1. CURRICULUM VITAE OF :
“SUPARMAN SITUMORANG”
Jl. Pinus 3 No. 10 PINUS REGENSI
Soekarno Hatta 783 – Bandung 40216, INDONESIA
Mobile No. : 0813 2250 7722
Email: sprman.situmorang@yahoo.com
ssitumorang1974@gmail.com
OBJECTIVE
I am willing to give total support the organization and company that I am in, with all experiences
and capability of leadership that I have, in order to achieve organization’s goals and create
mutual benefits.
Place, Date of Birth, and Status:
- Bandung, July 6, 1974
- Sex : Male
- Status : Married
- Religion : Christian
Formal Education:
- 1993 – 1996 : STP-Bandung, Diplome II Food Production
- 1999 – 2000 : STP-Bandung, Food Production Management
Hobby and Skill :
- Cooking and Playing Music
Computer Operation :
- Power Point, Excell, and Words
Foreign Language:
- ENGLISH – fluent on reading, listening, writing, speaking
Nationality:
- Indonesia

2. WORK EXPERINCES :
July 1994 : Le Meridien Hotel - Changi, SINGAPORE
“ Trainee ( 6 Months)”
Duties :
- To follow all procedures of Hotels and Kitchen Operations.
- 2 months duty at Butcher section for preparing and cutting all the meat items such as Beef,
Poultry, Fish and Meat Processing and Kitchen Cleaning everyday as per Hotel Procedures.
- 2 months duty at Garde Manger (Cold Section) for pereparing and finishing all cold food
items such as salad, dressing, Cold Dishes, Kitchen Cleaning everyday as per Hotel
Procedures.
- 2 months duty at Hot Section for preparing and finishing Breakfast items, Lunch in Chinese
Restaurant, Dinner for Dining Restaurant for Ala Carte, as Buffet Runner in Coffe Shop,
Kitchen Cleaning everyday as per Hotel Procedures.
- To make sure to followed Recipes and Menu Standard.
Jan 1996 : Food Production Case Study
“STP – BANDUNG”
Duties :
- Created One Set Menu with the Team to presented for Lunch and Dinner Theme in STP
Bandung as per last examination for Diplome II Food Production Dept.
Feb - July 1996 : The Westin Hotel - SURABAYA
“Opening Team – First Cook”
Duties :
- As Pre Opening team and duty in Pavillion Cefe Shop for Breakfast and Lunch Buffet, ala
carte menu for Dinner.
- Preparing and finishing Food Items as per Menu such as Salad Items, Dressing Items, Sauces,
Salad and Buffet Set Up.
- To make Food Requisition as per item’s need in the Section.
- To followed the Duties from CDP for special event and order
- To followed Food Safety and Hygiene as per Preparation, Finishing, and Cleaning Duties in
the Section.
- To make sure to followed Recipes and Menu Standard.
Aug 1996 - Oct 1999 : Planet Hollywood Jakarta, Singapore, and Dubai
“ Chef De Party / Kitchen Trainer”
Duties :
- Preparing and Finishing all items in Hot Kitchen as per American and Asian Menu menu such
as Stir Frying items, Fajitas, Sandwiches, Grilled Items and Sauces.
- To make sure all items ready for Lunch or Dinner.
- Always ready for Service Time with Good Personal Hygiene and Food Safety.

3. - To make sure all Food served as per Recipe and Menu Standard
- To make Food Requisition as per Section’s Need.
- To Control Material Food Cost daily.
- To gives Training for new comer regarding Company Profile, Service Style, Food Safety and
Personal Hygiene, All kinds the Food Served for the guest as per Menu, etc.
- To make sure Good Standard Cleaning always applied during Operation in Kitchen everyday.
Aug 2000 - Aug 2005 : Disney Cruise Company, Orlando, USA
“ First Cook”
Duties :
- Duty in Buffet Kitchen as Food Runner for Brakfast and Lunch
- To Pick Up all the Food Material from Store area
- Preparing all the Food item for the next Day
- Kitchen Cleaning as per HACCP Standard.
- During Dinner to help other Kitchen for Service
- Working in Crew Kitchen for 3 Contract as Night Shift Breakfast Cook to Cover 1100 crews
and only help by one cook during morning only to help for finishing Pancake, French Toast,
Scrambble Eggs and set up all food in Buffet Line.
- To make sure all HACCP report done every day for Receiving, Preparing, Cooking, and
Service.
- Always ready for USPH ( United State Public Health ) Inspection
Aug 2005 - Aug 2006 : Disney Cruise Company, Orlando, USA
“Demi Chef de Partie”
Duties :
- Get Promotion as Demi Chef de Partie
- Running the Operations in Italian Fine Dining Room for Pantry Section, Pasta Section and
Grilled Section for 2 Contract.
- To followed High and Menu Standard especially for Pasta Section because 80 percent all the
items are home made.
- To followed HACCP Standard everyday
- To make sure HACCP report done every day
- To make Food Requisition as per need in section
Aug 2006 – July 2010 : Disney Cruise Company, Orlando, USA
“Chef de Partie”
Duties :
- Get Promotion as Chef de Partie
- Running and Incharge in French Dining Room Restaurant as Chef de Cuisine,managing of
all Food Production includingBreakfast, Lunch and Dinner approx.400 guest every day.
- To make sure all materials need always ready for preparation the day and after.

