department concern and getting back to the inconvenienced guests. Handling VIP/VVIP Guests, making special requested of Guests Preferences of our F&B product, and assist them if they want to have special occasions (Romantic Dinner, Set Menu or some special menu which is out of our menus), privately cook for VIP/VVIP Guests.

4. Jun 2011 - present Relais & Chateaux Hotel, at Jings Residence, China Reporting operational cost on F&B. Performing Duty Manager. Establishes production standards of efficiency, minimum wastages. Supervise production processes to ensure implementation of company standards. Apply effective modification on production plan for timely production of special orders or promotional items. Monitor production to ensure enough replenishments of finished goods supply. Ensures proper training of plan personnel to upgrade their professional and maintain the equipped level of quality standards to achieve the operational equipments. Menu planning. Replace the resident manager when the resident manager on monthly meeting, business trip or vacation. Focusing on guests satisfaction and always set high standart services on job assignment. To trained and developed staffs who have limitation in skills, experience and education.

5. Jan 2011 - Jun 2011 Santi Sari Boutique Hotel, Bali Head Chef Managing 5 people of culinary staffs and 5 people of restaurant staffs. Prepare to daily scheduler based on hotel occupancy. Ensuring smooth operational of F&B. Make sure Hygienic standard working properly in Kitchen and Restaurant area based on HACCP. Handling Guests Complaints, following up with Department concern and getting back to the inconvenienced guests. Establishes production standards of efficiency, minimum wastages. Supervise production processes to ensure implementation of company standards. Apply effective modification on production plan for timely production of special orders or promotional items. Monitor production to ensure enough replenishments of finished goods supply. Ensures proper training of plan personnel to upgrade their professional and maintain the equipped level of quality standards to achieve the operational equipments. Menu planning. Food costing.

6. June 2010 - Jan 2011 Cheese Cake Factory, Jakarta Chef de Cuisine Managing 9 people of culinary staffs, prepare to daily schedule based on daily basis and according to the business operational. To assist an Executive Chef for daily operational in each outlet, prepare for any special requirements, food costing, special menus, and weekly food promotion. Maintain smooth operational in FB Production, daily checklist, and preparation. Cooperate with Restaurant Manager to make sure smooth operational in both department, solving the problem, handling complaints, and make sure for guests satisfaction analysis. Make sure daily hygiene and sanitation based on HACCP in daily basis. Supervise production processes to ensure implementation of company standards. Menu planning.

7. April 2009 – May 2010 Novus Gawana Resort and Spa, West Bali National Park, Bali Head Chef Managing 8 people of culinary staffs and 7 Restaurant staffs, prepare to their schedule according to the hotel occupancy. Conducting their performance review. Ensuring smooth operational of F&B. Make sure Hygienic standard working properly in Kitchen and Restaurant area based on HACCP. Handling Guests Complaints, following up with Department concern and getting back to the inconvenienced guests. Handling VIP/VVIP Guests, making special requested of Guests Preferences of our F&B product, and assist them if they want to have special occasions (Romantic Dinner, Set Menu or some special menu which is out of our menus), privately cook for VIP/VVIP Guests. Reporting operational cost on F&B. Performing Duty Manager twice a month. Establishes production standards of efficiency, minimum wastages. Supervise production processes to ensure implementation of company standards. Apply effective modification on production plan for timely production of special orders or promotional items. Monitor production to ensure enough replenishments of finished goods supply. Ensures proper training of plan personnel to upgrade their professional and maintain the equipped level of quality standards to achieve the operational equipments. Menu planning.

8. Nov 2008 – Mar 2009 Al Murooj Rotana Hotel & Suites, Dubai Sr.Chef de Partie Waterside Seafood & Terrace (Fine Dining Restaurant) Serving Seafood & Sushi bar. Prepare marketing list for the next day. Daily report for the Hygienic Analysis Critical Control Point. Making the schedule for the kitchen staffs. Establishes production standards of efficiency, minimum wastages. Supervise production processes to ensure implementation of company standards. Apply effective modification on production plan for timely production of special orders or promotional items. Monitor production to ensure enough replenishments of finished goods supply. Ensures proper training of plan personnel to upgrade their professional and maintain the equipped level of quality standards to achieve the operational equipments.

9. Feb 2008 – Nov 2008 Al Murooj Rotana Hotel & Suites, Dubai Chef de Partie Double Decker English Pub Serving fusion food. Prepare marketing list for the next day. Daily report for the Hygienic Analysis Critical Control Point. Making the schedule for the kitchen staffs. Establishes production standards of efficiency, minimum wastages. Supervise production processes to ensure implementation of company standards. Apply effective modification on production plan for timely production of special orders or promotional items. Monitor production to ensure enough replenishments of finished goods supply. Ensures proper training of plan personnel to upgrade their professional and maintain the equipped level of quality standards to achieve the operational equipments.

