Ariq Bassamdhia
Chef De Cuisine
Denpasar,BA
Summary
Operationally driven Chef de Cuisine with over 10 years of international kitchen experience across luxury hotels and destination restaurants in Indonesia, Qatar, and the UAE. Proven track record in high-volume service, team leadership, HACCP compliance, and cost control, with strong exposure to Middle Eastern and Asian cuisines. Recognized through gold medal culinary competitions and HACCP merit audits. Adept as a second-in-command, bridging execution, discipline, and creative consistency.
Overview
12
12
years of professional experience
2
2
Languages
Work History
Chef de cuisine
FUEGO Restaurant
01.2024 - Current
- Lead daily kitchen operations of 15 chefs and stewardings for a fire-driven, modern restaurant concept with emphasis on quality, consistency, and guest experience.
- Supervise and coordinate kitchen team across preparation, service, and closing operations.
- Control food cost, par stock, and supplier coordination while maintaining premium ingredient standards.
- Ensure full HACCP compliance and operational discipline during service.
- Act as primary decision-maker during service and operational planning in collaboration with owner and management.
Asian chef
Movenpick Hotels JBR
03.2023 - 01.2024
- Executed Asian cuisine operations within a high-volume, international hotel environment.
- Maintained consistency and quality under demanding service periods.
- Collaborated with multicultural teams and senior chefs to deliver brand-standard menus.
- Supported cost awareness, mise en place efficiency, and hygiene standards.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Head Chef
CIRCOLO Brasserie
09.2021 - 03.2023
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Created recipes and prepared advanced dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- handle multiple outlet such as contemporary italian - indonesian dish and home cook cafe ( total 25 staff inculing chefs and stewardings )
Demi chef de partie - jr. Chef de Partie
Grand Plaza Movenpick
02.2019 - 09.2021
- Supervised daily section operations and junior kitchen staff.
- Assisted senior chefs in service execution, production planning, and quality control.
- Played an active role in HACCP implementation and audit preparation.
- Ensured smooth handover between shifts and departments.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Commis 1 - Demi chef de partie
Shangri-la
03.2017 - 12.2018
- Operated within a luxury hotel kitchen with strict quality and hygiene standards.
- Participated in internal culinary competitions and special dietary food programs.
- Contributed to a kitchen culture recognized for HACCP merit results.
Commis
Intercontinental
07.2015 - 02.2017
Commis 3 (apprentice)
Intercontinental
07.2014 - 07.2015
Education
Culinary management -
Bandung institute of tourism
01.2014
Skills
Kitchen Leadership & Team Supervision
HACCP & Food Safety Management
Cost Control, Inventory & Par Stock
High-Volume & Premium Service Execution
Menu Development & Standardization
Cross-Cultural Kitchen Operations
Training, Mentoring & Staff Development
Interdepartmental Communication
Food safety
Accomplishments
- Saloon culinaire jakarta, Javanesse theme (gold medal)
- Shangri-la internal dietary food competition (gold medal)
- Shangri-la HACCP MERIT result
References
- JONATHAN, GINANJAR, Restaurant Manager, +6281399865106, Fuego
- Mariano, Vignoli, owner, Executive chef, +6281943312828, Fuego
Job description
- Maintain a high standard of food quality.
- Ensure strong value and compliance in HACCP implementation.
- Foster effective communication and collaboration between departments.
- Deliver exceptional and memorable service to guests.
- Create and sustain a positive and supportive team environment.
- Maintain balance between cost control, par stock, and food quality
- Utilize practical brainstorming techniques to effectively implement new ideas
Timeline
Chef de cuisine
FUEGO Restaurant
01.2024 - Current
Asian chef
Movenpick Hotels JBR
03.2023 - 01.2024
Head Chef
CIRCOLO Brasserie
09.2021 - 03.2023
Demi chef de partie - jr. Chef de Partie
Grand Plaza Movenpick
02.2019 - 09.2021
Commis 1 - Demi chef de partie
Shangri-la
03.2017 - 12.2018
Commis
Intercontinental
07.2015 - 02.2017
Commis 3 (apprentice)
Intercontinental
07.2014 - 07.2015
Culinary management -
Bandung institute of tourism