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.

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

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