CURRICULUM VITAE

Personal Background
Full name : Panbramsyah
Nick name : Bram
Place & date of birth : Banjarmasin, January 9th 1996
Address : Jl. Kuin Selatan GG. Pusara No.80 RT.13 RW.001
Banjarmasin, 70128 - Indonesia
Gender : Male
Blood group :B
Status : Single
Mobile : +6282250009820
Email : bpanaidy@gmail.com
Passport ID : A8766664
Religion : Islam
Weight : 63 kg
Height : 165 cm
Nationality : Indonesian

Education Background

Elemantary School : SDN Kuin Selatan 3 Banjarmasin 2001 - 2007

Junior High School : SMP Negeri 15 Banjarmasin 2007 - 2010
Vocational High School : SMK Negeri 4 Banjarmasin 2010 – 2013
Bachelor’s : SAHID Institute of Tourism Jakarta 2015 - 2019

Ability

Spoken : Bahasa, English

Written : Bahasa, English
Ability of Informatic : VHP, Microsoft : docx, xls, ppt, outlook
Experties of Cuisine Speciality : Indonesian & Western

Strenght
Honest Creative HACCP
Organized Fast learner Food costing
Disciplined Trustworthy Menu planning
Persistence Open-minded

Hobbies

Reading, travelling, team sport, architectural, auto-technology, entrepreneurship

Work Experiences

Company Position Periode Year

COOK HELPER
MERCURE HOTEL BANJARMASIN (TRAINEE) JANUARY – MAY 2012

NOVOTEL AIRPORT HOTEL COMMIS III

MAY – OCTOBER 2013
BANJARMASIN

THE NJONJA CATERING WAITER

While 12 months 2015
(Private dinning and event service) (Part-timer)

Indonesian Food Promotion

and culture,
REPRESENTATIVE JANUARY 2015
Siamtech College
Bangkok, Thailand
PT SURYA PRATISTA HUTAMA FOOD STYLISH FEBRUARY 2016
(Mi Burung Dara/ Urai)

COMMIS ACTION
PULLMAN Kuala Lumpur Bangsar, Malaysia (TRAINEE)
NOVEMBER - MAY 2017

BOX INC
ASST. FOOD CONSULTANT JUNE-AUGUST 2017
(by AGNEZ MO Management)

Best Western Kindai Hotel, Banjarmasin, COMMIS II APRIL – JANUARY 2018

Indonesia

W Hotel, Muscat, Oman COMMIS I MARCH - Present 2019

Course/Training Experiences

TRAINING CENTER I OCTOBER – NOVEMBER Task:

COMPETITOR 2013
ASEAN SKILLS COMPETIITON 10, HANOI (2 months) Following MTP I

TRAINING CENTER II MARCH – OCTOBER Task:

COMPETITOR 2014
ASEAN SKILLS COMPETIITON 10, HANOI (7 months) Following MTP II
Competition, Performance Certification
Selection Province Of ASEAN SKILLS COMPETITION 1st Winner

Selection National of ASEAN SKILLS COMPETITION 3rd Winner

ASEAN SKILL COMPETITION #10 HANOI, Vietnam (Cooking trade) Bronze medal

Schoolarship Conferment from BPKLN Ministry of Education Certificated

and Culture Indonesia

COOKING SHOW at Erasmus Huis Dutch Embassy Certificated

Participate and contribute for the 30th Trade Certificated

Expo Indonesia

SIAL INTERFOOD CULINARY CHALLENGE - FISH MAINCOURSE Bronze Medal

RARE MEDIUM CUP, MEAT LIVESTOCK AUSTRALIA 2015 Gold Medal

BATTLE CHEF OXONE 10 Certificated

Diplome/
The 1st La Cuisine Competition 2017, Endorse by WACS, Pasta Challenge
Execellent
The 1st La Cuisine Competition 2017, Endorse by WACS, Appetizer Class Silver Medal
Recommendation approval, source
Name Position Hotel Contact

Executive Assistant Swiss-belhotel

Mr.Nalom Sidauruk +62 2163 93 888
Manager Mangga Besar

Mr. Ahmad Fina S. Pastry Chef Mercure Banjarmasin +62 511 326 8888

Mr. Mujahid Sous Chef Mercure Banjarmasin +62 511 326 8888

NEO Palma
Mr. Hamdani Executive Chef +62 536 3239 888
Palangkaraya

St.Regis Al-Habtoor city

Mr. Irwan Supriyadi Sous Chef +971 4 435 5555
Dubai

Pullman Kuala Lumpur

Mr. Mohamad Juzaili Shah Executive Chef +60 3 2298 1888
Bangsar

PT Surya Pratista
Tjun Sulistio Owner of +62 31 896 3765
Hutama

Drs. Muhammad Zuhri, Director of

Ministry of Manpower +62 2152963356
M.SI Productivity

Bestwestern Kindai
Jufry Rembet Exc.Sous Chef +62 511 6775588
Hotel Banjarmasin
 COOK HELPER, Trainee
Mercure Hotel Banjarmasin, 4 stars
January 2012 – May 2012 (5 months)

