Surya Hadi Kusuma
Mataram,Indonesia
Summary
Accomplished culinary professional with extensive expertise in conflict resolution within kitchen environments and a strong focus on quality control. Demonstrates leadership excellence and a commitment to customer satisfaction, with proven skills in menu development and understanding of special dietary requirements. Holds HACCP certification and possesses comprehensive knowledge of multi-cuisine techniques, aiming to leverage these competencies to enhance culinary operations and drive exceptional dining experiences.
Overview
20
20
years of professional experience
Work history
Executive Chef
PT. Pangan Sari Utama, Freeport project
Tembaga pura, Timika-Papua
2025.08 - Current
- Maintained high food quality standards to ensure customer satisfaction.
- Responded promptly to customer inquiries or complaints, thus enhancing satisfaction level.
- Cultivated an atmosphere of respect and positivity amongst the team by promoting open communication.
- Provided culinary training for junior staff to improve their skills.
Head of Culinary and Restaurant Operations
Selong Selo Resort & Residences
Mataram, West Nusa Tenggara
2024.04 - 2025.07
- Skilled at working independently and collaboratively in team environments.
- Worked well in team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
- Participated in team projects, demonstrating ability to work collaboratively and effectively.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Proved successful working within tight deadlines and fast-paced environment.
- Resolved problems, improved operations and provided exceptional service.
Head Chef (Pre-opening Team)
Cocana Resort
2023.12 - 2024.04
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Head Chef
Selong Selo Resort & Residences
2022.10 - 2023.12
- Hired, managed, and trained kitchen staff.
- Cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Elevated restaurant's reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Obtained fresh, local ingredients to lower grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Executive Chef (Pre-opening Team)
Bloo Restaurant
2021.12 - 2022.06
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Evaluated food products to verify freshness and quality.
Executive Chef
Telunas Resort
2016.05 - 2021.11
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
Executive Chef (Pre-opening Team)
Eska Hotel & Spa
2015.10 - 2016.04
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in food tastings and taste tests.
Executive Chef (Pre-opening Team)
Telunas Resort
2014.04 - 2015.10
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
Sous Chef
Centara Grand Island Resort & Spa
2013.12 - 2014.04
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Monitored food and labor costs to verify budget targets were met.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
Sous Chef
Waldorf Astoria Beach House Luxury Resort
2013.04 - 2013.12
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Mentored kitchen staff to prepare each for demanding roles.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
Sous Chef
The Oyster Bar
2011.10 - 2013.04
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef De Partie
The Seafood Bar
2011.01 - 2011.12
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Sanitized all counters properly to prevent food-borne illness.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained well-organized mise en place to keep work consistent.
- Cooked memorable dishes that brought new customers into establishment.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Demi Chef De Partie
W Hotel & Residence
2009.07 - 2010.11
- Maintained a clean and sanitary work environment in compliance with health department standards.
- 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.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Commis Chef
Angsana Hotels & Suites
2008.01 - 2009.05
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff..
Commis Chef
Marriott Gosforth Park Hotel
2006.03 - 2007.02
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by executive chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
Diploma 3 - Hotel Management, Majoring in Food & Beverage
ARS International University
BandungSkills
- Conflict resolution in kitchen
- Quality control expertise
- Leadership excellence
- Customer satisfaction focus
- Menu development proficiency
- Special dietary requirements understanding
- HACCP certification
Personal Information
Title: Culinary & Food And Beverage Operations
Timeline
Executive Chef
PT. Pangan Sari Utama, Freeport project
2025.08 - Current
Head of Culinary and Restaurant Operations
Selong Selo Resort & Residences
2024.04 - 2025.07
Head Chef (Pre-opening Team)
Cocana Resort
2023.12 - 2024.04
Head Chef
Selong Selo Resort & Residences
2022.10 - 2023.12
Executive Chef (Pre-opening Team)
Bloo Restaurant
2021.12 - 2022.06
Executive Chef
Telunas Resort
2016.05 - 2021.11
Executive Chef (Pre-opening Team)
Eska Hotel & Spa
2015.10 - 2016.04
Executive Chef (Pre-opening Team)
Telunas Resort
2014.04 - 2015.10
Sous Chef
Centara Grand Island Resort & Spa
2013.12 - 2014.04
Sous Chef
Waldorf Astoria Beach House Luxury Resort
2013.04 - 2013.12
Sous Chef
The Oyster Bar
2011.10 - 2013.04
Chef De Partie
The Seafood Bar
2011.01 - 2011.12
Demi Chef De Partie
W Hotel & Residence
2009.07 - 2010.11
Commis Chef
Angsana Hotels & Suites
2008.01 - 2009.05
Commis Chef
Marriott Gosforth Park Hotel
2006.03 - 2007.02
Diploma 3 - Hotel Management, Majoring in Food & Beverage
ARS International University