Amin Gihon Simatupang
Profesional Chef
Medan,Medan
Summary
Accomplished culinary professional with extensive expertise in gluten-free cooking, dietary knowledge, and innovative menu planning. Demonstrates proficiency in wine pairing and advanced hygiene practices, ensuring health and safety compliance. Skilled in budgeting control, culinary cost management, and quality control, with a strong focus on allergen awareness and hygiene legislation understanding. Adept at staff training and development, fostering a culture of culinary creativity and trend analysis. Committed to delivering exceptional dining experiences through strategic menu development and effective culinary leadership.
Innovative Chef de Cuisine with knack for creating memorable dining experiences. Led kitchen teams to develop unique menus that boosted customer satisfaction and repeat business. Enhanced kitchen operations by streamlining processes and elevating food quality, achieving accolades for culinary excellence.
Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.
Overview
19
19
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work history
Chef de cuisine
Westin Nirup Island Resort and Spa
Batam, Riau Islands
04.2025 - Current
- Developed seasonal menus to highlight fresh, locally sourced ingredients.
- Maintained cleanliness standards in line with health and safety regulations.
- Pioneered farm-to-table concept in the menu enhancing restaurant's eco-friendly image.
- Established high dining standards for overall improvement of culinary experience.
- Fostered a teamwork-oriented environment, leading to improved staff morale.
- Managed inventory control, reducing waste and ensuring freshness of ingredients.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
Executive Sous Chef
JAWAKARA MALDIVES
Maldives, Maldives
11.2024 - 01.2025
- Collaborate With the Executive Chef
- Planning Menu
- Budgeting and Money Management
- Hire and Train Kitchen Staff
- Supervise Chefs and Food Preparation Workers
- Enforce All Food Safety Policies and Procedures
- Check Freshness of Food and Maintain Supplies
Chef De Cuisine | All Day Dining
Marriott Lampung Resort & SPA
04.2024 - 10.2024
- Report to Executive Chef, manage all the staff scheduling, Creating menu for the main restaurant, Food cost control, Balance score card.
- Full Responsibility at the Main Restaurant and Specialty Restaurant
- Make sure the kitchen stocks are ready
- Checking all mise en place
- Ordering kitchen stocks
- Coordinating kitchen staffs
- Arranging all the associates schedule
- Make inventory report
Sous Chef
RIU Hotels & Resort Maldives
09.2022 - 03.2024
- Report to Executive Chef, manage all the staff scheduling, Creating menu for the main restaurant, Food cost control, Balance score card.
- Full Responsibility at the Main Restaurant and Specialty Restaurant
- Make sure the kitchen stocks are ready
- Checking all mise en place
- Ordering kitchen stocks
- Coordinating kitchen staffs
- Arranging all the associates schedule
- Make inventory report
- Arrange the entire menu for two restaurants
Sous Chef | All Day Dining
W Maldives Marriott International Hotel
02.2022 - 08.2022
- Report to Executive Chef, manage all the staff scheduling, Creating menu for the main restaurant, Food cost control, Balance score card.
- Full Responsibility at the Main Restaurant and Specialty Restaurant
- Make sure the kitchen stocks are ready
- Checking all mise en place
- Ordering kitchen stocks
- Coordinating kitchen staffs
- Arranging all the associates schedule
- Make inventory report
- Arrange the entire menu for two restaurants
Sous Chef | Buffet Restaurant & Seafood Restaurant
Cinnamon Velifushi, Maldives
11.2019 - 01.2022
- Report to Executive Chef, manage all the staff scheduling, Creating menu for the main restaurant and specialty restaurant.
- Full Responsibility at the Main Restaurant and Specialty Restaurant
- Make sure the kitchen stocks are ready & Ordering kitchen stocks
- Checking all mise en place
- Coordinating & arranging kitchen associates schedule
- Make inventory report
- Arrange the entire menu for two restaurants
Sous Chef | Steak House Restaurant
JW Marriott Medan, Indonesia
09.2016 - 11.2019
- Report to Executive Chef and Executive Sous Chef, Prepare for Ala Carte, Banquet, Special set menu, Work with 4 team members - Supervise 1 Demi Chef and 3 Commis.
