SWIZA AQSHARAYA, S.Tr.

Par
Personal Information

Date of Birth 22-may-1993

Gender Male

Marital Status Not married

Tel no & Email +62 89682178707

Swizaaqsharaya@yahoo.com
Swizaaqsharaya22@gmail.com

Mail Address Perumahan Permata Jingga Blok pakis no 5,kota malang,jawa timur
Working
references

 Alex kang bee chin

Executive Chef ,
Perangsang Templer Golf Club
At Templer Park,Selangor
MALAYSIA
E-mail :Alexkang@ptgc.com

 Yahaya Idris
Executive sous chef
Perangsang Templer Golf Club
At Templer Park,Selangor
MALAYSIA
E-mail : Yahayaidris@ptgc.com

 Ros Lee
Chef De Chinese Cuisine
Perangsang Templer Golf Club
At Templer Park,Selangor
MALAYSIA

 Ganasen
Chef De India Cuisine
Quality Hotel
At KL Central,Kuala Lumpur
MALAYSIA

 Siti Nur Lailati

Chef De Partie
Perangsang Templer Golf Club.
At Templer Park,Selangor
MALAYSIA

 Muhammad Ivan Maulana

Executive Chef
Novotel bali nusa dua
Nusa dua,bali
 Iwan Budiawan
Executive sous-chef
Novotel bali nusa dua
Nusa dua,bali

 Janu Wirama
Sous Chef
Novotel Bali nusa dua
Nusa dua,bali

 Made Widiadi
Chef De Partie cold kitchen
Novotel Bali nusa dua
Nusa dua,Bali

 I Wayan Sugiarta
Demi Chef depatie
Novotel Bali nusa dua
Nusa dua,Bali

 Muhammad Affandi
Chef de partie Chinese
Novotel bali nusa dua
Nusa dua,bali

 Wayan Gosha
Chief Butchering
Novotel Bali nusa dua
Nusa dua,bali

 I wayan gel gel

Executive chef
The four seasons hotel Jimbaran
Jimbaran,bali

 Muhammad Oky saputra

Executive chef
The sakapatat semarang
Semarang,jawa tengah

 Pamungkas suparmo
Executive chef
Hotel kartika wijaya batu
Ketua indonesian chef association
Batu,jawa timur
  Suryo Jowo
Head Chef
The Nomu 9 resto
Malang,jawa timur

 Samroddin
Executive chef
Swiss Bellinn hotel malang
Malang,jawa timur

 Bambang satria
Food and beverages director
Aria hotel gajayana
Malang,jawa timur

CULINARY
Experience
 2009-2010
PERANGSAN HOTEL AND TEMPLAR GOLF CLUB
KUALA LUMPUR,MALAYSIA
AS CHEF APPERENTICE (CHINESE AND WESTERN CUISINE)
AS CHEF APPERENTICE (MELAYU NYONYA CUISINE)
AS TRAINEE SUPERVISOR (BANQUET EVENT KITCHEN)

 2011-2012
JW MARRIOT WASHINGTON,DC
WASHINGTON,UNITED STATES
AS COOK 1 (MAIN KITCHEN AND BANQUET)
AS COOK HELPER (WESTERN CUISINE)
AS COOK 3 (WESTERN CUISINE)

 2012-2013
NOVOTEL HOTEL AND CONDOMINIUM
NUSA DUA,BALI
AS COOK 1 (ITALIAN AND AMERICAN CUISINE)
AS DEMI CHEF (WESTERN CUISINE)
 2013-2014
SOVITEL BALI DIAMONDS HOTEL (DIAMOND 1)
NUSA DUA,BALI
AS JUNIOR CHEF DE PATIE ( WESTERN CUISINE)
AS EXC.SOUS CHEF ASSISTANT (ASIAN CUISINE AND DELICASIES)

 2015
THE FOUR SEASONS JIMBARAN BALI
JIMBARAN,BALI
AS CHEF DE PATIE

 2016-2018
PROFESIONAL FOOTBALL CATERING
SURABAYA,JAWA TIMUR
AS HEAD CHEF AND NUTRITIONIST MENU PLANNER

 2018-NOW
DIMIE NOODLES AND BAR
DENPASAR BALI, JL PURA DEMAK 28
KOTA MALANG,JALAN COKLAT NO 10,JAWA TIMUR
AS FNB CONSULTANT

 2020 – NOW
LITTLE BOX AND WHITE SPOON CATERING
KOTA MALANG, JL SEMERU NO 60
AS HEAD CHEF AND HEAD CATERING PROJECT

(OTHER WORKING EXPERIENCES)

