Summary
Overview
Work History
Education
Certification
Phone
Training
Languages
Address
Timeline
Generic
SHUICHI OSAWA

SHUICHI OSAWA

Tangerang

Summary

Kanemory food service

Overview

31
31
years of professional experience
3
3
Certifications

Work History

Corporate chef

Kanemory food service
08.2023 - Current


  • Maintained a clean and organized workspace in accordance with industry best practices to ensure an efficient workflow.
  • Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.

Japanese sous chef

HOTEL INDONESIA Kempinski
08.2021 - 07.2023
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Create OKU's new menu, monthly menu, event menu, and OMAKASE for VVIP customer.

Corperate Chef

PT. Hiro Group Indonesia
01.2022 - 06.2022
  • Boosted employee retention rates by fostering a supportive work environment that encouraged collaboration and professional growth.

Executive sous Chef – Japanese head chef

PT. AEROFOOD INDONESIA
10.2016 - 10.2020
  • Developed 800 over Japanese meal recipes for in-Flight meal
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Make concept Japanese halal meal for in-flight meal.

Japanese culinary head chef

Bali Adventure tours
12.2015 - 07.2016
  • Tasks for half year : Developed new SUSHI modern menu
  • Training daily operation Japanese cuisine kitchen
  • Enhanced developed basic Japanese cooking skill for human resource.

Japanese culinary head Chef

HOTEL PULLMAN JAKARTA INDONESIA
12.2013 - 12.2015
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Menu Application Manager

PT. AJINOMOTO SALES INDONESIA
11.2011 - 11.2013
  • Developed sales promotion professional recipe product AJINOMOTO
  • Demonstration & training promotion menu for sales staff
  • Coordinate menu concept TVCM – “DAPUR UMAMI” Shooting TVCM : 4 times / 1 year.

Volunteer as a culinary department teacher

Japan International Career Agency (JICA)
07.2009 - 09.2011
  • Demonstration Japanese cuisine & western cuisine
  • Make Japanese cooking text book
  • Make extra class for sanitation.

Food Service Section Director & Cooperate Chef

Food discovery Co., Ltd.
02.2006 - 07.2009
  • Supervising daily operation for restaurant
  • Developed Western menu, fusion Japanese menu
  • Developed Juice, crepe menu for outlet mall.

Japanese sous chef

Sun-flex NAGATANIEN Co., Ltd.
02.2004 - 01.2006
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.

Japanese fusion sous chef

Optimal Co., Ltd.
06.2002 - 09.2003
  • Developed delicatessen organic food menu
  • Organized kitchen team, manage costing, control ingredients in stock
  • Control all staff-working schedule.

Western culinary sous chef

My pertners Co., Ltd.
06.2001 - 06.2002
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Commis Chef

Taillebain Robuchon Co., Ltd.
09.1999 - 03.2000
  • Maintained well-organized mise en place to keep work consistent.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.

Commis

YOKOHAMA Royale Park Hotel NIKKO
04.1994 - 09.1999
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Education

Japanese culinary, Western culinary, China public health dietetics, Cocktail -

Technical culinary college SHINJUKU

Certification

Certificate of National licensed of cook (Japan)

Phone

(+81) 277 40 2728, (+62) 821 1360 8230

Training

Taillebain Robuchon Co., Ltd., 09/1999 - 03/2000, Commis (80 staff), Appetizer section in Main dinning. (2F), Appetizer & fish section in Café dinning. (1F)

Languages

Japanese
Indonesian
English

Address

Blok I no.5 Jl. Discovery Fiore, Parigi, Kec. Pd. Aren, 15227, No.7 SHIEI 1-508-2 Aioicho, Kiryu, Gumma, Japan

Timeline

Corporate chef

Kanemory food service
08.2023 - Current

Corperate Chef

PT. Hiro Group Indonesia
01.2022 - 06.2022

Japanese sous chef

HOTEL INDONESIA Kempinski
08.2021 - 07.2023

Executive sous Chef – Japanese head chef

PT. AEROFOOD INDONESIA
10.2016 - 10.2020

Japanese culinary head chef

Bali Adventure tours
12.2015 - 07.2016

Japanese culinary head Chef

HOTEL PULLMAN JAKARTA INDONESIA
12.2013 - 12.2015

Menu Application Manager

PT. AJINOMOTO SALES INDONESIA
11.2011 - 11.2013

Volunteer as a culinary department teacher

Japan International Career Agency (JICA)
07.2009 - 09.2011

Food Service Section Director & Cooperate Chef

Food discovery Co., Ltd.
02.2006 - 07.2009

Japanese sous chef

Sun-flex NAGATANIEN Co., Ltd.
02.2004 - 01.2006

Japanese fusion sous chef

Optimal Co., Ltd.
06.2002 - 09.2003

Western culinary sous chef

My pertners Co., Ltd.
06.2001 - 06.2002

Commis Chef

Taillebain Robuchon Co., Ltd.
09.1999 - 03.2000

Commis

YOKOHAMA Royale Park Hotel NIKKO
04.1994 - 09.1999

Japanese culinary, Western culinary, China public health dietetics, Cocktail -

Technical culinary college SHINJUKU

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