Dikdik

Dikdik M

Candidate Number : 20023

Interview Notes

I bring over 20 years of hospitality experience, including leadership roles with Marriott International, Tauzia, Intiwhiz, and Archipelago International. I specialise in managing high-volume, multi-outlet hotel kitchens, designing menus, controlling costs, and delivering exceptional guest-focused service. My background includes buffet, à la carte, banquet, and in-room dining operations at the highest standard. I am skilled in training and mentoring teams, optimising kitchen workflows, and overseeing F&B administration, with extensive HACCP and leadership certifications. I am known for creativity, consistency, and operational excellence, and I am ready to deliver strong results in Australian hospitality venues as a dedicated, technically skilled culinary leader.

Year of Birth: 1970

Driver's License: No

Passport: Yes

Expiry 2029

About Me

I have over two decades of hospitality expertise, leading culinary teams for internationally recognised brands including Marriott International, Tauzia Hotel Management, Intiwhiz International, and Archipelago International. I currently oversee the entire F&B operation at Aloft Jakarta Wahid Hasyim, managing four outlets, banquet services, and 24-hour in-room dining. My experience covers high-volume buffet service, innovative à la carte menu creation, and large-scale banquet execution, always meeting brand standards while exceeding guest expectations. I am adept at cost control, menu engineering, and sourcing, combining commercial acumen with creative culinary flair. I am a hands-on leader who trains and mentors teams to deliver consistency, efficiency, and outstanding presentation. My qualifications include HACCP, allergen management, sustainability, and leadership certifications, ensuring compliance with best practices. Over my career, I have achieved pre-opening successes, designed kitchen workflows, and coordinated high-profile F&B events. I offer the Australian market a committed hospitality professional with a proven track record of operational efficiency and elevated dining experiences. My combination of technical expertise, leadership, and creativity allows me to bring immediate value to hotels, resorts, and dining venues seeking a results-focused hospitality specialist.

