Gusti Nyoman

Gusti Nyoman S

Candidate Number : 20142

Interview Notes

He is a highly experienced Executive Chef with over 25 years of hospitality expertise, specializing in hotels, resorts, and international culinary operations. His background includes 10 years with Hyatt across multiple countries and leadership roles at Wyndham Jivva Bali and Meruorah Komodo Hotel. He has developed strong skills in menu design, banqueting, HACCP training, team leadership, and high-end guest service. His international career in Dubai, Russia, and the Maldives has provided refined technical expertise and multicultural adaptability. He is well suited for senior hospitality positions in Australia, where he can deliver culinary leadership and operational excellence.

Year of Birth: 1973

Driver's License: No

Passport: Yes

About Me

I am an Executive Chef with more than 25 years of experience in international hospitality, specializing in hotels, resorts, and luxury dining operations. Currently leading Wyndham Jivva Bali’s culinary team, I previously opened and managed Meruorah Komodo Hotel, where I recruited and developed staff, implemented HACCP systems, and created menus to position the property at a high standard. My 10 years with Hyatt across four countries gave me a strong foundation in consistent brand standards, international cuisine, and cross-cultural team management. Earlier in my career, I spent nine years in Dubai perfecting Asian, Middle Eastern, and Pan-Asian cuisines, followed by senior roles in the Maldives and Russia. I managed resort dining for luxury guests and staff, and in Russia, I played a key role in Hyatt Regency Yekaterinburg’s dining operations during the 2018 FIFA World Cup. My strengths include banqueting, à la carte dining, VIP catering, cost control, staff training, and operational efficiency. For opportunities in Australia, I bring a clear hospitality focus as a specialist chef: advanced culinary skills, international recognition, and proven leadership in multicultural, high-volume, and luxury environments. I am confident in delivering excellence for hotels and resorts across the Australian market.

