Summary
Overview
Work History
Education
Skills
Certification
Personal Information
Awards
Training
Timeline
Generic
Iwan Setiawan

Iwan Setiawan

Jakarta

Summary

Creative & passionate Executive pastry chef with 28 years of experiences, very good knowledge in classic & contemporary pastries and entremets, bakery, chocolate, ice cream and experiences in hotel, catering, High end Retail and restaurant. Very good experiences in the opening hotel, pastry shop and in the central kitchen. Proven dedication to products and ability to exceed customer expectation. Competent in the business operation with a background encompassing staff supervision, inventory control and food safety standard

Overview

29
29
years of professional experience
1
1
Certification

Work History

CORPORATE EXECUTIVE PASTRY CHEF

TAJ Hotel
12.2020 - Current
  • Opening new hotel such: set up the kitchen, make sure all the equipment working properly, check the OS&E list receive as per order from the corporate office
  • Standardized the ingredients as per guide line from the corporate office
  • Roll out the breakfast set up as per standard from the corporate office
  • Menu Creation for the ala carte desserts, pastry shop, coffee bar, amenities and lobby lounge
  • Training the pastry & bakery associate in new hotel opening
  • Pastry workshop by myself to improve skills and knowledge pastry & bakery associate in all hotel under TAJ hotel group
  • Coordinate for Callebaut academy training in Mumbai India for all hotel under TAJ hotel group
  • Implement standard food safety & Hygiene as per guide line from the corporate office
  • Help and support the exist hotels with create new menu desserts for their restaurants or pastry shop
  • Discussed with senior vice President F&B for new project or new opening hotel also the agenda for F & B
  • Developed process that reduced waste.

EXECUTIVE PASTRY CHEF

TAJ Jumeirah lake Tower
10.2019 - 12.2020
  • The hotel 184 rooms and 16 Suite rooms
  • 4 F&B Outlets, Shamiana restaurant ADD, Nonya pan Asian Restaurant, Paros Rooftop pool bar and TJ'S Bar
  • Menu creation, standard recipes and food costing
  • Training the associate related to the products, cooking style method and managing to produce the products
  • Maintain food safety and hygiene standard in daily basis operation
  • Staff weekly schedule
  • R & D seasonal products like Christmas, valentine, Easter, New Year etc
  • Make sure all the equipment works properly for daily basis operation
  • Recruiting, selection and make sure the onboarding pastry & bakery team
  • Yearly assessment.

EXECUTIVE PASTRY CHEF

Kuwait catering company
11.2018 - 07.2019
  • Managed 7 store of cake n bake, kaviar catering and Kuwait catering company in daily basis operational
  • Maintaining hygiene and food safety standards in kitchen
  • Direct contact with vendors for ordering and managing food cost
  • Training staff for proper usage of equipment handling and new products
  • Created the costing for new products and match the cost with the budget
  • Standard recipes
  • Maintaining high quality standard products for the cake n bake and the catering products
  • Created seasonal products for cake n bake like Christmas, new year, valentine, Mother’s Day etc
  • Staff weekly schedule.

HEAD PASTRY CHEF

Lorenzo Group Restaurant
04.2017 - 11.2018
  • Managed 4 restaurant and 2 pastry and bakery in daily basis operation
  • Created new menu for Lorenzo restaurant and Zo Bakery
  • Created seasonal products for Lorenzo restaurant and Zo bakery like for Ramadan, Mother’s Day etc
  • Created the costing for new products and match the cost with the budget
  • Maintaining high quality standard products for the Lorenzo restaurant and ZO Bakery
  • Maintaining food safety standard in daily basis operational
  • Staffs training
  • Staff weekly schedule
  • Maintaining inventory records, fridge and storage.

HEAD CHEF

Scene Restaurant Bloomingdales
01.2017 - 04.2017
  • Responsibility overall for whole the kitchen operation
  • Maintaining the high quality of products to serve for our customer
  • Control stock level of preparation and purchase to avoid over stock or over purchasing the ingredients
  • Maintained food safety & hygiene standard in daily basis operation
  • Staff weekly schedule
  • Assisting the corporate chefs for menu planning.