Work Experience

Aloft Jakarta Wahid Hasyim
Jakarta, Indonesia
Head Chef
Sep 2021 - Apr 2026
  • I lead the full culinary operations for four F&B outlets, delivering daily buffet, à la carte, 24-hour in-room dining, and banquets to Marriott standards. I develop innovative menus blending local and global flavours, manage cost controls, and source sustainably. I coach and mentor my team, ensuring precision in production, presentation, and hygiene. My leadership drives high guest satisfaction, especially during high-volume events like Ramadan, where I design diverse offerings showcasing creativity, efficiency, and flawless execution under pressure.
HARRIS Vertu Harmoni / TAUZIA Hotels Management
Jakarta, Indonesia
Executive Sous Chef
Feb 2020 – Sep 2021
  • I managed dual-property operations, overseeing six kitchen sections across four outlets, 24-hour in-room dining, and banquets for both five-star and four-star service standards. I partnered with senior leadership to design menus aligned with brand expectations and customer demand. I implemented food cost control measures, optimised sourcing, and maintained production quality. My role included supervising large teams, driving kitchen workflow efficiency, and supporting concept development for combined operations, ensuring consistency, profitability, and exceptional presentation for diverse service formats and guest profiles.
YELLO Hotel Paskal Bandung / TAUZIA Hotels Management
Bandung, Indonesia
F&B Leader
Mar 2018 – Feb 2020
  • I directed pre-opening and operational management for all kitchen and service sections, leading menu creation, costing, and buffet/banquet setup to brand standards. I maintained tight food cost control and sourcing compliance, delivering quality across breakfast, lunch, and dinner. I also acted as F&B Manager, ensuring service excellence, team training, and cross-departmental coordination. My focus on workflow optimisation, budget management, and creative menu planning consistently elevated guest dining experiences and operational efficiency in both high-volume service and intimate à la carte dining.
YELLO Hotel Manggarai Jakarta / TAUZIA Hotels Management
Jakarta, Indonesia
F&B Leader
Jun 2017 – Mar 2018
  • I managed daily kitchen operations, overseeing menu development, buffet re-costing, and banquet service delivery. I implemented portion control, budget adherence, and supplier compliance to brand standards. I ensured team cohesion and high production quality through training, clear procedures, and hands-on leadership. My role included coordinating with service teams for seamless guest experiences and adapting menus to seasonal and customer preferences. I delivered consistent results in quality, speed, and presentation, enhancing both operational flow and the hotel’s culinary reputation.
Grand Whiz Poins Square Jakarta
Jakarta, Indonesia
Head Chef
Oct 2016 – May 2017
  • I oversaw all kitchen operations, driving quality, cost control, and menu innovation in line with Intiwhiz standards. I managed buffet and banquet services, optimised production processes, and maintained supplier compliance. I also covered F&B Manager responsibilities, ensuring coordinated service and guest satisfaction. My leadership included staff training, workflow improvements, and introducing refined presentation styles. I successfully maintained profitability while delivering consistent, high-quality dining experiences that aligned with brand identity and met the demands of diverse guest demographics.
Favehotel Gatot Subroto Jakarta
Jakarta, Indonesia
Head Chef
May 2013 – Oct 2016
  • I managed pre-opening kitchen setup and daily operations, leading a team to deliver buffet, banquet, and à la carte service. I developed menus to meet customer demand while controlling food costs and maintaining quality standards. I implemented standard operating procedures, trained staff, and coordinated with management on budget forecasting. My leadership ensured smooth kitchen operations, optimised service speed, and enhanced food presentation, contributing to improved guest satisfaction scores and operational profitability in a competitive hospitality market.
Grand Zuri Hotel Padang
Padang, Indonesia
Sous Chef
Jan 2012 – May 2013
  • I supported the Executive Chef in running all kitchen operations, handling menu engineering, staff supervision, and quality control. I managed buffet and à la carte services, restructured banquet setups, and implemented standard service procedures. In the chef’s absence, I took full operational control, ensuring seamless production, timely service, and consistent presentation. My focus on training, workflow efficiency, and maintaining supplier standards contributed to improved kitchen output, team performance, and guest dining satisfaction.
Cowfeed Resto Epicentrum Jakarta
Jakarta, Indonesia
Executive Sous Chef
Jan 2011 – Jan 2012
  • I managed kitchen and service operations for a high-volume restaurant, delivering buffet and à la carte menus with consistent quality and presentation. I maintained cost efficiency, oversaw supplier compliance, and ensured timely production. My leadership role involved staff training, team motivation, and direct interaction with guests to promote products and enhance satisfaction. I implemented structured workflows, improving service speed and reducing waste while maintaining high culinary standards in both daily service and special event catering.
Sahid Jaya Solo,
Solo, Indonesia
Sous Chef
Mar 2010 – Jan 2011
  • I managed daily kitchen operations, including hot kitchen, pastry, bakery, garde manger, and banquet production. I maintained quality control, ensured portion consistency, and supervised all production areas. I implemented supplier compliance checks, monitored budgets, and maintained high standards for hygiene and food safety. My leadership in training and cross-department coordination ensured smooth service for both large-scale banquets and daily à la carte dining, delivering consistent quality under demanding timelines and diverse menu requirements.
Alila Soori Tabanan Bali
Bali, Indonesia
Chef de Partie
Nov 2009 – Mar 2010
  • I managed the cold kitchen during a pre-opening phase, ensuring quality, portion control, and presentation standards. I contributed to buffet and à la carte service, working closely with the team to maintain production efficiency under high standards. I implemented supplier compliance checks and maintained accurate reporting. My role demanded precision, attention to detail, and collaboration with other kitchen sections to ensure timely, high-quality output during both peak service and special events.
Best Western Premier Basko Hotel Padang
Padang, Indonesia
Chef de Partie
Feb 2008 – Nov 2009
  • I led the food production department for a pre-opening property, managing buffet service for breakfast, lunch, and dinner while ensuring consistent quality and presentation. I coordinated with service teams to deliver seamless guest experiences, maintained supplier compliance, and implemented portion and cost controls. I trained junior staff, established workflow procedures, and adapted menus to seasonal availability. My efforts contributed to the successful launch of the hotel’s F&B operations, building a strong culinary reputation from the opening.
Corus Hotel Kuala Lumpur
Malaysia
Demi Chef de Partie
Oct 2005 – May 2007
  • I managed the Indonesian and Malay food section for daily buffet service, ensuring authenticity in flavour and presentation. I implemented efficient mise en place systems, monitored portion sizes, and maintained hygiene standards in line with hotel policy. I coordinated with other sections for banquet service and special functions, contributing to high-volume, multi-cuisine events. My role required precision, cultural knowledge, and speed, which consistently met guest expectations and supported the hotel’s position as a popular dining destination.
Corus Hotel Kuala Lumpur
Malaysia
Trainee – Food & Beverage Product
Jul 2004 – Oct 2005
  • I completed intensive training in buffet production, menu engineering, and kitchen leadership fundamentals, working under senior chefs to learn operational standards. I gained experience in daily menu planning, cost awareness, and workflow coordination between kitchen sections. I participated in hands-on preparation for high-volume banquets and developed an understanding of kitchen teamwork in a multicultural environment. This foundational period shaped my discipline, efficiency, and adaptability, equipping me with the core skills that supported my rapid career advancement.
Grand Preanger Aerowisata Hotel Bandung
Bandung, Indonesia
Cook
Jun 2000 – Jul 2004
  • I prepared buffet service for breakfast, lunch, and dinner, ensuring consistency in flavour, presentation, and portion control. I assisted in banquet production for large-scale events, maintaining high standards under tight service timelines. I worked collaboratively with service teams to meet guest expectations and learned the importance of efficiency and organisation in a busy hotel kitchen. This role laid the groundwork for my technical skills, work ethic, and commitment to delivering quality at every stage of service.

Education & Training

Hotel & Restaurant Institute Bandung Indonesia
Bandung Indonesia
Culinary
Jun 2002 – Jun 2004

Certifications

Servsafe Food Handler Certification
Jun 2023

Skills

  • Head Chef - 8 Years
  • Sous Chef - 4 Years
  • Chef De Partie - 3 Years