Komang Agus Surya has 9 work experiences, as a Cook Trainee at Hilton Nusa Dua, Pastry Helper at Novotel Batam, Baker at Sol Elite Bintan, Demi Chef Bakery at Sheraton Bandara Jakarta, Assitant Baker at Celebrity Cruise Line, Hotel Manager at Jesen's Inn Hotel and Restaurant, Consultant Chef Baker at Kayoen Bakery, Head of Production at Poule de Luxe and Pastry and Bakery Teacher at Elizabeth Hotel School Instructor ( Freelance).
Work Experience
Pastry and Bakery Teacher
Conducted professional training in Pastry and Bakery for aspiring bakers. Taught key skills in Viennoiserie (Croissants, Pain au Chocolat, Danish), sourdough breads, brioche, and signature cakes including Black Forest Cake. Developed practical curriculum focusing on baking techniques, food safety, recipe development, and production efficiency.
Head of Production
• Led overall production operations and team management • Oversaw production planning, quality control, inventory, and staff performance • Implemented SOPs and maintained strict food safety and hygiene standards • Optimized processes to support business growth and operational efficiency
Consultant Chef Baker
• Developed and produced high-quality products including Black Forest Cake, various cakes, sourdough breads, brioche, and Viennoiserie such as Croissants, Pain au Chocolat, Danish pastries, and others • Conducted direct sales calls to cafés and restaurants to understand client needs and create customized products • Designed menus and provided hands-on training to young bakers on production techniques and quality standards
Hotel Manager
Managed daily operations for a family-owned group consisting of 3 budget hotels, 1 restaurant (now Chef Bagus Restaurant), and 2 art shops in Kuta, Bali • Developed and executed comprehensive marketing & sales strategies to increase occupancy and revenue • Prepared financial reports and closely monitored cash flow, expenditure, and profitabilit • Led team training, motivation, and maintained high standards of guest satisfaction
Assitant Baker
• Managed high-volume bakery operations serving thousands of guests daily on international cruise ships • Supervised bakery team and ensured consistent production of breads, pastries, and specialty items • Maintained strict international food safety and sanitation standards
Demi Chef Bakery
• Assisted Head Baker in managing daily bakery production • Maintained consistent quality and presentation for hotel guests and outlets
Baker
• Produced various breads, pastries, and Viennoiserie for resort outlets • Developed foundational skills in bakery operations in a resort setting
Pastry Helper
Pastry Helper • Assisted in daily pastry and bakery production for hotel operations • Supported high-volume kitchen team while maintaining quality and hygiene standards
Cook Trainee
Apprentice Training • Completed intensive apprenticeship and training in a 5-star hotel environment as part of STP Nusa Dua program • Gained strong foundation in professional kitchen operations, food production, and international hospitality standards
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2 Education • 2 Experience • 0 Skills • 0 Certificate
1 Education • 0 Experience • 0 Skills • 0 Certificate
1 Education • 1 Experience • 8 Skills • 3 Certificate
1 Education • 3 Experience • 2 Skills • 0 Certificate
1 Education • 0 Experience • 0 Skills • 0 Certificate
1 Education • 3 Experience • 2 Skills • 0 Certificate
1 Education • 3 Experience • 9 Skills • 3 Certificate
1 Education • 0 Experience • 1 Skills • 0 Certificate
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