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Nama : I GustiNgurahSutariana

Birth/Date : Tabanan,01 August th 1961

Marital Status : Married 2 Children
Educational : Diploma II Tourism Denpasar bali
Address : PerumahanLukluk Indah Blok A 19. LingkunganUmahanyar
DesaAnggunganLuklukMengwiBadung.
Phone Number : 08155799376 or WA

1. Working Experience :
11 SEPTEMPER 2017 until December 2021 nominee
And Director PT BATUBARA UBUD BALI
01 april 2022 as Restaurant Manager at Batubara Wood fire Restaurant Pengosekan
Ubud until this moment
Change management company
2. Working Experience :
15 juni 2016 to march 2017 at Suarti Villa Gallery Resort Ketewel as Chef - Manager Villa
Job Task Breakdown :
1. Manage Villa Operation
2. Organize Wedding Venue
3. Responsible for Sales marketing
4. Operate/Maintain OTA and Offline Agent
5. Prepare Contract for Travel Agent
6. Create Menu for Guest In House lunch or Dinner
7. Sales Call to Travel Agent
8. Maintain Cash Flow
9. Prepare Staff salary
10. Training Staff As S.O.P
11. Provided Monthly Profit and Loss Report the Owner
 3. Working Experience :
02 April 2005 - 01 Sept 2005 as Executive Chef Suly Resort.
From 2005 to 2007 as asst GM at SulyResort.Ubud
From 2007until 2013 as Training Operation Mgr In charge FB Department at Suly resort
From October 2013 to May.15 th 2016 Position as General Manager at Suly Resort
UbudGianyar.
From 2007 –2016 : Chairman Bali Global foundation/Founder SMK Bali Global Ashram
From 2007 –2016 :Teacher FB Kitchen SMK Pariwisata Bali Global Ashram at Ubud
Job Task Breakdown :
12. Manage Hotel Operation
13. Responsible for Sales marketing
14. Maintain Cash Flow
15. Prepare Staff salary
16. Promoting Staff
17. HR Preparation to Cover Hotel Operational
18. Provided Monthly Profit and Loss Report the Owner

4. Working Experience :
January ,01 2004 to 15 December 2004 at MERCURE KUTA BALI as Executive Chef ( **** Hotel
128 room with 2 outlet F &B and 24 hour room service, meeting package etc
Job Task Break Down :
1. Menu Planning
2. Purchase Plan
3. Trainee Staff
4. Maintain Food Quality
5. Trainee Staff Hygiene Sanitation
6. Staff Promotion
7. Maintain Food Cost 33 %
8. Achievement the Budget F&B Department
9. Monthly Report to General Manager

5. Working Experience :
December,15th 2001 to 31,December th 2003 at MercureSanur Resort as Executive Chef ( ****
Hotel 197 room, Meeting and 3 restaurant
Job Task Breakdown :
1. Menu Planning
2. Purchase Plan
3. Trainee Staff
 4. Maintain Food Quality
5. Trainee Staff Hygiene Sanitation
6. Staff Promotion
7. Maintain Food Cost 33 %
8. Make it Reported Lost Profit by Fidelio System
9. Achievement the Budget F&B Department
10. Monthly Report to General Manager
6. Working Experience :
December,15th 1997 to 14 December 2001 at Hotel Intan Bali as Executive Sous Chef ( ****
320 room with 4 restaurant.
Task Breakdown :
During join at Hotel Intan Bali I am in-charge single for Food & Beverage Department cause
Executive Chef & FB Manager was Resigned as per contract.
1. Menu Planning
2. Purchase Plan
3. Trainee Staff
4. Maintain Food Quality
5. Trainee Staff Hygiene Sanitation
6. Staff Promotion
7. Attended Daily GM Briefing
8. Conduct Daily FB Briefing
9. Monthly Meeting FB
10. Menu Promotion
11. Make it Reported Lost Profit by Fidelio System
12. Maintain Food Cost 33 %
13. Achievement the Budget F&B Department
14. Monthly Report to General Manager
7. Working Experience :
02,Marchth 1995 to 15 December th1997 at Mastapa Garden as Food & Beverages
Manager ( *** 55 room 2 restaurant )
Job Task Breakdown :
1. Menu Planning
2. Purchase Plan
3. Trainee Staff
4. Maintain Food Quality
5. Trainee Staff Hygiene Sanitation
6. Staff Promotion
7. Attended Daily GM Briefing
 8. Conduct Daily FB Briefing
9. Monthly Meeting FB
10. Menu Promotion
11. Sales call to Travel Agent with GM
12. Maintain Food Cost 33 %
13. Achievement the Budget F&B Department
14. Monthly Report to General Manager
8. Working Experience :
02,Marchth 1990 to 15 December th 1994 at RISATA BALI RESORT as Head Chef Manager ( ***
124 room 2 restaurant )

Job Task Breakdown :

1. Set up Kitchen Lay out

2. Menu Planning
3. Purchase Plan for Equipment & Utensil FB Department
4. Training Staff
5. Maintain Food Quality
6. Upgrade Skill Knowledge staff
7. Staff Promotion
8. Maintain Cost 33 %
9. Make FB Fore cast including how to achievement
10. Monthly report to owner and general manager.

9. Working Experience:
1988 March to February 1990 PT SATWITRA SARI FOOD at Jakarta Selatan as Chef Cook

1. Menu Planning
2. Purchase Plan
3. Trainee Staff
4. Maintain Food Quality
5. Trainee Staff Hygiene Sanitation
6. Staff Promotion
7. Maintain Food Cost 36 %
8. Achievement the Budget F&B Department
9. Monthly Report to General Manager

10. Working Experience:

June 01 th 1985 to February th 1988 at RAMA BEACH COTTAGE as Cook ( *** 97 room 1
restaurant)
Job Task Breakdown :
1. Working under supervision
2. Follow all instruction from superior
3. Attend daily Briefing
4. Working as per S.O.P
5. Put log book after the end of Duty

TRAINEE ATTENDED :
1. Train the Trainer
2. Key Of Communication
3. Managers
4. How To Handling Complain
5. Undang2 PemutusanTenagaKerja RI
6. Management Sosial
7. Assesmenpelayanansosial

Organisasi :
1. Mendirikan Chef Asosiasi Bali th 2002
2. WakilKetuaApindoGianyar
3. Founder SiwaDurga Center yoga Healing Meditation
4. Founder SMK Pariwisata Bali Global Ashram ubudth 2007 -2016.

Denpasar,11 2022
Hormat Kami

IGN Sutariana