Andry Stefanus
Ciputat
Summary
Twenty-six years of experience in handling FB Production work along with a great ability to plan menus. An organized Executive Chef with a track record of preparing and presenting Local and International dishes. Varied food management skills and exceptional knowledge of food safety and sanitation standards.
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
30
30
years of professional experience
Work History
Executive Chef
Hilton Bandung
01.2024 - 05.2025
- Managed operational in breakfast within the guest, asking about his/her experience during his/her stay in our hotel
- Managed operational in the Kitchen for A la carte liaise with Chef de Cuisine to ensure A la Carte is running well as a standard of company
- Managed operational in Banquet Operation; MICE, Wedding event (Chinese Set Menu (Cia Ciu), International Buffet) with Chinese Chef is running well as a standard
- Managed all outlet Restaurant in the hotel that food cost is achieved
- Created menu for Le Petit Chef – 3D set menu Western with complete dishes. From Appetizer, Soup, Main Courses and Dessert.
- Created set menu of Indonesian, Chinese and Western
- Created a la carte menu of Fresco Italian Restaurant
- Created a la carte menu of Purnawarman All Day Dining Restaurant
- Review tree box matrix and finalize the result of Kitchen employee with Human Resources Department
- Menu Planning, Menu Development, Recipe costing and Menu Engineering
- Managed expenses of department from manning, perishable items or non-perishable items
- Managed operational in the kitchen to ensure hotel’s food cost is achieved
- Liaised with Sales Department to achieve monthly FB budget
- Liaised with other HOD to achieve a goal of company budget
- Maintain cost effectiveness by maintaining profitability in all are
- Implemented HACCP SOP in the kitchen and ensure all crew are understood and running it very well of the SOP
- Monitored the taste and presentation of food to ensure it complies with company standard
- Monitored the quantity and quality of food products to ensure it is as per company standard recipe
- Ensured that all details relating to food for events are clearly understood and organized
- Ensured Winnow (waste management system) is running well
- Trained the Kitchen Crew, Training Crew all things which are related with operational in the kitchen
Executive Chef
Hotel Harper Palembang
12.2021 - 01.2024
- Managed operational in the Kitchen for A la carte liaise with Chinese Chef and Junior Sous Chef to ensure A la Carte is running well as a standard of company
- Managed operational in Banquet Operation; MICE, Wedding event (Chinese Set Menu (Ciaktok), International Buffet)
- Re-Opening Chinese and Dim Sum Restaurant with capacity 50 seats
- Created exquisite Chinese Menu
- Managed operational for breakfast, lunch and dinner for quarantine guest during pandemic
- Managed expenses of department from manning, perishable items or non-perishable items
- Managed operational in the kitchen to ensure hotel’s food cost is achieved
- Menu planning, Recipe costing, Menu development and Menu engineering
- Liaised with Sales Department to achieve monthly FB budget
- Liaised with other HOD to achieve a goal of company budget
- Ensure Golden Rules of Archipelago International are followed and implemented
- Maintain cost effectiveness by maintaining profitability in all areas
- Ensured that all details relating to food for events are clearly understood and organized
- Created of monthly food promo for All Day Dining and Chinese Restaurant
- Coordinated with FB Manager to have:
- Coordination meeting between Service & Kitchen to ensure operational is running well
- Review monthly FB Revenue
- Review of monthly Profit & Loss FB Department
- Liaise with FB Service department to control loss and breakage
- Trained the Kitchen Crew, Training Crew all things which are related with operational in the kitchen
Executive Chef
The Sultan Hotel and Residences
06.2019 - 11.2021
- Managed operational in the Kitchen for A la carte liaise with Executive Sous Chef to ensure A la Carte is running well as a standard of company
- Managed operational in Banquet Operation; MICE, Wedding event (Chinese Set Menu (Ciaktok), Western Set Menu, Indonesian Set Menu)
- Opening Pizzeria (Casual Pizza and Pasta Restaurant) with capacity 50 seats
- Handling on hand for Expatriate event on set menu; SKAL, BRITCHAM (British Chamber)
- Managed operational for breakfast, lunch and dinner for quarantine guest during pandemic
- Managed operational in the kitchen to ensure hotel’s food cost is achieved
- Menu planning, Recipe costing, Menu development and Menu engineering
- Maintained cost effectiveness by maintaining profitability in all areas
- Ensured the operational is running well with directly handling VVIP & VIP
- Evaluation, review the issue from clients
- Making annual FB Budget
- Coordination meeting between Service & Kitchen to ensure operational is running well
- Review monthly FB Revenue
- Review of monthly Profit & Loss FB Department
