Professional Experience:March 2022 till now - Executive Chef “Pullman Timi Ama Hotel & Resort” Italy Supervise the full daily Kitchen operation of the Hotel (280 rooms), BQ up to 400 guest, wedding up to 400 guest (western set menus and International buffets) and for 6 selling points. Hotel HACCP champion, food cost and budget oriented. Yearly budgeting and P&L presentations, following and analyzing markets trend from competitors. October 2019 till December 2020- Culinary Director (Pre-Opening)“Sheraton Belitung Hotel & Resort” Indonesia.Supervision of the property during construction of the overall F&B facility, 5SU list related to overall F&B, working closely w the project managers and owner Rapresentative. Implementation of overall operational Marriott F&B standards, HACCP Marriott standards, budgeting, menus. Very active in supporting sales&marketing campaign. May 2018 till September 2019- Executive Chef in charge for FB“Sheraton Bandung Hotel & Towers”In charge of the full daily Kitchen and Service operations of the Hotel (165 rooms), banquet up to 700 guests, weddings up to 1000 guests and for 3 outlets plus 1 Executive club Lounge, Feast all day dining, Samsara Bar western/Asian Tapas. September 2016 till April 2018 - Executive Chef“Pullman Hanoi Hotel”, Vietnam - Pullmanhotels.com – Accorhotels.comPullman Hanoi consists of 250 rooms and 2 restaurants and bar. In charge of the full daily Kitchen operations of the Hotel, 08 function rooms, banquet up to 700 guest, weddings up to 800 guests and for 2 venues and 1 Executive club lounge. April 2013 till August 2016 - Executive Chef“Le Meridien Hotel Chiang Mai”, Thailand - Lemeridien.com/Chiang MaiSupervise the full daily Kitchen operations of the Hotel (395 rooms), banquet up to 1500 guest, weddings up to 1200 guest (Chinese set menus/western set menus and Internationals buffet) and for 2 restaurants, 1 Bar and 1 VIP Lounge.January 2013 till March 2013 - Task force Executive Chef“Le Meridien Hotel Chiang Rai”, Thailand - Lemeridien.com/Chiang RaiSupervise the full daily Kitchen operations of the Hotel (165 rooms) for 3 month, banquet up to 300 guest, weddings up to 800 guest (set menus/buffet) and for 2 restaurants, 1 Bar and 1 Lounge. December 2010 till December 2012 - Executive Sous Chef“Sheraton Hua Hin Resort & spa”, Thailand - Sheraton.com/huahinSheraton Hua Hin Resort & Spa consists of 245 rooms, banquet up to 800 guest, weddings up to 1000 guest (set menus/buffet), specialize in Indian weddings (64 Indian weddings with in my working period), 5 restaurants and bars.