10. Aug 2006 – Feb 2008 Nusantara Energy Personal chef to the CEO Preparing the food for the CEO (owner) and VVIP CEO’s guests Aug 2006 – Aug 2007 Cake Walk Food consultant Making the small bites menu for the restaurant Making the training manual for the restaurant and kitchen staffs Jan 2006 – Aug 2006 Four Seasons Hotel London Park Lane Demi Chef de Partie (Hot Line, A’la Carte, Buffet, Continental) Mise en place the coffee shop A’la Carte, Western Preparing for the Sunday Brunch food.

11. Dec 2003 – Jan 2006 Four Seasons Hotel Jakarta, Indonesia Demi Chef de Partie (Hot Line, A’la Carte, Buffet, Continental) Mise en place the coffee shop A’la Carte, Western and Asian menu. Preparing for the Sunday Brunch food.Handling breakfast. Turnant (replace) chef. Preparing the marketing list, store requisition. Establishes production standards of efficiency, minimum wastages. Supervise production processes to ensure implementation of company standards. Apply effective modification on production plan for timely production of special orders or promotional items. Monitor production to ensure enough replenishments of finished goods supply.

12. 2001 – 2003 Banyan Tree Bintan, Indonesia Demi Chef de Partie (Cove Restaurant, Mediteranian Cuisine, Semi fine Dining) Daily mise en place Italian menu including the sauce. Preparing the marketing list, store requisition. Making the schedule for the kitchen staffs. Teaching how to make the fruit carving for the guests. Establishes production standards of efficiency, minimum wastages. Supervise production processes to ensure implementation of company standards. Apply effective modification on production plan for timely production of special orders or promotional items. Monitor production to ensure enough replenishments of finished goods supply. 1998 – 2001 Melia Panorama Batam, Indonesia Commis I (handling Buffet and A’la Carte) 1998 Novotel Hotel Jambi, Indonesia Cook Helper Garde Manger

13. ACHIEVEMENTS February 2009: Dubai Emirates Salon Culinary 2009 Bronze Medal Individual Practical Cookery Beef April 2005: MLA Black Box Culinary Challenge Silver medal (runner up) west Indonesia Other Qualification Fruit Carving Languages Indonesian: Mother Tongue English: Fluent

14. REFERENCES Joachim Textor Executive Chef Al Murooj Rotana Hotel & Suites Dubai, UAE Alan Snymann Executive Sous Chef Al Murooj Rotana Hotel & Suites Dubai, UAE Prabowo Subianto CEO of Nusantara Energy Jakarta, Indonesia Vindex V. Tengker Executive Chef Four Seasons Hotel Jakarta, Indonesia

15. Degan Septoadjie S Area Executive Chef Banyan Tree Resort and Spa Bintan, Indonesia Edi Rachmat S Executive Sous Chef Banyan Tree Hotel Bangkok Bangkok, Thailand Susiadi Executive Chef Melia Panorama Hotel Batam, Indonesia Baktivillo Sianipar Human Resources Director Melia Panorama Hotel Batam, Indonesia Mariana Trisnahati Human Resources Manager Novotel Hotel Jambi, Indonesia Setyo Tjahjono Executive Chef Novotel Hotel Palembang. Palembang, Indonesia Chokorde Sudiartha Executive Chef Clarion Hotel and Convention Makassar Makassar, South Sulawesi, Indonesia

16. PROFESSIONAL EXPERIENCE GUEST STAR – EVENT Food Producer Masterchef Indonesia seri 3, RCTI. Cooking Demo Majalah Sedaap, Senayan - Jakarta. Shooting Damie “Dapur Selebrity” Production House Sandhika, Jakarta. Profile Majalah Parago Indonesia. Awarded Silver Medal for Indonesian MLA Black Box Jakarta 2005. Awarded Bronze Medal for Individual Practical Cookery Beef for International Dubai Salon Culinaire 2009. September 2012 : Nutrition Recipe Signature Dishes, Men's Health Magazine Indonesia, Jakarta. July 2012 : Market Plus Magazine, Jakarta, Chef of The Month, Profile and Signature Dishes. July 2012 : Majalah Sedap July Edition, Jakarta, Profile at Waktu Senggang. June 2012 : Guest Chef Episode 19th Master Chef Indonesia, RCTI, Indonesia. June 2012 : Guest Chef SEDAP Mighty Culinary Festival2, Senayan, Jakarta. April 2012 : Majalah SEDAP April Edition, Jakarta, Profile and Signature Dishes. 2009 : AHLAN Magazine, Dubai, Profile and Signature Dishes.

20. Dini Aryani ( Manager) Phone : 0817-888886 Email : diniaryani@yahoo.comdiniaryani@yahoo.com dini@showtime-management.com Saiful Bahri ( Assistant for Manager) Phone : 0818 124 396 Email : saiful@showtime-management.comsaiful@showtime-management.com www.showtime-management.com