WHO WE ARE
PROFILES
A Story Of
Chef Hendro & Associate
Chef Hendro & Associate Or CHA Focuses On Meeting The Unique Needs Of Each Client. At Every Step, We Strive To Deeply Understand The Vision, Goals And Values That Differentiate Each Culinary Business. Our Services Include Thorough Analysis Of Operations, Innovative Menu Development, Customized Marketing Strategies, And Team Training To Improve Service Quality.
VISION & MISSION
The Vision is to create a reliable and expert Food & Beverages Team, not only have the expertise to make a good food and presentation become more attractive, but also know how handle and serve the guest with passion.
The Mission are making all under the auspices of the Restaurant and Hotels group in one of the chains that be brought quality and oriented on achieving maximum revenue, by promoting Signature dish cuisine and unforgettable memory whether in National or International.
Leadership
Chef Hendro Soejadi S.Tr.Par
CHIEF EXECUTIVE OFFICER (CEO)
MET.000.000048 2015
GASTRONOMIC EXPERT
Occupy the highest position while carrying out the greatest responsibility in the company. The CEO holds almost all managerial areas of the company Plays a role in bridging all elements of the company with the company’s employees. to make all decisions regarding the company.
Offering over 27 years of progressive experience with outstanding management skill over a cross section of hotel industry and expertise in directing, managing and contributing leadership of the Food and Beverages operations With HACCP Regulation.
Sets very high standards and expectations for himself and colleagues while maintaining the morale of the team to Ensured and maintained The highest level of customer satisfaction.
Philosophy
Being a Chef is a very noble job, A Chef has the ability to choose different ingredients and seasonings from the top of the mountain to the bottom of the ocean.
A Chef must also has the ability to mix those differences and use them to create the best dish and become one of the sources of happiness for all of us.
CERTIFICATION :
Supervise the daily administrative and operational functions of a company’s business Starting from 1987 at Borobudur Intercontinental Hotel, and continue develop his career, Skill & Knowledge at Hospitality industry, to be an Executive Chef for many hotels, restaurants and catering for 21 years at Intercontinental & National Region.
CERTIFICATION :
Chef Alifatqul Maulana, M.Par
Chief operation officer
OUR PROFESSIONAL TEAM
M. Thariq Yafi S.Tr.Par.,BBA
fOOD & beverage director
Mochammad Athalla Nauval
CREATIVE DIRECTOR
LIST OF CLIENTS
List of Restaurant Clients and Consultant Services Package:
Jazz Café Ubud , Bali – Creating Food Menu & Chef Recruitment
Garuda Executive Lounge – Management Training and Development
Octagon Wine Bar & Restaurant – Opening Bar
Gang-gang Sullai Restaurant, Surabaya – Opening Outlet
Hotshots Burger – Opening Outlet in Formula 1
TiAmo Italian Restaurant – Opening Restaurant
Quack-quack Resto, Jogjakarta – Management Training
Kembang Goela – Management Training
Rumah Turi Café , Solo – Management Training
BBQ Chicken, Franchise – Opening Restaurant
Sala Kitchen & Bar – Opening Restaurant
Jayakarta Hotel – Change Menu & Executive Chef Training.
PT. Tupperware Indonesia – Develop and Training Management
Adira Cafetaria – Opening Canteen
Kem Chick – Opening Outlet Restaurant
Lumbung Padi “Nusantara Restaurant – Opening Restaurant
PT. Nippon Denso – HACCP Training & Staff Canteen
Bread & Teppan – Opening Cafe
Lotte Lobster – Opening Outlet Restaurant
Lobster Linguine – Opening Café
Food StrEAT eatery – Opening Food court
Rolupat Boutique Café & Catering – Opening Café
Le’lumpang “art of delivery food – Opening Outlet Sushi Tei Indonesia – Kitchen Staff Training
Our Clients