- Full Responsibility for Steak House Restaurant
- Make sure the kitchen stocks are ready & Ordering kitchen stocks
- Checking all mise en place
- Coordinating kitchen staffs & arranging all the associates schedule
- Make inventory report
- Arrange the entire menu for Prime Steak House
Chef de Partie | Fine Dining Restaurant
The Residence Maldives
06.2014 - 08.2016
- Report to Chef de Cuisine, Prepare for Ala Carte and Special set menu, Work with 5 team members - Supervise 1 Demi Chef and 4 Commis.
- Make sure the kitchen stocks are ready
- Checking all mise en place
- Ordering kitchen stocks
- Coordinate kitchen staffs
- Arranging all the associates schedule
- Make inventory report
Demi Chef de Partie | Specialty Restaurant
Iberotel Miramar Al Aqah Beach Resort, UAE
05.2013 - 05.2014
- Report to Chef de Partie, Italian Cuisine, Prepare for Ala Carte Lunch and Dinner.
- Prepare the ingredients
- Follow standard HACCP during preparation and working in the kitchen
- Handling special request of guest
Chef de Partie
Santika Premiere Dyandra Medan, Indonesia
12.2011 - 04.2013
- Report to Sous Chef, Western and Asian Kitchen, Prepare for Buffet Breakfast, Lunch, Dinner, and Ala Carte.
2nd Cook | Buffet Section
Costa Concordia International N.V
02.2011 - 10.2011
- Report to Chef de Partie, Western Buffet, Handling for 5000 guests, Prepare for Buffet Breakfast and Lunch.
- Follow standard HACCP during preparation and working in the kitchen
- Mise en place for the stations
- Working pasta and grilled section
2nd Cook | Main Restaurant
Costa Atlantica International N.V
04.2010 - 12.2010
- Report to Chef de Partie, Western Food, Handling for 5000 guests, Prepare for Breakfast and Lunch.
- Follow standard HACCP during preparation and working in the kitchen
- Mise en place for the stations
- Working pasta and grilled section
1st Cook
Grand Swiss bel International Hotel, Indonesia
05.2008 - 02.2009
- Report to Chef de Partie, Western Cuisine, Handling for 400 guests, Prepare for Buffet Breakfast, Lunch, Dinner, and Ala Carte.
- Follow standard HACCP during preparation and working in the kitchen
- Mise en place for the stations
- Working pasta and grilled section
- Prepare for Buffet Breakfast, Ala Carte Menu, all kind of sauce
- Prepare for Promotion of the Month Menu
- Prepare for Banquet event
3rd Commis | Buffet Section
The Aryaduta Hotel Medan, Indonesia
08.2007 - 05.2008
- Report to Chef de Partie, Western Cuisine, Handling for 400 guests, Prepare for Buffet Breakfast, Lunch, Dinner, and Ala Carte.
- Follow standard HACCP during preparation and working in the kitchen
- Mise en place for the stations
- Working pasta and grilled section
- Prepare for Buffet Breakfast, Ala Carte Menu, all kind of sauce
- Prepare for Promotion of the Month Menu
- Prepare for kitchen inventories
- Prepare for Banquet event
1st Commis
Travellers Suite Medan, Indonesia
07.2006 - 07.2007
- Report to Sous Chef, Western Cuisine, Prepare for Buffet Breakfast, Lunch, Dinner, and Ala Carte.
