SUPARDI HP 081288531581

Masdi_pardi@yahoo.co.id

PERSONAL DATA

Name : Supardi
Religion : Moslem
Nationality : Indonesia
Date/Place of Birth : Magelang/ 28 july 1968
Healt : Excellent
Heigh and Weight : 162 cm and 53 kg
Marital Status : Married with 3 childrens :
Job Objective : Executive Chef

Education Record

FORMAL EDUCATION

1. Graduatid from Elementary School of SDN Magelang, 1981

2. Graduatid from Junior High School of SMPN Salaman Mangelang,1985
3. Graduatid from Senior High School of SMAN Kristen II Magelang, 1988

INFORMAL EDUCATION

Internal Workshop/ training / seminar from PT. Indonesia Fast Food:

a. Store Management
b. FIFO and LIFO system
c. Standart purchase Spesification
d. PortioningYield Basic Cooking Method
e. Portioning Yield
f. Product Receiving Srystem
g. Managing Cost

Internal Workshop / training/ seminar from Sedona Bumi Minang Hotel

Padang :

a. Pre opening Training

b. Prtoduct knowledged
c. Meat Clasification
d. Hygiene & Sanitations
e. One to one Training
f. Effective Cost Management Seminar
 g. Train the trainer
h. Quality Sanitation
i. F&b Cost Control
j. Competition analyzing
k. Keys to Communication
l. Motivation Through Leadership
m. Food Safety Training By SUCOFINDO
n. Effective Supervision
o. Quality Control Management System

Internal Workshop / Training/ Seminar From Grand Inna Muara Hotel

Padang :

a. Pre Opening
b. One to one Training
c. Effective Cost Management
d. Train the trainer
e. Engagement Program
f. F&b Cost Control
g. Leadership Program
h. Keys to Communication
i. Motivation Through Leadership
j. Service Excellence
k. Effective Supervision
l. Managing Quality Service
m. Supervisory Skill
Working Experience

May 1990- 1993

PT. Fast Food Indonesia, Kentucky fried chiken at Balik Papan, Kalimantan
Timur, Holding as COOK

Has diversivied duties include :

 Responsible for preparation duties
 Processing the meat base on standart of cooking
 Ensure that cooking process running properly
 Ensure that high of implementation hygiene & sanitation
 Assisst store manager in production side

In daily operation report to Store Manager/ Outlet Manager

September 1995- 2004

Hotel Sedona Bumi Minang Padang ( Managed by Sedona International ) Four

stars Hotel with 162 room 4 FB Outlet ball room 800 setting capasities. Holding
position as sous chef.

Has diversified duties :

 Responsible for entire operation of kitchen section , include main kitchen,

pastry, gardemanger, butcher, ( include japanese section ).
 Ensuring product quality of food in higest quality of product.
 Implement the higest standart of safety and hygiene sanitation in kitchen
area.
 Development product, of food in regard with guest sanisfactions.
 Administrations wise in preparing basic recipe and up grading menus
regular.
In daily operation report to Executive chef ( Stefan tourneo)
January 2005 – september 2005

Hotel Jatra Pekan Baru Riau, Four stars Hotel with 201 room and FB Outlet
holding position as chef indonesian food.
In daily operation report to executive chef ( Max Tabang )

Oktober 2005 – 2006

Hotel Rocky Plaza Three stars Hotel with 106 room and FB Outlet holding position
as Chef.
In daily operation report to general Manager ( Mr. Yossi Widiotomo )

November 2006 – januari 2007

Hotel Sedona Bumi Minang Padang ( Managed by Sedona International ) Four
stars Hotel with 162 room 4 FB Outlet ball room 4000 setting capasities. Holding
position as executive chef.

Has diversified duties :

 Responsible for entire operation of kitchen section , include main kitchen,

pastry, gardemanger, butcher, ( include japanese section ).
 Ensuring product quality of food in higest quality of product.
 Implement the higest standart of safety and hygiene sanitation in kitchen
area.
 Development product, of food in regard with guest sanisfactions.
 Administrations wise in preparing basic recipe and up grading menus
regular.
In Daily Operation report to Executive chef ( Hamid chaniago)

Februari 2007 --- juni 2010

Hotel Rumah Nenek

Managed with 10 room oultet restaurant..and Fungtion room 60 setting
capasities.holding position as Executive chef
JULI 2010 --- AGUSTUS 2010

Hotel Best Western premier Five Star ( Basko Hotel)

Hotel 177 room 9 F B Ountlet ball room 800 setting capacity.holding
position
Saus chef in Daily Report to General Manager Bayu Bimo Mulyo
/Naldi Hendry

AGUSTUS 2010------NOVEMBER 2011

Hotel Savali ( Boutic)

Hotel 22 room 5 F B Outlet Meeting room 60 setting capacity
Holding posisi Executive Chef in daily report to Operational manager
Joni Edwar

DESEMBER 2011-----------2013

Hotel Grand Inna Muara Padang ( Managed by Inna Group

International ) Four stars Hotel with 168 room 4 FB Outlet Ball room
2000 Setting capasities. Holding position as Executive Sous Chef.