 Daily worker at The Marina bay hotel singapore (special occasion chef prevelage)
 Daily worker at Hard rock hotel bali
 Daily worker at Ritz carlton bali
 Daily worker at the shangrila hotel (Italian restaurant)
 Casual worker at sonokembang catering malang (Indonesian food)
 Casual worker at duta catering,batu (Indonesian food)
 Kitchen consultant hormoes hotel Surabaya
 Kitchen consultant the nomu 9 restaurant
 Daily worker at the hungry kitten authentic restaurant
 Chef de cuisine at the royal catering premium cater,semarang
 Dosen tamu Management pariwisata dan FnB development,universitas Surabaya
 Dosen tamu FnB development,universitas airlangga Surabaya
 Dosen tamu culinary program Surabaya hotel school,Surabaya
 Dosen tamu culinary program ottimo gourmet school,Surabaya
 Dosen tamu culinary program the Sages institute culinary school,Surabaya
 Menu consultant at white spoon catering
 Menu consultant at pang pang indo
 Fnb consutant at the akara coffee shop
 Menu research and development at Mie kOBER Indonesia
 Menu research and development at The Laroka Semarang
 Kitchen consultant at littlebox catering and whitespoon healthy catering

Other experiences :
 1st Winner Asean world Skill Cooking Competition (Gold medalist)
 Top Chef Indonesia Pop Up Event,semarang
 1st Winner cooking skill competition regional Jawa Timur
 Contestant at Krista media food exhibition world cuisine Jakarta
 Contestant at culinary Slalom Indonesia
 Chef Cooking demo at Tunjungan Plaza Surabaya Indonesia
 Chef cooking demo at mog malang
 Chef cooking demo with bogasari,Surabaya
 Chef cooking demo with blueband,Surabaya
 Chef cooking demo with BRI rumah kreatif bumn
 Chef cooking demo with Dinas koperasi kota malang
 Chef cooking demo with dinas perindustrian kota malang
 Chef cooking demo with industry kreatif malang
 Part of Indonesian kitchen team to serve USA consulate
 Part of Indonesian kitchen team in bocuse d’or world culinary competition
 Juri sertifikasi kompetensi boga SMKN 3
 Juri sertifikasi kompetensi boga SMK cor jesu
 Juri sertifikasi kompetensi pekerjaan level Cook helper-Cook 1
 Ketua humas Indonesian chef association cabang malang
 Wakil ketua humas Indonesian chef association kantor pusat Jakarta
Education
 Public Vocational High School – Cooking program
SMK Negeri 3 Malang,East-Java
Indonesia

 Diploma sekolah tinggi pariwisata sahid Jakarta

Jakarta Indonesia
Culinary program and FNB Management program

 Pendidikan sertifikasi kompetensi pekerjaan

BNSP INDONESIA (Badan Nasional Sertifikasi Profesi)
Jakarta,indonesia

 Pelatihan dan pengakuan sertifikasi pekerjaan

BNSP INDONESIA (Badan Nasional Sertifikasi Profesi)
Jakarta,indonesia

 AKREDITASI sertifikasi pekerjaan (AHLI KULINER)

BNSP INDONESIA (Badan Nasional Sertifikasi Profesi)
Jakarta,Indonesia

 K3HS dan HACCP Training (Kitchen treatment)

The four seasons hotel bali
Sovitel nusa dua bali

 Kitchen product management and menu development

Short courses 3 months
The Novotel and condominium nusa dua,bali

 Kitchen product pattiserie and bakery menu development

Short courses 3 months
Hard rock hotel kuta,bali
Knowledge
 Prepare Ingridients and Food
 Cooking specific dishes (Italian and American cuisine and Asian dishes)
 Garnishing dishes
 Fruit and Vegetables Cutting
 Butcher USA and Cantonese Cutting style
 Basic Restaurant Management
 Food and Beverage Hygiene And Sanitasy
 Kitchen management
 Banquet event management
 Making menu breakdown
 Food costing
 Kitchen and restaurant layouts and design
 Research and development scratch menu
 Basic product development

Languages
English Language: excellent
Bahasa Indonesia: Mother Tongue

Interests Traveling, Cooking, Basket Ball,motorbike touring,

 Good communication and interpersonal.

Profile
 Fast learner of new skills, methods and processes.
 Flexible, versatile and able to maintain sense of humor under pressure.
 Easily adaptable in all environments and interpersonal, positive attitude towards
work, colleagues and superiors.