David Cailleba

With 28 + years of professional Executive Chef experience I am offering my experiences as an Executive Chef / Consultant Chef  for Hotels ,resorts and free standing restaurant business alike .

If you are looking to improve your overall performance in your business,looking to increase revenues with lower costs and if you want your workforce to be professionaly trained highly motivated and be with on the pulse of time. You should not think twice getting in contact with me.

I am an Executive Chef specialiste by nature and my experience and past assignements prove my capabilities of turning businesses around.And this is what I wish to do for you.

Quality assurance,training and development Kitchen staff ,all aspect of the business included-HACCP implementation or re-enforcement-planning and organizing purshases of new equipment . I look forward to received your message and support and the details of your requirements.

Academic Qualifications

Level Diploma in Professional Cookery
Chambres des métiers Bayonne 1989 – 1992

David Claude Cailleba

Jalan Gunung Wayang Bale residence no.19,
Kerobokan Denpasar Bali
Mobile phone : (+62) 82273507458
[email protected]
www.konsultanchef.com
:
Date and Place of Birth: Bayonne , September 04th 1970
Nationality : France

 

EXPERIENCES
December 2022 – Present :
Executive Chef at La Toc St Lucia ( Caraibean island group Sandal’s)
Incharge for 9 outlets restaurant and 300 rooms
All inclusive hotel.
I. Manage and control all Kitchen.
II. Overseeing training program in all F&BP staff.
III. Creating new Food..
IV. Maintain a Food cost at a average .
V. Maintain standard methode cooking for all recipe.
VI. Create New Menu design, concept and implementation.
VII. Help General Manager on new projects for the property.
VIII. Choice and develop on material for new lay out and new ideas on productivity in all
outlets.
Maintain a proper standard on hygiene and keep up

May 2018 – Desember 2022 Present :

Consultant chef International ( French cuisine, Italian Cuisine , Spanish and Asian food )
Radisson Hotel 4 star in Batam ,Bali Handara Golf and ressorts ,Babochkaa Restaurant Jakarta
 Maximize productivity of the kitchen staff over all operation.
 Maintain a Food cost at an average of 31 %.
 Create new menus as needed so that they remain effective for the purposes for the
restaurant and banquet operation, breakfast ect….
 Maintain impeccable personal hygiene as well as high work and safety standards.
 Keep track of kitchen expenses, reporting to the Owner what is spent and what is needed
for the kitchen.
 Responsible for kitchen staffing.
 Assist creation and quality of food.

May 2017 – May 2018 :
Executive Chef at Patra Jasa Hotel
(5 Star Resort, 228 Rooms, 4 Outlets ,banquet capacity 1000 pax)
I. Manage and control a Kitchen team from 47 Staff Members.
II. Overseeing training program in all F&BP staff.
III. Creating new Food ..
IV. Maintain a Food cost at a average of 33 %.
V. Maintain standard methode cooking for all recipe.
VI. Create New Menu design, concept and implementation.
VII. Help General Manager on new projects for the property.
VIII. Choice and develop on material for new lay out and new ideas on productivity in all
outlets.
IX. Maintain a proper standard on hygiene and keep up to date files for audit inspection.

April 2015 – April 2017 :
Executive Chef, The Seminyak beach & ressort and spa, Bali
( 5 Star Hotel, 108 Suites, 2 Outlets)
I. Conduct complete control of the kitchen at all times and command the respect of the
kitchen staff.
II. Maximize productivity of the kitchen staff as well as managing the Head chef, Sous Chef
and Chef de Partie.
III. Maintain a Food Cost at an Average of 28 %.
IV. Approve all prepared food items that leave the kitchen and to see that all arising problems
are rectified.
V. Create new menus as needed so that they remain effective for the purposes for the
restaurant or other establishment. Also be called upon to use this time to create a wide
variety of new dishes the kitchen. in addition, also performs many administrative duties,
including ordering supplies and reporting to the head of the establishment,
VI. Maintain impeccable personal hygiene as well as high work and safety standards.
VII. Keep track of kitchen expenses, reporting to the F&B Director what is spent and what is
needed for the kitchen.
VIII. Responsible for kitchen staffing.

February 2014 – Februaryl 2015 :
Executive Chef, The meridien Hotel manage by Starwood
( 118 Rooms & 2 outlets )
I. Plan menus for all food outlets.
II. Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure
that food preparation is economical and technically correct.
III. Approve the requisition of products and other necessary food supplies and will be
involved in dealing with contact farming.
IV. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout
all kitchen areas at all times.
V. Establish controls to minimize food and supply waste and theft.
VI. Develop standard recipes and techniques for food preparation and presentation which
help to assure consistently high quality and to minimize food costs; exercises portion
control for all items served and assists in establishing menu selling prices.
VII. Maintain a Food Cost at an Average of 31 %.
VIII. Prepare necessary data for applicable parts of the budget; projects annual food, labor and
other costs and monitors actual financial results; takes corrective action as necessary to
help assure that financial goals are met.
IX. Consult with The Restaurant manager about food production aspects of special events
being planned.
X. In conjunction with Restaurant Manager and his team, assist maintaining a high level of
service principles in accordance with established standards.
XII. Develop policies and procedures to enhance and measure quality; continually updates
written policies and procedures to reflect state-of-the-art techniques, equipment and
terminology.
XIII. Provide training and professional development opportunities for all kitchen staff.
XIV. Develop on-going professional development and training programs for food production,
service and bar production/service personnel.

