Pengalaman Kerja

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.

• 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

• 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

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

• 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

• Assisted Head Baker in managing daily bakery production • Maintained consistent quality and presentation for hotel guests and outlets

• Produced various breads, pastries, and Viennoiserie for resort outlets • Developed foundational skills in bakery operations in a resort setting

Pastry Helper • Assisted in daily pastry and bakery production for hotel operations • Supported high-volume kitchen team while maintaining quality and hygiene standards

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