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TThhee CCuulliinnaarryyLLiiffeeooff CChheeffNNyyoommaannPPiicchhaa 2015
When East Fusion Meets West
Instead of spending hours hanging out with teenager friends, Nyoman Picha spent hours helping
his big brother run his own restaurant. “I watched him work, it was always full pressure. He taught
me a great deal of discipline in the restaurant business,” as he recalled of those valuable
learning experiences.
Picha's culinary awakening came early in life by the age of 19 when he was very familiar and
comfortable with the restaurant business and had learned a great deal of basic culinary
knowledge from his brother. To further stepping forward his dream of a career in the hospitality
industry, he decided to enroll at the culinary institute at BPLP Nusa Dua Bali.
Upon completion, he worked at some of most prominent hotels and resorts in Bali, Thailand and
Angola, South Africa. The combination of hard work with natural talent and a passion to cook
has brought him a great success. Was nominated as “The Best Manager” while he was serving at
InterContinental Resort Bali and “A Chef Models and Signature” of Hard Rock Hotel and
Intercontinental Resort Bali, as well as being a gold medal winner for Salon Culinary in 1996.
Currently, his main position is Chef and Beverage Manager of The 101 Bali Legian, given the
showcases of global-influenced haute cuisine with his own blend of Asian and Western fusion
which goes out with the combination of Western and Asian dishes with top quality local
ingredient.
Career Objectives To continue developing my career path within respected international
hospitality groups with the aiming of becoming the Executive Chef to
maintain and utilizing style of food trends and new direction for them, that
will have lasting effect on their career, to be innovative in producing the
local menus both Eastern and Western tastes with a touch of top class.

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TThhee CCuulliinnaarryyLLiiffeeooff CChheeffNNyyoommaannPPiicchhaa 2015
CARRER SUMMARY:
CHEF & BEVERAGE MANAGER
5TH March 2015 - Present
THE 101 BALI LEGIAN
The 101 Bali Legian is 4 stars hotel property , 301 rooms 5 restaurant outlets
and 1 banquet meeting rooms. My responsible is on F&B to control an on-
going basis and analyze from the standpoint of optimizing the quality
levels of bothproducts and services, guest satisfaction, merchandising
and marketing, operating costs through to sanitation and hygiene
Coordinate manager and supervise the preparation, presentation and
service of Food and Beverage products to ensure highest quality at all
times.
CHEF & BEVERAGE MANAGER
5TH July 2014 - 1ST March 2015
HOTEL VILA LUMBUNG SEMINYAK BALI
Hotel Vila Lumbung is 4 stars property 70 villas & building, arrangement for
F & B Set up and new layout concept for luxury villas, running all FB
operation and goals target for revenue and profits after exchange of
ownership and by new Management hired
CHEF CONSULTANT & MARKETING MANAGER
1ST May - July 2014
Megah Food Trading
Looking for other side plan for a new customer and re-invorce developed
the HACCP system in maintained the storage and flows of delivery
properly On an on-going basis, control and analyze from the standpoint of
optimizing the quality levels of both products
EXECUTIVE CHEF
1st April 2011- April 2014
Aston Kuta Hotel & Residence
4 (four) star Aston property, 215 rooms and 9 residences
www.AstonKuta.com
Managed 4 (four) outlets restaurant, Sugar & Spice, The Bliss, Room
Service and The Lighthouse club at Rooftop 7 floor with daily BBQ and
Tapas snack menu stylish Managed and supervise 3 (three) of chefs in line
and 18 staffs under my brigade to running F&B production operational
To ensure highest quality food standard and presentation at all time.
On going focus on budget planning, attractive menus, operating food
costs maintained and to achievement goal target revenue is mandatory
15th March 2010 – March 2011
Pre-opening Royal Kamuela Villas & Spa Nusa Dua, Bali

