Budiono Bin Sukim

Budiono Bin Sukim

executive sous chef at Marriott hotel London County Hall
Lives in London, United Kingdom
over 6 months ago

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A self-motivated, confident, creative and hardworking culinary professional who enjoys working within a larger team. I strived working under pressure while maintaining the highest quality of service and efficiency. I am passionate about delivering five-star services to our guests. I am trustworthy, reliable, punctual, friendly and fun to work with.

My positive working experiences brought Gillray’s restaurant to No 1 on Marriott GSS score (2017), Afternoon tea restaurant voted top best 10 restaurants and The Library voted best 50 restaurants (both 2018), Best catering of the year around the globe (Four Seasons - 2015)

Influential leadership skill who led The Department of the Year (Kitchen - 2017), Manager of the quarter followed by The Leader of the year (both 2016) and The Leader of the month (May 2014)

I am eager to share with young generation chefs and being a judge of several
cooking competitions ( University of West London, North Warwickshire &
Hinckley College, British Turkey Awards). Partners with UK Universities to
build and promote partnerships and develop our future talent pipeline in
formed of apprenticeships program.

Experience

  • Executive Sous Chef

    Marriott Hotel County Hall London - London, United Kingdom

    F&B kitchen
    February 2016 - Now · 3 years and 1 month

  • executive sous chef

    Marriott hotel London County Hall - South Bank, London, United Kingdom

    Other
    January 2016 - Now · 3 years and 2 months

    To lead the culinary team together with Executive Chef. Career highlight • Able to reduce food cost from 31,3% in December 2015 to 27.2% in December 2017 • Successfully reopening Gillray’s restaurant to its identity as British Steak House • Retaining over 80% of the kitchen team for more than 2 years by creating positive working environments, training and promoting the majority of the team • Actively working with kitchen team to ensure we are following Health & Safety Regulations and implemented HACCP where appropriate • Focuses on wastage management and green management

  • Banquet Chef De cuisine

    Four Seasons Hotel Dubai Jumeirah Beach - Dubai, United Arab Emirates

    F&B kitchen
    February 2015 - January 2016 · 12 months

  • Chef de cuisine

    The Savoy, A Fairmont Managed Hotel - London, United Kingdom

    F&B kitchen
    April 2010 - February 2015 · 4 years and 11 months

Education

Languages

  • Javanese
    Professional working
    60%
  • Indonesian
    Professional working
    60%
  • English
    Professional working
    60%

Skills

  • Chef de banquet
  • Chinese cuisine
  • Corporate hospitality
  • Dining room service
  • fine dinning
  • Indonesian cuisine
  • - kitchen skills
  • Middle eastern cuisine
  • Pre-opening a restaurant
  • pre-opening hotel
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