Denny Kurniawan Sanusi
EXECUTIVE SOUS CHEF
Summary
Last Position as Executive Sous Chef in five-star private hotel & resort in Indonesia. around 22 years' kitchen experience in local and International Chain hotels, worked 7 years in Germany and over 15 years in Indonesians as Experience Chef in Asian & western cuisine, fine dining, Banquet, Italian cuisine, French cuisine, Korean & Japanese Gourmet, Pre Ops resto & outlet, COGS & Manning Budget, Food Wasted Management. Food Innovation, Cycle Brunch Menu, High-end Menu. Recruit, hire, train and coach over 60 culinary staff members on “SOP”, “HACCP “, for perfect Kitchen five-star international Standard. With my Principal “LIVING BY EXAMPLE “.
Overview
24
24
years of professional experience
2004
2004
years of post-secondary education
3
3
Languages
Work History
Executive Sous Chef
Balcone Suites & Resorts
10.2023 - 03.2025
- In charge for 4 Restaurant, a Coffee shop, an Executive Sky lounge and a convention hall 3000 pack capacity.
- Analysis Market, Maintained “COGS” and Monthly Income Revenue.
- Reduced costs by 10% through controls on overtime, operational efficiencies, and reduced waste.
- Consistently exceed monthly sales goals by a minimum of 10% by training F&B staff on upselling techniques and by creating a featured food and Product Knowledge Program.
- Pre Ops & Maintained Japanese fine dining BARUKONI and BBQ TASTE OF KOREAN restaurant as the first pioneer and leading Market in west Sumatra Hospitality Specialty Restaurant.
- Establish two all day dining for five-star resto “ALLURE” AND four-star dining hall SERAMBI.
Chef de Cuisine
Balcone Suites & Resorts
10.2021 - 10.2023
- Created a cross-training program ensuring Kitchen staff members were able to perform confidently and effectively in all positions.
- Grew customer based and increased restaurant social media accounts by 19% through interactive promotions, engaging postings and contests.
- Created and implemented staff health and safety standards compliance training program, achieving a score of 99% from the Board of Health. No tolerance food poisonous zero case.
Sous Chef
Nongsa Point Marina Resort
02.2017 - 06.2018
- Company Overview: (5 stars Resort)
- Breakdown every Event for the day
- Make Daily food cost
- Maintance FIFO and Haccp
- Check Misch en place for buffee and ala carte
- BEO (wedding, meeting and coffee breaks
- Journal Chef and log book for communication with the team
- Take Incharge when Ex.Chef off or annual leave
- Always bring the team together like one big familie and follow the SOP.
- Fully responsible as Mod Monthly ( HOD no.2 )
- (5 stars Resort)
Chef de Partie Garde Manger and Commissary
Hotel Pullman and Resort
04.2014 - 12.2016
- Company Overview: (5 stars Hotel)
- Mc for order from Store or Direct Supplier
- Doing paperwork and FIFO, HACCP
- Check Mise en place for buffet and ala carte
- BEO (wedding, meeting and coffee breaks)
- Breakdown every Event for the day and Make Daily Schedule
- Journal and log book for communication with the team
- Take In charge when Sous Chef off or annual leave
- Always bring the team to follow the Standard
- Fully responsible to Sous chef and Chef Banquet
- (5 stars Hotel)
Chef de Partie
Moovina French Fine Dining
07.2011 - 12.2013
- Maintained The Fine Quality of Product.
- Responsibility for Pick up Material Food from store and Supplier.
- Doing the Cleaning in section.
- Read and doing BEO (Banquet event Order)
- To assist The Demi chef and CDP.
Cook Helper
Japanese Fine Dining Sukiyaki
06.2008 - 07.2010
Cook Helper
St. Martin Restaurant
07.2001 - 03.2004
- Company Overview: (4 stars hotel)
- Assist the Commis, organizes The Dry Store, chiller and Freezer
- Helping by doing The Mis-en-place
- Cleaning and maintained the section
- Doing by learning about standardd kitchen HACCP
- (4 stars hotel)
Education
Diploma -
Hochschule Wismar
Bachealor - Culinary
Fachhochschule Kaiserslautern
Skills
- Cost Control
- Food waste Management
- Innovation Menu
- Cycle Menu / Rotation Menu Brunch
- HACCP
- Nouvelle Cuisine
- Fusion Cuisine
Personal Information
- Age: 43
- Date of Birth: 12/23/81
- Gender: Male
- Nationality: Indonesian
Training
- Pullman Hotel & Resort by ACCOR chain Hotel and Resort.
- Skill Competency Test by Tourism Ministry.
Additional Information
Certification
CERTIFICATION DEUTSCH STUFE GER B2/C1
HACCP BY INDONESIAN TOURISM BOARD MINISTRY
Affiliations
References:
• Ex.Chef André Z.K. Lee (sukiyaki fine dining resto,kaiserslautern-Germany): kl@kochweinschule.de
• Ex Chef.Richard Gillet (Thalias Co., Ltd cambodia): r.gillet@icloud.com
• Ex.Chef Frank Ziegler (The Lord Baltimore USA): ziegler_frank_2000@yahoo.com
• Ex.Chef Ingo Oldenburg (Crown Plaza Galleria and Holiday Inn Galleria Manila): Ingoold@gmail.com
• Director of Culinary Chef Gunar Kuchenbaum (Pullman hotel Thamrin Jakarta Indonesia): +62-877-6046-1316.
· Hotel Manager( the Balcone Suites and Resort Bukittingi West Sumatra , Indonesia ); +62-853-7575-4990.
Timeline
Executive Sous Chef
Balcone Suites & Resorts
10.2023 - 03.2025
Chef de Cuisine
Balcone Suites & Resorts
10.2021 - 10.2023
Sous Chef
Nongsa Point Marina Resort
02.2017 - 06.2018
Chef de Partie Garde Manger and Commissary
Hotel Pullman and Resort
04.2014 - 12.2016
Chef de Partie
Moovina French Fine Dining
07.2011 - 12.2013
Cook Helper
Japanese Fine Dining Sukiyaki
06.2008 - 07.2010
Cook Helper
St. Martin Restaurant
07.2001 - 03.2004
Bachealor - Culinary
Fachhochschule Kaiserslautern
Diploma -
Hochschule Wismar
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