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5 star property villas and spa managed by Aston International
www.KamuelaVillas.com
EXECUTIVE CHEF
Supervise the functions of all Food and Beverage employees, facilities,
sales and costs to ensure maximum departmental profit is achieved.
On an on-going basis, control and analyze from the standpoint
of optimizing the quality levels of both products and services, guest
satisfaction, merchandising and marketing, operating costs through to
sanitation and hygiene
Coordinate and supervise the preparation, presentation and service of
Food and Beverage products to ensure highest quality at all times.
Jan 2006 – Apr 2010 InterContinental Resort Bali
5 star diamond hotel IHG property, 418 suites and resort
7 restaurant and club Intercontinental, 24 hours room service, busy
banqueting activity and catering events
www.bali.intercontinental.com
SENIOR CHEF DE CUISINE
TAMAN GITA and CLUB LOUNGE RESTAURANT
 Manage and supervise Taman Gita breakfast, Room Service and Club
Lounge of Intercontinental Bali Resort.
 Have a look for Cocktail Menu variety according guest need.
 Overseeing the brigade of 3 Sous Chefs and 2 CDP with 18 Cooks
 Manage food cost for breakfast bellow budget 34% average
 Menu planning for Room Service and Club of Intercontinental
 Focus for cleanliness and HACCP reinforce our staff to be followed
 Focus for Hygiene record and best result from Pro Micro auditor every
month.
 Create good atmosphere of work for happy guest and happy
employee trough standard of consistency.
 Involve in promotion planning budgets of restaurants
 Weekly Balinese cooking class demonstration to the guest
 Achieve of GSTS record Guest Satisfactory Tracking System
CHEF DE CUISINE
JIMBARAN GARDEN RESTAURANT
 Managed and supervise Jimbaran Garden seafood restaurant
 Overseeing in the brigade of 2 Sous Chef and 3 CDP,16 Cook
 Menu planning a’la carte every 3 month as the customer need
 Managed and maintain food cost below budget by labor 20% and
average cost Jimbaran Garden restaurant 26,3 %
 Reinforce HACCP training System and make sure all staff followed the
all step trough consistency
 Actively involved as team leader for Competition and cross training
promotion and exposure Intercontinental Hotel Group (IHG property)

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 To create and maintain good working condition in the kitchen
 Develop training to all staff for menu and recipe standard consistency
before launching due date
2003 – Dec 2006 Hard Rock Hotel Bali, Indonesia
4 star hotel property, 418 rooms and suites, 5 outlets 24 hours room service,
busy banquet activity, ballroom exhibition
www.hardrockhotels.net
SENIOR SOUS CHEF
 Manage Starz Diner Restaurant, Room Service and Deli’s shop
 Overseeing in the brigade of 2 Sous Chef and 2 CDP,13 cook
 Actively involved as team leader in culinary team department toward
competition and exhibition
 Menu planning, budgeting and managed food cost controlling
 Assisted in new menu products promo and recipe development
2001- Feb 2003 Hard Rock Hotel Bali, Indonesia
www.hardrockhotels.net
SOUS CHEF
* Managed Banquet and Splash Bistro kitchen outlet
* Overseeing in the brigade 2 Chef De Partie and 5 cooks
* Menu planning, banqueting and cost control
* Developed training” Safety and Healthy “programs
April 1998 Pre-Opening Team Hard Rock Hotel Bali, Indonesia
SENIOR CHEF DE PARTIE
* Assist Chef De Cuisine managed Splash Bistro kitchen
* Staff supervision and scheduling
* Developed cookery training
* Maintained food Standard and consistency
Sept 1997 – Feb 1998 Pre-Opening Team Taman Festival Bali, Indonesia
The biggest recreation park in Bali for facilities of 1000 visitor every week
before when was crisis. www.tamanfestivalbali.net
ASST. CHEF DE CUISINE
* Pre-Opening of lost temple outlets Restaurant
* Assisted in menu planning and cost control budgeting management
of culinary department
* Expanded culinary programs and training class
* Organized the market list in Fidelio system and HOS
* Manage and maintain food cost to the below budget reduced labor
by 20 %
1996 -1997 Pre-Opening Team Radisson Hotel Bali, Indonesia

