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Curriculum Vitae: Personal Background
Curriculum Vitae: Personal Background
Personal Background
Full name : Panbramsyah
Nick name : Bram
Place & date of birth : Banjarmasin, January 9th 1996
Address : Jl. Kuin Selatan GG. Pusara No.80 RT.13 RW.001
Banjarmasin, 70128 - Indonesia
Gender : Male
Blood group :B
Status : Single
Mobile : +6282250009820
Email : bpanaidy@gmail.com
Passport ID : A8766664
Religion : Islam
Weight : 63 kg
Height : 165 cm
Nationality : Indonesian
Education Background
Ability
Strenght
Honest Creative HACCP
Organized Fast learner Food costing
Disciplined Trustworthy Menu planning
Persistence Open-minded
Hobbies
COMMIS ACTION
PULLMAN Kuala Lumpur Bangsar, Malaysia (TRAINEE)
NOVEMBER - MAY 2017
BOX INC
ASST. FOOD CONSULTANT JUNE-AUGUST 2017
(by AGNEZ MO Management)
Course/Training Experiences
ASEAN SKILL COMPETITION #10 HANOI, Vietnam (Cooking trade) Bronze medal
Mr. Ahmad Fina S. Pastry Chef Mercure Banjarmasin +62 511 326 8888
Mr. Mujahid Sous Chef Mercure Banjarmasin +62 511 326 8888
NEO Palma
Mr. Hamdani Executive Chef +62 536 3239 888
Palangkaraya
PT Surya Pratista
Tjun Sulistio Owner of +62 31 896 3765
Hutama
Bestwestern Kindai
Jufry Rembet Exc.Sous Chef +62 511 6775588
Hotel Banjarmasin
COOK HELPER, Trainee
Mercure Hotel Banjarmasin, 4 stars
January 2012 – May 2012 (5 months)
180 rooms, 500 pax banquet capacity, 2 restaurant, 5 meeting rooms, 2 restaurant. Pool,
fitness center, business center, spa and laundry.
Under guidance by chef de partie to:
- Keep cleanliness
- Preparation; breakfast, ala carte, banquet
- Buffet-runner, set-up
198 rooms, 1000 pax banquet capacity, 1 restaurant, 1 ballroom, 5 meeting rooms, pool,
spa, fitness center, busines center and kids corner, laundry.
- Keep attention food safety by following Hazard Analysis Critical Control Point
Procedure
- Responsible in preparation day by day ala carte restaurant and room service
- Checking all food item for ala carte is healty and hygiene, ready to serve and good
condition, sanitation, hygiene
• Waiter, Part-timer
The Njonja Catering Service
12 Months (weekend, public holiday)
513 rooms, 2000 pax banquet capacity, 2 ballrooms, 12 meeting rooms, 1 Japanese
restaurant, 1 Chinese Restaurant, 1 Mediteranian restaurant, and 1 International restaurant
with open kitchen concept (6 outlets F&B include wine&cigar store.), pool, fitness center,
business center, wedding organizer, spa, and laundry
• COMMIS II
Best Western Kindai Banjarmasin, 4 stars
April 2018 – January 2019 (10 months)
106 rooms, 5000 pax banquet capacity, 1 ballroom, 4 meeting rooms, sky lounge, pool,
spa, fitness center, busines center, laundry.
- Under guidance by Sous Chef, assist in preparation and checking all cold and hold item for
buffet theme night, breakfast, canapes, special buffet including special function at ballroom
or prefunction area, check all item is hygiene and ready to appetizing by the guest
• COMMIS I (WET DECK)
W Hotel Muscat, Oman, 5 stars
March 2019 – Present
279 rooms, 7 dinning outlets, 1 ballroom, 5 meeting rooms, lounge, pool area, spa, fitness
center, busines center, laundry.
- Under guidance by Sous Chef, assists and checks daily fucntion sheets to determine
kind and quantity of all the food, work to prepare and plans well ahead as to
determine needs in future.
- To make sure all preparation of all courses are prepared in an attractive and
appetizing manner. Assists in controlling food portions and quality standard and
minimizing food spoilage and ensure there is no over production.
- Controlling Daily Market List, Store Requisition