- Liaise with FB Service department to control loss and breakage
- Able to operate with Rhapsody Hotel System
- Monitoring Trustyou program to ensure what guest satisfaction
- Train the Kitchen Crew, Training Crew all things which are related with operational in the kitchen
Executive Chef
Hotel Atlet Century Park Senayan
03.2018 - 06.2019
Executive Chef (Pre-Opening Team)
Aston Anyer Beach Hotel (Archipelago International Indonesia)
01.2015 - 03.2018
Executive Sous Chef
Hotel Grand Kemang Jakarta
12.2013 - 01.2015
Executive Sous Chef
Ali Al Sharif Establishment (F&B Division), Kingdom of Bahrain
12.2008 - 10.2013
Sous Chef
Café Italia – Adliya (ALI ALSHARIF Est.), Kingdom of Bahrain
12.2007 - 11.2008
Chef de Partie (Pre-opening Team)
Café Italia – Adliya (ALI ALSHARIF Est.), Kingdom of Bahrain
01.2007 - 11.2007
Demi Chef de Partie
Intercontinental Jakarta Midplaza Hotel – Jakarta (recently Ayana Midplaza Hotel)
02.2005 - 01.2007
1st Commis
Intercontinental Jakarta Midplaza Hotel – Jakarta (recently Ayana Midplaza Hotel)
04.2001 - 01.2005
3rd Commis and promoted to 2nd Commis
Le Meridien Hotel – Jakarta
04.1996 - 03.2001
Trainee Cook
Le Meridien Changi Hotel – Singapore (recently Changi Village)
01.1995 - 07.1995
Education
Senior High School -
Don Bosco II
Pulomas, East Jakarta01.1993
Basic English Language Training - undefined
STP Bandung
Sekolah Tinggi Pariwisata NHI Bandung - Food Production
Sekolah Tinggi Pariwisata NHI Bandung
01.1996
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Team leadership
- Hiring, training, and development
- Hospitality service expertise
Accomplishments
- First Place Make It Right Award in South East Asia, 2025-04-01
- First Place Guest Recognition in South East Asia, 2024-10-01
- First Place Stay Score in South East Asia, 2024-11-01
- Indonesia Leading Business Hotel 2019/2020 and Indonesia Leading MICE Hotel 2019/2020 from ITTA (Indonesia Travel & Tourism Awards)
- Bronze Medal “Indonesian Risjtafel” (La Cuisine Competition 2019 – ACP Indonesia)
- Bronze Medal “Indonesian Set Menu” (La Cuisine Competition 2018 – ACP Indonesia)
- Silver Medal “Culinary Festive” Archipelago International - 2017
- Super Chef Battle Archipelago International Indonesia - 2016
- Successively 4 times as a Winner of FACT Award for The Favorite Italian Restaurant in Bahrain 2009, 2010, 2011 and 2012 (FACT Magazine – Bahrain)
- Successively 2 times as a Winner of FACT Award for The Favorite Restaurant in Bahrain 2010 and 2011 (FACT Magazine - Bahrain)
- Winning of TimeOut Award 2011 as The Best Italian Restaurant in Bahrain (TimeOut Magazine - Bahrain)
- Winning of TimeOut Award 2010 as The Highly Recommended Restaurant in Bahrain for category Italian Restaurant (TimeOut Magazine - Bahrain)
- Second Place Winner for The Most Memorable Dinner of Chaine de Rottiseurs Chapter of Bahrain (Term of September 2007 – June 2008)
Languages
English
Bahasa Indonesia
References
- Tommy Setyawan, Director of Human Resources, Hilton Bandung, +62 8112167597
- I Gusti Agung Ayu Widiastri, General Manager, Harper Palembang, +62 81338995678
- A. S. Windoe, Corporate Executive Chef, Archipelago International Indonesia, +62 818564753
- Doddy Faturahman, Regional General Manager, Banten Area, Archipelago International Indonesia, +62 817250775
- Fintan O’Doherty, General Manager, The Sultan Hotel and Residences (Formerly), +62 81315800102, fintan@hotmail.com
- Yana Nuraga, General Manager, Artotel Gelora Senayan (Formerly General Manager Century Hotel Jakarta), +62 8118885609
- Twedi Martatna, Culinary Director, Marriott Da Nang Vietnam (Formerly Corporate Executive Chef of Ali Al Sharif Est. – Bahrain), +62 8118991416
Timeline
Executive Chef
Hilton Bandung
01.2024 - 05.2025
Executive Chef
Hotel Harper Palembang
12.2021 - 01.2024
Executive Chef
The Sultan Hotel and Residences
06.2019 - 11.2021
Executive Chef
Hotel Atlet Century Park Senayan
03.2018 - 06.2019
Executive Chef (Pre-Opening Team)
Aston Anyer Beach Hotel (Archipelago International Indonesia)
01.2015 - 03.2018
Executive Sous Chef
Hotel Grand Kemang Jakarta
12.2013 - 01.2015
Executive Sous Chef
Ali Al Sharif Establishment (F&B Division), Kingdom of Bahrain
12.2008 - 10.2013
Sous Chef
Café Italia – Adliya (ALI ALSHARIF Est.), Kingdom of Bahrain
12.2007 - 11.2008
Chef de Partie (Pre-opening Team)
Café Italia – Adliya (ALI ALSHARIF Est.), Kingdom of Bahrain
01.2007 - 11.2007
Demi Chef de Partie
Intercontinental Jakarta Midplaza Hotel – Jakarta (recently Ayana Midplaza Hotel)
02.2005 - 01.2007
1st Commis
Intercontinental Jakarta Midplaza Hotel – Jakarta (recently Ayana Midplaza Hotel)
04.2001 - 01.2005
3rd Commis and promoted to 2nd Commis
Le Meridien Hotel – Jakarta
04.1996 - 03.2001
Trainee Cook
Le Meridien Changi Hotel – Singapore (recently Changi Village)
01.1995 - 07.1995
Basic English Language Training - undefined
STP Bandung
Sekolah Tinggi Pariwisata NHI Bandung - Food Production
Sekolah Tinggi Pariwisata NHI Bandung
Senior High School -
Don Bosco II
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