CV.

NOVERO SANTRA
Nationality : Indonesian
Status : Married
Place/date of birth : Tomohon, Menado, 10/11/1983
Address : Jl Wirasatya,,VII/no.1A
Sidakarya, Densel.Bali 80224
Gender : Male
Hobby : Cooking
Religion : Muslim
Telephone : +62 82218777877
KTP no : 5171031010830001
e-mail :[email protected]
[email protected]
Skype : noverosantra

MOTIVATION:
Keep expanding knowledge with experience, open mind and down-to-earth approach
toward related work, people and nature.

WORK EXPERIENCE:

April,19,2019 – May,10,2020 Executive Chef of SANDY BAY BEACH CLUB

Jl Sandy Bay, Lembongan, Nusa Penida, Klungkung, Bali 80771
Ensure efficient and effective operation of kitchen, ensure
cleanliness. Produce, maintain and control the highest food quality,
manage working schedule, supervise and train Kitchen supervisors
and staff, Ordering, Costing, menu Planning for Catering
and Restaurant
Jan,10,2019 – March,10,2019 Chef Consultant for TREE TOP RESTAURANT
ECO TREE O’TEL Manggarai Barat, Labuan Bajo, NTT
Menu Planning, Costing, supervise and train Kitchen supervisor
and Staff, Ordering, Manage working schedule
Sept,07,2017 - Jan,01,2019 Executive Sous Chef of KUTA SEA VIEW BOUTIQUE HOTEL
ROSSO VIVO DINE & LOUNGE
Jl Pantai Kuta ,Kuta.Bali 80361 –6 Indonesia 80361
Ensure efficient and effective operation of kitchen, ensure
cleanliness. Produce, maintain and control the highest food quality,
manage working schedule, supervise and train Kitchen supervisors
and staff, Ordering, Costing, menu Planning
Apr,01,2017 – Sept,05,2017 Chef de Cuisine of EL KABRON. Spanish Restaurant and Club
Jl. Pantai Cemongkak, Pecatu, Bali 80361 - Indonesia
Ensure efficient and effective operation of kitchen, ensure
cleanliness, manage working schedule, supervise and train Kitchen
supervisors and staff, Costing, Planning menu
Jun 25,2016 – March,5,2017 Executive Chef of Velvet Hypnotized, BEACHWALK
Jl PantaiKuta, Kabupaten Badung, Bali 80361.
Ensure efficient and effective
Operation of kitchen, ensure cleanliness, manage working schedule,
Cost Control supervise and train Kitchen Staff and supervisor.
Sept, 01-15 – May ,15,2016 Executive Chef of AWR Management. Responsible on:
Track 9 Terraceand Bistro Jl Dewi Sri no 26 kuta 80361
Phone: HRDRisqi
The Ocean Seafood Restaurant KedongananJimbaran
JlPantaikedonganan, Kuta Bali.
Beer House Sesetan: JalanSesetan No. 200, Denpasar Selatan, Bali
80223.
Sept- 2013 – Aug,2015 Saga Cruise line U.K
Acromas Shipping Ltd, Enbrook Park, Sandgate, Kent,
CT20 3SE,United Kingdom
Supervisor: Thierry Cherronet , Executive Chef (2 Michelin Star)
Responsibilities:
Second Roast man: clean, trim, cut, Portioning,marinate and cook
any kind of meat according to recipes, maintain hygiene
and sanitation
Fine Dining 1st Cook: Processing/cooking food, plating
Maintain hygiene and sanitation
Apr,02,2013 – Aug ,10,2013 Sous Chef Fire Station Restaurant,
Jl DanauPoso 108, Sanur, BaliPhone: (0361) 3270763
Manager: Frederik De Stercke,
Steve Tkautz, Chef
Responsibilities:
Ordering, ensure efficient and effective operation of kitchen, ensure
cleanliness, manage working schedule, processing/ cooking food
according to recipes, supervise and coach junior members of the
team, assist Head chef in daily operation
Oct ,17,2012 – Mar,29,2013 Warung KayuApi Restaurant, Jl Bay Pass NgurahRai 95
Sanur 80227.Bali, Indonesia
Phone: (0361) 285984 / 9233223
Supervisor: Ida BagusRai, Chef & Owner
Responsibilities:
Chef de Partie : Processing and cooking food according to recipes.
Sept 2010 – Aug 2012 Carnival Cruise Lines 3655 N.W 87th Avenue, Miami,
Florida 33178
Phone :(305) 406-4649 Fax: (305) 406-4924 or 406-4903
Responsibilities:
DCDP: Meat prep,Veg prep,Gril, Carnival Lido center lunch team,
Processing /cooking food according to recipes
Dec 2008 – July 2010 Café Batujimbar, JlDanauTamblingan, Sanur, Denpasar
Phone: (0361) 287374
Supervisor: Tari Eddy, Manager
Responsibilities:
1stCook: Meat prep, Veg prep, Processing/cooking food according
to recipes
May 2007 – July 2007 Bali Hotel Padma, Kuta,Bali,Indonesia
Supervisor: SatriaDharmawan, HRD Director
Responsibilities:
- Kitchen Trainee Cook
July 2005 – October 2005 Tandjung Sari Hotel, Sanur,Bali,Indonesia
F&B Department
Supervisor: WayanPudja, F&B Manager
Responsibilities:
- Kitchen Trainee Cook
December 2004 – Feb- 05 NusaLembongan Resort, Nusa Lembongan,Bali,Indonesia
Supervisor: I GdeAdnyana, Operation Manager
Responsibilities:
- Floor Host, Sail Sensation Day Cruise

EDUCATION:
2015 Chemical awareness and Cleaning Applications Course By ECOLAB UK
2014 Level II Food Safety Course UK Standard
2006 – 2007 Nikki International Hotel School, Cruise Line Cooking, graduated with D1 diploma
2003 – 2006 SMK KerthaWisata, Hotel Accommodation, graduated with diploma (high School)
2004 – 2005 AkademiManajemenInformatika&Komputer, Denpasar; Office Application Program
2004 IALF, Denpasar, General English; Pre-Intermediate II
1996 - 1999 SMP YPKM, Menado, graduated (junior high school)
1990 – 1996 SD Saraswati III, Denpasar, graduated (elementary school)

ACHIEVEMENT:
October 2005 CulinaryCompetition Dewata III, IJUMPI BALI (now ICA)
Honored-Gold Medal; representing Hotel Tandjung Sari

REFERENCES:Upon request.