January 2013 – January 2014 :
Chef de Cuisine at Sogeres Company (operator Alain Ducasse ) ( France st jean de luz)
I. Responsible of Main kitchen operation.
II. Develop Kitchen and Stewarding Brigade consisting of 65 Staffs’
III. Maintain a Food Cost at an Average of Company Standard.
IV. Improve Food Quality, Hygiene and Sanitation Over all Operation.
V. Change and Adjust all menu (restaurants A la carte, Packages) taking into consideration Guest
Satisfaction, culinary development and ingredient availability, each time needed.
VII. Assist Purchasing Department finding best product at best cost in the market in order to further
improve the food cost.

December 2011 – December 2012 :
Executive Chef, Klapa Restaurant Pecatu
( 3 outlets and capacity banquet up to 3000 pax))
I. Responsible of 3 Operation Outlets and a Main kitchen operation.
II. Develop Kitchen Brigade consisting of 40 Kitchen Staffs and 10 Stewarding Staffs.
III. Maintain a Food Cost at an Average of 34 %.
IV. Improve Food Quality, Hygiene and Sanitation Over all Operation to a satisfactory level
of Klapa Inspection.
V. Change and Adjust all menu (restaurants A la carte, Buffet) taking into consideration
Guest Satisfaction, Hotels need, culinary development and ingredient availability, each
time needed.
VI. Operate Banquet for up to 3000 guests at The Klapa Restautant Open Air Area, 400
guests at the Indoor Ballroom, 90 Guest in small Ballroom, catering Buffet, Set Menu
Style or Coffee Break Style.
VII. Produce and calculate Yearly plan on Kitchen Material Budget.
VIII. HACCP.
IX. Assist Purchasing Department finding best product at best cost in the market in order to
further improve the food cost.

March 2009 – December 2011 :
Executive Chef Bali Mandira Hotel Bali
(4 Star Hotel, 200 Rooms, 4 Outlets )
I. Fully in charge of Hotel Restaurants and 2 Bars with total capacity up to 500 pax and
Room Service of 200 rooms.
II. Increase the Food and Beverage Revenue by 35% in 2010.
III. Rejuvenate and improve the restaurant food quality and service with a team of 30 kitchen
staffs and 10 Stewarding staff .
IV. Personal interactions with hotel guests to continuously obtain feedback and input for the
hotel development.

March 2007 – October 2009 :
Executive Chef Sector Restaurant Sanur

( 2Outlets)
 Responsible of Sector Restaurant overall operation and quality.
 Assist in managing kitchen brigade of 25 kitchen staffs and 7 stewarding staffs.
 Executive Chef in operating the overall Restaurant kitchen and service, regularly change
the buffet and menus and create special events to keep existing customers attracted and
new customers interested to come.

January 2005 – March 2007 :
Chef de Cuisine ‘Restaurant St Cluque Bayonne ( Bistro)
(110 seat )
I. Responsible for „The Bistro St Cluque ‟ operation, kitchen and restaurant service.
II. Manage and coordinate 5 kitchen staffs and 3 stewarding staffs.
III. Create new menus and dishes that enhance the restaurant food quality.
IV. Maintain and improve restaurant food cost and revenue according to company standard.
V. Create and organize special events and banquets.

October 2002 – October 2003 :
Chef de cuisine Avenance manage by Accor ( College st Bernard Bayonne)
2200 Meal / day
I. Responsible for the operational management of the kitchen.
II. Making sure that all health and safety requirements are met.
III. In charge of the cooking, preparation and serving of meals and refreshments.
IV. Keeping the kitchen organized, ensuring utensils are placed in the correct place.
V. Ensuring the kitchen is a safe environment to work in.
VI. Advising new cooking techniques and equipment to kitchen staff.
VII. Carry out the preparatory work for creating dishes.
VIII. Checking food items on delivery and tidy them into cold storage.
IX. Ensuring the kitchen is maintained and cleaned to the highest level.

September 1989 – October 2002 :
Plumauzille Traiteur ( France , Anglet ), Family business
Start from Cook to position Sous Chef
600 weeding in 10 years, 1100 meal / day for the collectivite and one Brasserie total seat 100 pax
I. Responsible in weeding and in decoration .
II. Organize the mise en place with team, support the Chef in hot Station
III. Coordinate patisserie preparation, production and performance, poultry and hot meal preparation,
specializing in dressing for French Cuisine ,sauce and Tapas Canapes,and Pastry .

QUALIFICATION AND DIPLOMES
I. level Diploma in Professional Cookery
II. Chambres des métiers Bayonne 1989 – 1992
III. Building personal contact with customers to be able to recognize customers’ needs and
evaluations
IV. Language Written and Spoken: French, English, Indonesian Bahasa
V. Basic Pastry

EDUCATION
I. 1989-1992 : Apprenticeship with contract “ Plumauzille Catering ”, Anglet France
II. level Diploma in Professional Cookery
III. Chambres des métiers Bayonne 1989 – 1992

REFERENCES
Bali Handara Golf ( Owner)
Mobile : +628118114555 Email : [email protected]
Patra Jasa Hotel,
Askar Daeng Kamis (Generale Manager)
Mobile : +6281803614636

The Seminyak Beach and resorts and spa
Mister Jos (Owner )
Mobile : +62816507737

Bali Mandira Hotel
Owner Pak Agus Pribadi
Mobile : +628123842021
(Need more references ,please on request )