Achmad Oelschläger

We serving daily lunch for 1700 guests in the staff restaurant and VIP-menus for the exec. level and their guests. I lead a 16 member kitchen team, supervising food production, presentation and QC; handling cost calculation and controlling in addition to purchasing, menu creation, staff planning and training, customer services and trend and market research. I organise and implement customized in-house and external events such as special banquets/receptions, cooking seminars, vegetable carving courses

As a team leader and Kitchen Chef Assist., I managed the operational organization for all kitchens. Menu planning, food production, stock controlling, personnel planning, purchasing, cost calculation and guest relationship have been also my responsibilities. I decorated buffets and special banquette events with self created butter sculptures and ice/vegetable carvings. As a result of my successful performance as Chef de Partie, I’ve been promoted as Chef Tournant and received further promotion as Sous Chef.

As a section team leader I controlled the assignment planning and delegation, food preparation and presentation, organisation for a la carte restaurant & room service and arrangement for buffets, QC and material ordering.

I achieved to run my own business of design and export of teak wood furniture, artistic household items and decorative objects. I created customized designs of teakwood furniture, organised production in Java/Indonesia, arranged export to Germany and sold the goods to individual customers. Beyond this I selected and purchased artistic household items, batik fabrics and decorative objects from Indonesia and sold them in Germany.

Due to my versatile position and flexibility I became responsible for kitchen duties in all sections and run many in-house and outside VIP-banquette events in Switzerland and France which were accentuated with my food decorations and creations. For of my excellent performance, Noga Hilton extended my contract from originally 12 to 24 months. Within this period I attended several French classes to improve my language skills.

I’ve successfully realised my vision of having an own Bistro in Bandung/Indonesia serving Indonesian and European favourites. The project included constructing the bistro building, planning and designing of exterior/interior, furnishing and equipments, staff training, advertisement and administration. I handed over the well running business to my sister as I got a job opportunity in Geneva/Switzerland.

The hotel took the most advantage of my creative skills in decoration and food presentation and became well known for its unique buffets which were emphasised with my fanciful masterpieces modeled of butter, ice and vegetable. As a result of my good performance I received promotion from Commis de Cuisine to the position of Demi Chef de Cuisine.

I had the opportunity and experience being part of the pre-opening team at the new luxury Grand Hyatt Jakarta. I contributed for certain hotel trial operations in the restaurants, at banquettes and for special events. I left the Grand Hyatt as I had an exciting and challenging job opportunity in Germany.

As a job beginner I have successfully proved my ability, ambition and enthusiasm to the entire satisfaction of my employer. This challenging oversea job opportunity enabled me to a higher level of professionalism. Besides cooking I presented my talent and special skills as Kitchen Artist and contributed many creative ideas in decorating buffets and food presentation.

I reached fundamental practice in all operational activities such as food production, menu organisation, food purchasing and storage, cost calculation, customer service, special banquette event arrangements and health and safety responsibilities at work.