- Follow standard HACCP during preparation and working in the kitchen
- Mise en place for the stations
- Working pasta and grilled section
- Prepare for Buffet Breakfast, Ala Carte Menu, all kind of sauce
Education
Hotel Management - Food Production Management
Medan Tourism Academy
Medan, North Sumatra / Indonesia 08.2002 - 08.2005
Skills
- Gluten-Free cooking
- Dietary knowledge
- Grilling and roasting
- Wine pairing proficiency
- advanced hygiene certificate
- Budgeting control
- Culinary creativity
- Hygiene legislation understanding
- Health and Safety Compliance
- Quality Control
- Staff training and development
- Allergen awareness
- Innovative menu planning
- Culinary trend analysis
- Culinary cost management
- Menu development
Accomplishments
- Pre-Opening team Aryaduta
- Pre-Opening team Grand Swiss-Bel
- Pre-Opening team Santika Premiere
- Dyandra Medan, Indonesia
- Pass Examination Basic Food Hygiene by E-Crystal U.A.E
- Get Bronze Medal fish static class in Culinary East Coast competition
- Get merit certificate lamb static class
Custom
- Certified Departmental Training by Lampung Marriott Resort and Spa
- Essential Skills for Supervisors & Managers by Marriott International Lodging Training and Development
- Supervisor Skill Training by the Residence Maldives
- Environmental Basic Course and Department Specific Section by Costa Cruises
- Line Ready for Excellence - Culinary Course by Costa Campus
- Basic Safety Training by Focus
- Cinnamon Hotels and Resorts Developing On-Job-Training (OJT) Program By Shatec Global Singapore
Personal Information
- Date of birth: 12/19/83
- Nationality: Indonesian
- Marital status: Married
Languages
English
Fluent
Affiliations
- Culinary
Certification
Level III award in Supervising Food Safety certified by Food safety Asia, April 2022
Level II certificated in HACCP by Food Safety Asia, April 2022
References
References available upon request.
Timeline
Chef de cuisine
Westin Nirup Island Resort and Spa
04.2025 - Current
Executive Sous Chef
JAWAKARA MALDIVES
11.2024 - 01.2025
Chef De Cuisine | All Day Dining
Marriott Lampung Resort & SPA
04.2024 - 10.2024
Sous Chef
RIU Hotels & Resort Maldives
09.2022 - 03.2024
Sous Chef | All Day Dining
W Maldives Marriott International Hotel
02.2022 - 08.2022
Sous Chef | Buffet Restaurant & Seafood Restaurant
Cinnamon Velifushi, Maldives
11.2019 - 01.2022
Sous Chef | Steak House Restaurant
JW Marriott Medan, Indonesia
09.2016 - 11.2019
Chef de Partie | Fine Dining Restaurant
The Residence Maldives
06.2014 - 08.2016
Demi Chef de Partie | Specialty Restaurant
Iberotel Miramar Al Aqah Beach Resort, UAE
05.2013 - 05.2014
Chef de Partie
Santika Premiere Dyandra Medan, Indonesia
12.2011 - 04.2013
2nd Cook | Buffet Section
Costa Concordia International N.V
02.2011 - 10.2011
2nd Cook | Main Restaurant
Costa Atlantica International N.V
04.2010 - 12.2010
1st Cook
Grand Swiss bel International Hotel, Indonesia
05.2008 - 02.2009
3rd Commis | Buffet Section
The Aryaduta Hotel Medan, Indonesia
08.2007 - 05.2008
1st Commis
Travellers Suite Medan, Indonesia
07.2006 - 07.2007
Hotel Management - Food Production Management
Medan Tourism Academy
08.2002 - 08.2005
Similar Profiles
Julia RodigJulia Rodig
Executive Meeting Specialist at The Westin Hilton Head Island Resort And SpaExecutive Meeting Specialist at The Westin Hilton Head Island Resort And Spa
Claudia ReidClaudia Reid
Dining Room Server at Westin Hilton Head Island Resort & SpaDining Room Server at Westin Hilton Head Island Resort & Spa
Jessica PetersonJessica Peterson
Assistant Event Operation Manager at The Westin Hilton Head Island Resort and SpaAssistant Event Operation Manager at The Westin Hilton Head Island Resort and Spa
Liasna Latresia TariganLiasna Latresia Tarigan
Midwifery Unit Manager at Hospitality IndustryMidwifery Unit Manager at Hospitality Industry
Dian PutraDian Putra
Humas at Permata Hijau Palm OleoHumas at Permata Hijau Palm Oleo