HEAD PASTRY CHEF

Dean & Deluca Alshaya
11.2009 - 10.2016
  • Created the dessert menu for café and confectionary counter like macaroon, chocolate praline, cookies, cupcake and kinds of whole cake and individual cake
  • Created the standard recipe
  • Created the costing for new cake, dessert, chocolate etc
  • Set up monthly duty schedule for commies and assistants
  • Daily briefing for staff regarding dish of the day and for smooth operation
  • Train the staff related to NPD to improve their knowledge and skills
  • Ensure the standard hygiene implement in proper way every day
  • Ensure minimum wastage
  • Staff yearly assessment
  • Monthly Inventory.

EXECUTIVE PASTRY CHEF

Hotel Borobudur 5
01.2008 - 10.2009
  • Responsibility in daily basis operation for the restaurant, banqueting, catering and gourmet shop to serve high quality of products
  • New products development for restaurant, lobby lounge and gourmet shop
  • Created seasonal products for gourmet shop like valentine day, Mother’s Day, Christmas, New Year etc
  • Maintaining high quality of Hygiene & food safety standard
  • Staffs training to improve the skill and knowledge
  • Staff weekly schedule
  • Hiring staffs
  • Staff yearly assessment.

PASTRY CHEF

Hotel Mercure Convention Center
10.2006 - 12.2007
  • Responsibility in daily basis operation for the restaurant, banqueting, catering and lobby lounge to serve high quality of products
  • New products development for restaurant, lobby lounge & pastry shop
  • Created seasonal products for lobby lounge & pastry shop like valentine day, Mother’s Day, Christmas, New Year etc
  • Maintaining high quality of Hygiene & food safety standard
  • Staff training
  • Staff monthly schedule
  • Staff yearly assessment.

PASTRY SOUS CHEF

Hotel Borobudur 5
04.2004 - 10.2006
  • Responsibility to check the standard buffet, ala carte preparation for restaurant and banquet event
  • Responsibility to check quality and quantity product is maintain
  • Responsibility to check store room requisition every day
  • Maintaining high quality of Hygiene & food safety standard
  • Assisting the pastry chef for menu planning
  • Created special decoration from chocolate or sugar for VIP function
  • Staff weekly schedule.

CHEF DE PARTY

Celebrity Cruise ship
11.2000 - 11.2004
  • Responsibility to handle buffet lunch preparation for Lido restaurant
  • Maintaining high quality of Hygiene & food safety standard
  • Created special cake for birthday and anniversary
  • Responsibility for store room requisition every day for the night team.

CHEF DE PARTY

The Dharmawangsa Rosewood Hotel
11.1999 - 11.2000
  • Responsibility for fine dining Sriwijaya Restaurant and The Jakarta coffee Shop for the ala carte menu
  • Check the quality preparation every day
  • Assisting the pastry chef for menu planning for the restaurant
  • Check store room requisition and market list
  • Assisting Pastry chef to make recipe in the system
  • Maintaining high quality of Hygiene & food safety standard.

CHEF DE PARTY

Mulia Hotel Senayan 5 star and Diamond
06.1999 - 11.1999
  • Responsibility for operational in the banquet and Breakfast buffet
  • Responsibility to check store room requisition and market list
  • Maintaining high quality of Hygiene & food safety standard
  • Assisting Pastry chef to make new ala carte presentation for the restaurants.

DEMI CHEF DE PARTY

The Dharmawangsa Rosewood Hotel
11.1997 - 06.1999
  • Responsibility for fine dining Sriwijaya Restaurant and The Jakarta coffee Shop for the ala carte menu
  • Check the quality preparation every day
  • Assisting the pastry chef for menu planning for the restaurant
  • Help banquet function when there was very busy
  • Check store room requisition and market list
  • Assisting Pastry chef to make recipe in the system
  • Maintaining high quality of Hygiene & food safety standard.

COMMIS 3 UNTIL COMMIS 1

The Regent & Four-season Hotel
06.1995 - 11.1997
  • Responsibility to check daily preparation for restaurant and cake shop
  • Responsibility for fine dining Asiatique restaurant for pastry preparation and operation
  • Maintain the cleanliness in the pastry area
  • Help banquet function when there was very busy.