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4 star property 232 rooms and 65 suites 4 outlets 24 hours room service and
major exhibition and banqueting event. www.radissonhotel.com
DEMI CHEF DE PARTIE
* Assist in menu planning and cost control budgeting
* Staff supervision and scheduling
* Develop “Yes I Can” training programs
* Maintained supervisory skill
1991 – 1996 Pre Opening Aerowisata Kartika Plaza Beach Hotel, Bali
Indonesia
5 star hotel property 380 rooms and 25 suites cottages busy banqueting
event capacities 800-1000 pax
www.discoverykartikaplaza.com
SENIOR COOK
* Assist Chef de Partie in ideas planning
* Concern in maintain of foods preparation
* Loyal of dedication and discipline hard work
* Learned computer and scheduling system
* Developed cookery training to cook and helper
Skills * European – Western – Asian Banqueting
* Traditional Balinese food
* Kitchen Art (Fruit Carving)
* Kitchen program (Fidelio System) and (HOS System)
Cross Exposure * Lotte Hotel Mapo – South of Korea
* Angola – South of Africa Supporting CIF Luanda One
* Pattaya – Thailand (Supporting team Hard Rock Hotel)
Achievements
* Certified of US Dehydrate Mashed Potato at Sunrice Global Chef
Academy from 1-4 Oct 2012 at Singapore
* Certified of Exec Chef 2012 (Work Place Assessor)
* Manager of the Quarter Intercontinental Bali Resort
* Certification of Servsafe International 2009 -2014
* Certified of Chaîne des Rôtisseurs Gala Dinner Amical Intercontinental
Resort Bali, 12 July 2008
* Certified of Professional Competency National Board No 55110 5122
0002153 2008.
* Certified of Safe Steps training programs I and II
* In the know video shooting contract of Intercontinental
* Certified of ServSafe Training International 2005-2010
* Certified of Food Hygiene for Food Handler by Jhonson.D
* Certified of Chaîne des Rôtisseurs Gala Dinner Hard Rock Hotel Bali,
October 23rd 2004

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* Certificate Training & Development “Supervisory Skill “
* Certified of Food Handler Health, Hygiene & Safety
* Certificate of Salon Culinaire Competition, 2004
* Chaîne des Rôtisseurs Gala Dinner Hard Rock Hotel Bali May, 2002
* Bussines Writting Correspondence Skill
* Rock Leader of the Quarter Hard Rock Hotel Bali
* Certificate of Management DHN,Bali 2001
* Certificate of Audit Safety & Healthy Work Kitchen, Jakarta May 2000
* Certified of Yes I Can Trainer Radisson Hotel Bali Jun1997
* Certificate Successfully of Importing Australian Meat Seminar
* Silver Medal of Spring Time Food and Beverage Competition in house
Radisson 1997
* Nominated of Bali Culinary Challenge Plated Main Course, Nusa Dua
Bali 1996
* The Best Employee Kartika Plaza Beach Hotel Bali April 1996
References
* John P. Rees Jr.
Director of Food & Beverage Area Indonesia-Malaysia
InterContinental Resort Property
Phone 62-361.701888
Email : john_rees@ihg.com
* Rene Oskam
Executive Chef of InterContinental Resort Bali
Mobile 08123876058
Email : rene@interconti.com
* Vikas Oswal
Executive Chef of InterContinental Resort Bali
Phone 62-361.701888
Email : vikas_oswal@interconti.com
* Christian Buggelsheim
Director of Food & Beverage Hard Rock Hotel Bali
Phone 62-361. 761869
Email :chris@hrbc-bali.co.id
* Felix Ekoyuniarto Budi Setiawan
Executive Chef Hard Rock Hotel Bali
Mobile 081.805 580 118
Email: ekoyuniarto-22@yahoo.com
* Andreas Achaz
Director Food & Beverage Taman Festival Bali

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TThhee CCuulliinnaarryyLLiiffeeooff CChheeffNNyyoommaannPPiicchhaa 2015
Phone 62-361. 286131
Email: Achazandreas@hotmail.com
* Michael Otto King
E.A.M Food and Beverage Radisson Hotel,Bali
Phone 62-361. 281781
Email: ottoking@hotmail.com
* Regis Rigault
Executive Chef Kartika Plaza Beach Hotel, Bali
Phone 62-361. 751067
Email: rigault@yahoo.com
Education * 1990- Senior High School at SMU 1 Saraswati Denpasar
* 1991- Diploma Hotel Tourism Training Institute (BPLP/ STP) Nusa Dua Bali
Interests : Cuisine Technology, Cooking, Reading, Sports, and Travelling
http//www.chefsroll.com - https://chefsroll.com/NyomanPicha
CHEF NYOMAN PICHA
Personal Email : nyomanpicha@gmail.com or picha@hotmail.co.id