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kevin zhu

kevin zhu

R&D and F&B business development

Pariwisata / Perjalanan / Perhotelan

Cimahi
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Sosial

Tentang kevin zhu:

Talented and experienced head chef trained and studied in preparing and supervising the preparation of foods of all types. Adapt at managing all food-related personnel and activity in the hospitality field in the best ways to cook design and present foodstuff.

 

Pengalaman

TAN Group, Jakarta, Indonesia (July 2020 – Present)

Food Director

  • Set up dan manage all outlet (concept, menu, and staff )
  • Planning, forecasting and controlling cost
  • Analyzing profit and loss
  • Research and development menu
  • Manage over more than 100 staffs in charge
  • Manage service quality and sanitation (HACCP)
  • Oversee purchasing to stay within certain budget
  • Be aware of new culinary trends and recipes

Corporate Executive Chef (February 2019 – July 2020)

  • Set up and manage all outlets (concept, menu and staff) including new outlet
  • Cost management
  • Research and development menu
  • Manage stock and supply

PT. Richeese Kuliner Indonesia, Bandung, Indonesia(August 2021 – October 2022)

Product Research & Development Specialist

  • Research and development new product 
  • Kitchen layout design and set up
  • Budget planning for the outlet
  • Responsible for health and safety
  • Submit a new menu and cost efficiency 
  • Hire, Train, and Manage staff

Hilton Hotel, Auckland, New Zealand (May 2018 – October 2018)

Chef de Partie

  • Stock management 
  • Responsible for banquet and main kitchen 
  • Set up banquet menu

Demi Chef (February 2018 – March 2018)

  • Stock management 
  • Responsible for banquet and main kitchen 
  • Set up banquet menu

Clooney, Auckland, New Zealand (July 2017 – February 2018)

Chef de Partie

Three Hatted New Zealand Restaurant Award

  • Responsible for the section
  • Part of the research and development menu
  • Stock management

Three Sixty Cafe, Bandung, Indonesia (July 2015 – July 2017)

Chef de Partie

  • Responsible on the section
  • Part of research and development menu
  • Stock management

L’Societe Fine Dining Restaurant, Bandung, Indonesia  (May 2014 – June 2015)

Demi Chef

  • Responsible on the section
  • Part of the research and development menu
  • Stock management

Spruce Goose, Wellington, NZ (February 2014 – February 2015)

Kitchen Hand promote to Commis Chef

  • Preparing ingredients
  • Line chef

Pendidikan

NSIA, Auckland NZ (Oct 2017 - Sept 2018)

New Zealand Diploma in Cookery (Advance) Level 5

 

Le Cordon Bleu, Wellington NZ (Jan 2014 - Sept 2014)

New Zealand Certificate in French Cuisine (Superior) Level 4

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