Panji Siring

Executive Chef, Culinary consultant

About Me

Dear Sir / Madam, I am a Chef, I've work in Kitchen for Hotel, Restaurant and Cruise Ships for over 18 years, all my experiences was developed me an intellectual view about F&B Product and Kitchen.

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Riwayat Pendidikan

1995 - 1997

Comp Accountant

Description for accounting for finance of company and research for developing something new for adjustment program

Riwayat Pekerjaan

2014 - 2015

Executive Sous Chef

• Full responsible to Opening Hotel for F&B Department • Created all SOP (Standard Operational Procedure) as F&B Kitchen Regulation and system • Created for SOE (Standard Operational Equipment) • Make HACCP Standard of the Hotel • Created for requisition order for purchase equipment • Created for requisition order for kitchen tool & ware • Review for Kitchen Map, installation and flow service kitchen • Make adjustment for Kitchen map, installation and flow service kitchen as a proposal request • Make Master list for Opening program for F&B department • Up-date status for F&B progress and report to GM • Created for Soft Opening menu, Grand Opening menu • Active on Briefing and meeting as a daily activity • Created Market list and purchasing order for daily kitchen operational • Created Food Cost • Created for all Kitchen form and internal form • Created training module and program • Created budget for 1 year after for operational • Selected all supplier and interview for having agreement • Created for Food Concept & Service Concept (F&B Concept) • Interview for all Kitchen Staff candidate • Make Job description for all position Kitchen Staff • Make duty rooster for Opening • Make food trial and final food branch for Hotel • Make schedule for Pest control kitchen • Make evaluation form for Staff performance • Make coordination to all F&B staff and give direction for all activity • Make cost budget for pre-Opening, Soft-Opening and Grand Opening • Make defect list before start Soft Opening • Make coordination with Marketing Department for Opening and daily, weekly, monthly and year program • Make inventory list and monitoring together with Sous Chef and Chief Steward on the operational

my CV BARU.docx