Gregorius Bharoto Asmoro

Curriculum Vitae, Gregorius Bharoto Asmoro

Objective and Summary

Work Experience in the food and Beverages department- kitchen division
Pt Gavy metal Worx
Corporate Chef / product Sales
October 2005- Present

As a chef in charge with the direct line report to the Operational Director, responsible for the smooth running of schedule of consultation, demonstration and after sales service of kitchen equipment and utensils

Created all Menu for the company client for restaurant and Banqueting, as well as the costing for food and beverages

Controlling and monitoring the Chef, set up the annual company promotion, and joint with annual budgeting and marketing strategy

PT Rotaryana Prima
Corporate Chef
April 2001- August 2005

As a Corporate chef in charge with the direct line report to the Director, was responsible for the smooth running of schedule of consultation, demonstration and after sales service of kitchen equipment and utensils

Manage and monitor the operation of Sub ordinate Chef, to goal with the procurement and customer satisfaction. Set up the Exhibitions for launching new product from the principle and company

Join the training for new product, equipment and utensil from the principle in Singapore and Hong Kong.

Controlling and monitoring the food cost, set up the annual FB promotion, and joint with annual budgeting and marketing strategy

Mercantile Athletic club Jakarta
Executive Sous Chef
September 1998 – March 2001

As five starts executive Club- Executive Sous Chef responsible for efficient and smooth running of all food and beverages outlet and Assist the executive Chef on the daily activity.

Ensuring that The Mercantile international standards of performance and policies and procedure are introduced, applied and maintained

Participate with annual marketing plan, budgeting and continuously seeks way to assist the outlet management maximizes their revenue and profits

Monitoring all cost and recommends measures to control. Established and integrated cost management plan through product lining, minimally inventories and joint the procurement of sister company and delivery a demand here possible

Review monthly forecast and schedule resources accordingly

Having complete understanding of income audit section in the operation manual and procedure

Aston Hotel – Jakarta
Chef de Partie
February 1997 to August 1998

Have a fully responsibility to assist the Executive chef run the food and beverage department on daily operation.

Managed, supervised and demonstrate all duties and task as a kitchen manager in the area

Assigned and responsible the subordinate, implement a multi tasking principle and checking their performance periodically

Responsible to proposing the annual marketing plan, budgeting and continuously seeks way to assist the management goals with revenue and profit margin

Responsible to all food and beverage promotion material with public relation department as a part of communication and promotion of food and beverages department. Controlling the food and beverages cost, managed the purchase and other expenses to gain the monthly revenue and profit balance

Grand Aquilla Hotel – Bandung
Chef de Partie
August 1997 to August 1998

As an assistance of expatriate chef, running the operation of café shops and the Country store – JAC delicatessen and store

Assist the chef to create and develop the menu for the two outlets

Controlling the food cost. Responsible to the monthly culinary promotion and the Patio Café calendar of event

As supervise of 2 Chef de Partie and 7 commist, conduct and implement important training and assigned training responsibilities

Ensure that all employee are maintain a high standard personal and appearance and hygiene at all the time

Ensure that the employees are multi skill and have the necessary skill to perform their duties in maximum efficiency

Fashion Café Jakarta
Chef de Partie
November 1996 to February 1997

Working in the line of kitchen and start to have a deep knowledge of Italian, Chinese and Asian, gardemanger system, European and pastry product.

Active in food and beverages culinary promotion program, banquet and out side catering program.

Start to manage and control food cost for the outlet and maintain the requisition to goal with monthly food cost budget

Sedona Bintan Lagoon Hotel – Bintan Island
Demi Chef de Partie
October 1995 to August 1996

Assist the head cook in the line of European kitchen, in the service mainly for coffee shop, banquet and in room dinning

As a shift leader in the late night shift, in charge and responsible to the preparation and service food in room dinning and break fast buffet in the coffee shop

May 1994 to October 1995
1^st Cook
Hyatt Regency Hotel Surabaya

As a participant of Culinary training program for three month period mainly on the preparation of food on Fine dinning, banquet, pastry and coffee shop, controlling par stock and requisition

Informal Education and Training
Training at Sentosa Island at Singapore
Additional Experience

• Cooking class community “ibu muda” Pondok Nirwana SURABAYA
• Cooking Demo festival kuliner CitraLand City SAMARINDA
• Cooking Demo festival kuliner CitraLand City BANJARMASIN
• Conduct Cooking Class for Akademi gizi
• Narasumber untuk Majalah Urban Style
• The Chef Indonesia Competition at Indosiar for Second Place
• Cooking Demo With Majalah Aura At Taman Palem Citr Garden
• Cooking Demo with KALBE Nutritionals
• Narasumber Cooking program every Saturday At Radio BAHANA 101,8 FM
• Design, build house and gate of chocolate for Department of industry at Pekan Raya Jakarta ( 14 – 17 May 2009 ) on chocolate exhibition
• Narasumber cooking program at Woman Radio
• Culinary Road Show Program –Majalah Selera,
• Narasumber untuk Majalah Urban Style (19 Juni 2008 – 19 Juli 2009 )
• Culinary  program Nyata,
• Culinary Demo Program – Kitchen Equipment OXONE
• Culinary program at RCTI – RESEP OK RUDY
• Cooking Class At Toko Berkat Jakarta
• Cooking Class at UD. Arvian Surabaya
• Cooking Class at Ny.Liem. Bandung
• Consultant at Café Dermaga Pluit Jakarta
• Consultant at Chest Resto and Family Karaoke, Bekasi
• Consultant at Noe Biasa Resto Kemang, Jakarta
• Consultant at Sandwich Bakar kelapa Gading, Jakarta
• Consultant and design for pastry and cake shop “Truffle”
• Design and Layout for Aston Mangga Dua, Jakarta
• Cooking Demo for kecap ABC at Blok M Mall