Has diversified duties :

 Responsible for entire operation of kitchen section , include main

kitchen, pastry, gardemanger, butcher, Pastry shop
 Ensuring product quality of food in higest quality of product.
 Implement the higest standart of safety and hygiene sanitation in
kitchen area.
 Development product, of food in regard with guest sanisfactions.
 Administrations wise in preparing basic recipe and up grading
menus regular.
In Daily Operation Report to Executive chef ( Yoel Fiar Andrean )
AGUSTUS 2013 – APRIL 2013
Hotel Sedona Bumi Minang Padang ( Managed by Sedona International ) Four
stars Hotel with 162 room 4 FB Outlet ball room 4000 setting capasities. Holding
position as executive chef.

Has diversified duties :

 Responsible for entire operation of kitchen section , include main kitchen,

pastry, gardemanger, butcher, ( include japanese section ).
 Ensuring product quality of food in higest quality of product.
 Implement the higest standart of safety and hygiene sanitation in kitchen
area.
 Development product, of food in regard with guest sanisfactions.
 Administrations wise in preparing basic recipe and up grading menus
regular.
In Daily Operation report to GENERAL MANAGER ( KHAIRUL LATIEF)

MEI 013 – 2016

Hotel A2 XANA Padang ( ) Four stars Hotel with 162 room 4 FB Outlet ball room
2000 setting capasities. Holding position as executive chef.

Has diversified duties :

 Responsible for entire operation of kitchen section , include main kitchen,

pastry, gardemanger, butcher, ( include japanese section ).
 Ensuring product quality of food in higest quality of product.
 Implement the higest standart of safety and hygiene sanitation in kitchen
area.
 Development product, of food in regard with guest sanisfactions.
 Administrations wise in preparing basic recipe and up grading menus
regular.
In Daily Operation report to GENERAL MANAGER (LAMBOK SITUMEANG)
Juni 2016-------Maret 2019
Kedutaan Besar Republik Indonesia (K B R I)
Dar Es Salam Tanzania Afrika Timur

Holding posision as Executive chef

Has diversified duties :

 Responsible for entire operation of kitchen section , include main kitchen,

pastry, gardemanger, butcher, ( include japanese section ).
 Ensuring product quality of food in higest quality of product.
 Implement the higest standart of safety and hygiene sanitation in kitchen
area.
 Development product, of food in regard with guest sanisfactions.
 Administrations wise in preparing basic recipe and up grading menus
regular.
 In Daily Operation report to AMBASADOR DUTA BESAR(Prof Dr.Ratlan
 Pardede)

APRIL 11-20NOVEMBER 2019

Hotel KYRIAD Bumi Minang Padang Four stars Hotel with 162 room 4 FB Outlet
ball room 4000 setting capasities. Holding position as executive chef.

Has diversified duties :

 Responsible for entire operation of kitchen section , include main kitchen,

pastry, gardemanger, butcher, ( include japanese section ).
 Ensuring product quality of food in higest quality of product.
 Implement the higest standart of safety and hygiene sanitation in kitchen
area.
 Development product, of food in regard with guest sanisfactions.
 Administrations wise in preparing basic recipe and up grading menus
regular.
In Daily Operation report to GENERAL MANAGER ( FAJRI DAROSMAN)
DESEMBER 2019----SEPTEMBER 2020

PROYEK PLTP PT SUPRIME ENERGY Holding position as CAMP BOSS.

Has diversified duties :

 Responsible for entire operation of kitchen section , include main kitchen,

pastry, gardemanger, butcher, ( include japanese section ).
 Ensuring product quality of food in higest quality of product.
 Implement the higest standart of safety and hygiene sanitation in kitchen
area.
 Development product, of food in regard with guest sanisfactions.
 Administrations wise in preparing basic recipe and up grading menus
 Responsible for out side catering drop at location breakfast,lunch,dinner
 Responsible 38 room,gardener,laundy
In Daily Operation report to ka.Bag. (Rudihermawan)

OKTOBER 2019-----PRESENT
Hotel A2 XANA Padang ( ) Four stars Hotel with 138 room 4 FB Outlet ball room
2000 setting capasities. Holding position as executive chef.

Has diversified duties :

 Responsible for entire operation of kitchen section , include main kitchen,

pastry, gardemanger, butcher, ( include japanese section ).
 Ensuring product quality of food in higest quality of product.
 Implement the higest standart of safety and hygiene sanitation in kitchen
area.
 Development product, of food in regard with guest sanisfactions.
 Administrations wise in preparing basic recipe and up grading menus
regular.
In Daily Operation report to GENERAL MANAGER (YUSRA ENIM)
Work Place Asesor
Certivicate 2011-2013

INDONESIA CHEF ASOSIATION ( I.C.A)

Sebagai Ketua Sumatra Barat

Manage Food Promotion

1. Barbeque Under Start

2. Padang Food Specialy
3. Mongolian
4. Mexican Food
5. Manado Food
6. Padang Food 1 month Malaysia
7. Steam Boat
8. Chef Suggestion Daily
9. Japanes food
10.Chaness food
11.Cooking completion
12.EUROPEA