180 rooms, 500 pax banquet capacity, 2 restaurant, 5 meeting rooms, 2 restaurant. Pool,
fitness center, business center, spa and laundry.
Under guidance by chef de partie to:
- Keep cleanliness
- Preparation; breakfast, ala carte, banquet
- Buffet-runner, set-up

 COMMIS III, (soft-opening)

Novotel Airport Hotel Banjarmasin, 4 stars
May 2013 – October 2013 (6 months)

198 rooms, 1000 pax banquet capacity, 1 restaurant, 1 ballroom, 5 meeting rooms, pool,
spa, fitness center, busines center and kids corner, laundry.
- Keep attention food safety by following Hazard Analysis Critical Control Point
Procedure
- Responsible in preparation day by day ala carte restaurant and room service
- Checking all food item for ala carte is healty and hygiene, ready to serve and good
condition, sanitation, hygiene

 Waiter, Part-timer
The Njonja Catering Service
12 Months (weekend, public holiday)

-Responsible to set up table(american style/russian style), set buffet cutleries, checklist,

serve the guest, knowledgeable, responsive to all of the things, lead the other waiter, etc

 Training Centre of ASEAN Skills Competition X – Hanoi, Vietnam

1st Batch | October 2013 – November 2013 (2 months)

2nd Batch | March 2014 – October 2014 (7 months)

I’m responsible to learned of each module from matery test project.

(understanding about hygine and sanitation, food comodities, how to receive and handling
food material, basic method of cooking, make a market list, make a recipe and practice all
of the task.)
 COMMIS ACTION (Trainee)
PULLMAN Kuala Lumpur Bangsar, Malaysia, 5 stars
November 2016 – May 2017 (7 months)

513 rooms, 2000 pax banquet capacity, 2 ballrooms, 12 meeting rooms, 1 Japanese
restaurant, 1 Chinese Restaurant, 1 Mediteranian restaurant, and 1 International restaurant
with open kitchen concept (6 outlets F&B include wine&cigar store.), pool, fitness center,
business center, wedding organizer, spa, and laundry

Responsible of morning buffet control, preparation and handling alacarte, make an

orderding(daily market list and store requesition), keep in control temperature checklist,
buffet checklist, storages.
Food safety, food costing control and reminder operational report to the executive sous
chef, lead the team, handling complain, solved internal problem in food and beverage
product or service department.
Following HACCP procedure to receive, (cook food and raw item) handling, labeling,
temperature, preparation, sampling.

 ASST. FOOD CONSULTANT & COST ANALYSIS

BOX INC Project (Red box, Black box, Yellow box) 2017
June 2017 – August 2017 (3 months)

- Planning, Reviewing, checking – equipment & utensil

- Planning, Reviewing, costing all menu include promotion
- Planning , Reviewing kitchen set up proposal
- Planning the creation of modernist Manadonese menu (food&beverage)

 COMMIS II
Best Western Kindai Banjarmasin, 4 stars
April 2018 – January 2019 (10 months)

106 rooms, 5000 pax banquet capacity, 1 ballroom, 4 meeting rooms, sky lounge, pool,
spa, fitness center, busines center, laundry.

- Under guidance by Sous Chef, assist in preparation and checking all cold and hold item for
buffet theme night, breakfast, canapes, special buffet including special function at ballroom
or prefunction area, check all item is hygiene and ready to appetizing by the guest
 COMMIS I (WET DECK)
W Hotel Muscat, Oman, 5 stars
March 2019 – Present

279 rooms, 7 dinning outlets, 1 ballroom, 5 meeting rooms, lounge, pool area, spa, fitness
center, busines center, laundry.

- Under guidance by Sous Chef, assists and checks daily fucntion sheets to determine
kind and quantity of all the food, work to prepare and plans well ahead as to
determine needs in future.
- To make sure all preparation of all courses are prepared in an attractive and
appetizing manner. Assists in controlling food portions and quality standard and
minimizing food spoilage and ensure there is no over production.
- Controlling Daily Market List, Store Requisition