Education

Skills

Pastry

Bakery

Chocolate

Pastry Bakery OSE

Ice cream & sorbet

Classic & contemporary pastry

Collaboration

Strong Work Ethic

Handling Pressure

Leadership

Certification

SIT60316 Certificate Advance Diploma of Hospitality Management from Australian Skills Management institute, Brisbane, Queensland, Australia.

Personal Information

Date of Birth: 02/03/72

Awards

  • Gold Medal in Salon Culinary on April 2009 for The Best Plated Dessert in category Asian Pastry cup for selection National Team Indonesia
  • Brought Borobudur Pastry Team got 2 gold medal, 2 silver medals in Salon Culinary Indonesia in 2009
  • Brought Borobudur Pastry team got first winner and second winner in Chocolate Master Indonesia in 2009
  • The best Manager of the quarter in Borobudur Hotel Jakarta
  • The Best employee of the month in celebrity cruise ship
  • Nominate the Best employee of the month in Regent Hotel (Now Four-Season hotel) Jakarta
  • 2 Bronze medals for Dean & Deluca pastry team in Horeca Kuwait 2012 and 2013 for 3 plated dessert

Training

  • Trained in La Villa Loraine 2 **Restaurant by Chef Ive Mattagne in Brussel Belgium
  • Trained in Wittamer patisserie Brussel Belgium
  • Trained in Callebaut Academy in Mumbai India
  • Pastry master class “Contemporary Tart “by Master pastry Chef Jean Francois Arnaud MOF in the French Culinary School in Asia Kuala Lumpur Malaysia
  • Pastry Master class “Modern Christmas Dessert “by Master Pastry Chef Jean Francois Arnaud MOF in the French Culinary School in Asia Kuala Lumpur Malaysia
  • Pastry Master Class “Sugar Work- Sweet confectionary, cake decoration and Show Piece” By Master Pastry Chef Jean Francois Arnaud MOF In the French Culinary School in Asia Kuala Lumpur Malaysia
  • Pastry Master class “Chocolate Work – Fine Confectionary and Show Piece by Master Pastry Chef Jean Francois Arnaud MOF in the French Culinary School in Asia Kuala Lumpur Malaysia
  • Trained with Arnaud Gautier from DGF for modern chocolate praline and Easter theme in Dean & Deluca Kuwait
  • Intermediate food safety and hygiene by TVNUD in Dean and Deluca Kuwait
  • Basic food safety and Hygiene by TVNUD in Dean and Deluca Kuwait
  • Food safety, Hygiene and sanitation training in Mercure convention center Jakarta
  • Gold training system in Dean and Deluca
  • Leader ship skill training in Dharmawangsa Rosewood hotel Jakarta
  • Train the trainer Training in Dharmawangsa Rosewood hotel, Mulia Hotel 5 star and diamond Jakarta and Borobudur 5-star hotel Jakarta

Timeline

CORPORATE EXECUTIVE PASTRY CHEF

TAJ Hotel
12.2020 - Current

EXECUTIVE PASTRY CHEF

TAJ Jumeirah lake Tower
10.2019 - 12.2020

EXECUTIVE PASTRY CHEF

Kuwait catering company
11.2018 - 07.2019

HEAD PASTRY CHEF

Lorenzo Group Restaurant
04.2017 - 11.2018

HEAD CHEF

Scene Restaurant Bloomingdales
01.2017 - 04.2017

HEAD PASTRY CHEF

Dean & Deluca Alshaya
11.2009 - 10.2016

EXECUTIVE PASTRY CHEF

Hotel Borobudur 5
01.2008 - 10.2009

PASTRY CHEF

Hotel Mercure Convention Center
10.2006 - 12.2007

PASTRY SOUS CHEF

Hotel Borobudur 5
04.2004 - 10.2006

CHEF DE PARTY

Celebrity Cruise ship
11.2000 - 11.2004

CHEF DE PARTY

The Dharmawangsa Rosewood Hotel
11.1999 - 11.2000

CHEF DE PARTY

Mulia Hotel Senayan 5 star and Diamond
06.1999 - 11.1999

DEMI CHEF DE PARTY

The Dharmawangsa Rosewood Hotel
11.1997 - 06.1999

COMMIS 3 UNTIL COMMIS 1

The Regent & Four-season Hotel
06.1995 - 11.1997

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Iwan Setiawan