Work Experience

Wyndham Jivva Bali
Bali, Indonesia
Executive Chef
Jul 2022 - Apr 2026
  • I direct the entire culinary operation of a busy resort, designing menus that balance creativity with guest appeal while embedding HACCP systems that guarantee safety and consistency. I lead a diverse team, building skills through structured training and mentoring, and use guest feedback systems to continually refine performance. Balancing banqueting, all-day dining, and Pan-Asian outlets, I tailor personalized dining experiences that strengthen brand reputation. My leadership ensures sustainable sourcing, operational efficiency, and elevated service standards in a competitive hospitality environment.
Meruorah Komodo Hotel
Labuan Bajo, Flores, Indonesia
Executive Chef
Aug 2019 – Jul 2022
  • I played a pivotal role in the pre-opening, establishing full kitchen infrastructure, including equipment planning, supplier negotiations, HACCP integration, and recruitment. I developed high-level menus for multiple outlets, achieving consistency and innovation while leading cost control and daily production systems. My leadership emphasized sustainability, team development, and quality control, positioning the hotel’s dining as a premium offering. I successfully delivered banquet services, guest-focused dining, and staff development programs, ensuring the property became a benchmark of culinary excellence in the region.
Hyatt Regency Yekaterinburg
Russia
Sous Chef
Feb 2018 – Jul 2019
  • I managed the hotel’s Pan-Asian restaurant, consistently ranked among the city’s best, while overseeing all Asian menus across the property. I introduced innovative dishes, ensured government-compliant HACCP standards, and led quality control during the 2018 FIFA World Cup, serving high-profile guests under global scrutiny. I drove menu development at fine-dining levels, elevated team performance through training, and maintained flawless guest satisfaction. This role strengthened my ability to deliver excellence at scale, combining creativity, precision, and technical depth under pressure.
Menjangan Dynasty Resort
Bali, Indonesia
Executive Sous Chef
Jul 2016 – Dec 2017
  • I was instrumental in the resort’s pre-opening, overseeing full kitchen setup, staff recruitment, supplier negotiations, and HACCP systems. I created menus aligned with the resort’s premium positioning, planned production schedules, and ensured daily operations met both quality and efficiency targets. Training and mentoring staff were central to building a capable team. My leadership emphasized sustainable sourcing and innovation, delivering high-quality, guest-focused dining experiences. By establishing efficient systems from the ground up, I ensured the kitchen’s long-term operational and reputational success.
Grand Hyatt - Bali
Bali, Indonesia
Sous Chef
Nov 2014 – Jun 2016
  • I helped launch a new dining concept while managing high-volume all-day dining and room service outlets. I created menus, designed monthly promotions, and ensured HACCP systems were embedded in daily practice. I coordinated staff training, scheduling, and daily briefings, building a culture of accountability and excellence. My role demanded balancing operational complexity with creativity, ensuring international guests consistently received exceptional service. By combining strong leadership with technical oversight, I elevated outlet performance while supporting the hotel’s broader culinary reputation.
Park Hyatt Hadahaa
Maldives
Sous Chef
Nov 2012 – Oct 2014
  • I co-managed operations for two luxury outlets and a staff canteen serving 170 employees, balancing high-volume needs with boutique-level guest experiences. I specialized in Asian cuisine and international menu planning, ensuring global guests were consistently impressed by variety and quality. I led HACCP training, mentored junior chefs in advanced techniques, and managed international supply chains. My ability to deliver consistency under remote conditions ensured the resort’s dining experience matched world-class expectations, cementing its reputation as a luxury destination.
Peppercrab, Grand Hyatt Dubai
Dubai, UAE
Chef de Partie
Aug 2010 – Oct 2012
  • I specialized in Singaporean seafood cuisine, overseeing quality control of live seafood and departmental training. I mentored commis chefs in advanced knife work, product care, and precision cooking techniques while cross-training across outlets to support banqueting operations. I consistently enforced HACCP standards and maintained flawless execution under high-volume service. My leadership within the section ensured consistency in both à la carte and large functions, contributing to the restaurant’s reputation for technical excellence and luxury dining in a demanding environment.
Bali Taman Safari
Indonesia
Sous Chef
Oct 2009 – Jul 2010
  • I managed daily operations for all-day dining and room service outlets, delivering menus that balanced creativity with guest appeal. I developed monthly promotions, designed daily specials, and built systems for efficient scheduling and training. I reinforced HACCP practices, supervised staff performance, and ensured equipment reliability through proactive maintenance. My ability to lead under pressure helped maintain consistent quality in a fast-paced environment. This role strengthened my capacity to balance high-volume production with innovation and personalized guest service.
Shatush Restaurant
Moscow, Russia
Sous Chef
Jan 2009 – May 2009
  • I led an Asian fusion kitchen, creating menus that introduced unique flavors to a competitive dining market. I trained local staff in preparation, presentation, and safety standards, ensuring consistency across the operation. My role demanded balancing authentic techniques with creative flair, appealing to a cosmopolitan clientele. By embedding quality control processes and mentoring the team, I ensured seamless daily service. I elevated the restaurant’s reputation through innovative dishes, precise execution, and strong leadership in a short but impactful tenure.
Grand Hyatt Dubai
Dubai, UAE
Chef de Partie
Apr 2007 – Jan 2009
  • I oversaw mise en place and seafood preparation, ensuring Hyatt’s global standards were consistently achieved. I handled daily requisitions, enforced section hygiene, and delivered high-quality execution under pressure. I mastered the handling of live seafood, applying precision techniques to maintain consistency and flavor. I guided junior chefs in preparation standards and mentored them in recipe accuracy. My ability to balance technical mastery with leadership contributed directly to the outlet’s ability to deliver world-class dining for an international clientele.
Riviera Hotel - Dubai
Dubai, UAE
Asian Cook
Sep 2002 – Mar 2007
  • I was responsible for developing and managing Asian menus in a busy city hotel environment, overseeing daily requisitions, mise en place, and execution to high standards. I led an Asian kitchen section, applying authentic techniques while adapting flavors to international clientele. My responsibilities included seafood, meats, and vegetables, ensuring consistent presentation and flavor. By maintaining strict hygiene standards and proactively monitoring equipment, I established strong operational discipline. This role deepened my technical skills and exposed me to large-scale hotel operations.
Lebanese Restaurant
Bali, Indonesia
Senior Cook
Feb 2000 – Aug 2002
  • I specialized in Lebanese cuisine, managing requisitions, food costing, and staff supervision in a high-volume environment. I trained staff in preparation and presentation, embedding consistency across the service. I maintained daily quality standards and balanced operational efficiency with authentic flavors that reflected the restaurant’s identity. My responsibilities included mentoring junior cooks, controlling costs, and ensuring guest satisfaction through precise execution. This role strengthened my skills in international cuisine, team leadership, and operational control while broadening my experience with Middle Eastern flavors.
The Han Restaurant
Bali, Indonesia
Kitchen Supervisor
Jan 1998 – Dec 2000
  • I managed daily operations of a Chinese restaurant, developing menus, supervising staff, and overseeing requisitions and food costs. I trained team members to maintain high preparation and service standards while rotating menus to keep offerings fresh and engaging. I monitored hygiene and implemented quality checks across the kitchen. My leadership built team discipline and consistency, ensuring guests enjoyed reliable, high-quality dining experiences. This role marked my transition from junior cook to leadership, sharpening both technical and supervisory skills.
Melia Benoa Hotel
Bali, Indonesia
Cook Helper
Jul 1997 – Dec 1997
  • I supported the kitchen team with mise en place, ingredient preparation, and maintaining clean, organized workspaces. I learned fundamental techniques under close supervision, focusing on consistency and speed while building confidence in a high-volume hotel environment. My responsibilities included maintaining product quality, assisting with daily service, and ensuring the section met hygiene standards. This role gave me essential grounding in professional kitchen discipline, precision, and teamwork, preparing me for future growth into more senior culinary responsibilities.
Bali Naga Restaurant
Bali, Indonesia
Cook Helper
May 1995 – Jun 1997
  • I began my culinary career in a Chinese cuisine restaurant, assisting chefs with mise en place, food preparation, and station support. I gained foundational skills in cutting, handling, and cooking while learning the importance of maintaining standards under pressure. I ensured workstations were clean, organized, and compliant with hygiene expectations. This role provided me with practical entry-level training, instilling discipline and a strong work ethic while sparking the passion for food that led to a continuous international culinary career.

Certifications

Merit Medal – Gulf Food Competition
Jan 2012
Food Hygiene Certificates – Boecker
Jan 2004
Green Chef Course Certificate
HACCP Training – Extensive application and delivery across multiple roles (training staff and embedding HACCP systems)
Silver Medal – Food & Hotel Competition, 2010 (Westin Hotel Bali, Individual Norwegian Seafood)

Skills

  • Chef - More than 20 Years
  • Chef De Partie - 13 Years
  • Sous Chef - 6 Years
  • Kitchen hand - 2 Years
  • Head Chef - 18 Months