4. - To keep section area always clean and tidy especially Food Store such as Dry Store and
Walkin Fridges.
- To make sure every dishes and items met Standard for the Guest
- To make sure all HACCP report ready for timely manner.
- To followed HACCP standard everyday.
- Directly report to Chef de Cuisine, Executive Sous Chef ,and Executive Chef
August 2010 - Sept 2011 : ISS Catering Services – JAKARTA
“Chef/Food Production Instuctor”
Roles and Duties :
- Directly Report to VP of Training and Development
- Responsible for Material Training Agenda
- To set up Training Agenda including Syllabus of Training in every single different area in
Indonesia
- Directly responsible to maintain standard Food and Beverages Company standard in all
area in Indonesia
- Directly responsible to maintain Food and Beverages Cost Company Standard in all area in
Indonesia
PRODUCTION STANDARD
Reviewing and Mantaining the Standard of Productions as Daily Basis to served good quality
Products of Food to Customer
H A C C P ( HAZARDOUS ANALYSIS CRITICAL CONTROL POINT )
To mantain the quality of Food Safety and followed the HACCP as the basic on daily Kitchen
Operations with HACCP data of Food Productions.
TRAINING
To make sure the Food Production Training running well in every site of areas, followed with
Moduls and Training Program Schedules Aproved by Main Office.
Sept 2011 – Oct 2013 : Back to Disney Cruise Line Company, Los Angeles-USA
“Chef de Partie”
Duties :
- Running and Incharge in American Grill Restaurant as Chef de Partie for all section to
preparing all food served during Breakfast, Lunch and Dinner approx.800 guest every day
- To make sure all materials need always ready for preparation the day and after.
- Create schedule for Cooks and Chef Assistant on daily basis.
- To make sure every dishes and items meet Standard for the Guest
- To make sure all HACCP report ready for timely manner.
- To followed HACCP standard everyday.
- Directly report to Chef de Cuisine,Asst.Sous Chef, and Executive Chef

5. Nov 2013 – Present : PT. Indocater for BP Tangguh Project ,West Papua
“Head Chef”
Duties :
- Running and Incharge in Dormitory, Hall Dining Room as Head Chef
- Managing of all Food Production including Breakfast, Lunch and Dinner approx.450 guest
every day.
- To make sure all materials needs always ready for preparation the day and after.
- To make sure every dishes and items met Standard for the Guest
- To keep of Cleanliness Standard of all Kitchen Area.
- To make sure all HACCP report ready for timely manner.
- To maintain HACCP standard followed.
- Directly report to Camp Manager and Project Manager
Nov 2013 – Present : Kitchen Concept - Menu Planning – Training
“Restaurant and Café Consultant”
Duties :
- Arranging Menu Set Up
- Food and Beverages Costing and Sell Pricing
- Recruiting Main Power Process
- Advertising and Marketing
- Standard Operation Procedures Set Up
- Data Input
“GOALS”
“To Achieved Best Quality of Food and Beverages Production and Operations for Profits and
Satisfactions of Company.”
“Sertificates”
- Diplome II Food Production Certificate - STP Bandung
- Diplome III Food Production Notification Letter- STP Bandung
- HACCP Sertificates Food Safety Training Florida – USA
- Food Safety Training from Tangerang - Health Dept, Indonesia
- HACCP and Food Safety Training – ISS Catering Indonesia
- Progressive Disciplinary Skills for Leaders – Media Group
- Effective Administration Skills – Media Group

6. Nov 2013 – Present : PT. Indocater for BP Tangguh Project ,West Papua
“Head Chef”
Duties :
- Running and Incharge in Dormitory, Hall Dining Room as Head Chef
- Managing of all Food Production including Breakfast, Lunch and Dinner approx.450 guest
every day.
- To make sure all materials needs always ready for preparation the day and after.
- To make sure every dishes and items met Standard for the Guest
- To keep of Cleanliness Standard of all Kitchen Area.
- To make sure all HACCP report ready for timely manner.
- To maintain HACCP standard followed.
- Directly report to Camp Manager and Project Manager
Nov 2013 – Present : Kitchen Concept - Menu Planning – Training
“Restaurant and Café Consultant”
Duties :
- Arranging Menu Set Up
- Food and Beverages Costing and Sell Pricing
- Recruiting Main Power Process
- Advertising and Marketing
- Standard Operation Procedures Set Up
- Data Input
“GOALS”
“To Achieved Best Quality of Food and Beverages Production and Operations for Profits and
Satisfactions of Company.”
“Sertificates”
- Diplome II Food Production Certificate - STP Bandung
- Diplome III Food Production Notification Letter- STP Bandung
- HACCP Sertificates Food Safety Training Florida – USA
- Food Safety Training from Tangerang - Health Dept, Indonesia
- HACCP and Food Safety Training – ISS Catering Indonesia
- Progressive Disciplinary Skills for Leaders – Media Group
- Effective Administration Skills – Media Group